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Maritime Logistics Community News : December 2008
40 NAVY SUPPLY NEWSLETTER SPRING 2008 as MCDSPO Director. The key issues I have found in my post charge jobs: • You make the jobs good by challenging what they are and aiming to make real positive impact; • You really can have a positive leadership, shaping influence on the Navy, ADF and sometimes a part of bigger things; • That you can shape, mould and influence your branch in a manner you don’t realise when you are a more junior officer. I set myself goals to enforce my will and focus development of my staff and in several jobs on the Fleet overall (which some of you may not be happy about); and • I aim to “disturb the equity” in my jobs. It’s not rocket science – do a good job with lots of energy and be prepared to hold fast and tell people the facts (whether they want to hear them or not) and you will get good post charge jobs. Sit back, choose lifestyle cappuccino postings and you’ll find yourself less marketable. Career Planning and Advice “As a general rule, the most successful man in life is the man who has the best information.” Benjamin Disraeli In planning a post charge career, information is the key. Seek advice from Supply Officers who have obtained the goals you wish to achieve. The category sponsor can also provide you with detailed information on career progression and Head of Supply Community can provide career counselling at important points in your career. And most importantly, use the Naval Officer Development Program (NODP) whose aim is to assist officers in fulfilling their career aspirations. To obtain further information about the NODP, please contact CMDR Rod Robinson on email email@example.com or telephone (02) 9377 3702. Navy Cooks and Stewards Win Awards in Salon Culinaire “Restaurant of Champions” Competition Catering 2007, The International Australia Fine Food Sydney was held at Darling Harbour during the period 24-28 Sept 07. During the course of the Fine Food the Australian Culinary Federation (New South Wales Chapter) conducted a Salon Culinaire. Defence Support Group - Sydney Central entered a team of three Cooks and three Stewards into the “Restaurant of Champions” Competition. The competition required the teams to prepare and serve a two course meal for 30 diners, commencing with a bare kitchen. Our team comprised of young Cooks and Stewards from the Navy. The team members were: FRoNT oF HoUSE: ABSTD Sonia Leon Sepulveda ABSTD Kellie Honess ABSTD Samantha Cox BACK oF HoUSE: LSCK Jarod Bailey ABCK Kurt Gallagher ABCK Shaun James At the award presentations held Thursday 27 September 2007, the Cooks were successful in winning a Silver Medal and the Stewards a Silver Medal and also the Stewards received the award of Most Outstanding “Kraft Philadelphia Kitchen” Restaurant Service. Overall the Navy team won Silver for the “Restaurant Of Champions”. A great effort by our team members and all those personnel, who assisted in the teams preparation, in particular WOCK Col MacKenzie, CPOSTD Anita van der Meer, Mrs Marion Fitzpatrick (Commercial Cookery Instructor Ryde TAFE) and Mr Ivan Novak (Front of House Instructor Ryde TAFE). THE FRONT OF HOUSE TEAM: AB SEPULvEDA, AB HONESS AND AB COx THE BACK OF HOUSE TEAM: LS BAILEY, AB GALLAGHER AND AB JAMES BY WoCK CRAIG NICKELS