Sommelier - yini lokhu? Umsebenzi Sommelier: incazelo, izici, imisebenzi

Imakethe yezabasebenzi yanamuhla igcwele izisebenzi, amagama awo angajwayelekile ngaso sonke isikhathi kubasebenzi abajwayelekile basekhaya. Akunzima ukulahlekelwa phakathi kwabathengi, abadayisi, abakwa-croupiers, abaphathi nabo bonke abanye. Ukuhlanganiswa kwamasiko kuye kwabangela ukuvela kwamagama amasha kuzo zonke izigaba zomsebenzi.

Emakethe yewayini, phakathi kwezici ezithandwa kakhulu yi-sommelier. Kuyini, ngubani okufanele ngikubize futhi kungani kufanele ngibheke kuwo? Lezi zinkinga zidinga ukufakwa okuningiliziwe.

Sommelier: incazelo, incazelo, umlando wesikhathi

Leli gama linomsuka wesiFulentshi. Phakathi neMinyaka Ephakathi kwakuyindoda ephethe izelineni nezitsha endlini yenkosi, kanye nokudla okulungiselelwe newayini emiphongolweni. Ngokuhamba kwesikhathi, imisebenzi yayinganiselwe ekulungiseleleni izinsimbi, ukukhonza itafula nokukhetha iwayini lokufakela etafuleni lobukhosi.

Isikhathi segolide salolu msebenzi kwakuphakathi kwekhulu le-XIX, lapho kudlalwa khona izindawo zokudlela eziningi eziphezulu futhi isiko lokusebenzisa iwayini laliphakeme kakhulu. Izimpi zangekhulu lama-20 ziye zancipha ukunakwa kwezinto eziningi zokunethezeka, ama-sommeliers ayencane kakhulu ekufuneni.

Ubani lo sommelier namuhla? Lo ngumchwepheshe osebenza ezitolo zokudlela, ukuqapha isimo sezinhlobo zamawayini namakhadi ewayini, ekhonza njengengcweti ezindabeni ezinjalo.

Wenzani lo mchwepheshe?

Abantu abanjalo bangabasebenzi bokudlela. Kuhlanganiswe umsebenzi we- staffing sommelier kakhulu ukwandisa ukulinganisa kanye nesigaba sesikhungo. Ngokujwayelekile, onguchwepheshe ongeke akwazi ukukhokhela zonke izindawo zokudlela, kodwa kuphela labo abathembele ekutheni ukukhishwa kwekhishi, ikhwalithi yenkonzo kanye nenduduzo enkulu yezivakashi zayo.

Ngakho, sommelier - kuyini lokhu? Lona igama lomsebenzi lapho ochwepheshe enza imisebenzi elandelayo:

• Ukudweba amakhadi ewayini zokudlela.
• Ukulondolozwa kwesitoko sewayini ezingeni elinikeziwe noma ukwandiswa kobubanzi (lokhu kusebenza nakwezinye iziphuzo ezidakayo: izidakamizwa, ama-whiskeys nabanye).
• Imibukiso yezingqungquthela, imihelo kanye nemihlangano ukuze kugcinwe ukuqashelwa kwezimakethe zewayini ezingeni eliphezulu.
• Isibopho sokuthenga inkatho entsha namakhophi amasha.
• Ngokususelwa kokwazi ukufakwa kwesitokisi sewayini, incomo eya kuzivakashi zendawo yokudlela yamawayini, efanelekayo izitsha ezibekwe yibo.

Omunye umsebenzi we-sommelier ukubuyiswa okwesikhashana kwezinqolobane eziphelile. Lokhu kusizwa ngolwazi lwemakethe, izici zalo, ukuphakama nokuhlaselwa. Ngaphezu kwalokho, udinga ukuba nobuhlobo obunobungane nabanikazi bama-wineries, abaqoqi kanye nabaxhumanisi.

Imithwalo yemfanelo ephakeme sommelier

Enkambisweni yokugcwalisa ikhadi lewayini nokuthenga amawayini ahlukahlukene, indima yokunqunywa idlala kuphela ngolwazi kanye nokuhlangenwe nakho okuthakazelisayo ngabanye be-sommelier. Lokhu kusho ukuthini idumela le-restaurant? Ukuthi iphutha elincane noma ukubhekwa kwesisebenzi kungabiza kakhulu.

