Aug 2016 National Restaurant Association ServSafe Certification
American Culinary Federation Certified Culinarian (CC) Certification 04/2015.
Sep 2012 to Current United States Army － Fort Lee, VA
25 Years of Culinary Operations & Training; Establishes operating and work procedures; inspects food preparation/storage areas; supervises dining facility staff; determines subsistence requirements; requests, receives, and accounts for subsistence items; applies accounting procedures; prepares production menus; makes necessary menu adjustments.
Assigns staff to duty positions, establishes and maintains on-the-job training and apprenticeship programs working with American Culinary Federation (ACF) and U.S.
Department of Labor (DOL) Apprenticeship program; prepares technical, personnel, and administrative reports concerning food service operations; implements emergency, disaster, and troops feeding plans; coordinates logistical support.
Prepares, culinary, and servers in mobile or food service facility operations.
Performs preliminary food preparation procedures; prepares and/or cooks menu items listed on the production menus; bakes, fries, steams, braises, boils, simmers, steams, and saut�s as prescribed by Army recipes menus; sets up serving lines; garnishes food items; applies food protection and sanitation measures; receives and stores subsistence items; performs general housekeeping duties; operates, maintains, and cleans mobile food equipment and performs preventive maintenance.
Ensures that proper procedures, temperatures, and time periods are adhered to during food preparation; performs supervisory and inspection to include shift supervision.
Prepares more complex menu items; supervises a.m.
shifts, department, or mass consolidated culinary operations in all environments; establishes operating and work procedures according with local, state laws and equal employment opportunity (EEO) compliance; inspects food.
Preparation/storage areas in accordance to SevSafe and safety data sheet (SDS) standard; supervises dining facility staff; determines subsistence requirements; requests, receives, and accounts for subsistence items; applies food service accounting procedures; coordinates support requirements with facility engineers, dietitian and veterinary activity; plans and implements menus to insure nutritionally-balanced meals ensures accuracy of accounting and equipment records; develops and initiates standard operating procedures on safety, energy, security, and fire prevention programs.
55,463 USD Per Year Hours per week: 40 Senior Food Operations Management Duties, Accomplishments and Related Skills: Senior Food Operations Management NCO for the Joint Culinary Center of Excellence; for the department of Concepts, Systems and Policy Division; responsible for providing oversight and guidance as the Army Food Service Credentialing Program Coordinator; providing assistance to 12 installations during their transition into the American Culinary Federation apprenticeship program.
Provides advice and assistance to all echelons of military organization in improving all phases of regional garrison and field Class I requisitioning, destruction and accounting activities by assisting in the development of criteria relating to the establishment, requirement, general quality and operational characteristics of field Class I operations and garrison Subsistence Supply Management Offices (SSMO).
Responsible for the oversight, data management and policy changes affecting the Army 92G Credentialing Program using the Decision Support System (DSS).
Interprets the Department of Defense (DoD), joint feeding policy and providing expertise to Major Army Command (MACOM) in the implementation of the Army Food Program.
Determines, from the study of incoming reports, inquiries, evaluation and suggestions, of what the current and projected difficulties in the Army Apprenticeship Program at installations, worldwide.
We obtain information and data from Commanders, other services, civilian food service organizations and liaison visits; correspondences and research of documents to assess the problem areas encountered in the Food Service Program and develops plan of action to resolve such problems.
Integrated Planning Team (IPT) members responsible for providing guidance and support for revise training plans.
Assisted and monitored all blackboard refresher training courses that include Food Service course for Junior and Senior Soldiers; prepare appropriate article for publication in military and civilian publication.
Writes and reviews Army Food publications, policies and procedures.
Assisted the Department of Labor (DOL) to get the Army Apprenticeship Program registered as a fully functional program; registering over 2,000 Culinary Soldiers into the Army Apprenticeship Program.
Cara Vartuil-Dusablon (804)-734-4862 Okay to contact this supervisor: Contact me first.
Apprenticeship RepresentativeAug 2012 to Sep 2013 American Culinary Federation － St. Augustine, FL
Salary: $52, 910 USD Per Year.
Hours per week: 40 The American Culinary Federation (ACF) American Culinary Federation education foundation (ACFEF) is an accreditation body that conducts site visits at postsecondary and secondary institutions to review school Culinary Art Programs.
As part of the accreditation team my duty would require me to conduct interviews with the program coordinator and faculty.
