Junior Sommelier - R12 500

Specs for Sommelier / Junior Sommelier at Aubergine Restaurants:

The employee will be responsible for the following tasks: 

Sommelier work at Aubergine or Auslese during service hours from Monday to Saturday; Sunday’s and 1 extra day off in a fortnight circle. 25 Days paid holidays.

General working hours 3pm till 11h30pm, some day shifts for cellar work, 1 split shift per week for lunch service if necessary.

General work associated with the position

Working with a team of three the following task are split up:

• Stock receiving, stock control on system, Stock hand outs (usually done by the Auslese manageress) Some stock is delivered to Aubergine
• Involvement in making generic cocktails and overviewing the bar keeping and bar stock

With the barman

• Upkeep of cellar including cleanliness, always looking organized and wine is packed away to its destination
• Working closely with other Sommeliers and Manager at Aubergine with regards of planning, stock monitoring, wine list, ordering etc
• Hosting functions at Auslese:
  • tastings informal without food, wine supplied by producers or merchants
  • tastings informal with matching food (tapas, buffet, finger food etc)
  • tastings formal seated with food and wine pairing
  • educational wine gatherings
• Attending selected tastings for our research after confirming these with chef or head Sommelier especially when during working hours

Candidate requirements

• The ideal candidate should have the relevant experience in a fine dining environment.
• At least two years’ experience would be beneficial.
• Own transport with a valid driver’s license would be beneficial.
• WSET level 2 or equivalent would be beneficial.
• Local and international wine knowledge.

Renumeration

From R12 500 plus a share of tips

Any other queries please contact:
Chef/Owner or Sommelier
Harald Bresselschmidt / Ralph Reynolds
chef@aubergine.co.za; 0832783692 / sommelier@aubergine.co.za