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1. An Introduction toThe Coast Guard AuxiliaryAUXCHEF Program Presented by:
AUXCHEF Program
National Department of Personnel
March 2009
2. What is theAUXCHEF Program?
3. Benefits of theAUXCHEF Program To the Auxiliary:
Helps with recruiting and retention
Teaches new tasks and skills
Provides good public relations
To the Gold Side:
Relieves Coasties for other tasks and training
Improves moral and well-being of Coasties
4. Goals of theAUXCHEF Program To support the Gold Side
Relieve cooks at small boat stations and on cutters
Provide training to CG cooks
Provide assistance at VIP events
Support emergency responses
5. Qualifications Desire to help the Coast Guard
Cooking experience is not a requirement
Hepatitis A shots
Crew qualified for future augmentation on cutters
TCT training - every 2 years (8 hr.)
Time to augment - assignment can range from one meal to several days
6. Becoming anAUXCHEF Training by AUXCHEF Certified Instructors
18-22 hour course based on FS3 curriculum
Certification upon successful completion
Annual sanitation and advanced training
Volunteer for Duty
Unit CO, FS and AUXCHEF Chair will determine the level of help needed and select members to assist
8. General Issues Requests for assistance
Unit will request assistance thru the AUXCHEF Chair
AUXCHEF Chair will ask for an AUXCHEF in that area and will make the assignment
Berthing and meals usually provided by unit
Orders
Type of orders depends on unit
Non-Reimbursable Orders
Reimbursable Orders
Usually Gas only for trips over 50 miles
9. Uniforms
ODU or working blues
For VIP Events: white chef coat, black pants and black shoes
Shots can be arranged at CG clinics
Copies of AUXCHEF Certificates given to DIRAUX for placement in member files
10. Report Time forAUXDATA Report on 7030 (Mission Activity Report)
Use 07D - CG Operational
Support: Other Missions
Report travel time on 7029 (Member Activity Log)
Submit forms to FSO-IS and send copies to AUXCHEF Chair
11. AUXCHEF TrainingCurriculum Training is a 18-20 hour class consisting of class room and hands-on training
Based on the curriculum for an FS3 Striker Course
At a Coast Guard Station and in a Coast Guard Galley
Class size varies, but no more than 16 students
12. AUXCHEFCourse Outline Overview of AUXCHEF Program
Tools and Equipment
Various types of galley equipment
Knife Skills
Safety and Sanitation
Safe food handling and preparation
Personal hygiene
Safety in the workplace
Knife maintenance
13. Introduction to Food Preparation
Basic cooking principals
Introduction to recipes and recipe conversions
Basic cutting techniques
Hands-On Meal Preparation and Serving
Working in teams: plan, prepare and serve a meal for the unit and guests
17. For More Information Contact
Ron Ellis, Branch Chief AUXCHEF Atlantic raegraph@msn.com
Russ Venti, Branch Chief AUXCHEF Pacific RussVenti@Gmail.com
18. Come Aboard, Become an AUXCHEF