Role-specific CV guide

How to write a Sommelier CV in Tanzania

A Sommelier CV should help an employer see the work you handled, the setting you know, and the evidence you can provide. Match it to the vacancy instead of sending one unchanged CV everywhere.

Updated 12 August 2026

Create your Safari Gigs profile and CVAdd your experience, skills, documents, and preferences, then create a reusable PDF CV.Search current rolesCheck the live Safari Gigs job bank and read each vacancy before you apply.

Opening profile

State your level, setting, and useful contribution

A sommelier supports wine service by maintaining the wine list, storing bottles appropriately, describing choices in clear language, and helping the restaurant team serve wine with a guest's meal. The role can include purchasing input, stock records, tasting notes, and staff guidance, but the exact scope depends on the property.

Name the restaurant, lodge, resort, banquet, or dining setting and the wine list, service style, and guest work you actually handled.
Describe bottle presentation, opening, pouring, guest recommendations, pairing communication, cellar care, and stock records you used.
Show how you worked with the kitchen, restaurant, bar, purchasing team, managers, and other servers when information changed.
List wine knowledge, languages, service systems, training, and certificates only at the level your real experience supports.

Experience section

Turn duties into evidence of work completed

Start each bullet with work you actually did. Name the setting, your level of responsibility, and an outcome when you can explain it accurately. Do not copy the vacancy into your employment history.

Review the wine list, bottle availability, menu changes, and service notes with the restaurant or beverage manager.
Maintain storage, labels, stock counts, and movement records according to the property's cellar and beverage procedures.
Explain wine styles and available choices in plain language, then listen to the guest's taste, menu, occasion, or stated budget.
Present and open a bottle, pour it, and follow the property's glassware, tasting, service, and table-side procedures when those steps are used.
Coordinate with the kitchen, restaurant, bar, and purchasing team about pairings, substitutions, low stock, breakage, and changes to the wine list.
A wine list, tasting note, cellar checklist, or beverage record you prepared or maintained with private business details removed.
A specific example of explaining choices to a guest, supporting a meal pairing, or handling an unavailable bottle honestly.
A supervisor reference describing bottle service, stock care, guest communication, staff guidance, or beverage coordination.
Wine service or beverage training, and any certificate only when completed, current where relevant, and named by or useful to the vacancy.

Skills and training

Keep the skills that belong to this role

Use only experience, training, documents, and results you can explain and support. A focused application is stronger than an inflated one.

Working knowledge of wine styles, service vocabulary, storage needs, and the particular list or menu used by the property.
Clear explanation and listening that helps a guest choose without pressure or claims about a bottle that cannot be supported.
Careful bottle presentation, opening, pouring, glassware handling, and table-side service according to the property's procedure.
Accurate stock observation, cellar organisation, label checking, breakage reporting, and follow-up on unavailable or unsuitable bottles.
Calm coordination with restaurant, kitchen, bar, purchasing, and service teams when menu or beverage information changes.
Wine service training may cover styles, tasting language, glassware, bottle opening, storage, pairing discussion, and the list used by the property.
Food and beverage stock practice can help with cellar checks, labels, breakage, movement records, and communication about availability.
A professional wine or beverage certificate may be useful when the vacancy names it, but it should not be presented as a requirement for every sommelier role.

Before you send it

Tailor the CV to one specific vacancy

A job title can mean different things at different properties. Use the published responsibilities and requirements as the final guide for each application.

Check the role title, location, contact details, dates, spelling, and requested documents. Save the file with a name that is easy to identify.

Search current rolesCheck the live Safari Gigs job bank and read each vacancy before you apply.Create your Safari Gigs profile and CVAdd your experience, skills, documents, and preferences, then create a reusable PDF CV.

Common questions

Questions worth answering before you apply

How long should a Sommelier CV be?

Use the length needed to explain relevant experience without repetition. Make room for a detail that matters to this role, such as Name the restaurant, lodge, resort, banquet, or dining setting and the wine list, service style, and guest work you actually handled.

Should I put a photo on a Sommelier CV?

Follow the employer's instructions. Work evidence matters more than a photo. For this role, you could start with evidence such as: A wine list, tasting note, cellar checklist, or beverage record you prepared or maintained with private business details removed.

Can I make a CV through Safari Gigs?

Yes. Add your information to your Safari Gigs profile, then use the CV maker to create a downloadable PDF you can reuse.

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State your level, setting, and useful contribution

Name the restaurant, lodge, resort, banquet, or dining setting and the wine list, service style, and guest work you actually handled.

Describe bottle presentation, opening, pouring, guest recommendations, pairing communication, cellar care, and stock records you used.

Show how you worked with the kitchen, restaurant, bar, purchasing team, managers, and other servers when information changed.

List wine knowledge, languages, service systems, training, and certificates only at the level your real experience supports.

Turn duties into evidence of work completed

Start each bullet with work you actually did. Name the setting, your level of responsibility, and an outcome when you can explain it accurately. Do not copy the vacancy into your employment history.

Review the wine list, bottle availability, menu changes, and service notes with the restaurant or beverage manager.

Maintain storage, labels, stock counts, and movement records according to the property's cellar and beverage procedures.

Explain wine styles and available choices in plain language, then listen to the guest's taste, menu, occasion, or stated budget.

Present and open a bottle, pour it, and follow the property's glassware, tasting, service, and table-side procedures when those steps are used.

Coordinate with the kitchen, restaurant, bar, and purchasing team about pairings, substitutions, low stock, breakage, and changes to the wine list.

A wine list, tasting note, cellar checklist, or beverage record you prepared or maintained with private business details removed.

A specific example of explaining choices to a guest, supporting a meal pairing, or handling an unavailable bottle honestly.

A supervisor reference describing bottle service, stock care, guest communication, staff guidance, or beverage coordination.

Wine service or beverage training, and any certificate only when completed, current where relevant, and named by or useful to the vacancy.

Keep the skills that belong to this role

Use only experience, training, documents, and results you can explain and support. A focused application is stronger than an inflated one.

Working knowledge of wine styles, service vocabulary, storage needs, and the particular list or menu used by the property.

Clear explanation and listening that helps a guest choose without pressure or claims about a bottle that cannot be supported.

Careful bottle presentation, opening, pouring, glassware handling, and table-side service according to the property's procedure.

Accurate stock observation, cellar organisation, label checking, breakage reporting, and follow-up on unavailable or unsuitable bottles.

Calm coordination with restaurant, kitchen, bar, purchasing, and service teams when menu or beverage information changes.

Wine service training may cover styles, tasting language, glassware, bottle opening, storage, pairing discussion, and the list used by the property.

Food and beverage stock practice can help with cellar checks, labels, breakage, movement records, and communication about availability.

A professional wine or beverage certificate may be useful when the vacancy names it, but it should not be presented as a requirement for every sommelier role.

Questions worth answering before you apply

How long should a Sommelier CV be?

Should I put a photo on a Sommelier CV?

Can I make a CV through Safari Gigs?

Yes. Add your information to your Safari Gigs profile, then use the CV maker to create a downloadable PDF you can reuse.