Mos 92g army9/8/2023 Serves as the Senior Food Operations Sergeant for a Mechanized Smoke Generator Company in support of the 20th Support Command and Combatant Commanders additionally serves as the Administration NCOIC of a dining facility which serves seven separate brigades feeding over 1500 Soldiers daily directly responsible for the supervision, welfare and training of five Soldiers responsible for training seven Food Service Specialists on administration procedures responsible for providing field food service support to over 850 Soldiers maintain accountability and serviceability of one sanitation center and on MKT of unit MTOE equipment valued in excess of $300,000. Served as a Senior First Cook for a Stryker Cavalry Regiment forward deployed in support of Operation Iraqi Freedom responsible for the training, care, morale, welfare and professional development of two NCOs and eight Soldiers provide supervision and guidance for food service personnel in the preparation and servicing of quality meals on a Combat Out-Post (COP) that serve 400 meals daily directly responsible for the maintains accountability and serviceability of one Mobile Kitchen Trailer (MKT), two Light Mobile Transport Vehicle (LMTV) valued at one millions dolllars. Serves as a First Cook for Golf Company, 701st BSB, 4th Infantry Brigade Combat Team, 1st Infantry Division, a Forward Support Company of 2-32 Field Artillery Regiment provides supervision and technical guidance for five Food Service personnel in the preparation and servicing of quality meals in garrison and field environments requests, receives and accounts for Class I subsistence responsible for the health, welfare, morale of five Soldiers responsible for the accountability and maintenance of MTOE equipment worth in excess of $500,000. Performs duties as the Food Operations Sergeant for a Heavy Equipment Transport (HET) Company responsible for the supervision, training and welfare of one noncommissioned officer and two personnel provides technical guidance to lower grade personnel in garrison and field kitchen operations accountable for field feeding equipment valued in excess of $270,000 dollars establishes operating and work procedures inspects dining, storage areas and dining facility personnel determines subsistance requirements requests, receives and accounts for subsistence items prepares, cooks and serves food in a field or garrison environment.Īssigned as a Food Service Sergeant for the 4th Brigade Dining Facility responsible for supervising 10 personnel in a consolidated dining facility serves 12 separate units feeding approximately 1500 Soldiers daily serves as a team leader as part of a maneuver platoon that directly supports 2-32 FA performs duty as a senior gunner for maneuver platoon responsible for the health, welfare, counseling, develpment of three Soldiers enforces all Army standards in his Soldiers and assist the Section sergeant in all squad matters.įirst Cook in a Corps Combat Support Military Police Company providing support to XVIII Airborne Corps responsible for the combat readiness, welfare, morale, discipline and training of 3 Soldiers maintenance and accountability of 1 LMTV, 3 weapons systems, Mobile Kitchen Truck and other MTOE valued in excess of $129,000 supervises thirty Soldiers in a consolidated food service facility responsible for feeding in excess of 700 Soldiers. Performs duties as a Food Operations Sergeant in a Forward Support Company, 84th Engineer Battalion (CE), 8th Theater Sustainment Command and USARPAC responsible for the direct supervision, training, and welfare of three Soldiers accountable for field feeding equipment valued in excess of $700,000 performs as Admin NCOIC in support of 8th TSC Consolidated Dining Facility, overseeing administrative operations on a daily basis responsible for training in the Dining Facility, as the training NCOIC supervises the OJT of sixty food service personnel and their training records. Establishes operation and work procedures inspects dining facilities, food preparation/storage areas and dining facility personnel determines subsistence requirements requests, receives and accounts for subsistence items applies food service accounting procedures prepares production schedules and makes necessary menu adjustments.
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