CUCINA ORIGINAL ITALIANA Tempaccio (Italian for ''Weather'') steh for original North-Italian cuisine at a high level with influences from Northern European / Scandinavian cuisine. Behind the Tempaccio is the chef Massimo Sparaco, who, after many years in the gourmet kitchen, worked last at Villa Merton under Andrè Großfeld and in Sein (Zurich). In his own restaurant he wants to revive the Italian cuisine, so the product and the simple Italian traditional dish in the center are to be further developed by modern influences and elements, including from the Nordic cuisine. The main focus is on sustainable and responsible procurement and processing of food. www.tempaccio.de

Type of employment: Full time, part time

Enthusiasm of the guest Attention to detail Locker but professional service

Open, loose and professional personality Training as a hotel specialist desirable but not absolutely necessary Joy of new tasks and flexibility Interest in wine (especially from Germany and Italy)

Exciting restaurant concept with ambitions Further development possibilities Working in a motivated, dynamic & innovative team Fair and flexible working conditions in permanent positions Flexible but clearly defined work time and work time recording contractually regulated holidays Individual payment plus tips Extraordinary staff dinner Free drinks 4 or 5 days week possible Help in finding the apartment Support for further professional development also through specialisation courses