Chef


Contacts:

About Piermont Retreat & Homestead Restaurant

Our Kitchen and Restaurant People

This is our biggest advantage: We know who we are, we love nice people and that makes a great environment for not just teaching you about our business, it creates an opportunity for you to teach us, we want your life experience and your work experience.

Our Food

We are under the influence of everything fresh, local, street, old school, new wave, restaurant, bistro, café, cosmopolitan, forage, found, sea and of course sand. Most importantly food that lingers in our guests’ minds long after they have departed.

We currently run a set menu in the evening and an a la carte breakfast in the morning. The dinner menu is written daily between 12 midday and 1pm and is a statement in Team, Supply and Feel.

About the role

We are looking for a professional Chef de Partie level following our Sous Chef’s guidelines.

Skills and Experience
A minimum of 2 years’ experience working as a commis chef

A Chef de Partie runs a specific section in a kitchen, and report to the Sous Chef. The role is made up of many varying responsibilities including: Preparing, cooking and presenting high quality dishes within the speciality section. Overseeing the maintenance of kitchen and food safety standards.