- Coordinate with Financial Management Analyst in regards to allocated budget for the command.- Validates Dormant Account Review Quarterly IAW the DoD Financial Management Regulation- Assist personnel in ordering and validating ordered equipments, tools and consumables through Navy Supply OneTouch Program.-Received and verified in-coming packages of equipment, tools and consumable items.

Served as Deputy to the Leading Chief Petty Officer of 5 personnel Supply Division. Duties included:January 2021-Present . Oversees order, store, return, check and issue parts, equipment and goods . Received, sort, inspect and deliver arriving parts, equipment and goods . Maintain inventory database and prepare reports and correspondence. . Maintain financial logs and records. . Operate computer systems that provide logistic support information . Received “SATISFACTORY”, the highest rate given in recent Department of the Navy Procurement Performance Management Assessment ProgramServed as Deputy to the 188 personnel Command Urinalysis Program Coordinator. Duties included: .Manage the urinalysis collection program. . Operate the Navy Drug Screening Program (NDSP) or other designated Drug Testing Program. . Ensure observers are briefed using the "Urinalysis Observer Briefing Sheet" for every urinalysis test event conducted. . Ensure each member is provided urinalysis instructions verbatim and performs specimen transfer and custody as directed. . Report failure to meet monthly sampling requirements and planned resolution of the cause to Echelon 2 or 3 commander. . Properly package specimens for shipment or transport.

75 crew, USS Oakland LCS 24 CA, U.S. Navy, April 2019 - November 2021Responsible for the food operation establishment. Core knowledge for food safety is critical for ensuring food employees adhere to food safety principles and practices to include Hazard Analysis and Critical Control Point (HACCP)

Creates, organizes, plans, and presents various forms of onboarding, orientation, and skills training for employees and customers. Develops unique training programs to fulfill workers specific needs to maintain or improve job skills. Creates and/or acquires training procedure manuals, guides, and course materials.

Coordinates the daily work routines in the galley under the direct supervision of the Leading CS.May be assigned responsibility for vegetable preparation room, bakery, meat preparation room and flight galley during the watch period.Ensures food prepared in accordance with Armed Forces Recipe Service or approval local recipes.Will sample all food during production and before opening the serving line. Directly responsible for the safety and quality of food prepared, served and saved as leftovers.

. Developed a well trained personnel capable of conducting basic first aid in all environments.. Ensures that the operational and casualty scenarios are conducted and evaluated regularly to verify readiness. . Trained personnel repair locker and stretcher bearers.. Critically assess the qualifications and train individual crew members in the performance of their duties in first aid and emergency medical procedures. . Plan, brief, and conduct medical training using applicable instructions and publications.. Propose a training schedule of required exercises to the ship's training officer quarterly to maintain a high level of proficiency in personnel casualty control.. Analyze any problem areas and initiate corrective actions to eliminate the possibility of personnel injury and damage to equipment.. Contributed to the Medical Readiness of the Ship for deployment.. Received Afloat Training Specialist Certification.

. Security Reaction Force Basic - Acquired training for basic sentry skills and individual and team tactical movements.. Security Reaction Force Advance – Acquired training for duties to protect their unit, its mission, and its crew members whether pier side, at sea, or at an air facility from acts of terrorism or sabotage. Learned how to deal with potential threats whether from the pier, small boat, or any other means from penetrating a unit under emergency conditions by utilizing proper reaction force measures and tactical team movements.. Trained numbers of personnel in security tactics. Planned and coordinated numbers of Antiterrorism exercises and drills.. Implemented, assessed, and planned an extensive Antiterrorism program and tactical reaction measures.. Contributed to the Antiterrorism Force Protection readiness certification of the Ship for Deployment.

75 crew, USS Oakland LCS 24 CA, U.S. Navy, April 2019 - November 202185 crew, USS Warrior MCM 10 Sasebo, JA April 2013 – April 2016 . Spearheaded Habitability and Supply inspection and received “Outstanding” from Board of Inspection and Survey and received an award. . Received “BLUE M” for Outstanding Operation and Management of Supply Department. . Received “Excellent” for the Operation and Management of Food Service Division Directly responsible to the FSO for proper functioning of the division.Ensures a high level of cleanliness and the proper sanitary preparation of rations in sufficient quantity, while remaining within prescribed monetary food allowances.Supervises the galley, bakery, and other assigned food service spaces.Ensure required records and forms are prepared, submitted and maintained IAW NAVSUP DirectivesMaintain equipment and fittings at maximum efficiencyReport needed corrective actions and repairs to FSOSupervise all personnel assigned to the galleyMake food service watch assignmentsMuster assigned personnelSupervise food issue and preparationEnsure that food is prepared or cooked to be ready as close to serving time as possibleTake every precaution to prevent food contaminationReport any doubt concerning quality of food to the FSO\Enforce all ship and station regulationsPrepare the General Mess Menu (NAVSUP 1080) for the FSOEnsure perishable food items are monitored and used or transferred to preclude lossPrepare the Food Preparation Worksheet (NAVSUP 1090)Monitor timely completion of PMSEnsure “Pledge of Service to our Patrons” is signed and appropriately displayedEnsure placards containing instruction for the Heimlich maneuver are posted Conduct a daily walk-thru of all food service spaces

. Responsible to notify the PNOK of the death, determine their needs, explain their benefits, assist in funeral details, and help them apply for their benefits, therefore, your CACO duties normally take precedence over all other assigned duties.

