Navy Culinary Specialist Bibliography For Websites


Story by MC3 Grant Wamack
Photo by MC3 Benjamin Crossley

Last March, 315 Sailors made rank aboard Stennis. This advancement cycle more than 1,400 candidates hope to do the same.

Though E-4, E-5 and E-6 examinations are weeks away there is still time for Sailors to hit the books to be prepared for their first chance at advancement in 2012.

Exams are re-written each cycle, but generally consist of a mixture of questions related to a Sailor’s particular rating as well as questions on basic military regulations. There are many resources available to study from, many of which can be found on the Bureau of Naval Personnel (BUPERS) website, http://www.nko.navy.mil.

On BUPERS Sailors can navigate bibliographies for their rating, which reference all the documents used to write the exam. It denotes the exact chapters in a reference that Sailors will see on the test. Sailors can also find what sections to study in their basic military requirements book.

“I’ve always found everything I needed to study on BUPERS,” said Electronics Technician 3rd Class Jessica Hensel. “It tells you exactly what to study.”

Though knowing what to study is important, finding the motivation to study is equally important for doing well on the test, said Culinary Specialist 2nd Class (SW) Juan Castilloadame, who advanced last cycle.

“You can’t just let books sit in your locker for months on end,” said Castilloadame. “You have got to motivate yourself to find the time and really make an honest effort to learn the material. Studying once and forgetting about it won’t help; you have to make a commitment to studying.”

Sailors discouraged by a personnel evaluation that they think will hinder their chance at advancing can boost their final multiple by doing well on the exam, but it begins with studying.

“If you are not happy with your evaluation then doing well on the test is even more important,” said Personnel Specialist 2nd Class (SW/AW) Justin McQuillin, who works in the education services office and routinely handles paperwork on advancement. “It can give you the extra points that could be the difference between advancing and staying right where you are. You should try and make a difference in the areas that you can control.”

Aside from studying, Sailors can also ensure all the information in their service record is up to date and accurate, which can have a significant impact on advancement.. Things like an undocumented college degrees, award points or having a security clearance can significantly affect a Sailor’s opportunity for promotion.

Last cycle more than 70 people missed the opportunity to advance by two points or less.

“Every point counts,” said McQuillin. “It’s unfortunate when a Sailor comes so close to advancing, but doesn’t because they didn’t check to make sure all of their information on their worksheet was correct.”

Advancing in pay grade not only benefits the Sailor who advances but also those behind him or her who are trying to move forward.

“Once you move up in rank you open it up for people below you to move up,” said McQuillin. “Even people that belong to rates that are closed should study now so that they are ready to move up at the next available chance and make room for others.”

Sailors also set a good example for other shipmates when they study for exams.

“I know a lot of people who don’t study and we shouldn’t want people thinking that advancement is just something that will happen to them eventually,” said Culinary Specialist 2nd Class (SW/AW) Vince Wilson, who is taking the E-6 exam this cycle. “You want junior Sailors to see their peers studying so they realize it’s an important part of moving up.”

Though deployment is nearing the end, Wilson believes Sailors should keep their mind focused on the upcoming exam.

“A lot of Sailors are more concerned about going home and seeing their families instead of studying,” said Wilson. “You have to look past that, stay determined and be hungry to make rank.”

Chief exams are scheduled to begin in January while E-4, E-5, and E-6 exams will take place on the 1st, 2nd, and 3rd Thursday in March.

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Culinary Specialist (CS)

***Joint Forces Staff College Junior Sailor of the year***
-Impressive Culinarian. CS2 Jenkins played a pivotal role in the successful completion of over 32 highly visible luncheons, 2 retirement ceremonies, 1 promotion ceremony and 4 service birthdays which all received high praise and adoration for upholding the Commandant's Mess reputation.
-Expert Manager. For three months, CS2 Jenkins took on the active role of LPO where he effectively planned and executed 156 daily meals. He flawlessly completed and effectively supervised a monthly menu budget of $2,500 and a special meal budget of $200, ensuring the command received the highest quality meals. His knowledge of sanitation and procedures significantly contributed to the Commandant's Mess receiving zero critical hits during monthly sanitation inspections. His dedication to command morale led to the committee raising $1,200 in donations toward the JFSC holiday party.
-Humanitarin Sailor. CS2 Jenkins is a sailor that has a heart for serving his community. He volunteers at his local food bank and is also on the team nonprofit organization called Embrace Uganda where he helped raise $60,000 to help raise awareness for orphans in Uganda.


