Performs moderately complex work involving the care and custody of offenders. Work involves the direct supervision of offender work groups in their daily assigned duties including the responsibility of preventing escapes and maintaining discipline in conformance with strict rules, regulations, and standard operating procedures. Works under general supervision with moderate latitude for the use of initiative and independent judgement.

Lead a team of custodians in their performance of custodial/escorting dutiesEnsure that work schedules/calendars are up to date and all areas are cleaned as required in the SOW (Statement of Work)Ensure all cleaning supplies are identified, ordered and stocked as neededPerforms custodial services in the Embassy office area, conference rooms, special purpose (data processing and communication) areas, restrooms, lobbies, corridors and stairwaysAlso, under the supervision of the CAA Manager, additional duties include:Cleans office, corridors, restrooms, stairwells and other areas, including floors, walls and windows; shampoos carpets as necessary; performs dusting, sweeping, washing, vacuuming, stripping, waxing, polishing, replacing lights, cleaning equipment such as vacuum cleaners, waxes and polishersEscorts non-cleared employees into classified areas and monitors them while they perform maintenance dutiesPerforms other duties as require

 Manage requisition processing, receivers, check in, research catalogs, purchasing and issues materials in support of activities.  Manages staff with cross cultural workforce of 45 foreign nationals, 3 ex-pats, and 5 Local National Sub Contract workers. Responsible for warehouse layout planning. Assigned incoming supplies to storage locations before issuing to requestors Prepared and edited order for supplies  Reviewed and verified quantities against purchase request contracts and shipping documents Inspected for damage to supplies and equipment received Prepared transfer documents for equipment Establishes document files, preparation of required documents and reports.  Conduct weekly, monthly, and yearly inventories to maintain proper accountability of approximately $1.3 million worth of property  Provides leadership to causes the creation of organizational structure. Ensures compliance with proper planning, receipt, storage, and accessibility. Administers and set standard operating procedures for the over all warehouse. Advises team of issues, impacts, risks, and cost influence factors in reference of work.  Maintains a safe work environment, ensures that all employee complete all required training.  Operates and trained new warehouseman on 2K forklifts. Maintains cooperative working relationships with an ethnically diverse workforce and promotes teamwork among staff.  Trains employees in all phases of work including the operation of equipment, methods or procedures of work and safety awareness, promoting OSHA and HSE safety procedures and regulations.

 Served as assistant to the Head Chef and assisted with menu planning Assists Head Chef with select and trained kitchen staff Oversees the preparation and service of food Offers guidance to Head Chef on the preparation, cooking, and presentation of different food in the Dining Facility Assists the Head Chef in enforcement of health and safety standard in the kitchen Ensure customers are served efficiently and effectively Supervises and manages the kitchen Planned and prepared all meals on a daily basis Oversaw the entire Dining Facility operations on a daily basis and executed developmental trainings in compliance with TB Med 530, TB Med 577, DA Pam 3, and FM 10-23 Analyzed all policies to assure all were in accordance with Food Preparations and DFA guidelines Conducted pre-shift food inspections and walk-ins on a daily basis to ensure maintenance of temperature logs and compliance with all sanitation standards Supervise 10 foreign nationals, and 50 Sub Contract workers.

 Provide direct operational oversight and supervision of assigned Dining Facility Assure compliance with policies and procedure of the Dining Facility Ensure proper receiving and inventory of all rations delivered to Dining Facility Coordinates and oversees the service line of the food services staff Provide quality service to the customers Provides the planning necessary for the job including instructions to cooks and food service workers Assure maintenance of all equipment and cooking utensils are at maximum efficiency Plans all food service personnel work schedules on a weekly basis Prepare weekly menus for timely submission to the food service manager for review and approval Managed various four dining facilities feeding up to 1,800 soldiers daily  Prepared and controlled food service budgets $800,000; prepared reports Inventoried, ordered, received, and stored cold and dry food items Maintained 100% accountability of over $200,000 worth of equipment Performed additional duties as Key Control Custodian, Energy Conservation NCO, and Fire Marshall Supervised 220 U.S. Army soldier daily.