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.