The People: Manika Kummah
Say hello Manika!
Tell us a bit about yourself:
My name is Manika, 28 years old, and the restaurant manager of the newly opened Little Farms Bar+Grill at Serangoon Gardens.
So what got you started in F&B and why?
I started my first part-time f&b gig at 17 years old in 2013 at a small bistro along East Coast just to earn some pocket money. I worked there for 2 years until I graduated from my diploma course in Aviation. After that, I found difficulty in finding a job in aviation that I liked and it didn't spark any interest in me. I decided to try working full-time in f&b as a server. After having a fun experience and a great working environment, I was motivated to keep going and try new things. Since then I was blessed with many opportunities to learn and grow in well-known bars and restaurants. My passion for f&b grew rapidly. During those years I even managed to attain a Bachelor's in Marketing to enhance my skills further. A few years later, I was a Restaurant Manager by the time I was 25.
What's your best memory in F&B?
The memories I've made with the people I've met. I've met so many talented bartenders, chefs and service crew, who introduced me to plenty of good food and drinks and beautiful restaurants with interesting concepts. People from the neighbouring restaurants along the street, the new friends I've made, are always so welcoming and willing to help each other when in need. It's the fun-loving, enthusiastic, creative people that got me started and they continue to keep me going too.
What's your go to drink after a crazy shift?
Clover Club, which is a gin-based cocktail, with lemon juice, raspberry syrup and egg white. So buy me one if you see me after shift!
With a lot of upcoming trends in the industry, which has been your favourite?
Plant-based proteins - There are more and more companies developing new plant-based proteins (other than Impossible meats) and an increased interest among chefs who are willing to participate in this initiative with their creative dishes. I was blown away by some plant-based dishes which contained "beef" that was made from mushrooms and "squid" that was made from konjac. I couldn't tell the difference!
How did you deal with the pandemic?
I was lucky to be able to keep my job (with a pay cut of course). That period was one of the hardest things the f&b industry had to go through. Unfortunately, we had to let a few staff go, in order to keep the restaurant afloat. After that, we repositioned ourselves and reinvented our menu to be more suited for deliveries and takeaways and participated in online events to keep our brand alive.
What is the biggest challenge in F&B for you?
Manpower. The f&b sector has always been struggling to find enough manpower, especially locals who are willing to work and build a career in this industry.
Say something for people like you in the scene!
Society in general thinks that people who work in f&b are usually thought of as low-skilled or uneducated. One need not feel demoralised by those comments. Yes, it is a tiring job but it is also a rewarding job. If you have an interest in f&b, the opportunities to learn and grow are endless as long as you have the courage and an open mind! ;)
