Page 50 - gfs0717_Magazine
P. 50
NEY AWARDS
ment, training, safety, sanitation, shipboard solid
and plastics waste management, and facilities,
equipment and utensils.
Under the Ney’s strict evaluation criteria,
competing general messes are scored on a list
covering the full spectrum of operations: menu
planning, preparation, acceptability, manage-
ment, training, safety, sanitation, shipboard solid
and plastics waste management, and facilities,
equipment and utensils.
Navy Ney evaluators traveled extensively to
complete 18 inspections around the world to de-
termine winners for the 2017 awards. Inspection
LARGE AFLOAT CATEGORY sites around the world included Diego Garcia;
USS America (LHA 6) Yokosuka, Japan; Pearl Harbor, Hawaii; Bremer-
Home Port: San Diego, Calif. ton, Wash.; San Diego, Calif.; Groton, Conn.;
Commanding Officer: Capt. J.R. Olson Bahrain; Guam; and other locations.
Executive Officer: Capt. D.A. Nowiki
Supply Officer: Cmdr. Ernan S. Obellos CONSISTENCY
Food Service Officer: CWO2 Paul A. Arboleda Galley teams have one opportunity to be
Leading Culinary Specialist: ready when the Ney judges visit to make their
MCPO(SW/AW/IW) Randall L. Clift one-time surprise inspection, but must perform
consistently every day in order to qualify for and
Total Number Culinary Specialists ......... 41 pass the final-round inspection for the award.
Total Food Service Attendants ............ 61 Galley crews are at work before most sailors
Total Number of Meals Served Per Day ...7,200 start the day. Crewmembers of the Oasis Galley
at Naval Station Mayport in Jacksonville, Fla., are
hard at work before sunrise and the first sailors
begin to pass through the entrance.
Starting at 5 a.m., the galley crew has un-
locked the facility doors, flipped on lights and
preheated ovens to begin the morning routines.
This daily dedication led the team to be recog-
nized recently for excellence and awarded a five-
star accreditation during an annual assessment
from representatives of Navy Region Southeast.
“The award is a testament to the dedication
of both the military and civilian employees as-
signed to this operation,” said Chief Culinary
Specialist Marnika Ash, the galley’s leading Cu-
linary Specialist. “Our team conducted their du-
ties diligently and professionally, which helped
AIRCRAFT CARRIER CATEGORY foster an environment that demands success. It
USS Ronald Reagan (CVN 76) illustrated our practices that we do consistently
and demonstrated that we are committed to
Home Port: San Diego, Calif. excellence.”
Commanding Officer: Capt. Michael P. Donnelly The galley’s team efforts collectively contrib-
Executive Officer: Capt. Paul J. Lanzilotta uted nearly 85 hours a week following proper
Supply Officer: Cmdr. Michael S. Carl procedures and striving for success.
Food Service Officer: CWO4 Brian T. Ware “We worked hard to receive the accredita-
Leading Culinary Specialist: tion,” said Lt. John Harrison, SC, USN, the Oasis
CPO(SW/AW/IW) Gerald T. Paulo
Galley food service officer. “We did it by strictly
adhering to record keeping, inventory, food ser-
Total Number Culinary Specialists ........ 114 vice, customer service and proper emphasis on
Total Food Service Attendants ........... 120 sanitation.”
Total Number of Meals Served Per Day ..18,000
Marking the galley’s third consecutive five-star
accreditation, the facility’s nearly 40 military and
50 GOVERNMENT FOOD SERVICE • JULY 2017
