Akapong Puangsombut

Cook Supervisor's duties and responsibility are to provide all inmates with adequate meals, adequately prepared and attractively served, and allow inmate workforce to acquire skills and abilities that may assist in obtaining gainful employment after release. Supervision consists of administering the food program, which consists of various duties, including several specialized programs and functions such as Satellite Feeding, Mainline Feeding, Medical Diets, and Religious Diets.

Responsibilities of Cook Supervisor:

• Supervises 20 to 30 male offenders working in food service department in Federal Prison.
• Plans and directs high-volume food preparation in fast-paced environment.
• Regularly communicates with other departments (Correctional Services, Chapel Services, Senior Managers, Medical Staff, Safety Department) about menu items, proper menu substitution as needed, inmates' work schedules, Religious Diet Program, Safety issues, Holiday Meals, Satellite Feeding, Medical Diets, inventory problems, equipment repair or maintenance, and any other special event.
• Teaches inmate food service workers how to plate every dish with attractive flair to meet strict food service department standards and maintain business reputation.
• Supervises and evaluates inmate food service personnel via pay sheets, assess skills, and recommend promotions, pay bonuses or demotions of inmate workforce.
• Collaborates with fellow Cook Supervisors and Food Service Administrator to create meals for large inmate population.
• Instructed inmate food service workers on preventing cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
• Monitored food preparation, production, and plating for quality control.
• Initiates training for new Cook Supervisors on culinary techniques to improve productivity and increase kitchen workflows.
• Set and oversee weekly and special event menu plans.

Daily Duties of Cook Supervisor and Acting Food Service Administrator:

• Conduct a trash run for the department after each meal while in the institution.
• Conduct an informal sanitation of the Food Service department

A. All inmates who are required to be at work, should

be at work unless on a call out.

B. Ensure the Cook Supervisors are maintaining the

sanitation in their perspective work area

throughout their shift.

C. Ensure the Cook Supervisors are completing all

administrative duties for each day.

D. Ensure the Cook Supervisors maintain the

sanitation with in their office.

• Ensure the temperature logs are completed.
• Ensure the chemical inventory is conducted and signed by the Cook Supervisor.
• Ensure the inmate IPP sheets are filled out for each day and that staff are waiting until the end of the pay month.
• Inspect all meals for quality and quantity.
• Ensure the pulls are inventoried when they are delivered.
• Ensure the breakouts are completed and staff are signing the breakout showing they have what is required to make their meals.
• Cross reference the SENTRY roster with the WAW roster to ensure if any new inmates has signed off on their initial job orientation.
• Check the inventory BIN cards to ensure the numbers reflected are correct and or to see who used more product than required.
• Ensure the sanitation on the serving line is maintained throughout the meal services.
• Ensure the sanitation in the dining room is maintained throughout the meal services.
• Check all equipment to include locks to ensure they function correctly and operational. Ensure to maintain a log of equipment which requires repairs and what the ITMS work order number is for each item.
• ENSURE ALL DEADLINES ARE MET PRIOR TO THE ACTUAL DEADLINE.

Weekly Duties:

• Prepare a forecast for the weekly produce.
• Prepare a forecast for the store room requisitions. Once this is done look at the inventory inside the inside the institution and adjust the numbers.
• Review the menu for the next week with the Cook Supervisors to ensure adequate supplies are available.
• Check the milk and bread supplies for buildup. Coordinate the reduction in orders with the fellow Cook Supervisors and Food Service Administrator.
• Conduct weekly sanitation inspection with Food Service Administrator of the Food Service department.
• Assist the Food Service Administrator in preparing written assignments for Cook Supervisors to correct the deficiencies from the sanitation inspection.
• Prepare a report for the Food Service Administrator showing deficiencies have been corrected.
• Prepare a report for the Food Service Administrator of equipment and facility repairs that are needed. Highlight any repairs that have exceeded seven days.
• Assisted the Food Service Administrator in ensuring a log entry is made for each week. If they are doing good as well as items they need to work on. This will make it easier to complete their evaluation.

Bi-Weekly:

• Assist the Food Service Administrator in preparing staff time and attendance work sheets no later than the Monday after the Pay Period is over.
• Complete any Administrative Remedies that have been provided to you for response.
• Ensure the inmate electronic bulletin board has the current menu and the next 4 weeks of menus as well. The print function for the population should not be used.

Monthly Duties:

• Assist in preparing staff work schedules, prior to posing they are required to be reviewed by the Food Service Administrator for correctness.
• Assist the Food Service Administrator in holding monthly staff meetings. Prepare an agenda for the meeting.
• Ensure the monthly inmate performance and job efficiency training section is completed no later the 23rd of each month.
• Ensure the Kitchen Supervisor is cleaning and sanitizing the ice machine monthly.
• Conduct a review of three working paper from the Program Review guidelines to ensure the department are within policy.

