• Ensured all units received their meal rations during the Iron Strike Live Fire Exercise.
  • Maintained food supplies during field operations according to field standards, ensuring no chance of contamination.
  • Executed tasks above and beyond skill level, performing at a Specialist level.
  • Assisted in preparing meals to feed over 200 soldiers twice a day during the entire 14 days of annual training.
  • Provided support for two field exercises and over 300 soldiers, coordinating daily logistics for delivery and service.
  • Met all meal requirements during deployment despite being under 50% strength.
  • Set up the containerized kitchen and started serving meals ahead of schedule, providing hot meals in the field.
  • Calculated and distributed the battalion’s MREs (Meals Ready to Eat), ensuring all sections and detachments were fully supported.
  • Demonstrated autonomy and sound judgment by executing all Food Service assignments with little supervision.
  • Fostered a safety-conscious culture within the section, resulting in zero incidents and improved sanitary conditions.
  • Displayed mature leadership while remaining flexible and mission-focused during rapidly changing requirements of a forward-deployed CSSB (Combat Sustainment Support Battalion).
  • Staged and loaded all vehicles in the convoy prior to the first formation, ensuring proper AT (Annual Training) support.
  • Ensured proper procedures, temperatures, and time periods were adhered to during food preparation.
  • Served as a Culinary Specialist with numerous additional duties such as Rations Clerk and Admin Clerk for the Light House Dining Facility.
  • Exercised sound managerial skills in the breakout of kitchen requirements, accounting for worksheets, and supervision of daily cleanliness.
  • Helped increase customer satisfaction from 75% to 95%, demonstrating technical ability and resourcefulness.
  • Supervised all Class I operations during OEF (Operation Enduring Freedom), supporting over 400 meals twice daily despite being understaffed.
  • Trained personnel on rations accountability and subsistence procedures, decreasing DFAC (Dining Facility) account status by 37% for FY13 (Fiscal Year 2013).
  • Prepared and distributed over $1 million worth of Class I subsistence for 5 Combat Outposts during combat operations.
  • Played an instrumental role in the DFAC receiving a 96% food service rating during a Division Food Service inspection.
  • Participated in 13 logistical patrols and provided hot meals to soldiers deployed along a 19-mile pipeline.
  • Worked overtime into the early hours of Thanksgiving Day to prepare food for the meal, serving over 500 soldiers at the DFAC.
  • Set up the containerized kitchen and handled the ordering and distribution of the battalion’s MREs.
  • Played a pivotal role in the successful completion of 12 highly visible luncheons, retirement ceremonies, and promotion ceremonies.
  • Led a team of 11 culinary specialists in providing consistent five-star service to over a thousand barracks residents.
  • Provided support for 8 commands, the Joint Chiefs of Staff, and numerous foreign dignitaries, consistently delivering the best possible customer service.
Share this article
Shareable URL
Prev Post


Next Post


Read next


SECURITY ESCORT As the Program Manager, I effectively oversaw 200 escorts, facilitating 450 hours of contractor…