La Cave des Papilles is a reference for natural and biodynamic wines.Key responsibilities: Public and commercial wine sales; creation of key customer accounts and building of client relationships, both French and International; researching upcoming winemakes to bring into the cellar; building and maintaining professional relationships with winemakers, both existing and new recrutes; daily administration; managing domestic and international shipment of wines; managing stock; training and managing interns and junior staff

Key responsibilities: Public and commercial wine sales; creation of key customer accounts and building of client relationships; organising tastings for guests, both French and International; daily administration; managing domestic and international shipment of wines; training and managing interns and junior staff Key achievements: Consistently exceeded sales objectives; increased sales by an average of 20% each month from the previous year; created customer loyalty through building of client relationships; created new commercial accounts with restaurants in the Bordeaux city centre

Establishment: Dinner by Heston BlumenthalKey responsibilities: Wine sales in a restaurant environment; creating and maintaining professional relationships with winemakers through regular visits to vineyards as part of the wine team; organising and managing the cellar; updating the wine list on a daily basis; training and managing junior staff; administration of wine trainings and educational programs for staff; conducting a Michelin-level lunch and dinner service as part of a large teamKey achievements: Trained under world-class sommeliers to achieve the title of Best Young Sommelier in Australia and eventually Runner-Up in the Best Young Sommelier in the World competitions; co-created the largest by-the-glass wine list in Australia; expanded my knowledge of international and local Australian wines and winemakers

Key responsibilities: Wine sales in a restaurant environment; creating and maintaining professional relationships with winemakers through regular visits to vineyards as part of the wine team; creation and management of the by-the-glass wine list; organising and managing the cellar; updating the wine list on a daily basis; training and managing junior staff; conducting a Michelin-level lunch and dinner service as part of a large teamKey achievements: Managed a Michelin-level by-the-glass wine list, while doing which I discovered new winemakers and created professional accounts with them; worked as part of a team to create a Michelin-level wine list from scratch; worked as part of a large team to maintain a three-star level of service

Key responsibilities: Wine sales in a restaurant environment; organising and managing the cellar; updating the wine list on a daily basis; conducting a Michelin-level lunch and dinner service as part of a large team; training and managing junior staff; administration of wine trainings and educational programs for staffKey achievements: Worked as part of a large team to maintain a two-star level of service; learned bartending and barista

Key responsibilities: Wine sales in a restaurant environment; organising and managing the cellar; updating the wine list on a daily basis; conducting a Michelin-level lunch and dinner service as part of a large team; training and managing junior staff; administration of wine trainings and educational programs for staffKey achievements: Worked as part of a large team to maintain a two-star level of service; expanded my skills and professional abilities as a sommelier, leading to my advancement from Commis to Sommelier in 2011