- I provided training to 9 Soldiers on dining facility functions, equipping them to operate and sustain missions without any degradation to operations.
- I implemented a comprehensive food service regimen and facilitated my Soldiers’ attendance at the Culinary Arts Institute, enabling each of them to earn 18 college semester hours.
- I conducted training sessions to educate personnel on rations accountability and subsistence procedures, resulting in a 30% decrease in DFAC account status for FY16.
- I ensured that soldiers were well-versed in the operation of the latest food service equipment, including the newly designed Assault Kitchens.
- I effectively managed the preparation and distribution of over $1.3 million dollars’ worth of Class I subsistence for 5 Combat Outposts during combat operations.
- I prioritized and enforced the strictest field sanitation practices at all times, ensuring the well-being of our personnel.
- I successfully coordinated labor and allocated resources to support two Battalion Organization Day functions, providing meals for over 200 personnel.
As the Support Operations Officer (SPO) for Class V in multiple units, I actively participated in the White…