Marcell Maxwell

At aegis living I work the main line of doing breakfast and lunch and what goes off of the menu day by day for the residence of being a shift lead is also of time managing, food qualities, temperature’s.

• I started as a fryer an elevate my way up of doing prep, ticket control, pantry station
• I am cross training from pizza station to sauté station

• I started as a fryer an elevate my way up of doing prep, baker, sauté then a year later I've became a kitchen lead of team management, checking food qualities, temperature, produce order.