Quarterly Duties:

• All Food Service staff are required to review the posted picture file no later than the 10th day of the first month of the quarter. To ensure everyone has completed this you can get a roster the SIS department.
• Ensure fire drills are completed by the following area's no later than the 10th day of the first month of each quarter.
• Assist the Food Service Administrator in preparing performance logs for staff. These must be completed by the third month of each quarter. The Food Service Administrator will review the evaluation and logs to ensure they are done correctly before they are being issued to staff.
• Assist the Food Service Administrator in preparing the quarterly change and bid roster. This is to be sent out no later than 7 weeks prior to the next quarter.
• Assist the Food Service Administrator in holding the Roster Committee meeting with the Union representative. This is to be completed no later than 5 weeks prior to the next quarter.
• Assist the Food Service Administrator in posting the new roster to all staff. This is to complete no later than 3 weeks prior to the new quarter.
• Assist the Food Service Administrator with the quarterly inventory. This is to be completed no later than the 25th day of the first month of the quarter (January, April, July, October).
• Assist the Food Service Administrator in completing the quarterly budget process.

Annual Duties:

• Assist the Food Service Administrator in preparing evaluation for staff including training. These are required to be completed by March 25th.
• Assist in verifying all Food Service staff have reviewed and signed the Emergency Contingency Plans.
• Assist the Food Service Administrator in preparing the Annual Leave schedule for the following leave year. This is required to be done no later than the 30th of June. Ensure only the total amount of leave that is earned for the department is available to bid.
• Assist the Food Service Administrator in putting out the Annual Leave schedule for the following year, no later than September.
• Assist the Food Service Administrator in completing the annual budget.

Security and Safety duties:

• Monitors and maintains accountability and quality control of menu items and ensure proper presentation and serving of menu items to inmate population, staff dining room, and special housing unit food cart daily.
• Maintains essential control, accountability of offenders, safety, and staff security, and respond to emergencies, body alarms, phone alarms (222), and radio calls within institution.
• Observes and am responsible for monitoring inmates for suspicious or criminal activities, observed inmates' behaviors, maintained area security, conducted area searches, and pat-searched inmates in work area.
• Written incident reports and counsels inmates to correct prohibited actions for violations of prison policies.

Acting Food Service Administrator:

• Experience in acting as Assistant Food Service Administrator in absence of Food Service Administrator.
• Receives guidance from Food Service Administrator in managing team of Cook Supervisors. supervised inmate food service workers in preparing and serving all meals over 300 hours (including medical, religious, and regular diets) at Federal Prison.
• Assists Food Service Administrator with ordering food, equipment, and supplies using Federal Nutrition System (FNS) program and Unified Financial Management System (UFMS).
• Ensures that inmate food service workers comply with health and food safety standards according to Food Service Manual Program Statement.
• Cultivates positive relationships with vendors to source best ingredients at best prices.
• Addresses complaints regarding food quality or service from inmates and staff.
• Receives guidance from Food Service Administrator in scheduling Cook Supervisors and am scheduling inmate food service workers' work hours.
• Participates in establishing safety and sanitary procedures to ensure safe and sanitized environment in Food Service Department with approval of Food Service Administrator.
• Assists Food Service Administrator in Formal Sanitation Inspection, conduct formal sanitation inspection on behalf of Food Service Administrator, and prepare Food Service Formal Sanitation Inspection forms with additional specific discrepancies information attached to Food Service Formal Sanitation form.
• Conduct Special Housing Unit round at least once week in absence of Food Service Administrator

Food Service Operational review reviewer October 2021 and October 2022:

• Was reviewer during Food Service Operational review week at Federal Prison Camp Duluth.
• Was in charge of selecting and inventorying 20 items from National Menu Specifications that are followed, balanced on hand equals amount reflected in FNS. Balances did not remember more than 10% variance in dollar value of products.

Collateral Duties: Accountable Property Officer(APO):

• Accountable Property Officer is responsible for controlling all property within food service department until removed from APO's accountability which Property Officer can only do.
• Conducts and certify property inventories. responsible and initiating flow of property documents. Upon discovery, report to property officer all lost/stolen/missing personal and government property (no later than next working day).
• Assigns to conduct and certify physical inventory of controlled personal and government property of another program area location annually.
  Also prepare inventory difference (RID) or survey report (ROS) if needed, along with assisting in reconciliation process.

Recent Awards:

• Received Sustained Superior Performance Award and Special Act Award for Employee of May.

Recent training:

• Firearm training of Basic Prison Transportation training on October, 21, 2022.
• Basic Prisoner Transportation training on September 21, 2022.

Cook Supervisor's duties and responsibility were to provide all inmates with adequate meals, adequately prepared and attractively served, and allow inmate workforce to acquire skills and abilities that may assist in obtaining gainful employment after release. Supervision consists of administering the food program, which consists of various duties, including several specialized programs and functions such as Satellite Feeding, Mainline Feeding, Medical Diets, and Religious Diets. In addition, Cook Supervisor accomplished through the managerial process of planning, organizing, leading, evaluating, and controlling the financial, material, and inmate workforce to achieve each unique type of duty within the Food Service Department.

• Supervised 40 to 50 male offenders working in food service department in Federal Prison.
• Planned and directed high-volume food preparation in fast-paced environment.
• Regularly communicated with other departments (Correctional Services, Chapel Services, Senior Managers, Medical Staff, Safety Department) about menu items, proper menu substitution as needed, inmates' work schedules, Religious Diet Program, Safety issues, Holiday Meals, Satellite Feeding, Medical Diets, inventory problems, equipment repair or maintenance, and any other special event.
• Taught inmate food service workers how to plate every dish with attractive flair to meet strict food service department standards and maintain business reputation.
• Supervised and evaluated inmate food service personnel via pay sheets, assessed skills, and recommended promotions, pay bonuses, or demotions of inmate workforce.
• Collaborated with fellow Cook Supervisors and Food Service Administrator to create meals for large inmate population.
• Instructed inmate food service workers on preventing cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
• Monitored food preparation, production, and plating for quality control.
• Initiated training for new Cook Supervisors on culinary techniques to improve productivity and increase kitchen workflows.
• Set and oversaw weekly and special event menu plans.

