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MOS 92G
Culinary Specialist NCOER Bullets
See also: Navy Culinary Specialist Evaluations
See also: Air Force Dining Facility EPR Bullets
o provided sustenance to service members; bolstered morale and played a pivotal role in maintaining the physical readiness and operational effectiveness of the unit
o demonstrated the features of the Unitized Group Ration Express (UGR-E) during the 48th Joint Culinary Training Exercise; facilitated fielding and use
o instructed leaders on the capabilities of the UGR-E at the FY24 Joint Services Operational Rations Forum (JSORF); streamlined acceptance and logistics support
o lead a platoon element through a tough, rigorous training schedule; foresight and preparation ensured success
o lead the squadron field feeding team at NTC; delivered pre-packaged meals to the field for the first time, reduced manning requirement by 50%
o helped out the Regiment field feeding team at NTC; this partnership optimized and improved the use of limited manning
o seized every opportunity to mentor subordinates; three out of 12 troops were promoted to Sergeant (E5)
o collaborated with food service officer, food advisor, and first cooks; ensured nutritionally balanced meals for xx personnel
o led massive operation to successfully feed a Division sized element with minimal soldiers; met or exceeded all nutrional requirements
o displayed calm, professional leadership while remaining flexible and mission focused during the rapidly changing requirements of COVID-19 pandemic
o delivered food to over 20 quarantined soldiers; sustained operations of the New Rochelle Dining Facility
o served food to the entire 10th Special Forces Group during the pandemic; provided infection free dining service
o staged and loaded all vehicles in the convoy prior to first formation to ensure proper AT support
o assisted in food truck operations; controlled rations and had a positive impact on customer experience at the window
92G/Food Service NCO
o lead a combined mess section of two companies for 15 days during AT 19 serving over 8,400 meals without incident or injury
o supervised the kitchen for 8 months as Senior Cook
o managed feeding plan for over 250 Soldiers on a consistent monthly basis
o ran a DFAC as a junior NCO during IDT on a regular basis; ensured that over 300 Soldiers were fed
Culinary Specialist
o assisted in preparing meals to feed over 200 soliders twice a day during the entire 14 days of annual training
o expertly managed the successful execution of two field exercises to over 300 Soldiers; provided valuable training to subordinates, ensuring MOS proficiency
o executed the 92G training plan for 25 Soldiers that greatly increased job performance of subordinates; resulted in better entrees for customers
o effectively trained and managed six shift leaders on improvements to production schedules; resulted in zero waste in food service preparation
o met all meal requirements during deployment despite being under 50% strength
Competence
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 managed feed plan for over 250 Soldiers on a consistent basis
o knowledgeable Food Service NCO who ensured his section conducted all operations within Army Standards
o displayed autonomy and sound judgment by executing all Food Service assignments with little supervision
Responsibility and Accountability
o managed section's Food Service budget within the State tolerance of 5% under and 10% over allotted meal costs
o maintained 100% accountability of all assigned equipment valued over $500,000
o fostered safety conscience culture within his section resulting in zero incidents
Food Operation Manager
o instrumental in DFAC receiving a 95% food service rating during Division Food Service inspection
o his resourcefulness helped increase customer satisfaction from 75% to 95%; a true testament of his technical abilities
o supervised all Class I operations during OEF; supported over 400 meals twice daily despite being undermanned
o earned a gold German Schutzenschnur marksmanship badge during OEF; set the standard for his soldiers to emulate as the only food service specialist to do so
o received impact AAM from TF Balkh Commander for establishing an operational field-feeding site in support of CJSOTF-A
o trained six Soldiers in dining facility functions; enabled them to operate and provide sustain mission without degradation to operations
o implemented a comprehensive food service regimen; he and his soldiers attended Culinary Arts Institute earning 18 college semester hours each
o trained personnel on rations accountability and subsistence procedures; decreased DFAC account status by 37% for FY13
o ensured soldiers were educated on the latest food service equipment including the newly designed Assault Kitchens
