LATIA MARIA BARR
Nassau
Summary
Dynamic culinary professional with approximately 7 years of experience in fast-paced banquet and fine dining kitchens, dedicated to enhancing skills and contributing to organizational success. Proven expertise in food preparation, safety standards, and attractive presentation, complemented by strong stock management capabilities. Recognized as an efficient multitasker with talent in recipe management and development, paired with exceptional problem-solving abilities and effective communication skills. Eager to embrace new challenges while driving team success and achieving outstanding results in a collaborative environment.
Overview
6
6
years of professional experience
Work History
Cook
The Ocean Club, A Four Season Resort
04.2025 - Current
- Prepared and cooked various menu items following standardized recipes.
- Maintained cleanliness and organization of kitchen workspace and equipment.
- Assisted in inventory management, ensuring stock levels met operational needs.
- Collaborated with team members to streamline food preparation processes.
- Adhered to food safety regulations and health guidelines consistently.
- Learning new cooking techniques to enhance culinary skills and efficiency.
- Adapted quickly to changing menus and special dietary requests from customers.
- Supported senior cooks in meal plating and presentation tasks.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
COOK
Margaritaville Beach Resort The Pointe- Nassau Bahamas
03.2022 - 04.2025
- My duty was a Line cook.
- banquet cook
- Maintained cleanliness and organization of kitchen equipment and workspace to ensure safety compliance.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
COOK (private)
PORTIA’S KITCHEN242
04.2021 - 08.2021
- My responsibility was to prep cook.
- Cater at some privates homes
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared and cooked diverse menu items adhering to established recipes and quality standards.
- Tasted, smelled, and pierced food with fork to verify sufficient cooking.
- Prepared meals efficiently under time constraints for timely service during peak hours.
COOK
VALENTINE’S MARINA & RESORT
03.2020 - 08.2020
- My duty was to prep cook, also line cook (pantry).
- Assisted chefs in cooking tasks, ensuring timely preparation of menu items during peak hours.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Developed standard operating procedures for food preparation processes to increase consistency in outputs.
Education
ASSOCIATE IN CULINARY ARTS & TOURISM STUDIES -
UNIVERSITY OF THE BAHAMAS
05.2023
HIGH SCHOOL DIPLOMA - undefined
HARBOUR ISLAND ALL AGE
06.2020
Skills
- Works well with groups and peers
- Cooking
- Mathematics
- Independently eager to learn new things
- Great listening skills
- Multi-tasking
- Food preparation
- Food handling
- Cleaning and organization
- Customer service
Languages
English
Professional Working
ACTIVITIES
Volunteer working The University of The Bahamas for preparing and cooking meals/dishing important meeting, seminars and events held on property.
Timeline
Cook
The Ocean Club, A Four Season Resort
04.2025 - Current
COOK
Margaritaville Beach Resort The Pointe- Nassau Bahamas
03.2022 - 04.2025
COOK (private)
PORTIA’S KITCHEN242
04.2021 - 08.2021
COOK
VALENTINE’S MARINA & RESORT
03.2020 - 08.2020
HIGH SCHOOL DIPLOMA - undefined
HARBOUR ISLAND ALL AGE
ASSOCIATE IN CULINARY ARTS & TOURISM STUDIES -
UNIVERSITY OF THE BAHAMAS
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