LATOYA MAJOR
Raleigh,NC
Summary
Quality Focused Line Cook
* Culinary Professional committed to impeccable food Preparation within
both fine dining and fast casual Restaurants.
*Passion for cooking and service excellence , with a appetite for learning
new recipes and food preparation techniques. Well versed in kitchen
cleanliness and food safety standard and excel at working all stations>
Overview
1
1
Certification
11
11
years of professional experience
Work History
Assistant Dietary Manager
Raleigh Rehabilitation Center
Raleigh, North Carolina
06.2025 - 04.2026
- Assisted in planning and coordinating daily meal services for residents.
- Managed inventory of food supplies and ensured proper storage practices.
- Trained staff on dietary guidelines and food safety protocols.
- Oversaw kitchen operations to maintain cleanliness and organization standards.
- Monitored food preparation processes for compliance with health regulations.
- Conducted regular assessments of resident dietary needs and preferences.
- Ensured that all meals were prepared in accordance with established recipes and specifications.
- Reviewed customer complaints regarding food service issues and took corrective action when necessary.
- Collaborated with chefs on menu planning activities including recipe modifications as needed.
- Provided direction and supervision to dietary staff in order to ensure efficient operations.
- Participated actively in departmental meetings providing input on various topics related to nutrition services.
- Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
- Educated new employees on proper facility procedures and policies, following policies.
- Oversaw food preparation, production and presentation according to quality standards.
Kitchen Manager
Coquette Brasserie
Raleigh, NC
09.2021 - 05.2025
- Supervised daily kitchen operations to ensure efficient food preparation, presentation, and timely service.
- Managed and trained kitchen staff, including cooks, prep cooks, and food service employees to maintain productivity and professionalism.
- Created staff schedules, assigned daily tasks, and monitored employee performance.
- Maintained high standards of food quality, sanitation, and kitchen safety in compliance with health department regulations.
- Managed inventory, food supplies, and kitchen equipment while controlling food costs and minimizing waste.
- Developed menus, coordinated catering services, and assisted with special events and large group meal preparation.
- Ensured customer satisfaction by addressing food quality concerns and maintaining excellent service standards.
- Monitored kitchen budgets, labor costs, and operational expenses to maximize profitability.
LINE COOK
APPLE BEES
Goldsboro, Nc
07.2019 - 03.2021
- Obtained daily production schedule and preparation requirements from chef.
- Measured and mixed ingredients for sauces and dressings.
- Showed proficiency in measuring ingredients precisely to ensure consistency in taste and presentation of dishes.
- Displayed excellent organizational skills by efficiently managing multiple tasks simultaneously.
- Monitored food temperatures to support food safety.
- Maintained clean, organized cook station in compliance with company standards, procedures, and sanitation requirements.
- Portioned, arranged, and garnished food and served food to waiters or patrons.
- Weighed, measured, and mix ingredients according to recipes and personal judgment, using various kitchen utensils and equipment.
VOLUNTEER FIREFIGHTER
MERCY HOSPICE SHELTER
Philadelphia, Pennsylvania
09.2018 - 07.2019
FRONT LINE COOK
HAHNEMANN UNIVERSITY HOSPITAL
Philadelphia, Pennsylvania
02.2018 - 05.2019
- Maintained a clean and organized work area, including all cooking surfaces, utensils, and equipment.
- Baked, roasted, broiled and steamed meats, fish, and vegetables.
- Proficiently operated various kitchen appliances such as grills, ovens, fryers and other equipment.
- Prepared pasta dishes, entrees, appetizers, desserts & more.
- Consistently maintained professional attitude when interacting with customers or team members.
- Consulted with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs.
- Observed all food safety guidelines and regulations to reduce risks.
- Prepared dishes according to restaurant recipes and specifications within set time frames.
- Turned on the steam table and filled it up with water.
- Took orders for breakfast & lunch.
- Served plated dinner to guests and responded to requests for beverages, appetizers and other needs.
- Cleaned venue after ends and assisted with inventory, food storage and other closeout tasks.
- Kept records and accounts.
- Ensured food was stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters.
- Maintained favorable working relationships with team members, promoting productive kitchen environment.
- Sanitized refrigerator and storage.
- Utilized grills, fryers and ovens to heat food to appropriate serving temperatures.
- Worked with other members of the kitchen staff to ensure efficient service.
- Prepared sauces and garnishes to add flavor to dishes.
- Provided efficient and courteous service to customers at all times.
Line Cook
Aramark/West Chester University
Philadelphia, PA
10.2015 - 12.2018
- Prepared and cooked food items following standardized recipes.
- Maintained cleanliness of kitchen equipment and workstations.
- Assisted in inventory management and stock rotation procedures.
- Cooked multiple orders simultaneously during busy periods.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Performed basic knife skills such as dicing onions or slicing meats.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Grilled and deep fried various foods from meats to potatoes.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Carried pans and trays of food to and from work stations, stove, and refrigerator.
- Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
- Received and stored food and supplies.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
VOLUNTARY WORKER/COOK
ZION BAPTIST CHURCH
Philadelphia, Pennsylvania
06.2016 - 02.2017
Education
HIGH SCHOOL DIPLOMA -
KENSINGTON CAPA
PhiladelphiaCERTIFICATION -
O.I.C CULINARY SCHOOL
PhiladelphiaCERTIFICATION IN CNA -
CLINICAL PATHWAYS
PhiladelphiaSkills
- Recipe Preparation
- Time Management
- Sanitization Protocols
- Strong Work Ethic
- Knife Skills
- Food Safety
- Inventory management
- Quality control
- Maintain a Clean Station
- Customer Service Experience
- Typing Skills
- Catering & Event Planning
- Team Leadership
- Staff Supervision
Certification
- Culinary Certification, 04/11, O.I.C CULINARY SCHOOL, Philadelphia, PA
- Certification in CNA, 01/08, CLINICAL PATHWAYS, Philadelphia, PA
- High School Diploma, 06/07, KENSINGTON CAPA, Philadelphia, PA
Volunteer Experience
- Volunteer Firefighter, MERCY HOSPICE SHELTER, Philadelphia, PA, 09/18, 07/19
- Voluntary Worker/Cook, ZION BAPTIST CHURCH, Philadelphia, PA, 06/16, 02/17
Personal Information
Title: CHEF
Timeline
Assistant Dietary Manager
Raleigh Rehabilitation Center
06.2025 - 04.2026
Kitchen Manager
Coquette Brasserie
09.2021 - 05.2025
LINE COOK
APPLE BEES
07.2019 - 03.2021
VOLUNTEER FIREFIGHTER
MERCY HOSPICE SHELTER
09.2018 - 07.2019
FRONT LINE COOK
HAHNEMANN UNIVERSITY HOSPITAL
02.2018 - 05.2019
VOLUNTARY WORKER/COOK
ZION BAPTIST CHURCH
06.2016 - 02.2017
Line Cook
Aramark/West Chester University
10.2015 - 12.2018
HIGH SCHOOL DIPLOMA -
KENSINGTON CAPA
CERTIFICATION -
O.I.C CULINARY SCHOOL
CERTIFICATION IN CNA -
CLINICAL PATHWAYS