SGT Fernandez' section successfully fed over 560 Soldiers 9,500 hot meals and 12,600 MRE meals while maintaining strict food safety practices and accountability of meals
SGT Fernandez served as first cook, a position one pay grade higher then his own, supervised 5 soldiers and ensured all time hacks were met and that all meals that were transferred to the field were properly prepared
SGT Fernandez' dedication to duty was evident by his tireless efforts in developing a more efficient system to get all food properly prepared and into the right mermites in a timely manner
SGT Fernandez ensured all Soldiers under his care were properly trained, hydrated, rested, and knew the importance of the mission
SGT Snuffy displayed dedication to the unit by tackling the CALFEX exercise immediately after Brigade's Mountain Peak exercise. Without hesitation he supported this mission by setting up a Containerized Kitchen on a remote site despite the harsh conditions he and his team faced. As First Cook he led the preparation, menu plans, break down and maintenance of the equipment in the operation.
Serving as a Food Service NCO, SGT Snuffy played an integral part in the success of the Brigade's Mountain Peak exercise FY17. He demonstrated outstanding professional ability to adapt to the harsh climate and accomplish the food service mission by providing over 4400 meals for nine days. SGT Snuffy's determination resulted in every Soldier being fed two hot meals a day and receiving proper nutrition.
SGT Snuffy was instrumental in the recovery process that took place immediately after the Mountain Peak exercise. His squad cleaned, sanitized and took accountability of all MTOE equipment utilized during the exercise. Despite the rigorous OPTEMPO of the unit, she filled another demanding role in the rear as she prepared and mentored a Soldier for the Division Chef of the Quarter board.
Advanced Culinary NCO
SSG Snuffy's dedication to duty while assigned to Fox BTRY was displayed through his work ethic. He took charge of one of four battalion's field feeding exercise as the NCOIC for all field feeding operations. His operational proficiency allowed him to successfully feed over 500 Soldiers twice a day for eleven days. SSG Snuffy's outstanding dedication to his Soldiers and "can-do" attitude were instrumental in the success within the 2-15 Field Artillery Battalion food service field feeding team.
SSG Collado ensured all SSMO draws were completed, downloading over 15,000 lbs of semi perishable food products. As an additional duty, SSG Collado ensured all perishable food products were secured and stored within proper refrigeration and storage guidance, allowing continuous field feeding support free of spoilage and loss.
SSG Collado supervised the execution of the 145 SMC first field feeding exercise which produced over 1,050 meals utilizing the containerized kitchen during a four day field training event. While in a supervisory role, SSG Collado ensured all meals were served in a timely manner and adhered to the strictest health and safety food handling procedures and standards specified in the guidelines of the Tri Service Food code TB MED 530.
Culinary Specialist/308th Military Police Company
As a team leader in first squad, headquarters platoon, Sergeant Thomas was responsible for the safekeeping and mentoring of all soldiers in the squad. During deployment, SGT Thomas maintained 100% accountability of his team's sensitive items including weapons, close combat optics, and masks. SGT Thomas' esprit de corps instilled a sense of loyalty, teamwork, and initiative in his subordinates.
Sergeant Thomas was instrumental in food service operations and ensured that over 6,000 nutritious meals per day were served to the population of the Detention Facility in Parwan without any complications. SGT Thomas ensured that proper procedures, time periods, and temperatures were adhered to during food preparation, holding, and serving.
Sergeant Thomas' job performance was a key factor in the success of the 43rd Military Police Brigade's Consolidated Dining Facility's mission to provide excellent class 1 support daily to over 2,000 Soldiers and Civilians during Operation Enduring Freedom at Camp Sabalu-Harrison, Bagram Airfield, Afghanistan. His ability to exceed the standards in a real world deployment distinguished him from his peers.
Sergeant Thomas served as a team leader for a five-man grab team. Sergeant Thomas was selected to serve outside his element as a member of the Bagram detention facility Combined Emergency Response Team (CERT). While serving on CERT, he assisted facility escorts in conducting in excess of 70 external movements of detainees and helped his team maintain safety and excel in its mission.
