Culinary Professional
Job Summary:
We are seeking a highly skilled Culinary Professional to lead our culinary training and development programs. The ideal candidate will possess extensive knowledge of culinary practices, training methods, and team management.
Main Responsibilities:
1. Culinary Training & Development
* Develop and execute the overall Culinary Training & Development strategy for all culinary crew members with 2 or fewer stripes.
* Evaluate understanding and delivery of 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 Executive Chef and Executive Sous Chef in identifying crew members with potential for career advancement.
* Collaborate with leadership to evaluate crew members who may not meet 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 have experience as a culinary teacher or instructor in a culinary academy or institute.
* Strong background in training and development, teaching, and communications is essential.
* Possesses culinary expertise, formal education, and practical experience in the culinary field.
* Holding culinary training and certificates is a plus.