Latoya Duncombe- Major

Work History

Senior Sous Chef

CTF Bahamar

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

Executive Chef

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.

Executive Sous Chef

One and Only Ocean

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

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.

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.

SOUS CHEF & COOK

THE COVE

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.

Summary

Overview

Work History

Senior Sous Chef

Executive Chef

Executive Sous Chef

JR. EXECUTIVE SOUS CHEF

ROOM DINING SOUS CHEF

SOUS CHEF & COOK

Education

Certificate of Completion - Management Science

Associate of Arts - Culinary

Associate of Arts -

7 BGCSE’s 10 BJC's -

Skills

Timeline

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