Job Description

Key Responsibilities:Training Program Execution:

• Execute the MSC corporate comprehensive culinary training programs that cover fundamental and advanced cooking techniques, kitchen management, food safety, and sanitation.
• Execute and manage detailed lesson plans, training materials, and assessment tools.

Instruction and Demonstration:

• Conduct engaging and interactive culinary classes, workshops, and demonstrations.
• Teach a variety of culinary skills, including knife techniques, cooking methods, recipe development, and plating.
• Provide hands-on training and mentorship to trainees, ensuring they understand and can apply the skills taught.

Evaluation and Feedback:

• Assess trainee performance through practical exams, written tests, and observation.
• Provide constructive feedback and guidance to help trainees improve their skills and knowledge.

Curriculum Management:

• Continuously review and provide feedback on training programs to align with industry standards and trends.
• Collaborate with the MSC corporate culinary team for any new techniques, recipes, and technologies into the curriculum.

Kitchen Operations Support:

• Assist with kitchen operations during training sessions, ensuring a safe and efficient learning environment.
• Manage the full duration of the program / classes with the training venues in conjunction with the Shosholoza Ocean Academy training & compliance manager.
• Report any defects of maintenance of kitchen equipment and tools to the venue owners.
• Ensure compliance with health and safety regulations.
• Administrative tasks (i.e. attending to emails, class registers, daily log sheets, marking of tests, student reports and assessments).

Professional Development:

• Stay updated with the latest MSC onboard culinary trends, techniques, and industry developments.

Collaboration and Communication:

• Work closely with the MSC Corporate Training Manager & culinary team, and other departments in Shosholoza Ocean Academy to ensure a cohesive training program.
• Communicate effectively with trainees, providing clear instructions and support.

Qualifications:

• Education: Culinary degree or equivalent certification from a recognized culinary school.
• Experience: Minimum of 5 years of professional culinary experience in a CDP role on land, with at least 2 years in a training or teaching role.
• Shipboard cruise line experience necessary as you would need to speak and relate to life onboard cruise ships and the onboard culinary requirements. Ship experience doesnxc3xa2xc2x80xc2x99t necessarily require to be a CDP level.

Skills:

• Strong culinary skills and knowledge across various cuisines and cooking techniques.
• Excellent communication and presentation skills.
• Ability to inspire and motivate trainees.
• Strong organizational and time management skills.
• Proficiency in kitchen safety and sanitation standards.
• Adaptability and creativity in developing training programs.

Physical Requirements:

• Ability to stand for extended periods.
• Ability to lift and carry heavy objects (up to 50 lbs).
• Manual dexterity for handling kitchen equipment and tools.

Work Environment:

• Professional kitchen and classroom settings.
• Fast paced and dynamic environment with varying levels of noise and activity.
• Maintain accurate records of trainee progress and performance.

JobPlacements.com