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The Athenian kitchen is divided in 5 main parts 

1. HOT


3. WET






The hot part of the kitchen includes all the gear responsible for preparation and maintenance of the warm ingredients of our products.

The meat grill: We cook skewers and gyros on it.
Quick tip: Always scrape the grill with metal brush after grilling a batch of meat.
Quick tip: Sprinkle chicken with olive oil a couple times during cooking.

The deep fryer: We cook chips in rapeseed oil.
Quick tip: Give the basket a good shake before empty it on chips tray.
Quick tip: Rapeseed oil is rich in Omega-3

The non meat grill: Used for pitas, halloumi and mushrooms
Quick tip: Never cook halloumi and mushrooms simultaneously.
Quick tip: With a spatula, get rid of any product liquids after you’re done cooking halloumi. If not busy, wipe any remaining liquids with some blue roll.

The bain-maries: We store and preserve cooked meat, halloumi and mushrooms.
Quick tip: Every time you’re ready to store cooked halloumi and mushrooms, empty all the juices that are in the bottom of each gastronome. Keep your products as “dry” as possible.
Quick tip: Communicate in time any ingredient low quantities.

The heating lamp: Keeps prepared food and ingredients warm for short period of time.
Quick tip: Make sure nothing stays under the lamp for more than 10 mins 



The cold part of the kitchen includes the gear responsible for storing and preserving the cold/fresh ingredients of our products.

The supplies fridge: Used for preserving the majority of prepped ingredients and sauces for each shift. It may contain: Tomatoes, onions, halloumi, mushrooms, lettuce, sauces, feta, raw meat etc. NOTE: Everything must be stored in plastic boxes or metal gastronomes and labeled accordingly.
Quick tip: Bring “older” gastronomes in front of the fridge. Keep correct rotation.

The counter fridge: Place in front of the customer, the ingredients fridge contains and preserves standard quantities of our main products ingredients. Usually these are: sauces, fresh vegetables, lettuce.
Quick tip: Clean the fridge display and station as often as possible. Customers love to watch you preparing their fresh food!

The drinks fridge: The drinks fridge is not part of the kitchen, but we treat it as such. It contains soft drinks, greek alcoholic beverages and our desserts. Must be topped up regularly. 




The wet part of the kitchen includes the gear relevant to water supply, washing and all liquid chemicals necessary for cleaning.

The sink: The washing area for the whole shop. We try to keep it as clean as possible, as empty as possible. CAUTION: Washing meat in the same sink may be source of cross contamination. Extra caution and different washing equipment are required.
Quick tip: Never, never, never put knives in the sink! Keep them separately.
Quick tip: Save hot water for really dirty props / trays / gastronomes.
Using hot water for meat gastronomes is highly recommended. If you have none,
use the kettle to boil extra water

Liquid chemicals: All liquids necessary for cleaning the Athenian’s equipment and surfaces. These may be: sanitiser, oven cleaner, floor cleaner, glass cleaner etc.




The storage part includes all the areas that are specifically designed for storing supplies, equipment and pretty much everything that is not of immediate use during a shift. 


Shelves: Located in specific positions inside the shop, used for keeping the items in priority. Eg delivery bags, napkins, greaseproof papers etc.
Quick tip: Don’t over-store! Keep in sight only what is essential for the shift.

Cupboard: Used for storing extra props and necessary documents

Store Room: The space used for keeping the majority of supplies an Athenian shop needs. 




Please remember to have a look at our menu boards and VEND POS system to understand our prices. 

POS: The software point of sale system we use for our sells. We use it through an iPad.

iZettle: A card reader for electronic transactions. 

Deliveroo / Uber: The software through which we accept electronic orders.
Quick tip: Always check for modifications in the orders.




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Why Focus on Knife Safety


It’s easier to do it correctly

Cuts are the second most common form of injury 

To aid in reducing the risk of a cut

To aid in creating a safe working environment

To increase individual awareness of the importance of this topic 


Common Accident Causes


Not holding a vegetable correctly  

Not holding knife correctly

Not carrying knife correctly

Tried to catch knife that was dropped

Applying too much pressure to knife

Knife left in sink



Using a Steel Safely 


Wear an anti-cut glove on your steel “holding” hand

Never loose concentration, remain focused


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Step 1:

Place the heel of the knife blade against the tip of the steel, blade toward you, at an approximate 20-degree angle. The blunt edge of the knife should be raised about a quarter-inch above the cutting edge. 


Step 2:

Pull the edge of the blade across the steel in a sweeping motion such that the tip of the blade ends up touching the handle of the steel. Maintain the 20-degree angle. 


Step 3:
Put the steel on top of the knife, with the blunt edge angled 20 degrees away from the steel

Step 4:
Draw the knife across the steel again. This time you are reshaping the other edge.


Using Hand Protection


Wear a close fitting anti-cut glove in your “holding hand” only.

Always wear a plastic glove over it to keep it clean (preferably a blue plastic


Change your plastic glove regularly and immediately if you cut into it.  

Think about the need for hand-washing!


To sum it up:

Follow the correct procedures

Never take your eye off the knife

Avoid distraction





Please take extra care when using sharp items like knives and slicers as there’s a risk of injury. Training on how to use sharp items is provided when an employee starts working in the company. If at any point you are not sure on how to use sharp items please contact your Supervisor.


Fire exits are visible clearly at our shops. The fire exit at our street food stalls is at the back of the stall. If you are unsure about the fire exits and fire assembly points please contact your Supervisor.


Always look after yourself and be careful while carrying heavy items, walking up the stairs and walking on slippery surfaces. The Company will take all reasonably practicable steps to ensure your health and safety and welfare at work. It is a legal duty to take care of your own health and safety and that of your colleagues.

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