Latoya Duncombe- Major
CTF Bahamar
Nassau,NP
23
Years of experience
A highly motivated and organized team leader with 19 years’ experience in the hotel industry. With intimate familiarity with all the activities of the kitchen, that desire new challenges with opportunities for growth and job satisfaction
Work History
4 Years 4 Months
04.2022 - Current
4 Years 4 Months
Chef de Cuisine
CTF Bahamar | Nassau Bahamas
04.2022 - Current
- Developed seasonal menus utilizing local ingredients to enhance flavor profiles and dining experiences.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations during food preparation.
- Implemented cost-control measures to optimize food procurement and reduce waste without compromising quality.
- Led special events catering, coordinating logistics and menu planning for large-scale gatherings or private functions.
8 Years 9 Months
11.2017 - Current
8 Years 9 Months
Senior Sous Chef/ Sous Chef
CTF Bahamar | Cable Beach
11.2017 - Current
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Arranged for kitchen equipment maintenance and repair when needed.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Modernized work processes to reduce guest wait times and boost daily output.
- Obtained fresh, local ingredients to lower grocery costs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets. Manage Vendors, negotiating prices of ingredients and equipment for cost saving on budget,
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Interacted with guests to obtain feedback on product quality and service levels.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Mentored kitchen staff to prepare each for demanding roles.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Ensured efficient and flawless operations, including simultaneous oversight in functions and receptions
- Solely responsible for all Reward and recognition programs
- Liaison between Human Resources, Culinary behalf of company and staff interest
- Create new menu by training, setting standardized food presentation and methods for Room Service, Bungalow, Privilege, Filia
- Solely responsible for all Reward and recognition programs
1 Year 9 Months
12.2016 - 09.2018
1 Year 9 Months
Chef Manager
ON CALL CHEF ABACO BAKERS BAY, Beach Club Restaurant
12.2016 - 09.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Utilized culinary techniques to create visually appealing dishes.
- Assisted with menu development and planning.
1 Year 7 Months
02.2016 - 09.2017
1 Year 7 Months
Executive Sous Chef
One and Only Ocean | Paradise Island
02.2016 - 09.2017
- Responsible for overseeing all aspects of the daily operations of six outlets (Ocean Pool, Versailles Pool, In Room- Dining, Staff Café, Banquets & Productions)
- Putting together daily production sheets and delegating specific tasks to individual employees
- Ensuring all Standard Operating Procedures are complied with
- Keeping within budget when ordering food stock
- Implementing all relevant food Hygiene and Safety and Food Hygiene requirements
- Monitoring taste, visual appeal, financial cost and temperature of all meals
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Managed 50 staff with 5 outlets, 5 Sous Chefs and Steward Collaborations
4 Years 11 Months
02.2011 - 01.2016
4 Years 11 Months
JR. EXECUTIVE SOUS CHEF
CHEF TOURNANT F&B ADMIN, Mosaic
02.2011 - 01.2016
- Plan and create menus for all The Atlantis Cove Outlets
- Maintain all head count levels by hiring and interviewing staff for vacancies in all outlets
- Expedite and mediate food proficiently
- HOTSOS all engineering malfunctions in systems
- Coaching, developing and mentoring all staff and Sous Chefs
- Acting Chef de Cuisine of Mosaic
- Verified compliance in preparation of menu items and customer special requests.
- Plans and executes specialty functions in In Room Dining, Holiday menus in Mosaic
- Handles one on one personalized service for VIP guests, Halal & Kosher guests for great food experience.
1 Year 11 Months
02.2009 - 01.2011
1 Year 11 Months
ROOM DINING SOUS CHEF
THE COVE
02.2009 - 01.2011
- Maintained expenses below budget through accurate planning, waste reduction, purchasing and cost effective operating procedures
- Expedite and mediate food proficiently
- Plan and cater to high end guest private functions i.e
- Michael Jordan Golf Invitational.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Collaborated with staff members to create meals for large banquets.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Worked closely with front-of-house staff to facilitate excellent customer service.
5 Years 1 Month
01.2004 - 02.2009
5 Years 1 Month
SOUS CHEF & COOK
THE COVE | Mama Loo's, Banquets, IRD, Mosaic
01.2004 - 02.2009
- Successfully manage the restaurant and maintain quality of food with exceptional service
- Planned menus, estimate food cost and purchase inventory
- Accountable for payroll, vacation input and all scheduling of staff up to 45 employees
- Diligent in training staff in correct procedures in food handling and customer service
- Improved productivity and morale by initiating awards and recognition programs and one on one training programs.
- Acted as head chef when required to maintain continuity of service and quality.
Education
Certificate of Completion - Management Science
Harvard ManageMentor Certification Completion | One And Only Ocean Club | 08.2013
Coaching
Team Management
Budgeting
Business Case Development
Crisis Management
Decision Making
Delegating
Developing Employees
Difficult interactions
Feedback Essentials
Finance Essentials
Global Collaborations
Innovation and Creativity
Innovation Implementation
Leading People
Leveraging Your Networks
Managing Your Boss
Negotiating
Performance Measurement
Persuading Others
Process Improvement
Project Management
Strategic Thinking
Strategy Planning and Execution
Team Management
Associate of Arts - Culinary
College of The Bahamas Nassau | Thompson Blvd. | 2003
Associate of Arts
College of The Bahamas School of Hospitality And Tourism Studies | BHTC Freeport | 12.1998
International Cuisine Classical Cuisine Garde Manger
7 BGCSE’s 10 BJC's
C.H. Reeves Secondary High School | Robinson Road | 06.1995
Skills
Dedicated manager with strong work ethic.
Chef Support
Adept with effectively communication
both horizontally and vertically. Experienced in operational management
staffing and cost control.
Team player with strong personal commitment in delivering continuous excellent service.
Able to motivate and energize employees by encouraging them to perform to their maximum level. Meticulous attention to detail in food preparation and aesthetics.
Exceptional organizational and planning skills and adaptable to changes.
Timeline
Chef de Cuisine
CTF Bahamar
04.2022 - CurrentRead more
Senior Sous Chef/ Sous Chef
CTF Bahamar
11.2017 - CurrentRead more
Chef Manager
ON CALL CHEF ABACO BAKERS BAY, Beach Club Restaurant
12.2016 - 09.2018Read more
Executive Sous Chef
One and Only Ocean
02.2016 - 09.2017Read more
JR. EXECUTIVE SOUS CHEF
CHEF TOURNANT F&B ADMIN, Mosaic
02.2011 - 01.2016Read more
ROOM DINING SOUS CHEF
THE COVE
02.2009 - 01.2011Read more
SOUS CHEF & COOK
THE COVE
01.2004 - 02.2009Read more
Harvard ManageMentor Certification Completion - Certificate of Completion, Management Science
Read more
College of The Bahamas Nassau - Associate of Arts, Culinary
Read more
College of The Bahamas School of Hospitality And Tourism Studies - Associate of Arts,
Read more
C.H. Reeves Secondary High School - 7 BGCSE’s 10 BJC's,
Read more