Шеф-сомелье — работа в Финляндии
Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.
Шеф-сомелье — какая зарплата в Финляндии?
Сколько платили в отрасли в 2024 году
| Медиана | 15,63 €/h |
|---|---|
| Нижний дециль | 11,80 €/h |
| Верхний дециль | 22,54 €/h |
| Работников по найму | 19 202 |
Зарплата по полу, 2024
| Пол | Медиана | Работников по найму |
|---|---|---|
| Женщины | 15,53 €/h | 13 622 |
| Мужчины | 15,94 €/h | 5 580 |
Шеф-сомелье - Какие навыки обязательны?
Choose appropriate glassware for beverages and inspect glass quality and cleanliness.
Maintain and improve employees' performance by coaching individuals or groups how to optimise specific methods, skills or abilities, using adapted coaching styles and methods. Tutor newly recruited employees and assist them in the learning of new business systems.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
The origins and characteristics of international wines.
The varieties of sparkling wines and their match with food products.
Command products from relevant suppliers to get convenient and profitable products to purchase.
Systematise the wine cellar to ensure an appropriate amount and variation of wine and carry-out efficient and effective stock rotation.
The large variety of wines, including the different types, regions and special characteristics of each. The process behind the wine such as grape varietals, fermentation procedures and the types of crop that resulted in the final product.
Persuade customers to buy additional or more expensive products.
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
Control the quality of wines and report corked or spoiled wines and return them to suppliers.
Acquire goods or services from an outside external source.
Provide wine using proper techniques in front of the customers. Open the bottle correctly, decant the wine if needed, serve and keep the wine in the proper temperature and container.
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
Provide support and advice to customers in making purchasing decisions by finding out their needs, selecting suitable service and products for them and politely answering questions about products and services.
Keep the highest possible customer service and make sure that the customer service is at all times performed in a professional way. Help customers or participants feel at ease and support special requirements.
Offer recommendations to customers on available wines and advise combinations of wines with specific dishes on the menu.
Sciences such as chemistry, biology and microbiology, as well as laboratory skills, where they concern wine.
Plan staff time and shifts to reflect the demands of the business.
Create and update wine lists ensuring it complements the food menu and brand characteristics.
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
Make and serve alcoholic beverages according to the customer's wants.
Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving the performance of individuals and groups in organisational settings.
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
Шеф-сомелье - Какие навыки полезны, но не обязательны?
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
Monitor surveillance equipment to observe what people are doing in a given area and ensure their safety.
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.