Thanks for your contributions!
We need more examples. Examples can be contributed by using the form below.
Food Service NCOER Bullets
See also: Culinary Specialist NCOER Bullets
o maintained all foods during field operations according to field standards and ensured that there was no chance of contamination
o assisted in preparing meals to feed over 200 soldiers three times a day during the entire 14 days of annual training
o ensured proper procedures, temperatures, and time periods were adhered to during food preparation
o served as the section team leader for HQ platoon at Fort Cavasoz annual training; supervised 7 members during daily operations
o assisted with the disposal of 110,000 expired Meals, Ready to Eat, preventing food poisoning and reclaiming 100,000 dollars
o attained 100% accountability of 517 pieces of government assets valued at 40 million dollars; efficient steward of government resources
o assisted another unit during their annual training; with little time to prepare, he created and provided meal plans for 32 soldiers in a unit with no organic cooks
o spearheaded and set up the first ever Internal Cooking Competition for the 1-10th SFG(A) Originals Cafe Warrior Restaurant
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
o ensured all units received their meal rations during the Iron Strike Live Fire Exercise
o executed her tasks above and beyond her skill level and performed at a Specialist skill level
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 worked Field Food Sanitation for the Field Feed Section for 100 man-hours; his KP team kept all equipment clean and sanitized in a timely manner during cooking hours
o served as Culinary Specialist with numerous additional duties such as Rations Clerk and Admin Clerk for the Light House Dining Facility
o served as shift leader in charge of 9 soldiers and 12 civilians, and then took over as Rations NCOIC of the 1-10TH SFG (A) Originals Cafe Warrior Restaurant
o provided JCO, 1-8IN, 3ABCT with remarkable food support; assisted in the overall success of the Army Food Service Program at Fort Carson
o supported 4 Brigade Level field training exercises, providing 2 hot meals per day for over 400 Soldiers; commended numerous times for her stellar performance as a Culinary Specialist
o supervised the field feeding of more than 800 meals for 60 Soldiers in an austere environment that routinely exceeded 100 degrees
o managed and coordinated a substantial number of meals; proved his exceptional organizational skills and commitment to the welfare of his fellow soldiers
o instructed the soldiers of culinary class 006 2023; enabled them to lead and train the soldiers in their respective units
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
