Asks for

The ad says“Thorough understanding of food hygiene, HACCP principles, allergen management, and health and safety requirements.”
The ad says“Experience developing training content, practical assessments, and competency-based learning activities.”
The ad says“Train participants in food preparation, cooking techniques, menu execution, portion control, presentation, and galley organisation.”
The ad says“Proficiency in PC applications and digital learning or training systems.”
The ad says“Strong knowledge of food preparation, international cuisine, menu planning, food cost control, and galley or kitchen operations.”
The ad says“Train participants in food preparation, cooking techniques, menu execution, portion control, presentation, and galley organisation.”
The ad says“Ensure all training reflects applicable food safety, hygiene, HACCP, health and safety, and maritime regulations.”
The ad says“Train participants in food preparation, cooking techniques, menu execution, portion control, presentation, and galley organisation.”
The ad says“Ensure all training reflects applicable food safety, hygiene, HACCP, health and safety, and maritime regulations.”
The ad says“Ensure all training reflects applicable food safety, hygiene, HACCP, health and safety, and maritime regulations.”
The ad says“Ensure all training reflects applicable food safety, hygiene, HACCP, health and safety, and maritime regulations.”
The ad says“Strong knowledge of food preparation, international cuisine, menu planning, food cost control, and galley or kitchen operations.”
The ad says“Strong knowledge of food preparation, international cuisine, menu planning, food cost control, and galley or kitchen operations.”
The ad says“Ensure all training reflects applicable food safety, hygiene, HACCP, health and safety, and maritime regulations.”
The ad says“Train participants in food preparation, cooking techniques, menu execution, portion control, presentation, and galley organisation.”
The ad says“Strong knowledge of food preparation, international cuisine, menu planning, food cost control, and galley or kitchen operations.”
The ad says“Proficiency in PC applications and digital learning or training systems.”
The ad says“Train participants in food preparation, cooking techniques, menu execution, portion control, presentation, and galley organisation.”
The ad says“Train participants in food preparation, cooking techniques, menu execution, portion control, presentation, and galley organisation.”
The ad says“Experience developing training content, practical assessments, and competency-based learning activities.”

As a Culinary Trainer at BSM, you will be responsible for delivering engaging culinary training and development programmes that support high standards of food preparation, service, safety, and hygiene. This role will help strengthen practical skills, promote consistent culinary practices, and ensure training aligns with company policies and maritime hospitality requirements.

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!

We offer a supportive environment, competitive compensation, and meaningful opportunities. By joining us, you will enjoy:

On-the-job training and continuous professional development.
First-hand exposure to international maritime catering and hospitality operations.
Opportunities to work with a diverse workforce across a global organisation.
A collaborative and technology-driven company culture.
Being part of the ever-growing Schulte group family!