Naval Supply Systems Command Fleet Logistics Center (NAVSUP FLC) Pearl Harbor regularly deploys its Navy Food Management Team (NFMT) to train, assist and technically support all catering teams in the Indo-Pacific via tours of NFMT assistance.
During the COVID-19 pandemic, NFMT assistance visits were limited and carried out mostly remotely. However, as more and more seafarers have been vaccinated and preventive measures have drastically reduced infection rates, NFMT on-site assistance visits are being organized to afloat and ashore units in the area of operation. indo-pacific.
“During COVID, we lost that ability when we moved to virtual means like Microsoft and Zoom teams,” said NFMT Director 4 Chief Warrant Officer Paul Arboleda, “but our goal is to provide do this face to face and over the shoulder training as much as possible.
The USS Hopper (DDG 70) was the most recent vessel to receive an NFMT assistance visit from NAVSUP FLC Pearl Harbor and was conducted over the course of four days, September 27-30. Prior to the visit, the NFMT briefed with command and their management of the restoration team to define the scope of training. Assistance visits are required for warships every 24 months, prior to deployments, emergencies, or within three months of being in shipyards, although they may be requested at any time.
“Having the team come and help me as a supply officer for the first time has been extremely beneficial to my career,” said Lt. Dejah Mills-McGee, supply officer on board the USS Hopper (DDG 70). “I know my team loved choosing their brains.”
“Our team has the capacity to deliver all kinds of training that includes food service management, sanitation, cooking and cooking techniques, inventory and financial auditing, to name a few. Said Arboleda. “During our visit to the hopper, we also ‘train the trainer’ and our team instructed the sailors on the base how to conduct assistance visits.”
The NAVSUP FLC Pearl Harbor NFMT is comprised of Culinary Specialists, Retail Service Specialists, Food Service Management Analyst, Engineer and Army Preventive Medicine Technician, totaling over 100 years of military experience and expertise. They implement the ‘train the trainer’ instruction to train future leaders as early as possible.
“We give potential leaders the right tools and the right knowledge that will give them the flexibility to facilitate any foodservice or retail training at their own pace and at their own pace,” said Arboleda. “We must also stress that training should never stop. From a team point of view, we have to give our all in training our junior sailors.
The NFMT works on a weekly training program for support visits and other catering courses and facilitates “train the trainer” at least once a month. Commands may contact an NFMT in their area of operation to inquire about additional training opportunities available at their local FLC NAVSUP.
“I would recommend making two support visits to the command. One at a Supply Management (SMI) inspection and another a month or two after the inspection, ”said Petty Officer 1st Class Mandriecka Francis, the senior culinary specialist aboard USS Hopper (DDG 70) . “If IMS isn’t going to happen for a few years, I recommend two or three visits per year just to get outside eyes to see your operation and show you where you can make changes.”
NAVSUP FLC Pearl Harbor is one of eight FLCs under Commander NAVSUP. NAVSUP and the Supply Corps lead and enable supply chain, procurement, operational logistics, and Sailor and Family Care activities with our mission partners to generate readiness and support Naval forces around the world for decisively prevent and win wars.
|Date posted:||08/10/2021 03:39|
|Site:||SEAL BASE PEARL HARBOR-HICKAM, HI, US|
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