Junior Sommelier (7) - Amsterdam

Are you a passionate wine lover and connoisseur looking to be part of an unparalleled gastronomic experience at the highest level? Do you want to work with award-winning experts in the field as well as a young team aspiring to be at the top in the Netherlands? Then we are looking for you!

Restaurant Bougainville is known among connoisseurs for its amazing dinners and gastronomic experiences filled with imaginative creations. Within one year of opening, Restaurant Bougainville was awarded a Michelin star. The kitchen is led by Executive Chef Tim Golsteijn. Since April 2023, the front of the house has been managed by our Maître d’ Sommelier Ronald Opten. With his experience in top gastronomy, including working for the Amstel Hotel and Landgoed Duin&Kruidberg, he is an inspiration to both colleagues and guests.

Together with Ronald Opten, you will do everything to provide guests at Restaurant Bougainville with an unforgettable culinary evening. You will share your passion for wine with your guests and inform them about the best wine and food pairings. You intuitively understand guests and respond to their culinary needs.

As a true wine lover, you closely follow all developments in the culinary world, read professional literature, and stay updated on current trends. Additionally, you are a host/hostess through and through, continually raising the bar to exceed expectations and achieve perfection. You think outside the box and work innovatively and creatively. You can work independently but also enjoy being a team player who likes to share knowledge with the rest of the team. You are someone who wants to grow, develop, and has a competitive spirit.

In short, this is what you will do:

• Contribute to an ultimate culinary experience at Restaurant Bougainville;
• Intuitively understand guests' needs concerning the overall experience in the restaurant;
• Maintain the wine list, wine inventory, and associated administrative tasks;
• Inform guests about wine and food in a discrete and informal manner;
• Handle the mise en place of the wine service in the restaurant;
• Be creative, propose ideas to management, and implement them;
• Be part of a young and dynamic team;
• Participate in weekly theoretical tests and blind tasting sessions;
• Compile the wine list and wine and food pairings;
• Have the opportunity to obtain various certificates/diplomas.