Jobs in Italy
OPERAIO DI PRODUZIONE
Maw Filiale di Monselice
NEOLAUREATO/A IN INGEGNERIA MECCANICA/MECCATRONICA/INDUSTRIALE AREA TESTING-ASSEMBLY
Gi Group SpA Filiale di Bologna Masini
Discover more opportunities than anywhere else. Find more jobs nowImpiegato/a Risorse Umane – Settore Alimentare
Impiegando.com
Connect with headhunters to apply for similar jobsControllo qualità
Relizont Filiale di Merate
Global Renewable Energy Project Engineer
Piper Maddox
European Product Marketing Specialist - EV & e-Mobility
Free2Move Esolutions
Carpentiere a Disegno – Lettura Disegni, Saldatura
E-work Filiale di Verona
Electrical Project Engineer – Advanced Motor Design
Adecco
Project Manager Infrastrutture Elettriche
Michael Page International
Sales Manager - Cyber Security
Azienda Riservata Italia
Massaggiatore/Massaggiatrice – Estetista
During S.p.A
ADDETTI/E AL FAST FOOD
E-work Filiale di Lucca
COMMERCIALISTA NEO ABILITATO/A
AXL S.p.A. Business Unit di Palazzolo sull'Oglio
Culinary Instructor
Job summary
A premier cruise line is seeking a Culinary Training Manager based in L'Aquila, Italy. In this role, you will develop and execute the culinary training strategy for crew members and ensure high service standards through comprehensive training. The ideal candidate should have a strong culinary background and experience in training and development. Opportunities for mentorship and ongoing coaching will be provided. This position offers a chance to enhance culinary excellence on board.
Qualifications
- Experience as a culinary teacher or instructor.
- Background in training and development in culinary settings.
- Culinary certificates are an asset.
Responsibilities
- Develop culinary training strategy for crew members.
- Assist in evaluating culinary crew's skills and attitudes.
- Conduct training sessions and follow-up audits.
- Create training schedules and reports for review.
- Provide one-on-one coaching during audits.
- Mentor senior culinary staff on training delivery.
Skills
Education
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
* The salary benchmark is based on the target salaries of market leaders in their relevant sectors. It is intended to serve as a guide to help Premium Members assess open positions and to help in salary negotiations. The salary benchmark is not provided directly by the company, which could be significantly higher or lower.