About this job

Our Brasserie Colette

Colette TIM RAUE is a brasserie concept that originated as part of the Tertianum Premium Residences in Berlin, Munich, and Konstanz, and was conceived by Berlin-based Michelin-starred chef Tim Raue. The three restaurants focus on classic brasserie cuisine, but with the distinctive flavors and presentation that bear Tim Raue's signature style. Working in close-knit teams, we prepare dishes every day that bring a smile to our guests' faces.

Do you love good food, enjoy working in a team, and find joy in creating special culinary moments with your passion for cooking? Then become part of our kitchen team in Munich . We are looking for a full -time Chef (m/f/d) / Commis de Cuisine (m/f/d) and look forward to welcoming people who will enrich our team with their commitment, creativity, and love of cooking.

Permanent position · Full-time · Munich · Immediate start

Our benefits

Time for valuable work thanks to an exceptionally strong team
Attractive remuneration (€15.50 - €16.50 gross per hour) plus Sunday, holiday and night shift bonuses
Christmas bonus
Annual holiday allowance
Knife money
Work-life balance - up to 32 vacation days, regular working hours, preferred shifts and long-term work schedules
2 additional vacation days with increasing length of service.
Structured onboarding and individual training opportunities
Special bonuses for outstanding performance
20% subsidy for company pension scheme
On-call bonus for short-notice services
Gifts for birthdays, work anniversaries, Christmas and Easter
High-quality, cost-effective staff meals and selected complimentary drinks
Referral bonus for successful employee referrals
30% discount for private events in our restaurants "Brasserie Colette Tim Raue"
Service Leasing
Occupational health services
Corporate Benefits Personalrabatte

Your tasks

Supporting the Chef de Partie and Demi Chef de Partie at the various kitchen stations
Preparation and creation of the daily mise en place for lunch and dinner service
Preparation and presentation of dishes according to the quality standards of Brasserie Colette Tim Raue
Active participation during service hours in the à la carte business
Getting to know each other and working in various positions in our kitchen (e.g. Gardemanger, Entremetier or Saucier)
Ensuring cleanliness, order and compliance with hygiene regulations (HACCP) in one's own work area
Careful handling of high-quality food and work materials
Assistance with receiving and checking deliveries

You will work in a professional kitchen team with a clear structure and have the opportunity to continuously develop your professional skills .

Your profile

Completed training as a cook (m/f/d)
Prior practical experience in a restaurant or hotel kitchen is an advantage.
Motivation to develop professionally and to learn from experienced colleagues.
Interest in high-quality fresh cuisine and classic brasserie dishes
Structured and clean working methods
Teamwork skills, reliability and commitment
Resilience and enjoyment of working in a dynamic kitchen team
Good German language skills and a valid work or residence permit (for non-EU citizens)

This position is ideal for chefs (m/f/d) who want to gain initial professional experience after their training and develop step by step into a Demi Chef de Partie .

Your application

Is your heart set on the restaurant industry? Then apply online now – all we need is your CV.

If you have any questions, our HR contacts at the Munich location, Marjam Sanaiha & Sylvie Werner-Murray, can be reached at jobs@tertianum.de .

Tertianum Residence Munich | Klenzestraße 70 | 80469 Munich

Responsibilities