From Apr 2013-Mar 2016 Led NEMTI's galley food service operations with a total 13 major expeditionary training evolutions. with 1356 students


-Willing Leader. CS2 is always ready to work and never leaves any task incomplete. He stepped up and volunteered to take over the Watch and train 3 Culinary Specialist while maintaining a remarkable sanitary and efficient galley all while preparing over 90 daily meals with compliance to NAVMED P1050.


Petty Officer Adigun is a dedicated. tireless, and hardworking individual whose performance continues to excel in all areas. Performing at the level of a stellar, seasoned first class Petty officer, which made him an indispensable asset to the command.
-KEEN GALLEY MANAGER. Exercises sound managerial skills in breakout of Galley requirements, worksheet accounting, and supervision of daily galley cleanliness. As Departmental PQS Coordinator, he aggressively tracked progress and ensured 36 sailors met qualification assignments on time.
-GREAT TEAM PLAYER. He coordinated the hosting of several special VIP functions onboard and executed each seamlessly.
-CREATIVE CULINARY SKILLS. Petty Officer Adigun applied acquired culinary skills and consistently earned praises from the crew for providing quality food service.
CS2 Adigun is the self starter we need in today's Navy to meet tomorrow challenges. He has my strongest recommendation for advancement to First Class Petty Officer.


Chief Parker's exceptional leadership and unwaivering dedication to his Sailors led to 15 advancements, a 75% increase in on-time qualification training, a complete overhaul of the career counseling department as unit career counselor, and over 100 hours of volunteer work in the local community. He coached 6 Sailors as they worked toward American Culinary Federation certification resulting in increased morale and a record 95% unit retention rate.

As an instructor at the Center for Service Support Learning site, Fort Lee, Virginia, his adaptive teaching of the culinary curriculum led to 14 out of 300 students receiving accelerated advancement and contributed to his secection as Naval Education and Training Command's 2012 junior enlisted instructor of the year.

As the Culinary Specialist Division Leading Petty Officer abord the USS Ponce, he aggressively trained and mentored a junior division to the highest of culinary standards, directly resulting in his division winning the Edward F. Ney award in 2009.

Inspired and established the Learning Site Virginia Adopt-a-Highway program, funneling the well-meaning efforts of more than 50 Sailors and 400 hours into the community.

CS1 contributed her knowledge, expertise, and style in the planning of the Command Morale, Welfare, and Recreation luau which provided a festive meal for over 180 sailors.

As manager and maintenance supervisor onboard naval base Ventura county bachelor housing, Point Mugu, petty officer Parker led a team of 12 culinary specialists in providing consistent 5 star service to over a thousand BEQ residents. His commitment to customer service and quality was demonstrated by his team's timely response to over 300 trouble calls.

SERVED ABOARD CROSS HALL GALLEY AND PROVIDED UNFAILING SUPPORT TO OVER 3,000 PERSONNEL.

INSTRUMENTAL IN SUSTAINING HIGH STANDARDS FOR ALL WORK PERFORMED ON FLORIDA'S GALLEY AND EXCELLENT FOOD SERVICE WHILE SERVING OUT OF THE BUCANEER'S INN DURING A MAJOR MAINTENANCE PERIOD.

His service during the FLORIDA'S Tactical Readiness Evaluation was influential in its success and recognized by the Team Commander.

LED 37 PERSONNEL TO THE COMMAND'S ACHIEVEMENT OF 3 CONSECUTIVE MID-ATLANTIC 5-STAR ACCREDITATIONS IN FOOD SERVICE.

CS1 Sims' relentless efforts to increase his professional knowledge led him to earn Master Certified Foodservice Professional certification, Certified Culinary Nutrition certification, and Manager, Food Service, certification.

Demonstrated outstanding leadership as NRAC LPO, and provided exceptional management of the CPO mess for 300 CPOs during a mediterranean cruise.

