PbKey Responsibilities /b: /ppb 1 Culinary Training Development /b: /pp ◦ Develop and execute the ship’s overall Culinary Training Development strategy for all Culinary crew members with 2 or fewer stripes. /pp ◦ Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department. /pp ◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently. /ppb 2 Collaboration with Senior Culinary Leadership /b: /pp ◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement. /pp ◦ Collaborate with leadership to evaluate crew members who may not meet the required skill set or attitude and determine their future role within the team. /ppb 3 Coaching Staff Development /b: /pp ◦ Provide ongoing training on company standards and best practices to all culinary employees. /pp ◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations. /pp ◦ Offer constructive feedback during coaching sessions and performance audits. /ppb 4 Training Scheduling Reporting /b: /pp ◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef. /pp ◦ Organize and execute daily daytime training sessions (45 minutes per group) for crew members on port days, ensuring relevant performance, revenue, and ratings data inform participant selection. /pp ◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef. /ppb 5 Performance Audits One-on-One Coaching /b: /pp ◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management. /pp ◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support. /ppb 6 Mentorship for Senior Staff /b: /pp ◦ Coach and mentor Chef de Cuisine, Sous Chefs, and Chef de Partie on effectively conducting training sessions, including facility setup, session flow, feedback delivery, and session evaluation. /ppbr/ppbQualifications: /b /ppCandidate should work as a culinary teacher or instructor in a culinary academy or institute. /ppStrong background in training and development, teaching, and communications. /ppPossesses culinary expertise, formal education, and practical experience in the culinary field. /ppHaving culinary training and certificates is a plus. /p