If you missed our previous editions of World Wide Workplace, dive into the archives and find out more about what gives our Heroes that ‘looking forward to Monday’ feeling, and what has been dubbed as Delivery Hero’s “weirdest starting day ever.”
With operations in over 40 countries across four continents, Delivery Hero has a global footprint, and the same is true of our employees. With over 100 nationalities represented in our Berlin HQ alone, celebrating new perspectives is at the heart of what it means to be a Hero.
But for this edition of World Wide Workplace we looked beyond the boundaries of our Berlin office to all our offices around the world, in order to share the stories that make up the Delivery Hero family. Meet our Heroes. From all corners of the world, they shared their journeys, experiences and observations. Some of their answers might surprise you!
Srdjan Stojakovic | Donesi
Where are you from and when did you move to Belgrade?
Open Google Maps and type Serbia. Zoom a little bit more and you’ll see the city of Belgrade. Here I am! I moved to Belgrade from the northern part of my country when I started my studies. It was the sunny autumn of the year 2009.
How long have you been at Donesi?
Since December 2019, full speed ahead. It’s been quite an interesting ride!
What languages do you speak?
Serbian, English and getting better in Spanish. *hits enter key in Spanish*
What do you do at Donesi? What does your day to day look like?
I am Social & Digital content manager at Donesi and my day starts by checking all social media channels with a cup of coffee or green smoothie. My job includes a lot of writing and creative work, every day is different and interesting. Since good ideas don’t choose a time and place, I try to catch them whenever possible. You can often find me online after midnight.
What’s your favorite food from Serbia?
My favourite food is probably gibanica, it’s a pie made with cottage cheese and eggs. Also, I have to mention sarma – cabbage rolls filled with minced meat and rice. This is how good it is: it’s one of my favourite meals and I don’t even like cabbage. You’re all invited to come here and try it!
What do you love about Serbia?
The nature and night clubs and rich cultural heritage. Whatever your personality type is, you can easily find something that suits you here.
…and what don’t you love?
People tend to be too passionate about “small” things. But that’s also a trait you can easily fall in love with.
What’s your favourite place in Belgrade and why?
My favourite place in Belgrade is Zemun. Zemun is an area in our capital that had a lot of different cultural influences throughout history and that shaped it into a stunning bohemian city-within-a-city. It’s located on the Danube river and it has a beautiful riverside promenade with lots of boats, fish restaurants and cafés. Also, you can hear live unplugged music from every corner.
How would you describe the company culture at Donesi?
We are agile, customer oriented and determined. Heroes because we care.
Last week we celebrated our first Virtual Culture Week together with our teams around the world. How do you stay connected to colleagues with remote working?
We’re doing our best to be there for each other and to work as a team even though we’re not in the same room anymore. We often organize video calls and brainstorming sessions, chat all the time and, of course, share memes. #teamdonesi
Eva Stavrou | Foody
Where are you from?
I am from Paphos, Cyprus. Fun fact: Paphos is the mythical birthplace of the Greek Goddess Aphrodite!
Why did you move to Nicosia?
I had just graduated from the UK with a Journalism degree, and I wanted to expose myself to new challenges. I found out about a Digital Marketing course that was in Nicosia, and it seemed like the best opportunity!
How many languages do you speak?
I speak Greek, English, basic Spanish and un po Italian.
What do you do at Foody? What does your day to day look like?
I tell stories. Also known as a Brand Specialist and Marketing Executive for our Marketing team.
My day-to-day schedule is full of creativity, knowledge and lots of laughter. Most days I start work around 10, have breakfast with my colleagues and then jump right into my tasks. My task list can be a variety of reviewing designs, writing briefs or scripts for our campaigns, having a meeting with the team and going into a brainstorming session.
What’s your favorite food from your home country?
Such a hard question – it’s like asking a parent who their favourite kid is! I will share some of my favorites: Halloumi cheese (of course), Sheftalia, Koupepia and Cypriot Ravioli. These probably don’t make any sense to you, so I suggest you Google them and try them as soon as possible!
