Judy Hurst

• Greeted customers at counter to fulfill requests and answer questions.
• Precisely measured, weighed, sliced, and packaged deli products according to customer requests while minimizing waste.
• Maintained a safe working environment by adhering to food safety guidelines and promptly addressing any hazards.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
• Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Made food according to standard recipes with requested changes for customer satisfaction.

Ran jug and box machine,made lables,packed,supervised line.

• Followed safety procedures and guidelines to maintain safe working environments.
• Used equipment properly to avoid workplace hazards or injuries.