Line Cook

You set up your station before service, check the mise en place against the prep list and taste the sauces before the first order. Through service you cook to the ticket, plate to the photograph on the standard sheet and call the pass when the table is ready. Temperatures of the fridges and the hot hold are logged twice a day. After service you clean down, rotate the stock by date and write the prep list for tomorrow. The split shift is 11:00-15:00 and 18:00-23:00.

Culinary school certificate or three years on a hot section

Confident on grill, saute and oven during a full service

Works to a standard sheet and plates consistently

Understands allergens, temperature records and stock rotation

Willing to work split shifts, weekends and public holidays

Conversational English or Greek for the ticket and the brigade

Residence and work authorisation for Greece, arranged before arrival

Net salary from 1150 up to 1265 EUR per month

Permanent contract after a three month trial period

Full EFKA insurance and the Greek fourteen salary year

Sunday and holiday supplements paid at the statutory rate

Two staff meals on every worked shift

Paid food hygiene training and a health certificate

Jackets, apron and non slip shoes provided and laundered on site

A cook who runs the hot section on his own and writes the prep list becomes chef de partie within a year, and the restaurant chooses its sous chef from that grade. The employer pays for the pastry course for those who want it.

A hot line with extraction over the grill and the range, non slip flooring and a cold room behind the pass. Jackets, aprons, gloves for the oven and non slip shoes are supplied, and the kitchen closes for a full clean once a week.