SPC Jane Doe continously supported the 35th TTSB and provided remarkable food support. Specialist Jane Doe participated in 3 Brigade Level field training excercises, providing 2 hot meals per day to over 300 Soldiers. Specialist Jane Doe was commended by the Battalion Chain of Command numerous times on her stellar performance as a Culinary Specialist. Her tactical expertise assisted in the overall success of the Army Food Service Program at Fort Gordon.
SSG Maynard exceeded performance expectations in FY 14 by saving over $100,000 in contrast with catered meals, which had an overall budget of $500,000 including food and labor. A total of 48 WAARNG soldiers were placed on orders in support of feeding missions, during which over 75,000 meals were provided. His expertise and proficiency significantly contributed to the overall outstanding duty performance of the FSD team and laid the foundation for overall mission success.
Served as Culinary Specialist with numerous additional duties as Rations Clerk, Admin Clerk, as well as First Cook for the LightHouse Dining Facility.
SPC Gerhardt's dedication to duty was evident in his approach to every task laid before him. He worked tirelessly to improve himself and 1st Battalion, 7th Field Artillery Regiment's Field Feeding and Garrison Food Service Operations.
Sergeant Miner's superior cooking skills, knowledge and leadership resulted in the daily feeding of more than 1,250 soldiers during CSTX at Fort Hunter Liggett, Ca. SGT Miner's inclusive leadership enabled seven junior soldiers to gain experience and professional growth under his leadership.
During this period SSG Kong was responsible for over $1.5 million in subsistence.
In addition to performing storeroom duties, SSG Kong demonstrated his superior culinary skills in the production of over 30,000 meals served monthly in support of Operation Enduring Freedom.
SSG Kong also served as a Quality Assurance Evalulator and was responsible for 28 third country Nationals which he trained to eventually produce over 100,000 prepared meals during his tenure.
SSG Kong's technical expertise, leadership ability, and commitment to duty resulted in major contributions to the effectiveness and success of the 2007 Food Service Code.
o SPC Sullivan effectively verified 75,000 dollars in monthly storeroom substinence deliveries and managed an impeccable operation that led to an "EXcellent" rating for the 2010 Food Service inspection.
o ensured that proper procedures, temperatures, and time periods were adhered to during field and garrison food preparation
o demonstrated tireless commitment and dedication to meet and exceed all requirements
o managed numerous tasks simultaneously with great success; mentally tough NCO
o provided technical guidance to lower ranking personnel at Patriot Dining Facility, improved quality
First Line Cook
SGT Johnson's section successfully fed over 500 Soldiers 29,000 hot meals and 14,500 MRE meals while maintaining strict food safety practices and accountability of meals.
SPC Mahoney demonstrated exceptional character while assigned to the 11th Missile Defense Detachment by seeking to accomplish the mission and conducting area improvement in below freezing temperatures. SPC Mahoney set himself apart from his peers by always enforcing the highest field feeding operations standards and by making on the spot corrections in the absence of his superiors. His commitment to the mission was instrumental and set the example for fellow Soldiers to emulate.
Senior Food Operations Sergeant
o trained two food service Managers in AFMIS accounting operations, which resulted in the facility account status being within tolerance for Fiscal Year 2010
o managed numerous tasks simultaneously with great success; mentally tough NCO
o coordinated necessary supplies, continued operations, fed Soldiers and civilians on time after DFAC burned down
o selected from among peers to serve as First Cook during the Connelly large dining facility competition, he devoted long hours over five days preparing and performing for inspectors. His efforts garnered recognition for best lighting and sanitation seen to date.
o before deployment to FOB Echo, SPC Smith used initiative to stage and inventory all convoy vehicles. Working as a Culinary Specialist, he did an outstanding job of arranging and assisting in preparation of meals for over 250 soliders twice a day during the entire deployment. Despite being under strength, the Food service section met all meal requirements.
o helped organize unscheduled food service for temporary forces; he displayed efficiency, skill, and leadership while mentoring the lower enlisted in practical organization of expedient field kitchen service. His attentional to detail resulted in a safe worksite and his culinary skills also helped to maintain and reinforce the morale and readiness of the deployed force.
o SPC Smith, responsible for feeding over 250 519th MP Battalion Soldiers in a field environment, maintained numerous outside lines and was integral to the orderly and efficient delivery of over 2,000 meals. He displayed a high degree of professionalism, technical expertise, and dedication to duty. Soldier also demonstrated a tireless commitment to excellence and consistently achieved high standards.
