Thursday, 5 September, 2024
sommelier@aubergine.co.za
Cape Town
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