What do you love about Nicosia?
Nicosia is the perfect combination: it’s big enough to feel independent and free, and small enough to feel safe.
…and what don’t you love?
Traffic. And 45 degrees Celsius in summer (oh, and the humidity).
What’s your favourite place in Nicosia and why?
Right now, my favourite place in Nicosia is a horse riding venue. They created a “pop-up” restaurant-bar for the summer season, and the atmosphere (and the “popcorn cauliflower” dish) make the best chilled night-out in the capital.
How would you describe the company culture at Foody?
Transparent, team focused, accepting.
How do you stay connected to colleagues amidst social distancing and remote working?
Technology has been a game changer – Asana, Slack and Zoom have become my best friends. It almost feels like nothing has changed…
Sylvia Charlene Karanja | mjam
Where are you from, and when did you move to Berlin?
I’m from Kenya. I moved to Berlin in the fall of 2018, for a new job.
What languages do you speak?
English, Swahili, a little Kikuyu and a little German.
What do you do at mjam? What does your day to day look like?
I’m a Scrum Master. I support product and development teams with continuous process monitoring & improvement, scrum ceremonies, impediments and backlog management. Among other factors, this mostly pertains to reducing time to market in product delivery, using agile methods and principles.
What’s your favorite food from your home country?
Roast goat meat and Ugali (maize meal).
What’s your favorite food from Germany?
Potato salad with some Gruenkohl (green cabbage) and Black Forest cake (Schwarzwälder Kirschtorte) for dessert!
What do you love about Berlin?
The diversity, relaxed atmosphere, many restaurants, events, activities, museums, the mix of nature (many parks, lakes) and urban life. It’s also affordable compared to most cities.
What’s your favourite place in Berlin and why?
Anywhere nice along the Spree river is always a good place to chill, especially when a street musician is around.
What is a unique custom from your country or origin that your co-workers just don’t get?
Cheese of any kind is not common in most Kenyan households, hence why I am not a big fan of it either…
How would you describe the company culture at mjam?
A friendly and flexible work environment that creates potential for personal growth and creativity.
Omar Rebhan | HungerStation
Where are you from?
I’m from the Kingdom of Saudi Arabia.
When did you move to Riyadh and why?
I lived in the United States for 12 years and returned to Riyadh in 2017. I returned home after working abroad for a while to ride the wave of opportunities across sectors in Saudi.
What languages do you speak?
Arabic, English, and “Un Poquito” Spanish. I hope I spelled that right haha!
What do you do at HungerStation?
I’m the VP of PR, Communications and Government Affairs. I have my day split in thirds, ⅔ for PR and communications and ⅓ for Government Affairs. As top management, we meet daily to discuss progress, challenges and actions. I adopt a similar style with my teams. We believe in good planning, fast actions & autonomy. We celebrate success and fix mistakes and prevent them from happening again. Day in day out.
How long have you been at HungerStation?
About 11 months filled with successes and challenges… and of course some well-embraced failure.
What’s your favorite food from your home country?
It’s a dish from southern Saudi cuisine called Arika عريكة. It’s hand mixed, baked whole wheat flour served with honey, dates and butter ghee (I had to look that up!). My second favorite food is “Lamb Kabsah.”
What do you love about Riyadh?
The friendly generous people, the food scene and the tech savviness.
…and what don’t you love?
The extreme heat and road constructions, hands down.
What’s your favourite place in Riyadh and why?
I like coffee shops in general, but one particular coffee shop called Lorca is my go-to place for when I need to work without any interruption.
How would you describe the company culture at HungerStation?
Youthful, prideful, ambitious and tenacious.
Last week we celebrated our first Virtual Culture Week together with our teams around the world. How do you stay connected to colleagues with remote working?
Social media! I have 5 different video calling apps on my phone!
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