Enye yamakhono omuntu obhekene ne-sommelier ofanelekayo uyakwazi ukufunda ngokuqondile imicabango yomthengi futhi ufunde phakathi kwemigqa. Ngokuvamile, angakwazi ukulahla imizuzu embalwa nje, ngesikhathi esifanayo kufanele anikeze isincomo mayelana nenhlanganisela yokudla izitsha newayini. Ukudikibala noma ukungabaza kuyisibonakaliso sokungabi nzuzo, kuveza ukungahambi kahle kwezivakashi futhi kulimaze idumela lesikhungo. Isiphakamiso esisheshayo somlilo esiwela ngqo ekuhlosweni yilokho okulindeleke ukuba umuntu abe khona. Ukuthi lokhu kuyisici esibalulekile somsebenzi wezobuchwepheshe kanye nohlobo lobuciko, uma efundisa i-sommelier yesikhathi esizayo, zihanjiswa kuqala.

Ukuvakashela indawo yokudlela nokushiya inani elihle kulo, amakhasimende afuna ukuthola ukwaneliseka nokujabula okugcwele kwe-gastronomic.

Ukuxhumana namakhasimende

Ngokuvamile, uhlu lwewayini lokudlela luhlanganisa okungenani izinto eziyikhulu, umsebenzi we-sommelier udinga ukuba ochwepheshe azi zonke lezi vinini, izindawo zabo, izindleko kanye nokuhluka okungafani kokuhlanganiswa nezitsha nezinye iziphuzo.

Umsebenzi we-sommelier ungafaniswa nomsebenzi wesazi sengqondo, ngoba udinga ukuzwa isimo sengqondo sezivakashi, ngokushesha ukukhomba isimo sabo sezenhlalakahle nezidingo zabo. Ochwepheshe abavelele kumele babe nokuhlakanipha, umqondo wokuhleka nokuhlekisa.

Amakhasimende ambalwa kuphela abona ukuthi i-sommelier iyilungu labasebenzi. Ezimweni eziningi, banesithakazelo sokuthola ulwazi olugcwele mayelana namawayini, ewabona njengengxenye ye-cuisine, isici esicashile nesingaqondakali esimweni sendawo. Kwakungenxa yabo ukuthi isikhundla se-sommelier saziswa. Ubani, uma kungenjalo isiqondiso sabo somusa ezweni elingaqondakali lamawayini?

Ngaphandle kwezincomo zengcweti, uphinde uhlinzekwe ngokufanelekile kwamawayini etafuleni.

Ubani ongu-sommelier futhi bangaba kanjani oyedwa?

Kunezikole ezikhethekile ezigxile ekufundiseni izinselele ze-profession. Ingxenye ebalulekile yenqubo yokufunda akuyona nje izifundo zemfundo, kuhlanganise nolwazi lwezinhlobo nezindlela zokukhiqizwa kwewayini, kanye nomlando nendawo yezindawo zewayini. Amakhono abalulekile ekuqhekekeni kwephunga ibe yizingxenye, kanye nekhono lokuhumusha izimbali ezitholakele.

Umphumela we-sommelier professionalism yikhono lokunquma ikhwalithi yesiphuzo kanye nokuhlukahluka kwamagilebhisi ngokusho kokunambitheka kwawo. Okungcono kakhulu emkhakheni wabo kungasetha igama lesifundazwe sokukhiqiza iwayini nokuthi lichithe isikhathi eside kangakanani.

Phakathi nokuqeqeshwa, ama-sommeliers esizayo aqeqesha umuzwa wabo ngokusebenzisa amaqoqo akhethekile ewayini . Zihlanganisa wonke amasampula wephunga elivela ngezimbali.

I-Sommelier isebenzisa isisetshenziswa esithile - i-narsan. Abantu bakubiza ngokuthi umkhiqizo wesikhombi. Kodwa-ke, ithuluzi lochwepheshe linombono ohlukile: liqukethe ummese wokusika imbobo, futhi kaningi kunomklamo ophethe idolo elixhasayo.

Sommelier and Artistry

Ngokuvamile lo msebenzi uqhathaniswa nokusebenza. Futhi lapha sisho ukuthi akuyona nje inhle, imikhuba yobuciko ehambisana nokukhonza. Okubaluleke kakhulu ubuciko obunikazi obunakho ukwethula izinhlobo ezijwayelekile zewayini, okulondoloza ukuvuselelwa kwemizwelo, njengendabeni yokutholakala kwamuva.

Umsebenzi ofanayo uhambisana nomlingisi, oza embukisweni, egcwalisa indima ekhishwe ngekhanda.

Umphumela

Ukufingqa konke okushiwo ngenhla, umuntu angaphendula kafushane imibuzo mayelana nalokho okwenziwa yi-sommelier, ukuthi bangobani nokuthi yimuphi umsebenzi wabo. Laba basebenzi bezindawo zokudlela eziphezulu babe nolwazi oluyingqayizivele lwamawayini nesipiliyoni ekufakeni kwabo. Umsebenzi sommelier - lokhu empeleni kuyimithombo yenani elingeziwe lewayini endaweni yokudlela.