o managed the preparation and distribution of over $1.2 million dollars of Class I subsistence for 5 Combat Outposts during combat operations
o received exemplary comments during CG's Thanksgiving Best Mess competition; area awarded 2nd place for overall theme
o his direct supervision was responsible for the Dining Facility receiving a 94% on the Group Preventive Medicine inspection
o served as NCOIC of _____ customs inspection team; inspected and validated over 75 ISU-90 containers and 200 non-standard loads
o mentored five NCOs in DFAC functions; enabled them to serve up to 1,200 meals daily and operate independently without direct supervision
o conducted training for 10 soldiers; three Soldiers attended Culinary Arts Institute; each earned 18 college semester hours
o trained two NCOs on Class I rations breakdown and distribution functions; supported seven assigned Combat Outpost during OEF
o developed a cohesive team while attending training events; managed Soldiers while receiving instruction in culinary arts preparation
o maintained 100% accountability of all equipment valued at $1,368,760; ensured all equipment was maintained at or above a 90% readiness rate
92g40 Senior Food Operations Sergeant
o volunteered to take on the responsibility of the annual Christmas meal which served over 3,000 soldiers and their families
o her Christmas meal garnered extremely high marks from the Commanding General for outstanding menu choices expertly prepared by her team
o served over 22,000 meals during the Operation GOLDEN MEDIC exercise
o achieved an EXCELLENT on the kitchen inspection with zero deficienies the first time
Culinary Specialist
o demonstrated the breadth of his military knowledge and technical culinary abilities at the 4th Quarter 4ID Chef of the Quarter Board
o participated in 15 logistical patrols providing hot meals to Soldiers deployed along 20 miles of pipeline
o worked overtime, into the early hours of Thanksgiving Day, to prepare the food for the meal that afternoon, where the DFAC served over 700 soldiers
o cleaned and set up the CK
o his performance and subsequent victory at the 4th Quarter 4ID Chef of the Quarter Board have set a new standard for other FSC culinary specialist to strive for
o devoted herself to the success of the Robert C. Stack Dining Facility; documented training for every aspect of required tasks
Culinary NCO
o successfully managed five cooks and five KPs, producing over 2,000 meals daily
o set up the containerized kitchen and handled the ordering and distribution of the battalion's MREs
o used initiative to use idle trucks to transport Soldiers to and from the unit
Senior Food Operations Sergeant
o mentored one NCO to win the Brigade and Division Food Service NCO of the Quarter ___FY12
o trained rations personnel on accountability and subsistence procedures that decreased the DFAC Account Status by 10%; resulted in 100% readiness for FY 12
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
Culinary Specialist
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
Team Leader
o instilled a 'team first' mentality within the Section; led by example
o constantly sought to improve the Section's work environment
o worked with focused determination until the mission was completed
o maximized the use of all available recourses to efficiently accomplish assigned missions
o developed subordinates by encouraging them to always accept greater responsibility and seek developmental opportunities
o totally reliable, completed all tasks in a timely and professional manner
o required Soldiers to accomplish all mandatory training before recommending future training
o always willing to share knowledge and insight in order to develop subordinates to their full potential
Food Service NCO
o exceeded standards as the culinary course instructor; facilitated a 100% graduation rate and ensured Soldiers were qualified and able to train and lead the soldiers in their respective units
o displayed a calm professional 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
Food Service Sergeant
o produced over 9,000 meals during annual training with outstanding reviews (92G20)
o demonstrated outstanding leadership overseeing six cooks and two kitchen helpers on two shifts (92G20)
o mentored two cooks to become shift leaders during annual training with positive results (92G20)
o maintained accountability for over $30,000 in food inventory and over $5,000 in paper products and equipment with four units sharing a dining facility during annual training (92G20)
o kept dining facility in a clean, safe, and sanitary manner at all times (92G20)
Detainee Operations
o led five Culinary Specialists and supervised 33 DoD prisoners managing food service operations and sanitation; served over 300 high quality meals for 180 prisoners daily
o procured $14,000 worth of galley equipment that expanded the facility's capabilities and improved its ability to provide a variety of nutritious food
