Commis Sommelier
Current- One of the largest and most diverse wine programmes in the Maldives - almost 2,000 references, and an inventory of 29,000 bottles across two cellars.- In charge of wine service, sales, and guest experience for the 50- seater à la carte restaurant, Meeru.- Management of the Meeru cellar, including highly regulated billing, requisitioning, monthly inventory, glassware and materialmaintenance, and stock movement records.- Top promoter for personalised wine experiences and events, including cellar tours, wine tastings (group and private), formal pairing dinners, and Coravin-By-Glass exploration.- Skilled at creative upselling, providing an unforgettable and enjoyable experience for guests, while finding innovative ways to rotate a sizable stock.- Created and conducted multiple in-depth wine trainings for the team, focusing on production areas, classic producers, and wine laws, and showcasing the styles of different producers within the same region.- Honed my skills in theory, tasting, and service (including decanting and pairing), and continue to refine them to a high standard.