1. Lenard L. Lenore
1818 Thibodo Rd #105
Vista, CA 92081
Cellphone: (808) 347-9495
Summary of Qualifications
 8 years of experience as a Culinary Specialist in the US Navy
 Operated and manage Navy messes and living quarters establish to feed and
accommodate Navy personnel
 Assisted in ordering, storing, accounting for, and preparing food, maintaining housing
facilities
Work Experience:
09/2009 – 2013, Naval Hospital, Camp Pendleton, California
Executive Administrative Assistant
 Answered, transferred an average of 25 phone calls per day to appropriate parties.
 Prepared reports & documents, using word processing & spreadsheet.
 Performed general office duties, such as ordering supplies,
 Make copies of correspondence or other printed material
 Greet visitors or callers and handle their inquiries or direct them to the appropriate
persons according to their needs
 Operate office equipment, such as fax machines, copiers, or phone systems and arrange
for repairs when equipment malfunctions.
 Answer telephones and give information to callers, take messages, or transfer calls to
appropriate individuals.
Bachelor Enlisted Quarters Assistant
 Inspected 72 living spaces, public areas, and grounds for cleanliness and appearance.
 Greeted, registered, and assigned new and returning sailors to their living quarters.
 Answered inquiries pertaining to bachelor enlisted quarters (BEQ) policies and services,
and resolve occupants' complaints.
 Trained newly assigned staff members on BEQ policies and procedures to maintain 100%
command compliance.
 Observe and monitor personnel performance to ensure efficient operations and adherence
to facility's policies and procedures.
 Assisted in the coordination of activities of BEQ, and resolve problems.
 Manage and maintain temporary or permanent lodging facilities.
 Carry linens, toiletries, and cleaning supplies, using wheeled carts.
 Disinfect equipment and supplies, using germicides or steam-operated sterilizers.

2.  Clean rooms, hallways, lobbies, lounges, restrooms, corridors, stairways, locker rooms,
and other work areas so that health standards are met.
 Empty wastebaskets, empty and clean ashtrays, and transport other trash and waste to
disposal areas.
 Observed precautions required to protect BEQ and personnel property and report damage,
theft, and found articles to supervisors.
 Replenish supplies, such as linens, writing supplies, and bathroom items.
 Clean rugs, carpets, upholstered furniture, and draperies, using vacuum cleaners and
shampooers.
 Dust and polish furniture and equipment.
 Keep storage areas and carts well-stocked, clean, and tidy.
 Wash windows, walls, ceilings, and woodwork, waxing and polishing as necessary.
Dietary Aide
 Assessed nutritional needs, diet restrictions and current health plans to develop dietary-
care plans.
 Monitor food service operations to ensure conformance to nutritional, safety, sanitation
and quality standards.
 Organize, develop, analyze, and prepare special meals such as low-fat, low-cholesterol
and chemical-free meals.
 Portion and wrap the food, or place it directly on plates for service to patrons.
 Select food items from serving or storage areas and place them in dishes, on serving
trays, or in takeout bags.
Culinary Specialist
 Portion and serve food to facility residents, employees, or patrons.
 Perform serving, cleaning, or stocking duties in establishments, such as cafeterias or
dining rooms, to facilitate customer service.
 Prepare a variety of foods, such as meats, vegetables, desserts, according to customers'
orders or supervisors' instructions, following approved procedures.
 Prepare daily food items, and cook simple foods and beverages, such as sandwiches,
salads, soups, pizza, or coffee using proper safety precautions and sanitary measures.
 Accept payment from customers, and make change as necessary.
Culinary Specialist
8/2008 – 7/2009, USS Nimitz (CVN 68), San Diego, California
 Take inventory of supplies and equipment.
 Bake breads, rolls, and other pastries.
 Clean and sanitize work areas, equipment, utensils, dishes, or silverware.
 Store food in designated containers and storage areas to prevent spoilage

3.  Take and record temperature of food and food storage areas such as refrigerators and
freezers.
 Wash, peel, and cut various foods, such as fruits and vegetables, to prepare for cooking or
serving.
 Place food trays over food warmers for immediate service, or store them in refrigerated
storage cabinets.
Culinary Specialist
3/2006 – 8/2008, USS Chung-Hoon (DDG 93), Honolulu, Hawaii
 Cook food according to menus, special dietary or nutritional restrictions, or numbers of
portions to be served for a crew of approximately 386 sailors.
 Clean and inspect galley equipment, kitchen appliances, and work areas to ensure 100%
cleanliness and functional operation at all times.
 Clean, cut, and cook meat, fish, and poultry
 Direct activities of one or more workers who assist in preparing and serving meals.
 Wash pots, pans, dishes, utensils, and other cooking equipment
 Clean up spilled food or drink or broken dishes and remove empty bottles and trash.
 Compile and maintain records of food use and expenditures.
 Train new employees
Education
 Bachelors in Public Health, National University, 208.50 Quarter units, 4.5 Semester units
 General Mess Operations/ Advanced Food Preparations, Kapi’olani University of
Hawaii, 2008
 Culinary Specialist, Culinary Specialist “A” School, San Antonio, Texas, 2006
 High School Diploma, North Shore Senior High, Houston, Texas, 2005
Training and Certification:
 Culinary Specialist Records Keeper, 2010
 Food Safety & Food Service Sanitation, 2006
Certification:
 Advanced Culinary Techniques and Management, 2008