Clabon Bogan

Prepared dishes at an advanced level, in line with company recipes, menus. Working various stations that include Starch and Veg, Roast, Fish, and Grill station. Worked the Main Dinning Room and Buffet line.

Consistently delivered products of the highest quality in terms of freshness, taste, and consistency, with strict adherence to USPH/FDA guidelines. Used responsible batch, a la minute, and line cooking techniques. Worked many stations and always kept immediate work area clean at all times. Working various stations that include, Starch and Veg, Roast, and Grill on outdoor Key West station.

Culinary Specialist

Operate and manage Navy messes, afloat and ashore, established to subsist Naval personnel; estimate quantities and types of food items required; prepare menus; plan, prepare, and serve meals; maintain food service spaces and associated equipment in a clean and sanitary condition, including storerooms and refrigerated spaces; maintain records of financial transactions; and submit required reports.

While forward deployed in South Pacific and Europe, participated and prepared for ten high visibility receptions nurturing partnership and relations with host nations and dignitaries both in sixth and seventh fleet.

Watch Captain: Supervised and led 15 junior sailors in daily food management services; preparing and serving of 1,200 high quality and nutritious meals to 350 embarked senior enlisted sailors, while maintaining the highest levels of sanitation and customer service. Efforts led to a command assessment of “above fleet standard” on the 2016 Congressional Board of Inspection and Survey (INSURV) directly following the 2016 selected restricted availability and summer deployment.

Wardroom Supervisor: 30,000 high quality and nutritious meals enhancing the morale and dining experience for 35 embarked commissioned officers, including for two commanding/executive officers. Additionally up kept the cleanliness of all officer spaces whilst leading two junior sailors, inventorying and responsible for the ship’s presentation silver. Oversaw the collection and laundering of 35 commissioned officer’s clothing and uniforms, onboard USS Cole (DDG-67).

Galley Supervisor: Meticulously supervised and assisted in 900 meals daily; 1,000 nutritious and high quality meals, enhancing the morale and dining experience for 298 embarked sailors. Lead and trained junior sailors on baking techniques and efficient cooking techniques on 3 deployments.