Lenard L. Lenore has over 8 years of experience as a Culinary Specialist in the US Navy. He has managed Navy messes and living quarters, and assisted with ordering, storing, accounting for, and preparing food. More recently, he has held roles such as Executive Administrative Assistant, Bachelor Enlisted Quarters Assistant, Dietary Aide, and Culinary Specialist at various Navy locations. He has a Bachelor's degree in Public Health and training in culinary specialist records keeping and food safety.

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