SPC John Doe's initiative, resourcefulness, and untiring efforts working in Ferrow Field Site during Dessert Cat Focus contributed greatly to the success of this Battalion's Field Training Exercise. His hard work while preparing food, operating the grill, and providing service to the Soldiers of the Battalion was a first-rate display of selfless service. SPC John Doe's commitment was a tremendous example of sacrifice that epitomizes what it means to be a Raider.
SGT big distinguished himself by exceptional meritorious service, demonstrating to all that he is a professional Soldier, dedicated to excellence in his field of expertise. His untiring efforts and can-do attitude testify to his achievements and accolades as an outstanding Trooper. These include, 2D Brigade Best Mess competition, Best Decorated Dining Facility FYII and FORSCOM 41st Annual Phillip A. Connelly Active Army Field Kitchen Award.
His professional expertise has ensured a year and a half of flawless customer service during which he delivered over half a million meals with zero customer complaints.
Her exemplary food preparation skills aided Food Service and contributed to receiving Command's "Excellent" rating during 2011 Inspection.
o served as Food Service Specialist with numerous additional duties as Rations Clerk, Admin Clerk, as well as First Cook for the LightHouse Dining Facility
o served as a key advisor to coordinate labor and resources to support two unit Organization Day functions feeding over 500 personnel
o maintained the Field Sanitation Center, Mobile Kitchen Trailor, and performed PMCS on assigned equipment
o established accountability of Soldiers and dining facility workers during dining facility fire
o ensured that proper procedures, temperatures, and time periods were adhered to during food preparation
o served as Culinary Specialist with numerous additional duties as Rations Clerk, Admin Clerk, as well as First Cook for the LightHouse Dining Facility
o continued his education through the Army's ACCP program to prepare himself to become an effective NCO and Leader
o provided technical guidance to lower ranking personnel at Hero's Dining Facility, improved quality
o directed safety, security, and fire prevention procedures
o demonstrated tireless commitment and dedication to meet and exceed all requirements
o exhibited exceptional drive for the unit to provide world-class dining service, an inexhaustible force
o this soldier is a key member of this dining facility. He is a valuable asset to the army and a credit to his MOS
Sergeant Coleman supervised the preparation of 3,700 hot meals feeding 320 Soldiers over the course of a week. He also improved the scheduled procurement of raw food stuffs valued in excess of $20,000 and reduced waste due to spoilage by 75%. Sergeant Coleman's attention to detail and dedication ensured the food service section maintained food safety standards and fiscal accountability of meals. In addition, Sergeant Coleman helped organize unscheduled food service for temporarily assigned forces. He demonstrated a thorough knowledge of expedient field kitchen service and and mentored his staff in the practical organization of unscheduled troop support. His indepth involvement in every aspect of service produced a safe and productive worksite and his culinary skills reinforced the morale and readiness of our forces.
SGT Judd's expertise and precision was a key factor in the Dining Facility being selected CG's Best Facility Award 2nd Qtr FY14 in which the Dining Facility was selected to represent Fort Campbell in the Phillip A. Connelly Competition at FORSCOM level FY14. The Dining Facility has received numerous excellent ratings on Installation Quarterly Reviews, most recently scored 94% for the 3rd Qtr FY15 and was selected as CG's Best Dining Facility.
