Cap Karoso – Sumba Island, Indonesia
Seasonal Position (April to October 2026)

Cap Karoso isn’t just another resort. It’s a creative playground.
Named Best Resort in Indonesia (Condé Nast Traveler 2025), awarded 1 Michelin Key, and listed in Tatler Asia Best 100 Hotels 2025, Cap Karoso has quickly become one of the most talked-about hospitality and culinary destinations in Southeast Asia.
Set on the raw, untouched island of Sumba — a one-hour flight from Bali — the resort brings together 40 rooms, 20 villas, 3 restaurants, 2 bars, and a 3-hectare organic farm, where our chefs cook over wood fire, guided by the seasons and the land.
Every year, we host around 15 chefs in residence from across the world. No fixed dogma. No fixed menu. Just movement, ideas, and creative freedom.
In October 2026, Cap Karoso will also host the Sumba Food Festival, welcoming 8 Michelin-starred and World’s 50 Best chefs for two weeks of collaborative dinners, special events, and culinary experiences — a unique opportunity to work alongside some of the most exciting chefs in the world.

Now we are looking for a Sommelier to join us from April to October 2026, with potential to continue beyond.
This is not a position for someone who wants to execute a fixed script. This is for someone who wants to build, explore, and express their personality through wine.
Our cellar reflects the same philosophy as our kitchen:
New World focus, independent producers, unexpected regions, living wines. Australia, South Africa, Chile, Jura, Etna, Canary Islands — curiosity drives the selection.
The Sommelier will work under the supervision of our F&B Manager, as part of a young, ambitious, and creative team.

*Your mission*:
Be the voice of the wine program across our restaurants and bars
Create genuine connections with guests and share stories, not just labels
Collaborate closely with our guest chefs to craft evolving pairings
Help shape the future of the cellar — your ideas matter here
Keep the energy alive, on the floor and behind the scenes

Garantir l’excellence de l’offre vins & boissons du restaurant, optimiser les ventes, la rentabilité et l’expérience client, tout en assurant une maîtrise technique pointue des produits et des accords mets & vins, dans le respect de l’image et du positionnement de l’établissement.