Assumed duties of the Command Photographer during the two week training evolution and recorded numerous training events, personnel, Command physical and recreational activities in video and still pictures.

AS FCPOA MESS PRESIDENT, HE COORDINATED NUMEROUS SUCCESSFUL FUNDRAISERS AND PARTICIPATION IN THE CATHERINE KOLANSKI MAGNET SCHOOL WELLNESS PROGRAM.

As the Visiting Flag Quarters leading Petty Officer, she provided support for 20 high level commands, including Chief of Naval Operations and Chairman, Joint Chiefs of Staff, and hosted numerous foreign dignitaries, always providing the best possible customer service.

Balanced an annual budget of $1.5 million, while improving customer satisfaction through culinary training programs and a $500 thousand modernization and efficiency upgrade of all visiting flag quarters suites.

cs1 Cox efficiently directed the department in every aspect of food service sanitation, upgrading of field messing areas, food production and presentation. She provided uninterrupted high-quality meals that substantially increased the morale of all West coast seal teams consisting of over 400 personnel. Her foresight, organizational skills, and rating expertise kept operations within budget restrictions while providing balanced and nutritional meals. In addition, as Command Assessment and Command Training team leader, she developed and implemented TRADET's first CAT/CTT program, which brought the command to 100% complete status two months ahead of schedule.

Petty Officer Mullens meticulously processed over 700 purchase card request worth over $700,000.00 in support of 11 regional galleys. His efforts greatly contributed to Port Hueneme Galley wining the coveted Captain Edward F Ney Memorial Award in Food Service Excellence in 2010.

Worked outside his rate as the Logistics team manager and was solely responsible for managing the BEQ which accommodated 210 personnel during the 4-day command FEX which saved the Navy $70,000 in lodging costs.

AS GALLEY WATCH CAPTAIN AT CROSS HALL GALLEY, CULINARY SPECIALIST SECOND CLASS TIM TURNER MAINTAINED GREAT COMPOSURE AND DISPLAYED EXCEPTIONAL SKILL IN THE TASK OF PROCURING COFFEE FOR A FIRST CLASS PETTY OFFICER.

As Leading Petty Officer for unaccompanied housing, joint base Anacostia-Bolling and Naval Support Activity, Washington, she accounted for over $15 million of inventory in the barracks quarters resident tracking system, increasing inventory accuracy to 100% and reducing loss by 20%.

Managed several renovation projects valued at over $5 million which enhanced the morale of over 750 residents.

CS1 Troup�s meticulous attention to detail and exacting requirements ensured the error-free processing of over $30,000 in credit card and bank transactions monthly in support of the Executive Dining Facility. He single-handedly served over 1300 Five-Star quality meals to senior executives, VIPs, Flag Officers, and General Officers while supervising six junior Culinary Specialists in the daily presentation of meals.

Lead Culinary Specialist. He arranged and conducted 12 Fitting Out Supply Assist Team (FOSAT) visits on 6 Pre-Commissioning Units (PCUs).

Established 7 Food Service operations onboard pre-commissioned ships and conducted extensive training for 14 Supply Officers, 13 Chief Petty Officers, and 140 junior enlisted personnel.

As LPO for unaccompanied housing, Naval Support Activity, Washington, she implemented the regional damage replacement program, collecting over $25,000 from residents.

Served as Field Ordering Officer for Kandahar provincial reconstruction team, managing a budget of over $240,000 and completing 7 critical missions acquiring unit essential equipment totaling $40,500 saving the command $55,000 in contracting and installation costs.

CS2 Tyler was pivotal in the continued success of the Carter Hall's food service division from Operation Unified Response to a nine month Arabian Gulf deployment.

Ranks X of XX extremely talented and competitive Second Class Petty Officers. Demonstrated
seasoned leadership, extensive technical knowledge, and exceptional drive in every task.
Excellent organizer- Planned and coordinated numerous 4-star level events; to include CNO
counterparts luncheons, Fleet sea and shore SOY events, the Hampton Roads Community
Leaders Holiday Reception, and several other DV-level events.
Total team player- Intimately involved in the planning and execution of numerous
successful fund raising projects for the junior Petty Officer association.
Superb Manager-Unprecedented levels in management and financial accuracy. She
maintained strict accountability which directly contributed to sound financial
status with zero discrepancies on all audits.
Culinary Perfectionist- She raised the level of service with extraordinary attention to
detail and passion for success.
Petty Officer           leads by example and inspires success.
Ready NOW to assume positions of increased responsibility. She has earned my strongest
recommendation for immediate advancement to Petty Officer First Class.

