Executive Corporate Chef

Company Description

About Orient Express:

Artisan of Travel since 1883 Orient Express is a legendary brand, steeped in history and loved by past, present and future generations. Representing the pinnacle of ultra-luxury hospitality within Accor Group, this brand is currently going through exciting phases of rebirth and expansion. 

Orient Express embodies the refined nomadic spirit of travel, inviting each traveler to a place where the journey is the destination. Bringing awe-inspiring travel experiences to a new generation of adventurers, its exceptional portfolio includes The Orient Express, with its original carriages reimagined as the new embassy of French luxury; Orient Express La Dolce Vita, a train embodying the 'Made in Italy' way; Orient Express Corinthian - the world’s largest sailing ship; and hotels coming to Rome and Venice. 

Progressively shaping the future of luxury hospitality, Orient Express is focusing on employee journey and growth.

Orient Express Silenseas

140 years after the launch of its first luxury trains, the Orient Express legend continues with the launch of the world's largest sailing ships, the Orient Express Silenseas. A revolution in maritime history, and a fabulous project that pushes back the limits of what is possible. The result of a unique French partnership between Accor, the world leader in hospitality, and Chantiers de l'Atlantique, the world's leading cruiseship builder. This extraordinary sailing ship of the future, with its spectacular interiors, will set sail in 2026.

Job Description

Reporting directly to the VP Yacht Hospitality, the Executive Corporate Chef leads the culinary project for Orient Express Silenseas. He is responsible for the culinary identities of all outlets on board our yachts, the food production being done inside our galleys but also shoreside with our catering partners. The Executive Corporate Chef is the main contact of Yannick Alléno and Potel & Chabot teams, our multi-starred Michelin chef and shoreside high-end caterer, who were appointed to take over the food production of Orient Express Silenseas vessels. He also ensures a smooth and good relationship with our catering partners by visiting them on a weekly basis to ensure a good communication and a strong sense of partnership.

After the delivery of the ships, the Executive Corporate Chef is likely to make personal recommendations for the development of Hotel galley crew, in line with Accor -Orient Express Talent Management guidelines.

His main goal will always be to ensure guest’s experience will be up to the expectations from our clients and from the industry. He or she collaborates with the Orient Express team shoreside in order to create and develop a lifetime unique experience that blends navigation, hotel and F&B.

CONSTRUCTION PROJECT

• Provide luxury-cruise operational inputs concerning the food production on board.
• Check galley crew list “who does what” on a ship of this size, given the number of passengers, level of service and cabin space available for the crew.
• Check horizontal and vertical circulation for the food on board Silenseas.
• Provide input on food quality, quantity, loading, service circulation. Also, equipment, uniforms, consumables.
• Support Newbuilding team with existing operational USPHS guidelines.
• Check crew accommodations and facilities as well as vessel’s equipment in galleys, bars, pantries, provisions areas.

STARTING A CRUISELINE

• Define clearly together with our culinary partners the food production procedures and standards for all the outlets on board Silenseas yachts.
• Ensure a well-established strategy of food supplies taking in consideration the ports of calls but also all local culinary specialities that would be available and be enjoyed by our guests always keeping our standards in mind.
• Draft Standard Operating Procedures for all food productions in all galleys and laboratories on board our yachts.
• Establish varied and healthy crew food offer taking in consideration the budget, the human resources and the equipment available. Well-being of the crew will result in the guest’s experience quality; the food is extremely important on board.
• Develop and implement operational strategies shoreside for food production that could be used on board once prepared shoreside together with our culinary partners.
• Establish and implement sanitary rules and guidelines on board according to international regulations (USPHS and EuroShipSan).
• Implement and manage running budgets and forecasts for the food production on board.
• Monitor and analyse industry trends, developments, and best practices related to culinary operations.
• Establishes written reports or weekly meeting according