Security and Safety duties:

• Monitored and maintained accountability and quality control of menu items and ensure proper presentation and serving of menu items to inmate population, staff dining room, and special housing unit food cart daily.
• Maintained essential control, accountability of offenders, safety, and staff security, and respond to emergencies, body alarms, phone alarms (222), and radio calls within institution.
• Observed and responsible for monitoring inmates for suspicious or criminal activities, inmates' behaviors, maintained area security, conducted area searches, and pat-searched inmates in work area.
• Counseled inmates to correct prohibited actions and written incident reports for violations of prison policies.

Acting Assistant Food Service Administrator:

• Experience in acting as Assistant Food Service Administrator in absence of Food Service Administrator.
• Received guidance from Food Service Administrator and Assistant Food Service Administrator in managing team of Cook Supervisors. Supervised inmate food service workers in preparing and serving all meals over 5000 hours (including medical, religious, and regular diets) at Federal Prison.
• Assisted Food Service Administrator and Assistant Food Service Administrator with ordering food, equipment, and supplies using Federal Nutrition System (FNS).
• Ensured that inmate food service workers comply with health and food safety standards according to Food Service Manual Program Statement.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Addressed complaints regarding food quality or service from inmates and staff.
• Received guidance from Food Service Administrator and Assistant Food Service Administrator in scheduling Cook Supervisors and am scheduling inmate food service workers' work hours.
• Participated in establishing safety and sanitary procedures to ensure safe and sanitized environment in Food Service Department with approval of Food Service Administrator and Assistant Food Service Administrator.
• Assisted Food Service Administrator and Assistant Food Service Administrator in Formal Sanitation Inspection, conduct formal sanitation inspection on behalf of Food Service Administrator and Assistant Food Service Administrator to prepare Food Service Formal Sanitation Inspection forms with additional specific discrepancies information attached to Food Service Formal Sanitation form.
• Assisted Food Service Administrator and Assistant Food Service Administrator in sharing suggestions and making recommendations to Cook Supervisors during food service departmental monthly staff meetings.

Collateral duty:

• Was an Asian, Pacific Islander, and Native American Program Manager from March 2012 to June 2015.

• Duties as Asian, Pacific Islanders, and Native American Program Manager consisted of promoting and establishing effective and equitable participation of Asian, Pacific Islanders, and Native Americans in the workforce, enhanced career development and advancement of Asian, Pacific Islanders, and Native American employees in Bureau of Prisons and improve under-representation of Asian, Pacific Islanders, and Native Americans, encouraged awareness of the impact of Asian, Pacific Islanders, and Native American cultures and contributions.

• Organized and invited a guest speaker from the Thai Americans Association of South Florida to be guest speaker during Asian and Pacific Islanders Heritage Month in May 2013.

• Organized an educational trip and lunch to Thai Buddhist temple for the Bureau of Prisons staff in May 2014.

• Attended the Federal Asian Pacific American Council conference and acquired lifetime membership in Washington, D.C., in May 2015.

Supervisor:

Mr. Willard Kinnion, Food Service Administrator

Phone number: 305-259-2198

• Operated storeroom in Navy Operational Support Center Miami.

General duties:

• Coordinated incoming and outgoing military uniform shipments to maintain schedules.
• Assisted patrons in ordering uniforms thru U.S. Navy uniform website.
• Measured patrons for uniform fitting.
• Tracked supply, equipment, and product inventory quantities to maintain necessary levels.
• Checked discrepancies in uniforms with patrons to ensure patron received proper uniforms.
• Noted discrepancies in uniforms if needed.
• Provided military personnel with status updates for tracked uniform packages.
• Contacted vendor to correct discrepancies in uniforms. Issued office supplies such as desk supplies to various patrons, including pens, pencils, markers, highlighters, paper clips, tapes, rubber bands, erasers, stamp pads, and ink for stamp pads.
• Collaborated with shipping department staff to facilitate smooth materials returns to correct vendors. Urinalysis observer duties:
• Urinalysis observer will never lose sight of sample bottle once member takes possession of sample bottle. Physically performed secondary check of bottle cap/lid to ensure bottle was securely tightened.
• Never take possession of sample bottle. (Except to verify lid security described above) Watched urine leave body and enter bottle.
• For male urinalysis observer, Stood at 90-degree angle.

Collateral duties:

Mustering petty officer:

• Provided Navy Operational Support Center Miami with accurate time and attendance of service members of unit with present for duty, authorized absence, and transfer to different department or duty station.
• Made sure that all personnel was accounted for in unit. Lunch Catering Coordinator:
• Coordinated with food catering company to provide lunches for Navy Operational Support Center Miami service members.
• Provided accurate number of personnel that would consume lunch that day to lunch catering company.
• Was responsible for setting up lunch meals for all personnel in Navy Operational Support Center Miami.
• Maintained high sanitation, such as supervising junior personnel in wiping down dining tables and chairs, cleaning up spills on floor, and breaking down lunch dining set up after lunch; cleaning food residues from dining tables and chairs, folding dining tables and chairs, and put them in proper storage, swept and mopped floor.