To review educational background of staff, review how in-service training is conducted at their institutions; observe technical & instructional skills being taught in classes/labs.
Also serve as a subject matter expert on site visits providing invaluable assistance to the school program coordinator and faculty to develop, write, revise, and comply with ACFEF competences and policies to meet accreditation standards; maintain accreditation files from the evaluation team to be submitted to the ACFEF for review; review and update policies and procedures to keep postsecondary and secondary institutions up-to-date with accreditation changes.
Candice Childers (904) 824-4468.
Retired from ACF.
Senior Food Service Non-Commissioned OfficerJun 2011 to Jul 2012 United States Army
Shaw Air Force Base － Sumter, SC
Salary: $49,997 USD Per Year Hours per week: 40 Serves as the Senior Food NCO in the Supply and Service Branch of the United States Army Forces Central Command (USARCENT) with G-4 supporting Operations New Dawn and Enduring Freedom, responsible for the strategic inventory management and distribution of over $2.2 billion annually in food throughout the USARCENT area of responsibility; performs duties as the subject matter expert for Food Service Operations for over 400 feeding facilities in the middle east, including oversight of food service contracts valued at $1.0 billion annually; responsible for coordinating preposition stock levels and recommend priorities for food allocations.
This also includes monthly food cutting/demonstration from food venders to add new food item to the U.S.
Army Defense Logistics Agency shopping list.
Assists commands worldwide in the development of food service contract solicitation requirements.
Prepares special reports, staff studies and fact sheets concerning feeding facilities.
Researches historical files and current regulations to provide timely written replies to request for information/assistance from field units.
Served as a member on a Mobile Training Teams (MTT) providing senior advisory technical assistance on food services related issues in Iraq, Kuwait, Qatar and Oman to Active Army, Army Reserves and Army National Guard food service and Class I operations.
Planned and executed the training of food service personnel in the areas of sanitation, ration accountability, storage, care and operation of government owned equipment and facilities, adherence to prescribed recipe, appearance of food, service standard, customer satisfaction, record keeping and personnel management.
Investigated and resolved complaints regarding food quality, service and accommodations.
Audited accounts records ensuring that sound business management control were in place followed, and account were within Army Standards.
Assures regulations/policies are followed by providing effective guidance to the field.
Assists in writing, editing and reviewing other related food program policies as required.
Performed visits to dining facilities and multiple field feeding sites.
Researched issues and recommended changes to improve services, equipment procurement and overall enhancement to the USARCENT food service program.
Supervisor: CW5 (RET) Dave Longstaff firstname.lastname@example.org Okay to contact this supervisor: Contact me first.
Aug 2010 to Jun 2011 United States Army － Atlanta, Ga
Salary: $49,308 USD Per Year Hours per week: 40 Enlisted Aide to the Commanding General (Personal Chef Serves as the Senior Enlisted Aide (Personal Chef) to the Commanding General of the forward deployed Army Service Component Command in support of Global War on Terrorism, supported over 40 working lunches and 15 social dinners for the Commanding General to include Congressional Delegation (CODEL), Senior Department of Defense (DoD) officials; providing advice and assistance to all echelons of military organizations on the logistic movement of high profile visits.
Responsible for the planning, preparing, arranging and conducting official social functions; from Pre-made, delivered meals ready for heating or In-home, full-time meal preparation, selection of various cuisines, meal categories, varying in price to meet various budgets; Preparation of custom meal requests of specific diets to includes (vegetarian, vegan, kosher, low-fat, etc.) These duties are performed for all regular meals, special events, holidays, parties and entertaining.
Primary trainer with sister services on similar culinary programs and providing training and assisted over 50 military personnel on the enrollments and hours of training; to receive their Department of Labor (DOL) Journeyman Certification.
Mentors four Enlisted Aides on career enhancing assignments, providing culinary training, and NCO Education System development.
Supervisor: LTG (Ret) Webster, William G.
Webster (912)-318-7603 Okay to contact this supervisor: Contact me first.
Bachelor Degree, Anticipate Graduating Hospitably ManagementApril 2017Columbia Southern University － Orange Beach, AL, United StatesAnticipate Graduating 3.80 4.00 Credits Earned: 106 Semester hours Hospitably Management Cum Laude
Associate of Arts Degree, General StudiesAUG 2014Central Texas College － Killeen, TX, United StatesCredits Earned: 75 Semester General Studies
High SchoolSamuel Mumford High School － Detroit, MI, United States