U.S. Navy Culinary Specialist Citation Examples
MERITORIOUS SERVICE WHILE SERVING AS BUILDING MANAGER AND GALLEY CASHIER ONBOARD USS NEVERSAIL FROM JUNE 2011 TO NOVEMBER 2014. EXIBITING SUPERIOR COMMITMENT TO THE CONTINUOUS IMPROVEMENT OF CUSTOMER SERVICE, PETTY OFFICER KITE'S DILIGENCE AND KNOWLEDGE CONTRIBUTED TO THE FIVE STAR ACCREDITATION OF THE BEQ AND THE BASE GALLEY IN FY 2013. HIS INDEPTH AND THOUGHTFUL ANALYSIS OF REPORTED MAINTENANCE ISSUES FACILITATED HIS RESOLVING 90 PERCENT OF THEM IN-HOUSE AND SAVED THE NAVY OVER 100 THOUSAND DOLLARS IN MAINTENANCE COSTS. WHILE SERVING AS GALLEY CASHIER, HE HANDLED OVER 100 THOUSAND TRANSACTIONS WITH NO DECREPANCIES IN HIS FINANCIAL AUDITS. IN ADDITION, AS COMMAND FEDERAL CAMPAIGN CORDINATOR HE DOUBLED THE CONTRIBUTIONS OF PREVIOUS YEARS BY RAISING AWARENESS AND REORGANIZING THE PROGRAM'S DISTRIBUTION. PETTY OFFICER KITE'S INITIVAIVE, PERSERVERANCE AND LOYAL DEVOTION TO DUTY REFLECTED CREDIT UPON HIMSELF AND UPHELD THE HIGHEST TRADITTIONS OF THE UNITED STATES NAVAL SERVICE.
MERITORIOUS ACHIEVEMENT IN THE SUPERIOR PERFORMANCE OF HIS DUTIES WHILE SERVING AS LEADING CULINARY SPECIALIST ONBOARD USS XXX XXXXXXX (CG XX) FROM JANUARY 2015 TO JUNE 2019. DEMONSTRATING EXEMPLARY LEADERSHIP, SENIOR CHIEF XXXXXXXXXX WAS VITAL IN XXX XXXXXX'S SUCCESSES, EARNING TWO BLUE "E" AWARDS AND A SCORE OF OUTSTANDING DURING TWO SUPPLY MANAGEMENT CERTIFICATIONS. HE DISPLAYED ASTOUNDING OVERSIGHT IN THE MANAGEMENT OF 4,900 MEALS AND THE PROCUREMENT OF 4.1 MILLION DOLLARS IN SUBSISTENCE. HE ORCHESTRATED MANY "FIVE STAR" DIPLOMATIC RECEPTIONS INCLUDING EVENTS IN NASSAU, BAHAMAS, AND BOSTON CITY. SENIOR CHIEF XXXXXXXXX'S PERSONAL INITIATIVE AND UNSWERVING DEVOTION TO DUTY REFLECTED CREDIT UPON HIMSELF AND WERE IN KEEPING WITH THE HIGHEST TRADITIONS OF THE UNITED STATES NAVAL SERVICE.
PROFESSIONAL ACHIEVEMENT IN THE SUPERIOR PERFORMANCE OF HIS DUTIES WHILE SERVING AS LEADING PETTY OFFICER, COMBINED FOOD OPERATIONS DEPARTMENT, U.S. NAVAL HOSPITAL NAPLES, ITALY FROM APRIL 2013 TO AUGUST 2014. PETTY OFFICER MURPHY DEMONSTRATED VERSATILE LEADERSHIP SKILLS WHILE OVERSEEING 15 PERSONNEL IN THE ANNUAL PRODUCTION OF OVER 70,000 MEALS. HE DEMONSTRATED EXCEPTIONAL PROFESSIONAL KNOWLEDGE BY IMPLEMENTING PROPER ACCOUNTABILITY TECHNIQUES SAVING OVER $10,000 IN SUBSISTENCE CORRECTIONS WITHIN THE FIRST MONTH AND CORRECTING SIX MAJOR REPORTING DISCREPANCIES ON THE BUMED 10110 RESULTING IN $160,000 IN ANNUAL REIMBURSABLE FUNDS. PETTY OFFICER MURPHY COMPLETELY REVISED THE MANUAL RECORDS SYSTEM, ESTABLISHING BASELINE TRAINING FOR YEARS TO COME. HE MANAGED OVER $250,000 IN OPTAR FUNDS ENSURING 100% MISSION READINESS FOR THE DEPARTMENT. FINALLY, HE WAS SOLELY RESPONSIBLE FOR THE SUCCESS OF THREE HIGHLY VISIBLE PREFERRED PROVIDER NETWORK RECEPTIONS. PETTY OFFICER MURPHY'S INITIATIVE, PERSEVERANCE, AND LOYAL DEDICATION TO DUTY REFLECTED GREAT CREDIT UPON HIMSELF AND WERE IN KEEPING WITH THE HIGHEST TRADITIONS OF THE UNITED STATES NAVAL SERVICE.