Janitorial Supervisor duties:

• Supervised junior personnel at end of working day clean up throughout Navy Operational Support Center Miami, sweeping and mopping floor, cleaning restroom, cleaning offices, wiped down office tables and chairs.

Security details duties: Quarterdeck watch:

• Quarterdeck is that area on ship where Sailors or visitors board and depart ship. (for this case, it is Navy Operational Support Center Miami)
• Checked personnel for proper military identification cards and civilian visitors for valid government issued identification cards upon entering or leaving Navy Operational Support Center Miami.

Rover watch:

• Provided security detail throughout Navy Operational Support Center Miami with random military identification cards or civilian government-issued identification card checks, reported illegal activities to proper authorities, and challenged unauthorized personnel.

Gate sentry:

• Upon entering and leaving Navy Operational Support Center Miami, Gate sentry checked military personnel and civilian visitors for valid government-issued identification cards.

Physical Readiness Test requirement:

• Was required to participate physical training and passed physical readiness test twice per year.

Physical Readiness test consists of:

There are different scoring standards for males and females taking the PRT, in addition to age groups. Training courses:

• August 3, 2013, Alcohol And Drug Abuse Managers/Supervisors For Supervisors
• August 21, 2011, Personal Financial Management - Money Management; Sexual Assault Victim's Intervention Program; Alcohol Awareness - Enabling Alcohol Misuse; Introduction to Suicide Prevention; Sexual Health Promotion - Executive Leader; Sexual Assault Prevention and Response Awareness Training; Operational Stress Control - Non-Supervisor; Introduction to navy Policy on Hazing

Supervisor:

Senior Chief Stevenson

Phone number: 305-628-5150

As a Logistic Specialist 3rd class:

• Operated storeroom in Navy Operational Support Center Nashville.

General duties:

• Coordinated incoming and outgoing military uniform shipments to maintain schedules.
• Assisted military personnel patrons in ordering uniforms using U.S. Navy uniform website.
• Measured patrons for uniform fitting. Tracked supply, equipment, and product inventory quantities to maintain necessary levels.
• Checked discrepancies in uniforms with patrons to ensure patron received proper uniforms.
• Noted discrepancies in uniforms if needed. Provided military personnel with status updates for tracked uniform packages.
• Contacted vendor to correct discrepancies in uniforms. Issued office supplies such as desk supplies to various patrons, including pens, pencils, markers, highlighters, paper clips, tapes, rubber bands, erasers, stamp pads, and ink for stamp pads.
• Collaborated with shipping department staff to facilitate smooth materials returns to correct vendors.
• Urinalysis observer duties: Urinalysis observer would never lose sight of sample bottle once member takes possession of sample bottle.
• Physically performed secondary check of bottle cap and lid to ensure bottle was securely tightened.
• Never take possession of sample bottle. (Except to verify lid security described above)
• Watched urine leave body and enter bottle.
• For male urinalysis observer, Stood at 90-degree angle.

Collateral duties:

Mustering Petty Officer:

• Provided Navy Operational Support Center Nashville with accurate time and attendance of service members of unit with present for duty, authorized absence, and transfer to different department or duty station.
• Made sure that all personnel was accounted for in unit. Lunch Catering Coordinator:
• Coordinated with food catering company to provide lunches for Navy Operational Support Center Miami service members.
• Provide accurate number of personnel that would consume lunch that day to lunch catering company.
• Was responsible for setting up lunch meals for all personnel in Navy Operational Support Center Nashville.
• Maintained high sanitation, such as supervising junior personnel in wiping down dining tables and chairs, cleaning up spills on floor, and breaking down lunch dining set up after lunch; cleaning food residues from dining tables and chairs, folding dining tables and chairs, and put them in proper storage, swept and mopped floor.

Janitorial Supervisor duties:

• Supervised junior personnel at end of working day clean up throughout Navy Operational Support Center Nashville, sweeping and mopping floor, cleaning restroom, cleaning offices, wiped down office tables and chairs.

Security details duties:

Quarterdeck watch: Quarterdeck is that area on ship where Sailors or visitors board and depart ship. (for this case, it is Navy Operational Support Center Nashville)

• Checked personnel for proper military identification cards and civilian visitors for valid government issued identification cards upon entering or leaving Navy Operational Support Center Nashville.

Rover watch:

• Provided security detail throughout Navy Operational Support Center with random military identification cards or civilian government-issued identification card checks, reported illegal activities to proper authorities, and challenged unauthorized personnel.

Gate sentry:

Upon entering and leaving Navy Operational Support Center Nashville,

• Checked military personnel and civilian visitors for valid government-issued identification cards.

Physical Readiness Test requirement:

• Was required to participate physical training and passed physical readiness test twice per year.
• There are different scoring standards for males and females taking PRT, in addition to age groups.

