About Maury

1. NUTRITIONAL FOOD PREPARATION: Prepared balanced menus for children and adults, including special diets, portion control, and allergen substitutions. 2. FOOD ORGANIZATION: Received deliveries, implemented FIFO rotation, labeled and dated all items, stored dry/refrigerated/frozen goods per HACCP guidelines. 3. FOOD SAFETY: Monitored cooking and holding temperatures, prevented cross-contamination , cleaned and sanitized all surfaces and equipment. 4. GENERAL COOKING: Prepared breakfast, lunch, and dinner for 40+ people, operated grill, oven, fryer, and commercial kitchen equipment. 5. HEALTH COMPLIANCE: Implemented ServSafe protocols, maintained temperature logs, handled chemicals safely, and prepared for health department inspections. 6. INVENTORY: Managed stock levels, reduced waste, and placed vendor orders. ServSafe certificate