PROFESSIONAL ACHIEVEMENT IN THE SUPERIOR PERFORMANCE OF HIS DUTIES WHILE SERVING AS GALLEY SUPERVISOR FROM JANUARY 2017 TO FEBRUARY 2018. CULINARY SPECIALIST LOGAN WAS RESPONSIBLE FOR THE GENERAL MESS ENSURING 350 SAILORS AND MARINES WERE PROVIDED WITH THE HIGHEST QUALITY OF SERVICE, MAINTENANCE AND CLEANLINESS OF FOOD SERVICE SPACES DURING DEPLOYMENT. HIS DAY TO DAY PERFORMANCE ROUTINELY EXCEEDED THE HIGHEST PROFESSIONAL STANDARDS AND WAS NOTED DURING THE 2017 SUPPLY INSURV ASSESSMENT WITH AN OVERALL PASSING SCORE ON GALLEY OPERATIONS, SANITATION AND SAFETY. HIS SUPERVISION WAS VITAL IN THE TRAINING AND QUALIFICATION OF OVER 30 FOOD SERVICE ATTENDANTS AND JUNIOR CULINARY SPECIALISTS IN GALLEY OPERATIONS. PETTY OFFICER LOGAN'S INTIATIVE, PERSERVANCE, AND LOYAL DEVOTION TO DUTY REFLECTED GREAT CREDIT UPON HIMSELF AND WERE IN KEEPING WITH HIGHEST TRADITIONS OF UNITED STATES NAVY.
PROFESSIONAL ACHIEVEMENT AS CULINARY SPECIALIST, NAVAL POSTGRADUATE SCHOOL, MONTEREY, CALIFORNIA FROM AUGUST 2014 TO MAY 2017. DEMONSTRATING EXTRAORDINARY DEDICATION TO THE NAVY'S CULINARY MISSION, PETTY OFFICER PONCE'S INDIVIDUAL EFFORTS TO ORCHESTRATE 42 EXQUISITE 5 STAR WHITE HOUSE EQUIVALENT MEALS FOR NUMEROUS DIGNITARY VISITS TO INCLUDE THE UNDER SECRETARY OF THE NAVY, THE HONORABLE JAINE DAVIDSON AND ASSISTANT SECRETARY OF THE NAVY, THE HONORABLE FRANKLIN PARKER. AS ACTIVE MEMBER OF AUXILIARY SECURITY FORCE HE HAS DEDICATED OVER 936 HOURS PROTECTING AND ENFORCING ANTI-TERRORISM SAFETY MEASURES RESULTED IN 100% SAFE WORKING ENVIRONMENT FOR OVER 3,0000 STAFF AND STUDENTS. PETTY OFFICER PONCE'S EXCEPTIONAL PROFESSIONALISM, UNRELENTING PERSEVERANCE, AND LOYAL DEVOTION TO DUTY REFLECTED CREDIT UPON HIMSELF AND WERE IN KEEPING WITH THE HIGHEST TRADITIONS OF THE UNITED STATES NAVAL SERVICE.