Training Achievement:

• December 3-14, 2007, United States Merchant Marine Academy ,Global Maritime and Transportation School, Supply rate training
• March 25, 2007, Navy Food Safety and Food Service Sanitation (Part 1 and 2); Homeland Security and Defense; PFM - Transition Planning; PFM - Real Estate Transactions
• March 7, 2007, Fiscal year 2007 General Military Training Unit 3.3 Sexual Assault Prevention
• February 2, 2007 Car buying
• October 15, 2006, Department of Defense Information Assurance Awareness; Antiterrorism Level 1 Awareness training for Service members (CONUS); Antiterrorism Force Protection Level 3
• October 14, 2006, Level B Military Code of Conduct; Antiterrorism Force Protection Level 1 for Overseas Service Members (OCONUS)
• June 30, 2006, Study of customs and culture of Syria, Study of customs and culture of Liberia, Study of customs and culture of Iraq, Study of customs and culture of Iran, Study of customs and culture of Afghanistan, Study of customs and culture of Philippines

Supervisor:

Personnel Specialist 1st Class Richardson

Phone number: 615-874-6000

• Kept building spaces and premises clean inside and outside.
• Maintained clean and comfortable environments in commercial buildings by vacuuming, cleaning windows, and dusting for over 3000 students, staff and visitors.
• Moved furniture for cleaning and set up for special events.
• Inspected facility and grounds and picked up trash or debris impacting appearance or movement flows between spaces.
• Completed routine floor stripping, sealing, and finishing.
• Ran various cleaning machines, such as floor machines designed to strip, wax, extract, and scrub floors and carpets.
• Mixed, used, and properly stored hazardous chemical cleaners to reduce risk of injury or illness.
• Set up, arranged, and removed decorations, tables, chairs, ladders, and scaffolding to prepare facilities for significant events.
• Checked in and stocked inventory throughout facility.
• Reported vandalism or other damage to property to supervisor.
• Collected, sorted, and transported recyclable materials.
• Assembled basic furniture and supplies for offices and other multi-use rooms.
• Organized daily cleaning schedules for custodial team.
• Operated compactors and balers to discard cardboard boxes and trash.
• Maintained cleanliness of restrooms by washing down and properly sanitizing walls, floors, and toilets.
• Emptied waste paper and other trash from premises and moved them to appropriate receptacles.
• Performed daily facility checklists for cleaning floors, wiping down glass entryways, and collecting trash.
• Used to vacuum and shampooers to clean carpeted areas in offices, lobbies, and corridors.
• Responded immediately to calls from personnel to clean up spills and wet floors.
• Followed safety standards and established SOPs when handling, mixing, and storing hazardous chemicals.
• Maintained floor cleaning and waxing equipment.
• Used power scrubbing and waxing machines to scrub and polish floors.
• Used organic-based chemicals to disinfect floors, counters, and furniture.
• Promoted building security by locking doors and checking electrical appliances for safety hazards.
• Used hand trucks or manually lifted supplies, equipment, and heavy furniture.
• Assisted with special facility events by preparing rooms, installing decorations, and transporting supplies.
• Maintained optimal supply levels to meet daily and special cleaning needs.
• Identified repair needs and major maintenance concerns and escalated issues to management.
• Supervised supplies in inventory and submitted reorder requests.
• Helped outside crew complete ground maintenance tasks such as mowing grass, trimming bushes, and removing debris.
• Applied insecticides and released fumigants to guard against insect and rodent infestations.
• Attended departmental meeting to update information and share ideas and feedback.

Supervisor:

Mr. Richard Locke, Lead School Custodian

615-904-3850

As Food Service Officer:

• Supervised 20 inmate food service workers to provide nutritious meals to over 1000 inmate population.
• Maintained compliance with Sheriff Department Food Service policies and procedures for food safety, sanitation and quality
• Reviewed and approved inmate food service workers schedules and timesheets
• Patted searches of inmates leaving hot work areas and when leaving Food Service Department.
• Correctly signed out any knife or controlled tools to inmate food service workers.
• Monitored any infractions of rules of this department or institution under existing policies and regulations.
• Checked and followed up on daily sanitation procedures correctly.
• Inspected all inmate food service workers for signs of illness, cuts, scrapes, and open sores upon reporting for duty.
• If inmate showed signs of illness or wounds or reports feeling ill, Contacted health services.
• Tracked food production levels, meal counts and supply costs
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to patrons satisfaction
• Organized and oversaw food service training to educate inmate food service workers on resetting serving line and relaying orders to cooks
• Controlled labor hours and inventory costs through hands-on management and proactive changes
• Maintained effective supply levels by monitoring and reordering food stock and dry goods
• Reviewed and approved inmate food service workers schedules and timesheets
• Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
• Limited portion sizes and used garnishes to control food costs
• Monitored food preparation, production and plating for quality control
• Controlled food costs and managed inventory
• Directed activities of team of skilled kitchen workers preparing and serving meals
• Disciplined and motivated inmate food service workers to achieve challenging objectives in fast-paced culinary environments

