3300 food service

Marines in the Basic Food Service role undergo comprehensive training to proficiently handle all aspects of food preparation, management, procurement, storage, and distribution in both garrison and field settings. This includes managing finances, requisitioning, purchasing, receiving, accounting, and storing subsistence supplies for troop consumption or resale activities. Additionally, they are responsible for cooking, baking, and serving meals.

Their typical responsibilities encompass preparing fruits, vegetables, meat, fish, and poultry for cooking, seasoning dishes, and baking bread and pastry products. They also oversee the verification of incoming shipments, maintain records of supplies received, and compile reports for subsistence stores. Furthermore, they are tasked with editing and consolidating back-orders for subsistence items and conducting quality assurance assessments.

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