Preparing menus and ordering the quantities and types of food items. Verify food accountability and sales. Operating kitchen and dining facilities. Adjusts recipes for large or small quantities. Roast, Grill, broil a variety of meats, steams, and deep fry’s various foods.Keeping records for food supplies and financial budgets. Serve family style, al a carte, buffet formal and semi formal service for personal on admirals' staffs and commanding officer aboard ship or at shore bases. Serves as a shift leader over six to ten employees in accomplishing food preparation work.Accomplishments won Best of the Mess, Peoples Choice and best Decoration.

Managed,implemented and directed the daily policies and operations of the Admiral’s residence. Managed $336,000 yearly in Non Appropriated Funds for the Commanders Dining Facility. Provided weekly and monthly budget to DFAS Texarkana. Perform the full range of collections and disbursements of cash, checks. Receive cash, checks and credit card authorizations on a daily basis for payment of services. Review all documents for completeness, validity, authority, propriety, appropriation, authenticity, arithmetic correctness. Prepare certificates for bank deposit and endorses negotiable instruments received in collections. Review documents vouchers, checks, money orders, Credit Cards for proper certifications, date, designated payee, endorsement signature, monetary amounts. Perform reconciliation, balancing, and auditing of receipts and disbursements in a large number of categories using Integrated Paying and Collecting System. Perform daily cash counts and complete accountability form. Balances cash disbursed with paid vouchers and cash collections with collection vouchers. Performed maintenance, care cleanliness and appearances of the Admiral’s personal military clothing and equipment. Coordinated, managed and supervised social events hosted by the Admiral to include Joint Service members/Civilians during events.Planned and executed social functions for visiting US Officials and Foreign Dignitaries. Created all official meals, planning and preparation. As a Food Service Supervisor I turned a $13,000 deficit into a $630.00 surplus in less than 6 months which awarded me a Joint Military Commendation Medal. lead a staff of four military and 2 NA-07 cooks. Defense Travel System prepare travel orders for official trips. Automated time and attendance system monitoring time and approving hours.

Planned and executed daily meals for the Naval Secretary and the Chief of Naval Operations. Provided catering at dinner parties and special functions for a diverse clientele which included the Vice President of the United States, Secretary of the Navy and the Commandant of the Marine Corps. Displayed excellent understanding of commercial catering operations and specifically a high degree of knowledge on food safety HACCP (Hazard Analysis Critical Control Point), food handling and food presentation concepts and knowledge of popular catering and bakery products. Oversaw menu planning, regulating stock control and supervise kitchen staff. Estimate food requirements and obtain the necessary food from storage or from suppliers. Prepared, seasoned and cooked soups, salads, meats, fish, gravies, vegetables, desserts, sauces and casseroles. Maintained food storage areas, perishable/non perishable, with over 150 standardized consumables in inventory. Decorated and plated various pastries and desserts; prepared buffets and special diets. Assisted in maintaining of over $100,000 of subsistence for both the Navy and Army Dining Facilities directed subordinates in cleaning all galley equipment, appliances, utensils, work and storage areas.Received numerous accolades from the Secretary of the Navy and Chief of Naval Operations.

Responsible for the preparation of the daily, weekly, and monthly menus; Responsible for the preparation of all culinary products served by progressive cooking techniques,and instructions and ensures leftovers are integrated into meal plans; for overseeing, instructing and supervising food service personnel in the proper use of all equipment located in the kitchen and related areas; and for all health aspects and sanitation criteria associated with the kitchen, serving operations, and associated areas. Schedule meal hours and supervises the service during each dining period.Establishes endurance levels based on the weekly consumption periods to the approved menu. Economically procures provisions, through government and commercial sources, to meet standards of kitchen operations IAW established guidelines. Procures and utilizes the appropriate type of provisions based on local availability and operating status. Ensures all food items are monitored, utilized or transferred to preclude loss. Controls inventory cost based upon the cycle menu and established inventory levels. Ensures timely receipt posting and distribution. Inspects all refrigerated spaces and storerooms daily.Knowledge of and ability to provide training of Food Service personnel in the accurate procedures of receiving provisions. twelve years knowledge and ability to requisition from weekly Prime Vendor Catalog through Food Service Management System (FSM). Prepares the Food-Item Request and Issue Document for all subsistence items issued to the galley. knowledge of monetary values as prescribed by General Mess Control Log, Subsistence Ledger (Maintains and prepares other food service forms required to substantiate the monthly General Mess Summary Document Report. Ensures proper posting of the different types of Knowledge of Prime Vendor contract responsibilities/requirements when receiving food items.

-Supervised a Support Staff of 22 members in the preparation of 1600 meals for staff and patients-Transport Advance Meal Deliver System food cart to the patient units/wards/cart docking station. -Deliver meal trays and nourishments to the patient's bed.-Set cafeteria style by placing uniform portions of food on customers' plates.-Break down and clean assigned area on the tray line when the meal assembly is finished.-Replenish tray line items as necessary-Set up cafeteria lines, steam tables, dining room tables, and side service stands with hot and cold food items including meats, vegetables, salads, desserts, bread, butter, and beverages.-Serve food.-Make cold sandwiches using prepared ingredients and pack box lunches.-Take nourishment inventories, replace expired bulk items, and label and distribute individual nourishments to appropriate patients or nursing stations.-Perform heavy-duty cleaning tasks throughout the food service and related areas

Responsible for the timely preparation and production of all bakery items to include making cakes for special functions; Responsible for the cleanliness and maintenance of the bake shop and associated areas and in the efficient operation of the kitchen. Assisted the head cook and perform the following duties: Prepare all bakery items in accordance with the daily production sheet, utilizing the Armed Forces Recipe Cards or locally approved recipes as directed by supervisor(s). Requisition and receive all bakery items needed for the daily preparation of the bakery menu products and ensure that all items are properly recorded and stored; Carefully inspect all ingredients prior to use; Ensure subsistence items, supplies and equipment are maintained in a neat, orderly and sanitary manner. Assist in the proper care of perishable leftovers; wrapping, labeling and refrigerating all usable leftovers and unused provisions; Assist in the cleaning and upkeep of the Baking areas and equipment; disposal of trash and garbage in accordance with environmental regulations; and cleaning and sanitizing garbage containers, lining them with plastic bags and covering when not in use. Assist in taking inventory of kitchen/Baking equipment and utensils; report to the lead Cook any necessary repairs and replacements of baking equipment and utensils; adhere to all principles of safety; and report any accidents immediately. Adhere to all sanitation procedures and personal hygiene standards NAVMED P-5010.