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This arrangement continues with the current culinary specialist rating. Nonrated enlisted personnel in pay grades E-1 to E-3 are usually required to assist in galley duty, much as those in the Army are assigned to KP duty. Technically called Food Service Attendants, this practice is somewhat derisively referred to as "cranking". [9]
The Navy of the United Colonies of the 1775 era offered only a few different jobs above the level of ordinary seaman. These included Boatswain's mate, Quartermaster, and Gunner's Mate. These were titles of the jobs that individuals were actually performing and became the basis for petty officers and ratings. During this time, ship crews were ...
Apprenticeships usually take 3 to 4 years to complete and combine classroom instruction with on-the-job training. The training period for a chef is generally four years as an apprentice. A newly qualified chef is advanced or more commonly a toquecommis-chef, consisting of first-year commis , second-year commis , and so on.
[3] Cuisinier (cook) is an independent position, usually preparing specific dishes in a station; may also be referred to as a cuisinier de partie. [3] Commis (junior cook / assistant cook) also works in a specific station, but reports directly to the chef de partie and takes care of the tools for the station. [3] A woman is a commise. Apprenti ...
The MOS system now had five digits, with a period after the third digit. The first four-digit code number indicated the soldier's job; the first two digits were the field code, the third digit was the sub-specialty and the fourth code number (separated by a period) was the job title.
Obtaining a certificate is voluntary in some fields, but in others, certification from a government-accredited agency may be legally required to perform certain jobs or tasks. Organizations in the United States involved in setting standards for certification include the American National Standards Institute (ANSI) and the Institute for ...
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