Matthew Riley

• Prepared and served nutritious meals aligned with dietary guidelines for patients.
• Maintained kitchen cleanliness and adhered to food safety standards

Opened ,set up line and salad station .

Did mid shift usually from 10 am to 7 pm ,set up lunch line .cooked to order ,helped prepare dinner and served .did a few morning shifts,prepared breakfast and lunch for the assisted living bldg.

Planned menu, followed budget, purchased all food items. As this was a hospice/ home care facility, cooked for 2 houses and helped coordinate food for the days I was not there.followed all state regulations and guidelines.

Started out as part time line Cook. Buffet baker / desserts// salad prep. Trained under chef todd to become his sous Chef. Took over as head chef when he left