Culinary Trainer

Key Responsibilities

• Design and deliver practical and theoretical culinary training for onboard catering teams and relevant shore-based personnel.
• Train participants in food preparation, cooking techniques, menu execution, portion control, presentation, and galley organisation.
• Ensure all training reflects applicable food safety, hygiene, HACCP, health and safety, and maritime regulations.
• Assess culinary competencies through demonstrations, practical exercises, observations, and structured evaluations.
• Identify individual and team development needs and provide constructive feedback and coaching.
• Support the implementation and continuous improvement of culinary standards, procedures, recipes, and training materials.
• Monitor training outcomes and maintain accurate records of attendance, assessments, qualifications, and development plans.
• Collaborate with vessel management, catering teams, crewing personnel, and other stakeholders to ensure training meets operational requirements.
• Keep up to date with culinary trends, sustainable food practices, catering technology, and relevant regulatory requirements.

Qualifications & Experience

• Professional culinary qualification, hospitality qualification, or equivalent industry experience.
• Minimum 3 years of professional culinary experience, preferably in maritime, cruise, hotel, institutional, or large-scale catering operations.
• Previous experience in culinary training, coaching, mentoring, or staff development.
• Strong knowledge of food preparation, international cuisine, menu planning, food cost control, and galley or kitchen operations.
• Thorough understanding of food hygiene, HACCP principles, allergen management, and health and safety requirements.
• Experience developing training content, practical assessments, and competency-based learning activities.

Skills & Competencies

• Excellent teaching, presentation, communication, and interpersonal skills.
• Ability to motivate and develop individuals from diverse cultural and professional backgrounds.
• Strong organisational, planning, and time management abilities.
• Patient, approachable, and able to provide clear and constructive feedback.
• Practical, creative, and solution-oriented approach to culinary training.
• Proficiency in English, both written and spoken.
• Willingness and ability to travel to vessels or training locations as required.
• Proficiency in PC applications and digital learning or training systems.

Why You Should Join Us!