Hotel, Catering and Tourism
Sommeliers
Detail
Responsibilities
Sommeliers are trained and knowledgeable wine professionals, normally working in restaurants, who specialize in all aspects of wine service, as well as wine and food pairing. Sommeliers develop wine lists based on the chef's recipes and take care of the wine and liquor inventory and management in the restaurant. Sommeliers advise guests on wine selection and food pairing. They conduct marketing and promotion plans for wines and beverages, and sell wines to customers in order to improve restaurant profits. Moreover, they train waiters and relevant staff wine lists and food pairing.
Basic qualification requirements
Academic requirements
Professional Diploma/ Diploma or equivalent
Work experience
1 to 3 years of relevant work experience
Industry specific capabilities
WSET (The Wine and Spirit Education Trust)
Court of Master Sommeliers
Knowledge on Wine and Spirit
Related education and training
Higher Diploma
Higher Diploma in Wine and Beverage Business Management
Diploma
Diploma in Food and Beverage Operations (QF Level 3)
Certificate
The WSET Level 1 Award in Wines
The WSET Level 2 Award in Wines and Spirits
Elementary Certificate in Sommelier Studies
Intermediate Certificate in Sommelier Studies
Advanced Certificate in Sommelier Studies
Advanced Certificate in Food & Beverage Management
Foundation Certificate in Restaurant and Bartending Service
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