Juanita Muiruri

• Sanitized and organized kitchen preparation areas and equipment according to food and health safety standards.
• Maintained awareness of individual dietary needs of residents and verified proper delivery of meals to correct residents.
• Weighed, measured and processed ingredients according to recipe specifications and dietary requirements.
• Followed standard recipes, menus and apportions according to established standards.
• Provided nourishing and health-conscious food to customers under sanitary conditions.
• Received orders, verified contents against invoices and assessed quality of products to verify conformance to organizational standards.
• Cooked meals according to administrative policies, health code regulations and food service standards.
• Prepared and served over 3 nutritious meals each day.3

Measured, weighed and mixed appropriate ingredients according to recipe directions. Shopped for food, prepared menus,weekly. Keep records as needed for the NC CACFP.