Job Description: The culinary specialist is primarily responsible for the preparation and service of food in field or garrison food service operations. Job duties include: bake, fry, braise, boil, simmer, steam and sauté as prescribed by Army recipes; operate, maintain and clean field kitchen equipment; perform preventive maintenance on garrison and field kitchen equipment.
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Branch: Army
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Average Rating:
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Designation: 92G
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Average Salary:
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Entry Type: Enlisted
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ASVAB: OF: 85
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Degree: High School or GED
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Age: 17-34
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Citizen: U.S. or Permanent Resident
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Category: Intelligence & Combat Support
27 Average Age
7,981 Number Employed
5.0 YearsAverage Employment
Reviews
Pros: Learned time management
Cons: Short breaks
One of the main focuses of being a chef is getting the meal out on time, so the sailors could eat, and get back to work on time. So we would write the products that is going on the line, each product will be assigned to a different person. And we made sure before we could take a break or go eat, that every space all the equipment is cleaned and ready for inspection at any time.