Key Responsibilities :
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1 Culinary Training & Development :
◦ Develop and execute the ship's overall Culinary Training & Development strategy for all Culinary crew members with 2 or fewer stripes.
◦ Ensure understanding and delivery of the company's service standards, training materials, operational practices, and rating systems for the Culinary Department.
◦ Conduct relevant training and follow-up audits to ensure these standards are being met consistently.
2 Collaboration with Senior Culinary Leadership :
◦ Assist the Executive Chef and Executive Sous Chef in identifying crew members with the potential for career advancement.
◦ 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.
3 Coaching & Staff Development :
◦ Provide ongoing training on company standards and best practices to all culinary employees.
◦ Conduct role-play sessions and hands-on training for crew members at their respective workstations.
◦ Offer constructive feedback during coaching sessions and performance audits.
4 Training Scheduling & Reporting :
◦ Create daily training schedules and feedback reports, presenting them to the Executive Chef.
◦ 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.
◦ Conduct nightly follow-up performance audits and provide feedback to the crew members and the Executive Chef.
5 Performance Audits & One-on-One Coaching :
◦ Conduct performance audits and coaching sessions during sea days, providing feedback to both crew members and management.
◦ Identify low performers and work with the Executive Chef to create improvement plans for those who may require additional training or support.
6 Mentorship for Senior Staff :
◦ 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. xrdztoy