Head Sommelier - Ma Cuisine

Job Overview

Ma Cuisine Pte. Ltd., the celebrated Michelin-starred French gastro-wine restaurant situated along charming Craig Road in Tanjong Pagar and helm-steered by French Chef Mathieu Escoffier, is seeking a distinguished, passionate, and service-driven Head Sommelier. Renowned for its classic French culinary craft and one of Singapore's most formidable, curated wine programs—with profound depth in Burgundy and rare international vintages—Ma Cuisine offers an exceptional platform for an accomplished wine professional dedicated to authenticity, cellar leadership, and world-class guest hospitality.

Key Responsibilities

• Lead and curate the comprehensive wine program, maintaining the cellar and wine list with a specialized focus on Burgundy, regional French, and premier international producers.
• Deliver sophisticated, personalized tableside wine consultations, expertly pairing vintages with Chef Mathieu Escoffier's classic French à la carte menu.
• Manage end-to-end cellar operations, including temperature monitoring, inventory control, vintage allocations, procurement, and proper wine preservation.
• Conduct wine training and tasting masterclasses for service staff to elevate overall beverage knowledge, storytelling, and service standards across the floor.
• Oversee flawless beverage service standards, ensuring proper glassware selection, decanting techniques, and optimal serving temperatures.
• Engage warmly with wine collectors, connoisseurs, and international dining guests, cultivating lasting guest relationships and repeat patronage.
• Collaborate closely with the kitchen and front-of-house management teams to drive smooth dining room service and beverage revenue performance.

Working Hours & Requirements

• Work Schedule: 6 working days per week, with operational flexibility inherent to fine dining service hours.
• Location: 38 Craig Road, Singapore 089676 (Tanjong Pagar / Chinatown vicinity).

Requirements & Qualifications

• Minimum 1 year of experience in a Sommelier, Head Sommelier, or Senior Wine Service leadership capacity within fine dining or Michelin-starred establishments.
• In-depth, comprehensive knowledge of viticulture, wine regions, terroir, and vinification, with proven expertise in French wines and Burgundy domains.
• Recognized sommelier certification (e.g., CMS Certified/Advanced, WSET Level 3/Diploma, or ASI equivalent) is preferred.
• Impeccable personal grooming, refined presence, and articulate communication skills in English.
• Passionate, dynamic hospitality mindset with an unwavering commitment to exceptional guest care.
• Collaborative leadership style with the ability to mentor and inspire junior service colleagues.