DFAC manager rises from bottom, keeps Soldiers fed

Photo By Sgt. Eddie Reyes | Mongolian Stir Fry. Dinesh Kumar, Forward Operating Base Iskandariyah dining facility manager, supervises his workers cooking procedures at the FOB Iskandariyah DEFAC during Mongolian stir-fry night June 26. (U.S. Army photo by Spc. Edgar Reyes, 2nd BCT PAO, 4th Inf. Div.)  

ISKANDARIYAH, IRAQ

06.30.2006

Courtesy Story

2nd Brigade Combat Team, 4th Infantry Division

FOB ISKANDARIYAH, Iraq " After a hard day's work keeping the streets of Iraq safe, Soldiers from Forward Operating Base Iskandariyah cherish nothing more than some rest and good, hot food.

Rest is a luxury in any combat zone, but Soldiers can be certain a good hot meal will always be available at their dining facility thanks to Dinesh Kumar, the FOB Iskandariyah dining facility manager.

Born and raised in Chennai, India, life is financially hard for those who do not possess a skill or education, said Dinesh.

While in India, Denish acquired a bachelor's degree in catering science and hotel management and shortly thereafter began working as a baker at a local five-star hotel. He worked at the hotel for 2.5 years when he discovered a catering company hiring people to work in Iraq to provide food service to Coalition Forces and contractors from various nations.

Denish applied for a baker position with the catering service company and was sent to Camp Anaconda for his first job.

"I decided to go to Iraq because the pay was better and I also had the opportunity to learn many new languages and work alongside many different cultures," said Denish. "In India, we are always fighting with the Pakistani's near the borders. Here, I have the opportunity to work with some great people from Pakistan, Bangladesh and Sri Lanka. In India, you cannot get a blend like that."

After working as a baker for 14 months, Denish was promoted to night shift supervisor at DFAC #2. Four months later, he was promoted again to DFAC manager and the same month DFAC #2 received the Anaconda DFAC of the Month award for the very first time.

"The other four DFACs always used to get the award," said Denish. "It was a lot of hard work for me and my workers to accomplish that feat."

After his catering company signed a new contract at FOB Dogwood, he was asked to manage the DFAC there because of his proven track record.

"My area manager has shaped me a lot throughout my short career with the company," said Denish. "He has taught me the right way to properly run a DFAC and the right way to get promoted quickly. He tells me exactly what I need to do to get to the next level. I have learned a lot from his mentorship."

Aside from the mentorship he has received, Denish says he owes his success to two things: his attention to food cleanliness and customer satisfaction. Since working for his catering company, Denish has not had a single food complaint or food poisoning incident since he has been a manager.

"If you are not storing your foods properly or cooking them properly, you will get a Soldier sick," Denish. "The hardest thing about the job is preventing food poisoning because it tarnishes your image, especially in a combat zone. If you are following the rules and regulations for serving food properly, food poisoning should not be a problem."

In addition to food cleanliness, Denish said he also feels listening to his customers has brought him success.

The food in the main line comes from the prescribed Army menu, said Denish. It is nutritious but very monotonous.

"In order to please my customers, I have added specialty meals throughout the week to keep things varied for the Soldiers," said Denish.

The specialty meals include Mongolian stir-fry on Mondays, grilled chicken on Tuesdays and Fridays, fried rice stir-fry on Wednesday, soul food on Thursdays, Indian food on Saturdays and seafood on Sundays. All the specialty meals are in addition to the main-line meals, short-order lines, sandwich and salad bars.

"The specialty food they have throughout the week are different," said Spc. Sualua Masaniai, Headquarters and Headquarters Company, 1st Battalion, 67th Armor Regiment, 2nd Brigade Combat Team, 4th Infantry Division. "You get tired of eating the same thing week after week. It is definitely better than having the main line foods that do not have flavor. With those specialty meals, you get to choose your flavors and seasonings."

Going above and beyond his duties, Denish also manages to bake birthday cakes for each company in 1-67 AR every month so the Soldiers can celebrate their birthdays alongside their brothers-in-arms.

"I am thankful for being able to work with the U.S. Army," said Denish. "I am here to help feed the Soldiers " and I am proud of what I am doing."

• Date Taken: 06.30.2006
• Date Posted: 06.30.2006 11:15
• Story ID: 7018
• Location: ISKANDARIYAH, IQ