Maury Walter

• Optimized kitchen workflow by delegating tasks according to individual strengths, resulting in faster ticket times during peak hours.
• Maintained high levels of sanitation and cleanliness, adhering to strict health code regulations and ensuring a safe working environment.
• Participated in regular menu tastings with ownership and management to evaluate dishes for flavor balance, presentation, and ingredient quality.
• Enhanced guest satisfaction by creating innovative and visually appealing dishes using fresh, local ingredients.
• Increased overall food quality by sourcing premium ingredients from trusted suppliers while managing cost controls effectively.
• We prepare 130 meals 3 times a day plus snacks for our most at risk residents.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Responsible for all aspects of the culinary operations for a high end retirement community serving 600 plus residents two meals daily. Also creating menu items for a high volume cafe in upwards of 200 residents and staff. I was involved in helping create recipes, and open a Mediterranean venue on property.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.

• Responsible for all aspects if Conference Center culinary operations including: daily production, oversight of menus, outside sales, banquet operations, Sous Chef under 4 Executive Chefs. Served as interim Chef for 13 months before a candidate was selected. Annual sales 2 million.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.