Working at Brasserie Colette

We asked around

What does it really mean to lead the kitchen teams of Brasserie Colette Tim Raue at all locations simultaneously? How does Dominik Obermeier describe the teamwork behind the scenes? What career opportunities are open to passionate chefs and service staff at Brasserie Colette? And what drives Dominik Obermeier personally to enjoy coming to work every day?

Find out the answers to these and other interesting questions here. Our current job openings and more information about your career opportunities.

Dear Dominik, firstly: what exactly is your job at Brasserie Colette?

"I am the Head Chef of all Brasserie Colette Restaurants as well as the residential restaurants of Tertianum Premium Residences in Berlin, Munich, and Konstanz. Since 2016, I have been constantly developing the culinary concept with Tim Raue and my team, which means we never stand still. Whether it's changing menus or special menus at Brasserie Colette, special requests from residents, or the development of culinary theme weeks – our goal is to continually excite and surprise."

How do you find cooking for two demanding yet different target groups – guests of Brasserie Colette as well as the residents of the residences?

"The cuisine is equally demanding because the guests of Brasserie Colette and the residential restaurants in the Tertianum Premium Residences are usually connoisseurs of culinary delights, whether through travel, their profession, or personal passion. However, there is a difference that makes it exciting for me and the kitchen team: Restaurant guests come regularly or once, but Tertianum residents go to the residential restaurant daily, sometimes even twice a day. They desire variety and want to be continually excited by the culinary offerings. This is a lot of fun because we ask for feedback and learn so much about our residents."

"Our goal is to continually excite and surprise."

What makes Brasserie Colette special?

"Brasserie Colette has so many special features, starting with Tim Raue, who designed the French brasserie concept from aromatics to presentation and has been our culinary advisor to this day. The atmosphere, characterised by our wonderful interior, also sets accents. But of course, what is particularly special is the respective team, because no one can lead a restaurant to success alone, it is always a team effort. From the kitchen team to the service team, everyone wants to create special moments for the guests and residents. We work together hand in hand and have one thing in common: the passion for this job and the goal to bring joy to the guests again and again."

Why do you like working at Brasserie Colette?

"What always excites me is this fantastic mix of creativity, variety and the power of our team, who work closely together and also have each other's backs. Additionally, the close collaboration with Tim Raue is a constant incentive to deliver top performances. Even after ten years of working with Tim Raue, I can still constantly learn something new."

What does a normal working day in the kitchen look like?

"We have very different roles in the kitchen and the daily routine is shaped accordingly. The first chefs start at 7:30 a.m. to prepare everything for lunch for our residence residents. The other chefs start at 2:00 p.m. and take care of everything we can already do for Brasserie Colette. Filleting fish, preparing sauces and soups, baking tarts, and so on.

And from 6:00 p.m., the beautiful stress begins for us chefs: when our restaurant gets busy, concentration rises and we prepare a wonderful evening for our guests. Typical for a French restaurant, we have the classic French station division (Gardemanger, Saucier, Patissier, Entremetier), so everyone is specialised and always knows what they have to do."

"The cohesion and team spirit here is like in a family, making every success feel twice as big!"

,What distinguishes teamwork at Brasserie Colette?

"We all love working as a team. The cohesion and team spirit here are like in a family; every success feels twice as great! And we all grow together with each challenge we tackle. Everyone has a say, and in my eyes, that is always a part of the success formula."

How would you describe your personal culinary passion?

"I love a cuisine that you understand without having to think about it for long. My heart beats for classic French cuisine and 'comfort food' that you might not indulge in every day. So, it's perfect for my two fields of activity."

What motivates you to come to work every day?

"The profession of a chef or head of a kitchen team has always been demanding, but at Brasserie Colette, I have found a place where my work is truly appreciated. This appreciation is one aspect that continually motivates me. But we don't just look after each other as a team; Brasserie Colette also looks after us: We often work when others have time off. For this, we get bonuses that compensate for this effort. Additionally, we receive a company pension scheme, various discounts and allowances, as well as a health bonus. That is a plus for me and one of the reasons why I've been here for so long. However, like any motivated chef, it is clear: I love having the opportunity to work with great products and fantastic chefs. The feeling of doing what you love every day could never be compensated by a performance bonus.”

I am a cook (m/f/d) – how can I develop further?

"Our kitchen is clearly structured according to the classic stations. Starting from junior chef, to station chefs, to head chef and their deputies. We are always very interested in retaining chefs for longer periods and therefore strongly promote the advancement of each individual, so no one ever feels like they are stuck. Those who show commitment, love, and passion will quickly be able to progress through the various stations."

"The profession of a chef has always been demanding, but at Brasserie Colette I have found a place where my work is truly appreciated."

In one sentence – why should I apply for a job at Brasserie Colette?

"You are in the right place with us if you love culinary arts, are skilled with your hands, and enjoy being creative in a great team!"