Key Responsibilities
* Culinary Training & Development
o Develop and execute the ship’s overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes.
o Ensure understanding and delivery of the company’s service standards, training materials, operational practices, and rating systems for the Culinary Department.
o Conduct relevant training and follow‑up audits to ensure these standards are being met consistently.
* Collaboration with Senior Culinary Leadership
o Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement.
o 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.
* Coaching & Staff Development
o Provide ongoing training on company standards and best practices to all culinary employees.
o Conduct role‑play sessions and hands‑on training for crew members at their respective workstations.
o Offer constructive feedback during coaching sessions and performance audits.
* Training Scheduling & Reporting
o Create daily training schedules and feedback reports, presenting them to the Executive Chef.
o 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.
o Conduct nightly follow‑up performance audits and provide feedback to the crew members and the Executive Chef.
* Performance Audits & One‑on‑One Coaching
o Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management.
o Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support.
* Mentorship for Senior Staff
o 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.
Qualifications
* Candidate should work as a culinary teacher or instructor in a culinary academy or institute.
* Strong background in training and development, teaching, and communications.
* Possesses culinary expertise, formal education, and practical experience in the culinary field.
* Having culinary training and certificates is a plus.
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