Food Service NCOER Bullets

o assisted in preparing meals to feed over 200 soliders twice a day during the entire 14 days of annual training

o supported two field exercises and over 300 Soldiers; coordinated daily logistics for delivery and service

o met all meal requirements during deployment despite being under 50% strength

o set up the containerized kitchen; started serving meals ahead of schedule, provided hot meals in the field

o calculated and distributed the battalion's MREs; all sections and detachments fully supported

o demonstrated autonomy and sound judgment by executing all Food Service assignments with little supervision

o fostered safety conscience culture within the section resulting in zero incidents and improved sanitary conditions

o displayed mature leadership while remaining flexible and mission focused during the rapidly changing requirements of a forward deployed CSSB

o staged and loaded all vehicles in the convoy prior to first formation to ensure proper AT support

o ensured proper procedures, temperatures, and time periods were adhered to during food preparation

o served as Culinary Specialist with numerous additional duties such as Rations Clerk and Admin Clerk for the Light House Dining Facility

o exercised sound managerial skills in breakout of kitchen requirements, worksheet accounting, and supervision of daily cleanliness


o helped increase customer satisfaction from 75% to 95%; a true testament of his technical ability and resourcefulness

o supervised all Class I operations during OEF; supported over 400 meals twice daily despite being undermanned

o trained personnel on rations accountability and subsistence procedures; decreased DFAC account status by 37% for FY13

o prepared and distributed over $1 million dollars worth of Class I subsistence for 5 Combat Outposts during combat operations

o instrumental in DFAC receiving a 96% food service rating during Division Food Service inspection

o participated in 13 logistical patrols and provided hot meals to Soldiers deployed along 19 miles of pipeline

o worked overtime, into the early hours of Thanksgiving Day, to prepare food for the meal, where the DFAC served over 500 soldiers

o set up the containerized kitchen and handled the ordering and distribution of the battalion's MREs

o played a pivotal role in the successful completion of 12 highly visible luncheons, retirement ceremonies, and promotion ceremonies

o led a team of 11 culinary specialists in providing consistent five-star service to over a thousand barracks residents

o provided support for 8 commands, the Joint Chiefs of Staff, and numerous foreign dignitaries, always delivering the best possible customer service

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