TALCHARD LAWRENCE
Virar
Summary
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Trainee Cook
JWD Marriott Mumbai
3 2002 - 01.2003
- Promoted positive work culture by assisting coworkers during peak hours, ensuring smooth operations even during high volume periods.
Trainee Cook
ITC Grand Maratha Sheraton Hotels & Towers
- 04.2007
Commy
ITC Grand Maratha
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
COOK
NOR WEGIAN CRUISE LINE
5 2008 - 9 2010
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared food items in compliance with recipes and portioning control guidelines.
COOK
IBERO CRUISE LINE
08.2011 - 12.2013
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
DCDP
HOLLAND AMERICA CRUISE LINE
05.2015 - 01.2016
- Self-motivated, with a strong sense of personal responsibility.
- Excellent communication skills, both verbal and written.
- Proven ability to learn quickly and adapt to new situations.
- Skilled at working independently and collaboratively in a team environment.
CDP SPRE
HOLLAND AMERICA CRUISE LINE
06.2016 - 03.2017
CDC
Holland America Line
09.2017 - 03.2022
- All openings of Rudi sel de mer restaurant was handled by me.
- Have been worked successfully in steak house , Italian (Caneletto) restaurants,Pinnacle grill and Liberia.
EXECUTIVE CHEF
HOLLAND AMERICA CRUISE LINE
03.2022 - 04.2022
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
EXECUTIVE SOUS CHEF
HOLLAND AMERICA CRUISE LINE
05.2022 - Current
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
Education
HSC -
St Thomas Baptista Junior College
SSC -
St. James High School
International Culinary Institute (JDNCLTT/00017 /0
St.Jade's
Skills
Friendly, Positive Attitude
Teamwork and Collaboration
Computer Skills
Customer Service
Languages
English
Certification
[Stcw95courses LEADERSHIP TRAINING, NA, 03/11/20, HOLLAND AMERICA CRUISE LINE STCW PSCRB, NA, 01/20/28, Sakshi Institute of Maritime Foundation STCW, NA, 11/15/22, Sakshi Institute of Maritime Foundation Area of certification] Training
Additional Information
INDIAN CDC, MUM236405, 02/14/24 TO 02/14/2034
Timeline
EXECUTIVE SOUS CHEF
HOLLAND AMERICA CRUISE LINE
05.2022 - Current
EXECUTIVE CHEF
HOLLAND AMERICA CRUISE LINE
03.2022 - 04.2022
CDC
Holland America Line
09.2017 - 03.2022
CDP SPRE
HOLLAND AMERICA CRUISE LINE
06.2016 - 03.2017
DCDP
HOLLAND AMERICA CRUISE LINE
05.2015 - 01.2016
COOK
IBERO CRUISE LINE
08.2011 - 12.2013
Trainee Cook
JWD Marriott Mumbai
3 2002 - 01.2003
Trainee Cook
ITC Grand Maratha Sheraton Hotels & Towers
- 04.2007
Commy
ITC Grand Maratha
COOK
NOR WEGIAN CRUISE LINE
5 2008 - 9 2010
HSC -
St Thomas Baptista Junior College
SSC -
St. James High School
International Culinary Institute (JDNCLTT/00017 /0
St.Jade's
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