Culinary Specialist (Organization)

Front 1

Responsible for the overall administration of the GM.

Back 1

Commanding Officer

Front 2

Designates an officer be present to sample each meal and to make a report as to the quality, quantity, and service of food. (U.S. Navy Regulations)

Back 2

Commanding Officer

Front 3

Requires that the records prescribed by current instructions be maintained properly and that personnel under his or her command maintain a satisfactory state of health.

Back 3

Commanding Officer

Front 4

What are the duties and responsibilities of the Commanding Officer in Food Service Organization and need his approval in writing?

Back 4

-Any relief of the Supply Officer by an assistant to assume the responsibilities of accountable Food Service Officer duties.
-Any authority for the general mess to serve meals to other than those individuals entitled to rations in kind, authority to sell meals for cash or credit, or authority to sell bulk food items.
-Designates an Officer (on certain occasions an enlisted member) as control officer for cash sales of meal from the General Mess
-The GM menu or changes to the menu
-Dining Facility Meal hours
-Signing of the “Pledge of Service to our Patrons”

Front 5

What are the duties and responsibilities of the Executive Officer?

Back 5

-Notifies the FSO of any significant change of the estimated number of personnel to be fed for the following three days.
-Provide information to determine the category of visitors using the general mess.
-Signs the NAVSUP 1359 (GM Summary Document) certifying the total number of RIK rations allowed
-Assigns personnel to the Supply Department for temporary duty when manning documents or food service contracts do not provide permanent support
-Assigns the Mess Decks Master-at-Arms (MDMAA) to the General Mess. Length of assignment at least 120 days (recommended).
-Notifies the FSO informally regarding rations to be reserved for personnel on working parties or on special detail assignments.

Front 6

What are the Duties and Responsibilities Designated Medical Department Representative (MDR)

Back 6

-Performs a fitness for human consumption inspection upon receipt of food items.
*From commercial vendors.
*Under contract requiring inspection at point of destination.

-Exercises constant surveillance over the sanitary aspects of food preparation and service.
-Available to inspect food items if in doubt as to fitness for human consumption.
-Assists in establishing and maintaining a food handlers’ training program.
-Inspects Food Service spaces at least monthly and reports findings on NAVMED Form 6240.

Front 7

Assigned as head of Supply Department and will usually be an Officer of the Supply Corps.

Back 7

Supply Officer

Front 8

Performs both Supply and Food Service duties unless the Commanding Officer designates in writing an assistant to the Supply Officer as the Food Service Officer.

Back 8

Supply Officer

Front 9

Responsible for the general supervision of the food service operation.

Back 9

Supply Officer

Front 10

Ensures that instructions are prepared prescribing food service safety precautions, sanitary requirements, and equipment operating instructions.

Back 10

Supply Officer

Front 11

Responsible for Navy Working Capital Fund accounting at activities carrying food in the Navy Capital Fund Account.

Back 11

Supply Officer

Front 12

The individual accountable for general mess operations.

Back 12

FSO

Front 13

Responsible for signing the general mess returns and is financially accountable for the General Mess

Back 13

FSO

Front 14

Responsible for all general mess operations and is under the authority of the Supply Officer for the efficient operation of the general mess.

Back 14

FSO

Front 15

Supervises the food service division and ensures that its organization and operation follow all current directives.

Back 15

FSO

Front 16

Accountable for all food stocks and cash sales from food sales as part of the SIK account.

Back 16

FSO

Front 17

Responsible for preparing safety, sanitary and operating instructions for equipment, food preparation and maintenance of spaces.

Back 17

FSO

Front 18

*Assignment of all personnel
*Assigning and recommending advancement and evaluation marks
*Obtaining and assigning CS strikers
*Ensure food service personnel are recognized

Back 18

FSO

Front 19

Responsible for food service sanitation and orderliness

Back 19

FSO

Front 20

Responsible for maintenance of spaces and equipment
Responsible for the timely submission of reports and returns

Back 20

FSO

Front 21

Responsible for review the Cycle Menu and ensure it is nutritionally well balanced variety

Back 21

FSO

Front 22

Ensures food is prepared using the Armed Forces Recipe Cards or locally approved recipes

Back 22

FSO

Front 23

The senior enlisted assigned to the food service division. Directly responsible to the FSO for proper functioning of the division.

Back 23

LEADING CS

Front 24

Ensures a high level of cleanliness and the proper sanitary preparation of rations in sufficient quantity, while remaining within prescribed monetary food allowances.

Back 24

LEADING CS

Front 25

Supervises the galley, bakery, and other assigned food service spaces

Back 25

LEADING CS

Front 26

Ensure required records and forms are prepared, submitted and maintained IAW NAVSUP Directives
Maintain equipment and fittings at maximum efficiency
Report needed corrective actions and repairs to FSO
Supervise all personnel assigned to the galley
Make food service watch assignments
Muster assigned personnel
Supervise food issue and preparation

Back 26

LEADING CS

Front 27

Ensure that food is prepared or cooked to be ready as close to serving time as possible

Back 27

LEADING CS

Front 28

Prepare the General Mess Menu (NAVSUP 1080) for the FSO

Back 28

LEADING CS

Front 29

Sample each item during preparation to ensure quality
Ensure substitute items are equal or exceed the acceptability factor of the item replaced

Back 29

LEADING CS

Front 30

Take every precaution to prevent food contamination
Report any doubt concerning quality of food to the FSO\Enforce all ship and station regulations

Back 30

LEADING CS

Front 31

Ensure perishable food items are monitored and used or transferred to preclude loss

Back 31

LEADING CS

Front 32

Prepare the Food Preparation Worksheet (NAVSUP 1090)

Back 32

LEADING CS

Front 33

Monitor timely completion of PMS

Back 33

LEADING CS

Front 34

Perform duties as COTR for FSAs when assigned

Back 34

LEADING CS

Front 35

Ensure “Pledge of Service to our Patrons” is signed and appropriately displayed

Back 35

LEADING CS

Front 36

Ensure placards containing instruction for the Heimlich maneuver are posted

Back 36

LEADING CS

Front 37

Conduct a daily walk-thru of all food service spaces

Back 37

LEADING CS

Front 38

May be assigned responsibility for vegetable preparation room, bakery, meat preparation room and flight galley during the watch period.