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Prepared food items such as meats, poultry, and fish for frying purposes.
• Wrapped up and stored unused food in appropriate containers and placed it in refrigerator to avoid spoilage.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Instructed new staff in proper food preparation, storage, kitchen equipment, and sanitation.
• Grilled meats and seafood to customer specifications.
• Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
• Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
• Unloaded food supplies from distributor trucks to efficiently organize inventory.
• Handled portion control activities according to specified instructions provided by chef.
• Collaborated with servers to collect information about specific customer desires and dietary needs.
• Developed process that reduced waste and improved supply turnover.
• Managed relationships and negotiated prices with vendors for ingredients and equipment.
• Maintained smooth and timely operations in preparation and delivery of meals.
• Checked meat temperatures before plating and serving dishes, upholding strict food safety and preparation standards.
• Verified proper portion sizes and consistently attained high food quality standards.
• Set up workstations and prepped food for dishes to increase productivity during busy mealtimes.
• Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
• Engaged with customers, offering menu information, providing suggestions, and showing genuine appreciation for business.
• Inspected completed dishes for best-in-class plating, aroma, and food quality.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
• Led shifts while preparing food items and executing requests based on required specifications.
• Prepared over 500 meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow.
• Maintained skill level of kitchen staff by properly coaching, counseling, and disciplining employees.
• Planned lunch, dinner, bar menus, and special menus for in-house special events and catering.
• Worked with kitchen managers to improve recipes for entree dishes, cutting costs by 90% and decreasing waste by 90%.
• Adjusted meal portions based on costs and availability and planned recipes to optimize restaurant revenue.
• Maintained standardized recipe and ingredient repository with nutritional and cost information.
• Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
• Oversaw scheduling, inventory management, and supply orders to maintain fully stocked kitchen.
• Coordinated kitchen stations with managers to reduce customer wait times by 20 minutes.
• Developed menus, pricing, and unique food offerings to increase revenue and customer satisfaction.
• Maintained updated knowledge of local competition and restaurant industry trends to stay on top of Nashville-area changes.
• Increased lunch and dinner meal sales by 85% through attractive plating and improved preparation.
• Reduced restaurant's annual food and labor costs through proper budgeting, scheduling, and inventory management.
• Prepared operational reports and analyses and made appropriate recommendations to address progress and negative trends.

Under general supervision:

• Performed high volume food preparation of average difficulty at correctional facility and leads inmates in food preparation; and performed related work as required.
• Food Service Department handled over 3000 meals per day.
• Performed food service preparation duties on fixed shift and supervised inmate food service workers in similar duties.
• Maintained food service records and reports as required by policy and procedure.
• Compiled daily meal counts for correctional food service program and other production monitoring processes and reports.
• Prepared and maintained all required food service records as required by policy and procedure.
• Established and maintained interpersonal relationships.
• Interacted in positive manner with other staff members and fellow employees to foster and maintain harmonious working environment.
• Communicated effectively with others to resolve conflicts quickly and effectively.
• Was knowledgeable on how to operate all food service equipment during food preparation as needed.
• Took corrective action if food sanitation and safety guidelines are not being met.
• Identified objects, actions, and events.
• Identified problems relative to food production that need to be communicated to immediate food supervisors.
• Instructed offenders about work requirements for assigned duties in order to meet requirements set by policy and procedures.
• Effectively communicated with other staff, supervisors, and inmate food service workers concerning events, activities, and policies related to food service to promote effective completion of work tasks.
• Supervised inmate food service workers operated state equipment in conduct of their work. Supervised inmate food service workers received and stocked inventory as needed.
• Supervised inmate food service worker delivered food to Segregation Unit. Responded appropriately when personal assistance was needed.
• Inspected tools and equipment for safety and proper operation in order to take corrective action if needed.
• Attended and participated in all required in-service and pre-service training related to applying new knowledge to job requirements.
• Required to stand for long periods of time to monitor food service lines. Mentored and/or assisted in training of new staff and workers.
• Monitored all inmate food service workers and staff in food preparation areas to ensure that meet food sanitation standards.
• Ensured that food quality and consistency meets required guidelines and is appropriate for serving.
• Cooperated with others to meet work assignments.
• Monitored daily, weekly, and monthly sanitation processes and procedures.
• Monitored work schedules to ensure adequate staff for food service operation.

• Performed cash, card, and check transactions to complete over 500 customer purchases per day.
• Operated cash register to record transactions accurately and efficiently.
• Maintained current knowledge of store promotions and highlighted sales to customers.
• Used POS system to enter orders, process payments, and issue receipts.
• Reconciled cash drawer at start and end of each shift, accounting for errors and resolving discrepancies.
• Demonstrated product features, answered questions, and redirected objections to highlight positive aspects.
• Learned to cook and cook helper positions and provided backups at critical times.
• Carried out day-day-day duties accurately and efficiently.
• Demonstrated respect, friendliness, and willingness to help wherever needed.
• Quickly learned new skills and applied skills to daily tasks, improving efficiency and productivity.
• Performed duties per applicable standards, policies, and regulatory guidelines to promote safe working environment.
• Maintained energy and enthusiasm in fast-paced environment.
• Proved successful working within tight deadlines and fast-paced atmosphere.
• Made daily food service cash sales to local bank.

• Maintained clean, trash-free workspaces to maximize productivity and safety.
• Trained inmate food service workers to greet inmate patrons at cafeteria line to fulfill requests and answer questions.
• Instructed inmate food service workers to clean and sanitize dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
• Strictly followed sanitation and food safety guidelines required by regulatory agencies and company.

Inmates restocked supplies and prepared additional ingredients during downtime for expected busy periods. Dishwashers sanitized dining ware and kitchen equipment according to health code standards. Beverage attendants replenished condiments, beverages, and supplies while maintaining cleanliness of service areas. Cooks made food according to standard recipes with requested changes for customer satisfaction.

