Conduct quality assurance evaluation of
food preparation and finished products
Check food for structure, volume holes or
tunnels, heaviness, and texture.
Check food for overcooking (dry texture or
shrunk) and undercooking.
Supervise the preparing, serving and storage
of food items to ensure optimal utilization
Brief the servers on specific duties.
Make sure servers practice portion control.
Designate soldiers to replenish food items.
Ensure hot foods are served and held at140
degrees Fahrenheit or more, and cold foods
are served at 45 degrees Fahrenheit or less.
Reheat leftover foods to 165 degrees
Professional and performance evaluation.
Performs under pressure: Displays sound
judgement: Communicates effectively:
Demonstrates technical skills.
Self discipline (attitude) and Military
CIRCLE PASS OR FAIL