Executive Chef for ORIENT EXPRESS SAILING YACHTS

• Job ID: 47564
• Rank: Exec Chef
• Employment Type: Contract
• Joining Date: Mar 1, 2026
• Type of Vessel: Passenger Ship
• Engine Details: Wartsila 25DF
• DWT / GRT: 16200

For the past 140 years, Orient Express has been sublimating the Art of Travel with luxury trains, unique experiences and collections of rare objects. And soon the heritage of this legendary train will be transported to a collection of hotels and sailing yachts around the world. Introducing a new art de vivre, a different kind of journey that promises unforgettable moments along the way and the same destination since the beginning: to make dreams come true.

V.Ships Leisure are the exclusive hiring partner for Orient Express and are now recruiting for roles for the new build team, based in the shipyard before sailing with the vessel. 

We are looking for an experienced Executive Chef ready to join the vessel in the early part of 2026. 

Position Summary

The Executive Chef is responsible for a smooth and professional running galley operation in accordance with the company rules and regulations. The Executive Chef ensures that all the meals (Guests and crew) are at the scheduled times ready to serve and within the established Orient Express standards. 

Required Responsibilities 

• The Executive Chef is responsible for the food planning, food preparation, quality control, foodcost, storage, cleaning and maintenance of galley, galley storerooms for guest, officers and crew. 

• Responsible for the ordering, storage, distribution and stock cost control of all food items. 

• Responsible for ensuring that quality standards for food production are maintained according to Orient Express culinary partners. 

• Performs related managerial duties and is responsible for standardization in the galley. 

• Assists in developing food purchase standardizations. 

• Plans menus, theme and other events for passengers, officers and crew. 

• Trains his/her staff on a continuous basis and attends and conducts meetings when necessary. 

• Supervises and schedules his/her staff. 

• Disciplines staff as needed. 

• Supervises loadings to ensure quality check of food items. 

• Controls and comments on food production costs.

 • Responsible for planning, organizing, staffing, controlling and evaluating his/her area of responsibility. 

• Initiates orders for food, galley consumables (galley material etc.) and keeps a regular inventory on these items; conducts/supervises monthly inventories. 

• Handles, distributes and controls all deliveries related to the galley department. 

• Oversees requisitions of all food items.
Conducts daily staff briefings, ensures that all staff understands their duties and how to execute them. 

• Conducts menu briefings for restaurant team prior to service, with the assistance of the Maître D’s. 

• Ensures a consistent updated USPH standard and conducts routine self and formal USPH inspections and writes relevant reports for management. 

• Communicates with his/her superior routinely and participates to meetings as directed. 

• Prepares a voyages report in the end of each cruise. 

• Follows-up on galley maintenance issues with the hotel engineer and informs hotel director accordingly. 

• Responsible for the management, update and communication of the rotation plan for crew members in collaboration with the hotel director and assistant purser. 

• Conducts staff’ orientation and mid/end contract performance evaluations and makes recommendations for promotion. Introduces new crew members to their working areas and to the rules and regulations on board.

 Key Performance Indicators (KPI’s) 

• Attain target KPI’s, any deviation of target is required to have an explanation with plan to reach goal 

• KPI’s will be measured on Onboard Costs and Guest Satisfaction; goals and expectations will be defined by Orient Express shore management 

• KPI’s are used as a measure for performance 

Key Behavioral Indicators (KBI’s) 

• All KBI targets are expected to be attained 

• What gets measured, gets managed – daily assessment of costs, guest engagement is required with adjustments made when targets are not reached 

• You must inspect what you expect – validating Galley Department performance and standards
Feedback – Consistent review of feedback from management, modify any behaviors or practices as needed and address any challenges with the assistance of shoreside management 

• Management by Walking Around – Visibility is essential, communicate with crew and guests 

• In the Absence of facts, perception becomes reality – Follow Orient Express’s SOPs to ensure you have an objective view of standards. Manage perception by managing standards. 

• Adheres to perfect grooming and uniform standards consistently (shaving, body odor, appropriate hair style with no non-natural color, no excessive jewelry, clean hands, clean/pressed uniform as per standard) 

• Lead by example: The executive chef is an ambassador of Orient Express’ work philosophy and demonstrates a congenial yet effective management style, treating crew members with respect and fairness at all times 

Qualifications and Experience required 

• Languages: Fluent English mandatory, French is a bonus 

• Education: A high-school degree or equivalent in Culinary School or related field  

• Previous professional experience: 3-5 years’ experience as Executive Chef in Michelin Star restaurant 

• Shipboard experience: Yes  

Certification required 

• Valid STCW certificates 

• Valid Pre-Employment Medical 

• C1D visa mandatory for all positions

General requirements 

• Must be at least 21 years of age 

• Be physically fit to stand for at least 10 hours per day and be able to lift at least 50 lbs (~22 kgs) 

without assistance
Male candidates must be at least 5’1” (156 cm) tall. Females must be at least 4’9” (150 cm) tall 

• Ability to speak, understand and comprehend English at an acceptable level. Additional language requirements are applicable for certain front of the house positions 

• Ability to work and live in a structured yet multi-cultural, multi-ethnic environment 

• Ability to apply common sense and to carry out instructions furnished in written or oral form
• Ability to bend, kneel, crouch, crawl and balance

• No visible tattoos when wearing short sleeved, shorts or skirts. Adheres to perfect grooming and uniform standards consistently (shaving, body odor, appropriate hair style with no non-natural color, no excessive jewelry, clean hands, clean/pressed uniform as per standard)