The Brasserie Colette Tim Raue is a brasserie concept that was created as part of the Tertianum Premium Residences in Berlin, Munich and Konstanz and was conceived by the Berlin star chef Tim Raue. The focus of the three restaurants is a classic brasserie kitchen, whose aroma and presentation, however, bears the typical Tim Raue handwriting. In family teams we prepare dishes every day that will make our guests smile on their face. Preparation and creation of the Mise en Place Preparation and dressing of food Working with various R&B & Cultural Events Support for the employees and guidance of trainees Compliance with hygiene standards / HACCP guidelines Careful and cost-conscious handling of all products

First professional experience, like in the upscale gastronomy/hotel industry High customer and service orientation as well as team skills Independent and independent work Good ways of handling and a well-kept appearance Good German knowledge and a valid work/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 money Annual holiday allowance Knife Work-life balance up to 32 days of holiday, regulated working hours, wish services and long-term services 2 additional days of holiday with increasing service Structured training and individual training opportunities Special premiums for special benefits 20% subsidy for occupational retirement Short-term services premium Presented on birthdays, adjuvation, Christmas and Easter High-quality, cost-effective staff dinner and selected free drinks Advertising premium for successful staff recommendations 30% discount for private occasions in our restaurants “Brasserie Colette Tim Raue” Service leasing Medical care Corporate Benefits Personal Discount