• Instructed inmates to learned other teammates' work tasks to train as backup.
• Prevented food spoilage by monitoring dates, rotating stock, and following proper storage procedures.
• Kept supplies in sufficient stock by assessing inventory levels and reporting lower stock items.
• Communicated effectively with customers to plan large or specialized orders, providing customers with recommendations, samples, and responses to particular requests.

Cooks compiled recipe ingredients and prepared them for cooks by washing, cutting, or measuring food items , and cooked batches of food according to standard recipes.

• Supervised inmate to circulated kitchen area to receive work assignments and identify support tasks.
• Inspected equipment, refrigerators, and warming lamps to check compliance with safe operating levels.
• Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
• Inmates line servers plated hot meals and salads in aesthetically pleasing arrangements.
• Observed inmate patrons in line and differentiated between standard portions.
• Promoted new or high-value food items by creating attractive displays in cases and other customer-facing areas.
• Supervised workers to made appealing food arrangements for holiday meals and religious meal orders.
• Advised bakers to keep pastry and dessert cases stocked with new selections and arranged to entice orders.

As a Culinary Specialist 3rd class:

• Was responsible for cleanliness and safety of kitchen workers, military personnel and civilian patrons, food, and dining facility.
• While on Storekeeper's duties, coordinated with kitchen supervisor for kitchen's requisition.
• Was responsible for properly storing food products and cleanliness: received and requisitions food orders as Storekeeper.
• Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
• Established food preparation procedures and guidelines to promote meal consistency and quality.
• Prepared and served food to approximately 100 military personnel for average of 2 hours.
• Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
• Planned menus and ordered various food stocks to provide balanced and nutritious meals.
• Inspected deliveries for accuracy and safety.
• Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
• Conducted daily food preparation and dining facility inspections to verify compliance with health and safety regulations.
• Reduced spending by 80% by documenting inventory and purchases for budget management.
• Managed delivery of fresh rations in shipboard environments for over 100 personnel.
• Trained and managed kitchen personnel and supervised related culinary activities.
• Am disciplined and dedicated to meeting high-quality standards.
• Developed and remained accountable for safety, quality, consistency, and adherence to standards.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Managed five culinary personnel in service to 100 customer base.
• Oversaw scheduling, inventory management, and supply orders to maintain fully stocked kitchen.
• Monitored and controlled overhead, and production costs.
• Introduced new market items and spearheaded production of trendy Sunday brunch.
• Reduced food costs by 80% by using seasonal ingredients, setting standards for portion size, and minimizing waste.
• Implemented successful special function strategies such as food and wine pairings.

Housekeeper supervisor:

• Was responsible for supervised housekeepers to maintaining sanitation and cleanliness of Naval Commissioned Officers' living quarters.

Dining room supervisor:

• Responsible for supervised dining room attendants to maintain cleanliness and safety of dining facilities.
• Supervised food service attendants, storeroom workers, dining room workers, and housekeepers.

Collateral duties: Laundry machine operator:

• Provided full-service laundry service for ship's crew.

Achievements and awards:

Commander Amphibious Group Two, United States Navy took pleasure in commending for service as outlined in the following

CITATION: For professional Achievement in superior performance of duties during recovery task force operations in support of Egypt air flight 990 crash and salvage operations from 31 October to 18 November 1999.

• Consistently performed demanding duties exemplary and highly professional manner.
• Displayed exceptional skill and resourcefulness and contributed to successful recovery of flight data recorder and cockpit voice recorder of Egypt air flight 990.
• Specifically provided superb culinary arts cuisine to augmented crew of over 130 aboard USS Grapple (ARS-53), preparing and serving over 2200 meals throughout mission.
• Positively affected morale by ensuring highest quality of food service.
• Exceptional professionalism and selfless devotion to duty reflected credit upon self and United States Naval Service.

W. G. SUTTON, Rear Admiral, United States Navy Commander Fifty Fleet, took pleasure in commending for service as outlined in the following CITATION:

• For exemplary performance of duties as Culinary Specialist for USS Grapple (ARS-53) deployed with Commander, United States FIFTH Fleet from February to March 1999.
• Consistently displayed exceptional initiative, dedication, and attention to detail in executing your duties. During this period of reduced manning in Food Service Department,
• Volunteered to move from Ship's Maintenance and Navigation Department to Food Service Department to cook for 120 personnel.
• Quickly and impressively displayed exceptional cooking skills, keeping crew's morale high and smoothly transitioning workload between two Culinary Specialists.
• Initiative and innovative meals generated great menu reviews.

Navy and Marine Corps Achievement medal recipient For Professional Achievement in outstanding performance of duties as Food Service Supervisor and Food Service Warehouse Custodian onboard USS Grapple from April 1998 through November 2001:

• Performed demanding duties exemplary and highly professional manner.
• While assigned to ship's maintenance and navigation department, volunteered superb culinary skills to Food Service Department during serious personnel shortage.
• Significantly contributed to Food Service Department's ability to provide nutritious and delicious meals to ship's crew of 107.
• Demonstrated skill and flexibility in meal scheduling and planning during numerous real-world salvage operations, including recovery of remains of Swiss air flight 111 and flight's voice data recorders of Egypt air flight 990.

