Saturday, August 8th, 2009
Interview by Raina Ng
Priscilla Chan assistant restaurant manager of DainTi hill
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1 What ignited the spark in you to join the food industry?
I have always been connected to the food and beverage industry. My sister runs a curry puff business which was started by my aunt in Petaling Street. I did not think I would end up in this industry, I started off as a secretary but realised that I did not like the office bound job and so I decided to take a course in hospitality and tourism. I have been in it since.
2 What were the biggest challenges in your journey here?
People. In my job I meet different sorts of people with different needs and learning to communicate with each of them is a challenge. Over the years I have learnt to communicate with customers in a diplomatic manner. I always have to remember that the customers come first and I represent the organisation I work for when I communicate with them. Communicating with my staff are a different thing altogether. With staff I have to manage and lead them and I had to learn the balance of being firm without offending them.
3 What is the best part of being a restaurant manager?
The best part is the people. It is also the hardest part. I enjoy communicating with the different parties, discerning different needs. I enjoy meeting their needs. I enjoy discerning their tastes.
4 What do you want to achieve in life?
Owning my own business and being a part of my family business, which I am now helping out in anyway. I believe that all my jobs and what I am doing now are steps towards that goal.
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