Participating in Military internship through Northwestern Mutual, acquiring needed licensing and skills to perform the role to its fullest.

Restaurant Supervisor: leading a team of 6-12 personnel, ensuring highest quality of food and dining experience. ordering receiving and organizing stores.Assistant Command Duty Officer: manned 24 hour watch, on call to respond to situations as they arise, conducting roves around set perimeters and making regular reports to the command duty officer, as well as keeping detailed logs of events that transpire. Duty Section Leader: managing schedules for periodic watch stations for a team of 6-10 personnel, exercising conflict resolution skills to ensure all positions are fully manned at all times, while training new personnel to qualify for all positions.

recorded receipts and expenditures pertaining to galley operation, maintained physical records while adhering to set standards and requirements, conducted weekly and quarterly inventories at no less than 99% validity, budgeted for daily rations in order to stay within over/under limits, reported directly to the Afloat Training Group with monthly close out binders for inspections.

Maintained inventory validity and organization while adhering to set standards and recording requirements. reviewing receipts and receiving stores. consistently updated perpetual inventory reports and communicated with the records keeper to ensure 100% validity.

overseeing kitchen and dining hall operations, leading a team of up to 24 personnel, constantly training new additions to the team upon rotations. consistently maintaining and exceeding set standards for cleanliness, efficient resource management and quality control.

preparing 3 meals a day for an avg of 400 on board a U.S. naval vessel, while maintaining high standards of cleanliness and recording of all products used, portions prepared, temperature logs and headcounts.