Tertianum Premium Group is a group of companies offering high-quality senior citizens (Tertianum Premium Residences) and generation-connecting cuisine (Brasserie Colette Tim Raue). With some 350 team members in Berlin, Munich and Konstanz we create a self-determined everyday life full of joy for our residents and guests. We are convinced that only those who are satisfied and can enjoy their own life can create a place for others where you really feel comfortable. That is why we take the individual needs of our employees seriously and offer a working environment with more space and time for personal.

Discover Tertianum as an employer at www.tertianum.de/karriere

More insights into the Tertianum world on our social media channels at www.wonderl.ink/@tertianum

We're out! Start a varied 3-year training in Berlin, Munich or Konstanz and look forward to a safe training place with attractive remuneration, Christmas money, holiday allowance and many other benefits. And the best – our trainees take time for you!

Discover our training world at www.tertianum.de/karriere/azubi-landingpage/

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Type of employment: Full time

You work in a professional kitchen team with a clear structure and have the opportunity to develop professionally continuously. Support of the Chef de Partie and Demi Chef de Partie on the various kitchen items Preparation and preparation of the daily Mise en Place for lunch and evening service Preparation and dressing of food according to the quality standards of the Brasserie Colette Tim Raue Active cooperation during the service hours in the à-la-carte business Learn and collaborate on various items of our kitchen (e.g. Gardemanger, Entremetier or Saucier) Ensuring cleanliness, order and compliance with hygiene regulations (HACCP) in your own work area Careful handling of high-quality food and work materials Support in the acceptance and control of deliveries

This position is ideal for chefs (m/w/d), who want to gain first professional experience after their training and develop step by step to the Demi Chef de Partie.

First practical experience in a gastronomy or hotel kitchen of advantage Motivation to develop and learn from experienced colleagues Interest in high-quality fresh kitchen and classic brasserie arrangements Structured and clean operation Teamability, reliability and operational readiness Loadability and joy at work in a dynamic kitchen team Good knowledge of German as well as a valid work or Residence permit (for non-EU citizens)

Time for valuable work thanks to an exceptionally high team strength Attractive remuneration plus Sunday, holidays and night supplements Christmas greetings Work-life balance - up to 32 days of holiday, regulated working hours, wish services and long-term service plans 2 additional days of holiday with increasing service Structured training and individual training opportunities Special premiums for special benefits Short-term services premium Service leasing Annual cost participation for work shoes 20 % contribution to occupational pension schemes Presented on birthdays, adjuvation, Christmas and Easter Personal dinners and selected free drinks Advertising premium for successful staff recommendations 30% discount in our restaurants “Brasserie Colette Tim Raue” Medical care Corporate Benefits Personal Discount