Back 38

WATCH CAPTAIN

Front 39

Ensures food prepared in accordance with Armed Forces Recipe Service or approval local recipes.

Back 39

WATCH CAPTAIN

Front 40

Will sample all food during production and before opening the serving line.

Back 40

WATCH CAPTAIN

Front 41

Directly responsible for the safety and quality of food prepared, served and saved as leftovers

Back 41

WATCH CAPTAIN

Front 42

Reports directly to the Food Service Officer on all matters related to financial management and accountability issues.

Back 42

RECORDSKEEPER

Front 43

Under jurisdiction of Leading Culinary Specialist for military and administrative matters.

Back 43

RECORDSKEEPER

Front 44

Responsible for dry, chilled, and frozen storerooms and issue room.

Back 44

JOD

Front 45

Maintain security, inventory and accuracy of all accountable food and preserve its condition until issue or proper expenditure.

Back 45

JOD

Front 46

Immediately report any compromise of accountability to the Food Service Officer.

Back 46

JOD

Front 47

Report any potential loss of food stock as result of storeroom conditions such as flooding or high temperature.

Back 47

JOD

Front 48

Monitors and records internal temperatures of storage spaces twice daily.

Back 48

JOD

Front 49

Maintains material condition of all storerooms.

Back 49

JOD

Front 50

May act as receipt inspector when receiving subsistence items

Back 50

JOD

Front 51

Detailed by Executive Officer when a CS is not assigned by the ship’s manning document (SMD) to fill this billet.

Back 51

MESSDECK MASTER-AT-ARMS

Front 52

Directly reports and is responsible to the Senior CS.

Back 52

MESSDECK MASTER-AT-ARMS

Front 53

Maintain all spaces and equipment on serving line, scullery and food waste handling areas.

Back 53

MESSDECK MASTER-AT-ARMS

Front 54

Coordinate FSA assignments with Leading CS
Muster Food Service Attendants daily.

Back 54

MESSDECK MASTER-AT-ARMS

Front 55

Supervise cleaning of mess decks, serving line and scullery.

Back 55

MESSDECK MASTER-AT-ARMS

Front 56

Ensure scullery operating instructions are followed.

Back 56

MESSDECK MASTER-AT-ARMS

Front 57

Inventory twice a month and maintain adequate general mess gear.

Back 57

MESSDECK MASTER-AT-ARMS

Front 58

Administer training program for FSAs.

Back 58

MESSDECK MASTER-AT-ARMS

Front 59

Maintain order and discipline in assigned areas.
Monitor headcounts by using an appropriate hand-held counter.

Back 59

MESSDECK MASTER-AT-ARMS

Front 60

Ashore: Supervise the signing of the Meal Signature Record (NAVSUP 1291) and the Cash Meal Payment Book (NAVSUP 1544)

Back 60

MESSDECK MASTER-AT-ARMS

Front 61

-Serving on serving line.
-Cleanliness and sanitation of all food service spaces, equipment and utensils.
-Operation of the scullery.
-Disposal of food waste and plastics.
-Wash cooking and baking gear
-Assist in transferring hot and cold foods to all serving line and service bars.
-Fill and maintain all beverage dispensers

Back 61

FSA

Front 62

-Set tables with napkin dispensers and all required condiments.
-Loading and unloading of food items and supplies for the General Mess.
-Working in the vegetable preparation room.
-Transfer and pickup linen from laundry.
-Maintain cleanliness of carpets and furniture.
-Assist the JOD with stock rotation, stores transfers and general storeroom cleaning.
-Maintain general stateroom for the ranks of 05 and above.

Back 62

FSA

Front 63

Under Navy Regulations, who designates an officer to be present to sample General Mess meals?

Back 63

CO

Front 64

What is the Supply Officer specifically responsible for in the Food Service Operation?

Back 64

The General Supervision of the GM

Front 65

How often should the Medical Department inspect food service spaces?

Back 65

At least monthly

Front 66

Who is the accountable officer for General Mess operations?

Back 66

FSO

Front 67

How often is the MDMAA required to conduct mess gear inventories?

Back 67

2X A MONTH

Front 68

Who is required to sign the NAVSUP 1359 certifying the total number of RIK Allowed to subsist in the GM?

Back 68

The Executive Officer

Front 69

Who is responsible for signing GM returns and ensuring all required reports to NAVSUP Code 51 are submitted on time?

Back 69

The Food Service Officer

Front 70

Who carries out the daily routine of work in the galley?

Back 70

WATCH CAPTAIN

Front 71

(True/False) Cashiers may also be assigned as cash collection agents?

Back 71

FALSE

Front 72

Who establishes the GM meal hours?

Back 72

CO

Front 73

What Appendix in which food service publication would provide guidance on the duties of the MDMAA?

Back 73

Appendix K, NAVSUP P-486