As Food Service Warehouse Custodian:

• Laboriously maintained storeroom inventory accuracy of over 95%.

During Grapple's tumultuous Mediterranean deployment:

• Contributions to ships greatly enhanced morale during high-tempo diving and salvage operations and enhanced force protection measures in support of Operation Enduring Freedom.
• Exceptional professional ability, initiative, and loyal dedication to duty reflected credit upon himself and were in keeping with highest traditions of United States Naval Service. Al Tupman, Commander, Commanding Officer USS Grapple (ARS-53)

Training achievement:

• General Mess Operations at Tidewater Community College, Norfolk, Virginia 30 May 2000-30 June 2000.
• Basic Garnishing given by Navy Food Management Team Norfolk 21-22 November 2000
• Naval Supply Systems Command Culinary Internship Program at Norfolk Airport Hilton Norfolk, Virginia 27 November 2000-15 December 2000.

Supervisor:

Senior Chief Logistic Specialist Lombard

Phone number: 757-462-7150

• Attended Basic Naval Orientation at Recruit Training Command

The following is a list of some of the lesson topics:

• Direct Deposit System (DDS) brief
• Montgomery G.I. Bill (MGIB)
• Uniform Code of Military Justice (UCMJ)
• U.S. Navy Ships and Aircraft
• First Aid
• Rank/Rate Recognition
• Uniforms and Grooming
• Conduct during Armed Conflict
• Military Customs and Courtesies
• Equal Opportunity
• Sexual Assault Prevention and Response (SAPR)
• Naval History
• Anti-Terrorism / Force Protection
• Thrift Savings Plan
• Weapons Familiarization (M9 Service Pistol

• Attended daily departmental meeting with immediate supervisor for any updated information.
• Mandatory conducted warm up stretches and exercises prior to Attended daily departmental meeting with immediate supervisor for any commencing duties.
• Unloaded items and goods from trucks into main storage area for transfer to shelves.
• Loaded and unloaded materials onto or from pallets, trays, racks, and shelves.
• Sorted and properly arranged items.
• Unloaded packages with care and placed them in proper staging area.
• Assisted other team members in navigating large loads.
• Handled packages with care while transporting them from truck to loading dock.
• Operated pallet jacks and forklifts to aid in safe transport of heavy items.
• Loaded packages onto pallets and into staging areas as directed.
• Maintained organized work area by storing equipment safely and correctly.
• Promoted workplace safety by reporting or mitigating hazards for heavy equipment use.
• Adhered to company safety protocols and complied with OSHA standards.
• Stacked or assembled materials into bundles and banded bundles together using banding machine clincher.
• Monitored weights and dimensions of boxes and pallets for compliance with standards.
• Counted, weighed, and recorded number of units of materials moved or handled on daily production sheet.
• Verified contents of inventory loads against Bills of Lading.
• Used wireless radio frequency and intercom communication devices to communicate with colleagues.
• Lifted and slid packages weighing up to 75 pounds on conveyor belts to transport items.
• Visually inspected all pallets for deliveries to verify quality and accuracy of shipments.
• Operated power jacks, forklifts, and hand jacks to maneuver products onto load trailers and trucks.
• Installed protective devices to prevent shifting or damage to items being transferred.
• Performed general support clean-up duties and maintained clean work area using high-pressure water systems, backhoes, and skid-steers.
• Interpreted hand signals and listened for verbal instructions to determine where materials were to be placed.
• Completed daily inventory for all delivered packages and received packages with scan gun and computer.

Supervisor:

Mr. Kevin Gass, Shift Manager

615-333-8725

• Handling and bagging grocery items over 300 customers per day.
• Stayed current on available products, store promotions and customer service policies to better serve shoppers
• Inspected floor displays, noted missing items and immediately replenished merchandise
• Readied items for sales floor stocking by affixing tags and preparing shelf labels
• Pleasantly greeted customers and provided prompt and courteous service
• Observed safety protocols when transporting merchandise to different areas of store to alleviate item damage
• Assisted customers by finding items quickly to boost store satisfaction rates
• Maintained current knowledge of shelf planograms and end cap plans to merchandise products
• Rotated grocery products ensuring that expired or spoiled items were immediately removed and adhered to "first in, first out" rule
• Supported promotional plans by updating signage with price changes
• Helped customers complete purchases by moving heavy items, collecting payments and bagging purchases
• Monitored customers demonstrating suspicious actions to support inventory loss prevention objectives
• Recommended products to customers to drive sales
• Completed regular cycle counts and inventory audits
• Retrieved items for customers and verified prices
• Used pallet jacks and hand trucks to move merchandise to sales floor for stocking
• Protected materials for transport by correctly packaging products in boxes and crates
• Kept records accurate and current by documenting movements in company system
• Removed trash, swept and mopped floors for professional appearance
• Conducted in-depth inspections of both incoming and outgoing shipments to support quality assurance goals
• Collected carts from parking lot and designated return locations
• Completed daily orders with expert picking and packing of shipments
• Checked for outdated and overripe grocery items and removed from inventory
• Delivered assistance and service by carrying packages and bags and securing customer purchases in vehicles

Supervisor:

Mr. Hunter Hunt, General Manager

Phone number: 615-731-2321