Culinary Instructor

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.