Walter Lent
Leonardtown,MD
Summary
Dynamic culinary leader with extensive experience at Seafarers International Union, with proven track record in high-pressure kitchen/galley environments. Skilled in menu development, food safety, and ingredient sourcing, ensuring exceptional dining experiences. Strong emphasis on team collaboration and adaptability, consistently delivering results and maintaining high standards. Renowned for leadership, creativity, and precision in culinary execution.
Overview
10
10
years of professional experience
Work History
Chief Cook/Acting Steward
Seafarers International Union
02.2015 - Current
- Enhanced kitchen/galley efficiency by streamlining meal preparation processes and implementing innovative cooking techniques.
- Mentored steward assistants in developing advanced culinary skills, fostering a supportive learning environment within the kitchen/galley team.
- Maintained high food quality standards through consistent taste testing, ingredient evaluation, and recipe refinement.
- Streamlined communication between steward assistants and crew to ensure accurate order fulfillment and timely service.
- Ensured compliance with ServSafe regulations through diligent monitoring of kitchen sanitation practices.
- Reduced food waste by utilizing proper storage methods, inventory tracking, and creative menu planning.
- Trained kitchen/galley staff to perform various preparation tasks under pressure.
- Placed orders to restock items before supplies ran out.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Trained and managed kitchen/galley crew and supervised related culinary activity.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Set up and broke down kitchen/galley for service.
- Performed thorough cleaning tasks after each shift, maintaining a spotless work area for crew members.
- Accepted opportunities to learn new skills, improve performance and cross-train for other positions.
- Ensured cleanliness and sanitation of dining areas, adhering to strict hygiene standards for a healthy environment.
- Tasked with removal of garbage and refuse, mopping and sweeping floors and washing walls.
- Addressed and resolved spills in dining areas and provided polite guidance around hazards.
Kitchen/food Management
Seafarers International Union
02.2015 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Passionate about learning and committed to continual improvement.
- Managed time efficiently in order to complete all tasks within deadlines.
Education
No Degree - Culinary (Advanced Galley Operations)
Harry Lundeberg School of Seamanship
Piney Point, MD04-2025
Skills
- Cooking and Cooking techniques
- Kitchen and Staff Management
- Menu development
- Cleaning and sanitation
- Culinary techniques and Knife skills
- Training and mentoring
- Meal preparation and scheduling
- Waste reduction and Food spoilage prevention
- Food Safety and health guidelines
- Teamwork, Team Leadership and collaboration
- Time management
- Organizational skills
- Decision-making
Timeline
Chief Cook/Acting Steward
Seafarers International Union
02.2015 - Current
Kitchen/food Management
Seafarers International Union
02.2015 - Current
No Degree - Culinary (Advanced Galley Operations)
Harry Lundeberg School of Seamanship
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