MERITORIOUS SERVICE WHILE SERVING AS FOOD SERVICE DIVISION LEADING PETTY OFFICER AND RECORDS KEEPER IN SILVER DOLPHIN BISTRO GALLEY, JOINT BASE PEARL HARBOR-HICKAM FROM MAY 2015 TO MAY 2018. SHE DEVELOPED AND EXECUTED A COMPREHENSIVE PLAN FOR HER TEAM OF 24 SAILORS, TWO FEDERAL CHEFS, AND 20 CIVILIANS TO PREPARE FOR A MAJOR INSPECTION AND EARNED ITS 15TH CONSECUTIVE FIVE STAR ACCREDITATION IN "FOOD SERVICE EXCELLENCE". A ROLE MODEL ON AND OFF-DUTY, SHE SIGNIFICANTLY IMPROVED THE QUALITY OF LIFE OF HER SHIPMATES. PETTY OFFICER POZZI'S EXCEPTIONAL PROFESSIONALISM, UNRELENTING PERSEVERANCE, AND LOYAL DEVOTION TO DUTY REFLECTED CREDIT UPON HER AND WERE IN KEEPING WITH THE HIGHEST TRADITIONS OF THE UNITED STATES NAVAL SERVICE.
PROFESSIONAL ACHIEVEMENT IN THE SUPERIOR PERFORMANCE OF HER DUTIES AS GALLEY SUPERVISOR AND LEADING PETTY OFFICER ONBOARD USS HARPERS FERRY (LSD 49) FROM SEP 2013 TO SEP 2014. PETTY OFFICER DONALDSON IMPROVED AND STREAMLINED FOOD SERVICE DIVISION'S OPERATIONAL EFFECTIVENESS BY PROVIDING THE SHIP WITH THE HIGHEST STANDARDS IN FOOD QUALITY, GALLEY SANITATION, AND CUSTOMER SERVICE. SHE CONSTANTLY ENFORCED PROPER FOOD HANDLING AND GALLEY CLEANING PROCEDURES WHILE SIMULTANEOUSLY CHALLENGING DIVISIONAL PERSONNEL TO ACHIEVE THE HIGHEST NAVY STANDARDS. AS THE RECORDS KEEPER, SHE STRENGTHENED ACCOUNTABILITY BY ENSURING RECEIPTS, ISSUES, RETURNS, AND INVENTORY CONTROL PROCEDURES FOR PROVISIONS WERE FOLLOWED IN ACCORDANCE WITH NAVSUP 486. IN ADDITION, SHE SUBMITTED ALL REPORTS IN A TIMELY MANNER WITH ZERO DISCREPANCIES, FACILITATING ACCURACY AND HIGHER HEADQUARTER VISIBILITY INTO OPERATIONS. PETTY OFFICER DONALDSON'S EXCEPTIONAL PROFESSIONALISM, UNRELENTING PERSEVERANCE, AND LOYAL DEVOTION TO DUTY REFLECTED CREDIT UPON HERSELF AND WERE IN KEEPING WITH THE HIGHEST TRADITIONS OF THE UNITED STATES NAVAL SERVICE.
MERITORIOUS SERVICE WHILE SERVING AS FOOD SERVICE OFFICER AND PUBLIC AFFAIRS OFFICER ON THE STAFF OF THE COMMANDER, SECOND FLEET FROM MAY 1999 TO JUNE 2001. CONSIDERED ONE OF THE BEST CHEFS IN THE WESTERN ATLANTIC, HE DEVELOPED AND IMPLEMENTED SEVERAL SUCCESSFUL PROGRAMS WHICH HAVE IMPROVED THE QUALITY OF FOOD SERVICE FOR NUMEROUS SHIPS DEPLOYED THROUGHOUT THE ATLANTIC. AS PUBLIC AFFAIRS OFFICER, HE INSTITUTED A NEW PROGRAM DESIGNED TO INVOLVE SAILORS IN THE COMMUNITY AND MADE SUBSTANTIAL PROGRESS IN IMPROVING THE RELATIONS BETWEEN THE FLEET AND THE CIVILIAN POPULATION IN AND AROUND NORFOLK, VIRGINIA. CHIEF PETTY OFFICER O'TOOLE'S DISTINCTIVE ACCOMPLISHMENTS, UNRELENTING PERSEVERANCE, AND STEADFAST DEVOTION TO DUTY REFLECTED GREAT CREDIT UPON HIMSELF AND WERE IN KEEPING WITH THE HIGHEST TRADITIONS OF THE UNITED STATES NAVAL SERVICE.