Commis Sommelier

• To support the Head Sommelier and the Outlet Sommelier on a day-today operation. To achieve the highest standards of cleanliness regarding the Mise en Place and to prepare bottles for service in the restaurant.
• To perform the Mise en Place as per the “Hotel Name” Standard Operating Procedures.
• To help organize and check in deliveries.
• To participate in the resort wine service as the Head Sommelier so wishes whether in any of the restaurants.
• To follow the mise en place as written by the Head Sommelier.
• To use the Standard procedures for Decanting and Carafing, Wine Service and Cigar Service.
• To maintain good communications with all other Hotel departments.