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KP NCOER Bullets
o endured 13 hours on my feet, continuously washing and rinsing in a steamy environment; renewed my satisfaction with my primary MOS
o assisted the Alpha Team Squad with the Field Feeding Team in FSC; team player restored field feeding capabilities while short-manned
o assisted the cooks and ensured that all meals were ready on time and of excellent quality; kept Soldier morale high during field training
o contributed to the success of serving 6,700 A-Ration meals; improved the health and welfare of our soldiers
o coordinated the field feeding of more than 800 meals for 60 Soldiers in an austere environment that routinely exceeded 100 degrees
o delivered flawless customer service and prepared over 7,100 meals with zero customer complaints; provided world-class dining experience
o enforced soldier spacing while in line for field feeding; provided realistic precautions for deployed scenarios
o ensured that over 2,000 nutritious meals per day were served to the population of the Casey Main Warrior Restaurant
o ensured that the strictest field sanitation practices were followed at all times; preserved unit health and welfare
o filled a critical manning gap by volunteering for KP; a key member of the dining facility, he is a valuable asset to the Army and a credit to his MOS
o fueled MBUs, keeping the field sanitation tent operable and filled the water buffalo for daily operations; improved reliability by 20%
o helped new soldiers on the KP team understand the importance of Field Food Sanitation operations and the impact it has on the mission
o helped to prepare and serve over 9,100 meals to 220 troops over three weeks; rescued the Mess section during low manning
o kept all equipment clean and sanitized in a timely manner during cooking hours; facilitated the preparation and serving of more than 1,000 meals
o maintained high standards and efficiency in a field environment; selfless service was indispensable to force projection
o maintained the Field Sanitation Center and Containerized Kitchen (CK), and performed PMCS on assigned equipment; foresight enhanced reliability and readiness
o oversaw tasked enlisted personnel; ensured proper procedures, temperatures, and time periods were adhered to during food preparation
o packed, transported, and set up water operations quickly and effectively; enabled full spectrum of training
o participated in four Brigade Level field training exercises; provided remarkable food support and provided two hot meals per day to over 400 Soldiers
o prepared and served 6,236 quality meals in garrison and field kitchen operations; effectively supported five companies
o produced over 2,000 meals for Soldiers over a 15 day period while simultaneously maintaining safety standards; sustained operations
o provided quality service and customer satisfaction; contributed to the successful operations of the 10th Mountain Div and the installation food service program
o received training in meal preparation, time management, and progressive cooking of meals; multiplied the chow hall's production capacity
o served as Rations NCOIC for the 1-10TH SFG (A) Originals Cafe Warrior Restaurant; key factor in the success of the dining facility
o set up preparations for the field feeding section at TA Keystone for Annual Training; set the standard for fellow soldiers to emulate
o set up the first-ever Internal Cooking Competition for the 1-10th SFG(A) Originals Cafe Warrior Restaurant
o supervised nine soldiers and 11 contracted civilians; facilitated the overall success of the Army Food Service Program at Fort Carson
o supported the Cherokee Nation Innovate Readiness Training (IRT) exercise in Tahlequah, Oklahoma; prepared and served over 3,000 hot meals for Soldiers
o volunteered to oversee all food service activities on Battle Assembly weekends and the annual Extended Combat Exercise
o volunteered to work in the Corona Control Room; worked all shifts and prepared and delivered meals to Soldiers during strict lockdown
o worked in Field Food Sanitation for the Field Feed Section; ensured compliance with food hygiene and sanitation standards
o worked long shifts with little or no supervision; ensured that all meals were ready on time and of excellent quality
