Navy CS School Test #3
*Issuing Instructions
*Issuing Monetary Allowances
*Training Support - ANS-Three responsibilites of the Navy Supply System Command (NAVSUP)
Executive Officer - ANS-Who advises the Food Service Officer of any changes in the estimated
number of personel fed?
*Carries out the daily routine of work in the galley
*Samples all food during production. (Before the serving line and periodically throughout the
meal)
*Watches food temp. and is recorded on NAVSUP 1090 three times during meal
*Ensure safety and quality
* Reviews the Daily Breakout Document (NAVSUP 1282 & 1092) and all food items from the
Bulk Storeroom Custodian. - ANS-The duties of the Galley Watch Captain are
Works directly under the supervision of the Watch Captain assigned to their work center. -
ANS-Cook On Watch
*Responsible for all bulk subsistence storerooms in which dry, chilled, and frozen are
maintained; as well as of issue room.
*May act as a receipt inspector when inspector when receiving subsistence items.
*Monitors and records temps of chill and freeze storage areas TWICE daily. - ANS-Bulk
Storeroom Custodian
*Reports directly to the Leading Culinary Specialist on all matters related to the financial
management of the general mess and issues of accountability.
*Uses FSM - ANS-Record Keeper
*Serves as the official host to the patrons of the food service facility.
*Reports to the Food Service Officer or Leading Culinary Specialist.
*Assigns Food Service Attendants responsible for the service of food, maintenance, and
cleanliness of the dining area and equipment, operation of the scullery, disposal of waste.
*Inspects personal neatness/cleanliness.
*Supervise the cleaning of the dining room, serving line, scullery, dinnerware, and silverware. -
ANS-Mess Deck Master-At-Arms
Reports tofthe LCS for good order, discipline, training, admin duties, care, operation, and
unkeep - ANS-Leading Petty Officer
... - ANS-Leading Culinary Speacilist
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