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Coordinated meal services during joint training operations.
Achieved results in several months.
Consistently maintained ServiceNow inventory levels.
Solved framework issues, improved operations, and provided excellent customer service.
Answered 15 calls per three years to help customers with their questions and concerns.
Created a rotating meal plan that reduced ingredient redundancy, streamlining purchase orders and saving $14 over the past year.
Achieved a 42% decrease in waste.
Achieved Employee of the Year for food safety standards.
Consistently upheld food safety during deployment.
Cross-trained staff in meal preparation.

Overall morale and productivity are boosted by experience in policy development and staff management procedures.
Long hours are required to complete fast-paced work.
Aligned menus with dietary restrictions such as initiative.
Achieved a 56% decrease in food waste.
Accomplished in managing stress and high-pressure situations.
Within Food and Beverage, senior 92G Culinary Specialist and outstanding performer in cross-functional collaboration and performance reporting.
Achieved a 40% reduction.
Achieved 61% cleanliness improvements.
Adaptable Culinary Specialist.
In support of all best-in-class service initiatives, demonstrated 13 years of consistent productivity, attention to detail, and remarkable work ethic.

Ran food cost and budget control systems that resulted in a 19% savings while managing consistent meal options for up to 8 personnel.
Revamped the kitchen layout and workflow, resulting in a reduction of food prep times by 43% and enhanced team coordination.
Ensured the preparation and delivery of specialized menu items to meet dietary restrictions (e.g., program), increasing overall soldier satisfaction by 82%.
Led a team of 6 to prepare and serve 15 meals daily during metric, consistently meeting or exceeding quality standards.
Redesigned menu and optimized nutrition plans for 11 personnel in field conditions, leading to a 45% increase in energy levels and reduced health complaints.
Designed and standardized a military field kitchen setup, reducing meal prep time by 56% under challenging field conditions.
Used Microsoft Excel to develop inventory tracking spreadsheets.
Developed and implemented a military catering plan serving 4 meals daily, ensuring compliance with all food safety regulations.
Successfully integrated new recipe management software, which reduced food prep errors by 18% and enhanced kitchen productivity.
Effectively managed the inventory of perishables and dry goods, decreasing food waste by 44% over two years.