Dedicated chef preparing sumptuous meals fit for kings!!
Hello to all bloggers and blog readers! I’m Kent and I am 29 years of age this year. I’m currently pursuing my degree in International Hotel and Tourism Management in KDU university College Petaling Jaya. I have been in the hospitality industry for 7 years and I’m here to shed light on the career in this labour-intensive industry. Enjoy!
“I don’t care how you
do it, I want it right now!” The ever so familiar script every guest thinks
they are entitled to. *sigh*. We as service persons have the person who coined
the term “customer is always right” to thank for this obnoxious attitude of a
guest. But then again, this is what we as service person do; tend to the needs
of guest, no matter how obnoxious they are.
It is never always
that way though. Along my 7 years of experience in the food and beverage
industry, I’ve met some of the loveliest people on earth. Some are friendly,
there are the funny ones too and some are just plain sweet. It is true that we
work for the money but once in a while having to meet these angels is just as
rewarding as a monthly salary.
Then there are the
ones that we label “customer from hell”. Oh, this is when you wished that you
can just give that fella a high five, on the face, with an axe. Haha. But
seriously, this kind of guest ought to slow down with their demands. We
understand that you want value out of the money you’ve forked out but we are
just as human as you are, if you know what I’m saying.
Apart from the
satisfaction of serving a guest, I get my satisfaction from working with some
great people too.
New Year celebration at the busiest road in Malaysia, Jalan Bukit Bintang!!
Goofing is what we do best =D
Assistant Director of Kitchen serving the staffs during the Staff Appreciation Day.
Former Restaurant Manager, Mr Naveen, excellent fella.
Extensive training is given to ensure quality of service. Kitchen familiarization !!
Ummm....sleeping buddha? i think NOT!! another goofing session =D
Chinese New Year celebration. Yee Sang tossing for good luck =D
Ahhh....if heaven were Italian, this would look like it!!
Me doing a demonstration on decanting a Brunello di Montalcino DOCG, one of the most exquisite wine in the world!!
If you happen to stop by at Prego Restaurant @ The Westin KL, be sure to try the salt-crusted seabass.
and also this fabulous indulgence, the prego mud pie!! yummy!!
Having accomplished so much during my 2 year stint in Prego Restaurant @ The Westin KL, I must say that this industry is indeed very rewarding, extrinsically and intrinsically. Pay was moderate, enough for me to live a mediocre life in KL, but the joy of having a bunch of goofies as colleagues beats getting a big fat tip on any day. It was the sweetest moment of my working life.
Staffs there also get
to experience career enhancement and advancement with constant trainings and
promotions.
Yep, that’s me on the
left, giving training to my subordinates. This is how we equip ourselves as
service person in anticipation of “customer from hell”.
But like any movies,
it must all come to an end. People eventually resigned and moved on, so did I.
It was a great 4 and a half years’ experience and although there was
frustration and lots of sweating, it was worth every second. So, for those out
there wondering how the hospitality industry is like, all I can say is this is
one of those jobs that you either love it or hate it. Nuff said!
---
my name 'Kent' ;)
Posts you may like:
Haha. Very interesting post !
ReplyDeleteU have actually voice out on behalf of every hoteliers.
Thanks for the sharing of such information. we will pass it on to our
ReplyDeletereaders. This is a great reading. Thanking you.
Regent's International College