HIS DECKPLATE LEADERSHIP OF THIRTY EIGHT PERSONNEL THROUGH TWO SUPPLY MANAGEMENT CERTIFICATIONS EARNED THE SUPPLY DEPT ITS SECOND BLUE "E".


*RANKED #   of   HIGHLY COMPETITIVE FUTURE CHIEFS. Performing at the chief level NOW!*
-Motivated Trainer and Mentor. As Mid-Atlantic Regional Mentor, he guides 74 Enlisted
Aides on career enhancing assignments, training, force alignment and career development.
-Proven Manager and Leader. Coordinated and flawlessly executed numerous 4-star level events
hosted by the Commander to include; Luncheons for CNOs of Chile, Brazil, UAE, China and
Norway; the fleet SOY luncheon; Hampton Roads Community leaders Holiday Reception.
-Command Involvement. Instrumental in implementing a daily navy heritage news letter which
has greatly improve the understanding of naval customs and traditions. This has been a key
tool in demonstrating who we are as a naval service throughout the command.
-Proven results. Active leader for the command fitness program. He created a fitness
program throughout the command, resulting in 100% pass rate throughout the command.
-Total team player. Intimately involved in the planning and execution of numerous successful
fund raising projects for the first class association.
Petty Officer                 leadership and performance epitomizes standards expected of a
hard-charging dedicated chief. PROMOTE NOW TO CHIEF PETTY OFFICER!!!


**** 2010 DEPARTMENT OF DEFENSE ENLISTED AIDE OF THE YEAR **** #1 of 323 ENLISTED AIDES IN THE DEPARTMENT OF DEFENSE
CSC Coleman is widely regarded by the most senior uniformed and civilian military leaders as the most exceptional Culinary Specialist in the DOD.
- LEADER WITH A VISION. Spearheads the revampment of the EA training & recruitment program, working directly with NAVSUP, Ft Lee & Millington. Created the EA Regional Mentor SOP & assisted with the development of the new EA curriculum to meet the needs of the Navy.
- SAILORIZATION. Conducted advanced culinary training to 18 Fleet CS from 8 Regions; EA training to 32 joint EA s from Ft Lee EA School. Conducted CDB s for 18 PO1 s, resulting in 15 SBE s & 1 LDO eligible. Mentored 4 Seaman s from Navy s Honor Guard Command, resulting in one sailor striking CS and getting promoted to CS3 first time up. 100% retention, 100% enrolled in college and 75% advancement rating of junior personnel.
- MASTERFULL CULINARY EXPERT. Requested to provide training & demo plating in formal entertainment for 59 Flag and SES spouses. Planned & executed 56 flawless official events for leaders from around the world. ServSafe Instructor/Proctor certified with the National Restaurant Association.
This eval cannot do justice to the Herculean impact Chief Coleman has made on everything he touches in the execution of his duties as my Senior Enlisted Aide.
****READY FOR THE NEXT LEVEL PROMOTE TO SENIOR CHIEF NOW and keep him moving****


CS1 led a talented team of culinary specialists in the production of 1500 meals a day which resulted in the galley receiving its 3rd consecutive Five-Star accreditation for Food Service Excellence.

His impromptu organization of several high profile receptions led to accolades from the Captain and distinguished guests and earned a reputation as the subject matter expert for protocol and short-notice support.

CS1 Gonzalez supported 200 519th MP Battalion Soldiers in a field environment. He maintained compliance with all sanitation and nutritional standards while deployed despite a lack of support and supplies and was integral to the orderly and efficient delivery of over 2,500 meals over two weeks. He displayed a high degree of professionalism, technical expertise, and dedication to duty.

Led 30 military and civilian personnel in providing exemplary service to 200 Marines a day. His revision of the menu increased overall nutrition and positively affected overall readiness. He demonstrated a tireless commitment to excellence and consistently achieved high standards.

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