MOS 92G, CULINARY SPECIALIST NCOER EXAMPLES

• Successfully led a large-scale operation to provide nourishment to a Division-sized unit with a minimal number of soldiers, exceeding all nutritional requirements.
• Demonstrated composed and professional leadership while adapting to the rapidly changing demands of the COVID-19 pandemic.
• Delivered food to over 20 quarantined soldiers, ensuring uninterrupted operations at the New Rochelle Dining Facility.
• Provided infection-free dining services to the entire 10th Special Forces Group during the pandemic.
• Organized and loaded all vehicles in the convoy before the first formation, ensuring adequate support for Anti-Terrorism operations.

92G/Food Service NCO

• Effectively led a combined mess section of two companies during AT 19, serving over 8,400 incident-free meals over a span of 15 days.
• Supervised kitchen operations as the Senior Cook for 8 months.
• Managed the feeding plan for over 250 soldiers on a consistent monthly basis.
• Successfully ran a DFAC as a junior NCO during IDT, ensuring the proper nourishment of over 300 soldiers.

Culinary Specialist

• Assisted in preparing meals to feed over 200 soldiers twice a day throughout the entire 14-day annual training.
• Expertly managed the execution of two field exercises for over 300 soldiers, providing valuable training and enhancing MOS proficiency among subordinates.
• Implemented a 92G training plan for 25 soldiers, resulting in improved performance and better entrees for customers.
• Effectively trained and supervised six shift leaders, leading to zero food waste in preparation.

Competence

• Skillfully set up the containerized kitchen, enabling the provision of hot meals ahead of schedule in field conditions.
• Calculated and distributed the battalion’s MREs, ensuring full support for all sections and detachments.
• Consistently managed the feed plan for over 250 soldiers.
• Demonstrated extensive knowledge as a Food Service NCO, consistently conducting operations within Army Standards.
• Displayed autonomy and sound judgment in executing all Food Service assignments with minimal supervision.

Responsibility and Accountability

• Managed the Food Service section’s budget within the state’s tolerance, maintaining a range of 5% under and 10% over the allotted meal costs.
• Maintained 100% accountability for all assigned equipment valued over $500,000.
• Fostered a safety-conscious culture within the section, resulting in zero incidents.

Food Operation Manager

• Played an instrumental role in receiving a 95% food service rating for the DFAC during the Division Food Service inspection.
• Resourcefulness contributed to increasing customer satisfaction from 75% to 95%, highlighting technical abilities.
• Supervised all Class I operations during OEF, consistently supporting over 400 meals twice daily despite being understaffed.
• Earned a gold German Schutzenschnur marksmanship badge during OEF, setting the standard for soldiers as the only food service specialist to achieve this.
• Received an impact AAM from TF Balkh Commander for establishing an operational field-feeding site in support of CJSOTF-A.
• Trained six soldiers in dining facility functions, enabling them to operate independently and fulfill the mission without compromising operations.
• Implemented a comprehensive food service regimen, resulting in attending soldiers earning 18 college semester hours each from the Culinary Arts Institute.
• Conducted training on rations accountability and subsistence procedures, reducing the DFAC account status by 37% for FY13.
• Ensured soldiers were knowledgeable about the latest food service equipment, including the newly designed Assault Kitchens.
• Managed the preparation and distribution of over $1.2 million dollars’ worth of Class I subsistence for five Combat Outposts during combat operations.
• Received exemplary comments during the CG’s Thanksgiving Best Mess competition, earning 2nd place for the overall theme.
• Direct supervision led to a 94% rating for the Dining Facility during the Group Preventive Medicine inspection.
• Served as NCOIC of the customs inspection team, inspecting and validating over 75 ISU-90 containers and 200 non-standard loads.
• Mentored five NCOs in DFAC functions, enabling them to serve up to 1,200 meals daily and operate independently without direct supervision.
• Provided training for 10 soldiers, with three of them attending the Culinary Arts Institute and earning 18 college semester hours each.
• Trained two NCOs on Class I rations breakdown and distribution functions, supporting seven assigned Combat Outposts during OEF.
• Developed a cohesive team while attending training events and managed soldiers during culinary arts preparation instruction.
• Maintained 100% accountability for all equipment valued at $1,368,760, ensuring a readiness rate of 90% or above.

92G40 Senior Food Operations Sergeant

• Volunteered to organize and oversee the annual Christmas meal, serving over 3,000 soldiers and their families.
• Received high praise from the Commanding General for outstanding menu choices and expert preparation, resulting in an extremely satisfying Christmas meal.
• Served over 22,000 meals during the Operation GOLDEN MEDIC exercise.
• Achieved an excellent rating on the kitchen inspection, with zero deficiencies, on the first attempt.

Food Service Sergeant

• Produced over 9,000 meals with outstanding reviews during annual training as a 92G20.
• Demonstrated exceptional leadership while overseeing six cooks and two kitchen helpers across two shifts as a 92G20.
• Mentored two cooks, successfully transitioning them into shift leaders during annual training as a 92G20.
• Maintained accountability for over $30,000 in food inventory and over $5,000 in paper products and equipment, managing a dining facility shared by four units during annual training as a 92G20.
• Ensured the dining facility was clean, safe, and sanitary at all times as a 92G20.

Food Service NCO

• Displayed calm and professional leadership, remaining flexible and mission-focused during the rapidly changing requirements of a forward-deployed CSSB.
• Successfully staged and loaded all vehicles in the convoy before the first formation, ensuring proper AT support.