Τηγάνι/
Pan Cook

Kefalonia

Grill and Pan cooks are in charge of the grilling/cooking of all food items on a restaurant’s menu.  You will work with other line cooks, and waitstaff to effectively coordinate the overall preparation and serving of completed dishes.

  • Willingness to work as a team player when preparing dishes and coordinating meal service
  • Organisational skills to maintain an orderly workspace and kitchen
  • Knowledge of safe food handling requirements and food safety temperatures
  • Comprehension skills when reading order tickets and recipes

For further details on this role, please contact the restaurant directly on +30 6947485501.

ΕΛ
Για να υποβάλετε αίτηση για αυτήν την κενή θέση, καλέστε:

Λιάνα Τσιμπούρλα
+30 6980719775

Εναλλακτικά, γράψτε μας με τα στοιχεία επικοινωνίας σας στο:
[email protected]

EN
To apply for this vacancy, please call:

Liana Tsimpourla
+30 6980719775

Or alternatively, please write to us with your contact details at:
[email protected]

menu.

Bread rolls: locally baked bread rolls with olive tapenade 

Mixed Olives

Tzatziki: yoghurt, cucumber, garlic, olive oil, vinegar and dill

Hummus: chickpeas, tahini, lemon, garlic, olive oil

Fava Dip: yellow lentils, topped with caramelized
onions

Taramosalata: fish roe, olive oil, lemon, onion, parsley

Riganada Kefalonia: bruschetta, marinated fresh tomato, feta cheese mousse, olives, oregano, olive oil

Talagani: grilled cheese with tomato chutney

Feta in Phylo Pastry: drizzled with honey and toasted sesame

Grilled Oyster Mushrooms: drizzled with herb, lemon dressing

Grilled Vegetables

Grilled Village Sausage: topped with caramelized
onions

Beef Carpaccio: mixed peppers, olive oil, lime, rocket, parmesan

Fried Calamari: with aioli

Marinated Octopus: in rose wine vinegar

Prawn Saganaki: feta, tomato sauce, chilli flakes, ouzo

Fresh Fries

bar & wine list.

Maschio Prosecco Treviso Extra Dry
Veneto, candied fruit, white flowers, crisp

Moscato d’ Asti “Oroluce”
Piemonte, honey, peach, lemon

Maschio Prossecco Rose Extra Dry
Veneto, floral bouquet, rose, berries

Ktima Tselepos Amalia Brut
Aromas of citrus, flowers and honey with a touch of brioche and rose notes

Deutz Bruit Classic N.V.
Chardonnay-pinot meunier-pinot noir, aromas of baked cookies, lemony in the mouth

Louis Roederer Collection 242 Brut NV
Chardonnay-pinot meunier-pinot noir, aromas of citrus, flowers, fresh baked bread and minerals

Dom Perignon Brut Vintage 2012
rich, generous, brioche

 

book a table today.

END OF SEASON
The restaurant has now closed for the 2024 season.

Follow our facebook page to keep up to date, and for when our booking window opens for 2025.

For general enquiries, please visit our Contact Us page. Please note that until April 2025, emails are not always monitored on a daily basis.