Note: The following required skills should be applied as appropriate to the equipment and processes that are used in the particular winery or workplace. Ability to: access workplace information to identify specialised wine tasting requirements confirm supply of necessary products and materials liaise with other work areas and customers. This may include: winery hospitality coordinator marketing and public relations (PR) winemaker prepare product and materials as required confirm equipment status and condition as required identify out-of-specification products and materials or non-compliance take corrective action in response to out-of-specification products and materials or non-compliance report and/or record corrective action apply a high standard of personal presentation. This may include: personal hygiene appropriate and clean clothes or uniform accurately identify specific customer requirements. These may include: reason for tasting (e.g. commercial and hobby) numbers expected time of arrival and departure other activity and commitments before and after specific products required for tasting specific information sought (e.g. production techniques and vintage characteristics) common interests of group (e.g. club members) identify personal and enterprise objectives of tasting (e.g. product sale overseas) plan and organise tasting event. This may include consideration of: equipment materials personnel skills and availability product availability information to research expertise availability (e.g. winemakers) space and seating facilities research background information to meet customer requirements. This may include a variety of information resources, including: libraries industry bodies (e.g. Winemakers Federation of Australia and Wine Export Council) enterprise personnel (e.g. winemakers and vineyard managers) conduct a specialised product tasting according to workplace policy and procedures and customer requirements. This may include: articulating an accurate sensory evaluation of product tasted serving products in appropriate condition for specific tasting identifying and removing faulty products prior to tasting maintaining optimum tasting environment providing customer service ensuring comfort of tasters provide accurate and relevant information in line with customer requirements. This may include: preparation and distribution of information sheets delivering a presentation operating visual aids effectively and professionally leading and/or facilitating the product tasting evaluate and assess performance against customer, personal and workplace objectives. This may include: seeking feedback from customers and colleagues receiving negative and positive criticism logging sales collating results writing and presenting reports communicate effectively and professionally. This may include: verbal (e.g. face to face, telephone, individual and group communication) written (e.g. leaflets, overhead projector and reports) body language relaying and summarising complex and technical information deal with customer complaints according to workplace policy and procedures respond sensitively to the information needs of customers from a range of cultural and social backgrounds respond appropriately to VIP or expert groups provide hospitality or other facilities in accordance with instructions prepare equipment for cleaning as required record workplace information maintain work area to meet housekeeping standards facilitate teams according to enterprise procedures evaluate wines (advanced) according to enterprise procedures work cooperatively within a culturally diverse workforce. |