The Food Service SGT coordinates with the food service officer, food advisor, and first cooks. Coordinates with TISA, facility engineers, and veterinary activity; plans and implements menus to ensure nutritionally balanced meals; ensures accuracy of accounting and equipment records; develops and initiates Standing Operating Procedures (SOP) and safety, energy, security, and fire prevention programs; evaluates contract food service operations; ensures contractor compliance in food service… Show more The Food Service SGT coordinates with the food service officer, food advisor, and first cooks. Coordinates with TISA, facility engineers, and veterinary activity; plans and implements menus to ensure nutritionally balanced meals; ensures accuracy of accounting and equipment records; develops and initiates Standing Operating Procedures (SOP) and safety, energy, security, and fire prevention programs; evaluates contract food service operations; ensures contractor compliance in food service contract operations. Some key duties for 92G40 Soldiers serving in the Operational Force include: Detachment Sergeant, Platoon Sergeant, Operations NCO, Senior Food Operations NCO, Dining Facility Manager. Show less

Responsible of food preparation that follows company standards, in charge of a $5,000.000.00 sales store, busiest restaurant in town able to serve over 1500 covers a day, responsible for ordering, staffing, equipment maintenance, training, food cost, labor and inventory control. Coordinate with front of the house for a professional environment to work in. Reduced food costs by 10 percent by using seasonal ingredients, setting standards for portion size and minimizing waste. Managed kitchen… Show more Responsible of food preparation that follows company standards, in charge of a $5,000.000.00 sales store, busiest restaurant in town able to serve over 1500 covers a day, responsible for ordering, staffing, equipment maintenance, training, food cost, labor and inventory control. Coordinate with front of the house for a professional environment to work in. Reduced food costs by 10 percent by using seasonal ingredients, setting standards for portion size and minimizing waste. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Verified proper portion sizes and consistently attained high food quality standards. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Maintained updated knowledge of local competition and restaurant industry trends. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work. Achieved and exceeded performance, budget and team goals. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas. Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Positively engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for their Show less

Reduced food & labor cost by 20%, Increase sales by 20%, Bring food quality to a better level, Coordinate staff and food inventory, Create new inventory spread sheet, Developed seasonal & holiday menus for banquets and a la carte dinning, Insure best vendor prices., Purchasing control, Assist General Manager in Developing a team between back and front of the house. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Managed… Show more Reduced food & labor cost by 20%, Increase sales by 20%, Bring food quality to a better level, Coordinate staff and food inventory, Create new inventory spread sheet, Developed seasonal & holiday menus for banquets and a la carte dinning, Insure best vendor prices., Purchasing control, Assist General Manager in Developing a team between back and front of the house. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. Regularly interacted with guests to obtain feedback on product quality and service levels. Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation. Achieved and exceeded performance, budget and team goals. Created and managed budgets for operations and capital equipment. Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Show less

Maintain a food & labor cost in the average percentage, Bring food quality to a better level, Coordinate staff and food inventory, Set up new computer software (Cater mate), Develop seasonal & holiday menus, Insure best vendor prices, Purchasing control, Assist General Manager in developing a team between back of the house and Catering Events. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Maintained a skilled kitchen… Show more Maintain a food & labor cost in the average percentage, Bring food quality to a better level, Coordinate staff and food inventory, Set up new computer software (Cater mate), Develop seasonal & holiday menus, Insure best vendor prices, Purchasing control, Assist General Manager in developing a team between back of the house and Catering Events. Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines. Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees. Developed menus, pricing and special food offerings to increase revenue and customer satisfaction. Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering. Created and managed budgets for operations and capital equipment. Prepared operational reports and analyses and made appropriate recommendations about progress and negative trends. Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering. Show less