- Gathers all natural disaster requisitions and processed them while coordinating with the other military installations and community assets to provide basic needs, equipment, medical care, transportation and safe havens from natural disaster.- Actively involved in Emergency Operations Center training such as Citadel Shield (CS), a field training exercise led by Commander, Navy Installations Command (CNIC) and Solid Curtain (SC) is a command post exercise led by Commander, United States Fleet Forces Command (USFFC)

. 800-1000 Sailors. Designed to reinforce the Navy’s core attributes and help build a strong foundation for professional and resilient Sailors.. Is designed to challenge each Sailor to honestly assess personal, interpersonal and social media character and conduct and to identify specific opportunities for personal betterment.. Provides information, motivation, guidance, and support for company personnel and beneficiaries ready to adopt a healthier lifestyle.. Coordinates the administrative aspects of a local program to include collecting rosters and reporting forms and submitting to the Health Center in alignment with the reporting guidance.. Markets the program to company, leaders and community to socialize the ability and requirements of the program.

- Provide essential support and care to the victim to include providing non-clinical information on available options and resources to assist the victim in making informed decisions as they progress through resolution and healing.- Coordinated Sexual Assault Awareness and Prevention Month (SAAPM) that is recognized in April by both civilian and military communities. The Department of Defense observes SAAPM by focusing on creating the appropriate culture to eliminate sexual assault and requiring a personal commitment from all Service members.

127 crew, Naval Base Kitsap WA, U. S Navy August 2016 – April 201960 crew, Naval Medicine Center San Diego CA, April 2016 – July201640 crew, NAF Atsugi, JA April 2010 – April 201313 crew, COMFLEACT Okinawa, JA March 2006 – April 2010 Responsible for the maintenance and upkeep of the Combined Bachelor Housing Served 2000-3000 Sailors and contractors. Determines eligibility, processing applications and making assignments. . Manages operations, including resident relations, and maintenance and repair coordination.

Food & Beverage Director directs and oversees all aspects of the organization's food and beverage planning and service, with duties to include menu planning and costs, preparation and presentation of food and drinks, and adherence to quality and safety standards. Plans, coordinates, and oversees special events. Being a Food & Beverage Director may identify marketing opportunities to promote food and beverage products.

.Trains the ship’s DC organization in ship equipment, ship systems, and procedures and techniques relating to the ship’s survivability. .Organized to train all types of DC-related exercises..Evaluates and critiques the DC team’sabilities as well as their own.. Contributed to Damage Control and Firefighting readiness of the ship for deployment.

. Plays an integral part in the overall fitness and readiness of personnel. . Conducted bi-annual physical fitness assessment for their company.. Provide exercise programming and guidance throughout the year to ensure the personnel of the company maintain physical readiness.. Knowledge on administrative, basic exercise physiology and nutrition principle.. Motivated.

. Received Captain F Ney Memorial Award for food service excellence and used our techniques fleetwide.Responsible for dry, chilled, and frozen storerooms and issue room.Maintain security, inventory and accuracy of all accountable food and preserve its condition until issue or proper expenditure.Immediately report any compromise of accountability to the Food Service Officer. Report any potential loss of food stock as result of storeroom conditions such as flooding or high temperature.Monitors and records internal temperatures of storage spaces twice daily.Maintains material condition of all storerooms.May act as receipt inspector when receiving subsistence items.

.Spearheaded Habitability and Supply inspection and received “Outstanding” from Board of Inspection and Survey and received an award. . Sampling all food during production, again before the serving line is opened, and periodically throughout the meal.. Frequently monitoring food temperatures on the serving line during meal service. Documenting food temperatures, specifically entrees, three times during a meal on menu worksheets is recommended. . Ensuring that the safety and quality of food that is prepared, served, and saved as leftovers meets all standards.. Maintaining foods in the proper temperature zone from the start of preparation through the verification of leftovers. . Reviewing issue and return form to ensure the food items requested support the quantity of the menu items on the menu worksheet.. Ensuring that standard volume measuring devices and scales are on hand and are being used properly.. Performing a daily personnel inspection of all assigned food service personnel in the kitchen and related food service spaces.