Key Responsibilities :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.Having culinary training and certificates is a plus.