sparkling wines
The varieties of sparkling wines and their match with food products.
Head sommeliers manage the ordering, preparing and servicing of wine and other related beverages in a hospitality service unit.
Competences and skills
28 ESCO relationsEssential knowledge 4 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
3 competenceswine characteristics
The origins and characteristics of international wines.
wine related sciences
Sciences such as chemistry, biology and microbiology, as well as laboratory skills, where they concern wine.
Cross-sector
1 competencetypes of wine
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.
Essential skills and competences 21 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
9 competencesassist customers
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.
check wine quality
Control the quality of wines and report corked or spoiled wines and return them to suppliers.
compile wine lists
Create and update wine lists ensuring it complements the food menu and brand characteristics
organise wine cellar
Systematise the wine cellar to ensure an appropriate amount and variation of wine and carry-out efficient and effective stock rotation.
prepare alcoholic beverages
Make and serve alcoholic beverages according to the customer's wants.
procure hospitality products
Acquire goods or services from an outside external source.
recommend wines
Offer recommendations to customers on available wines and advise combinations of wines with specific dishes on the menu.
select glassware for serving
Choose appropriate glassware for beverages and inspect glass quality and cleanliness.
serve wines
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.
Cross-sector
12 competencescoach employees
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.
comply with food safety and hygiene
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
ensure maintenance of kitchen equipment
Guarantee coordination and supervision of cleaning and maintenance of kitchen equipment.
maintain customer service
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.
- Scope note
- Might include keeping the customers informed about the current status of their orders or waiting times.
manage medium term objectives
Monitor medium term schedules with budget estimations and reconciliation on a quarterly basis.
manage stock rotation
Oversee stock levels, paying attention to expiry dates to diminish stock loss.
monitor work for special events
Oversee activities during special events taking into account specific objectives, schedule, timetable, agenda, cultural limitations, account rules and legislation.
order supplies
Command products from relevant suppliers to get convenient and profitable products to purchase.
plan shifts of employees
Plans shifts of employees to ensure completion of all customer orders and satisfactory completion of the production plan.
recruit employees
Hire new employees by scoping the job role, advertising, performing interviews and selecting staff in line with company policy and legislation.
- Scope note
- It may include recruiting volunteers.
train employees
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.
upsell products
Persuade customers to buy additional or more expensive products.
- Scope note
- Products include also services.
Optional skills and competences 3 competences
Occupation specific
0 competencesNo competences in this bucket.
Sector-specific
1 competenceprepare tableware
Guarantee that plates, cutlery and glassware are clean, polished and in good condition.
Cross-sector
2 competencesapply foreign languages in hospitality
Use the mastery of foreign languages orally or written in the hospitality sector in order to communicate with colleagues, customers or guests.
handle surveillance equipment
Monitor surveillance equipment to observe what people are doing in a given area and ensure their safety.