Strength in numbers: 4 inspiring women in hospitality on the power of solidarity

Some of the greatest challenges women face working in the hospitality industry are...

Mandy Goh (MG): As a female, working in the kitchen is absolutely challenging—in general, we are not as  physically strong and fast compared to men. And for me personally, my height makes it worse and especially hard when it comes to reaching for things on higher shelves. But as I progress in the industry, I continue to push myself to become stronger, independent, and constantly train myself to work smarter and faster to be able to thrive in the fast-paced service in the kitchen.

Amanda Wan (AW): Every industry has its own set of challenges, and the hospitality is no exception. Perhaps the age-old adage of “judging a book by its cover”: women are often deemed too dressed up or not dressed up enough. Wearing too little makeup; too much makeup. Too fat; too thin; too loud; too soft. I’ve learnt to let others say whatever they want, because I don’t have time to let their own insecurities affect me. 

Jun Wong (JW): I wouldn’t say I have personally faced many challenges that felt unique to me compared to my male colleagues, but I would say that as a whole, people forget that we are human too and there’s a limit to how much we can push. 

Ooi Hooi Shing (HS): Respect. Unfortunately, the industry is still rather gender biased towards men, and it takes much longer (and more effort!) for us women working in it to gain our due respect. 

See also: How Datin Jean Liew Stays Ahead in Malaysia's Ever-Evolving F&B Scene

Women can support and uplift one another, particularly in the confines of the hospitality industry by...

MG: With more collaborations and opportunities like this! This is it really: an amazing collaboration between female chefs and a mixologist. We actually have many talented women in the industry, but some of them are too shy to be under the limelight. Hence, initiatives and events like this allow us to build a stronger community and form tighter bonds with one another in the culinary industry amidst the competitiveness of the field.

AW: Women have always been very supportive of each other in this industry in particular, so I see no issues there. From my own experience in the past, female superiors from outside of the hospitality industry were the ones who chose to give me a hard time. Those do not deserve forgiveness. 

JW: I think we just need to tell each other that it’s ok if we can’t meet everyone’s expectations, and most of all, stop bashing ourselves if we can’t meet our OWN expectations.

HS: There are so many ways! From bigger gestures such as providing a platform (like this dinner) to let each other’s talents and passion shine, to even smaller but just as meaningful gestures like a big warm hug would mean a lot.

What motivates me to keep creating in the face of adversity...

MG: My constant passion and love for food, as well as how the younger associates in the kitchen influence and inspire my creativity. In the modern days, social media is everything; I often browse through social media and pick up what are the trends and skills from the culinary talents internationally. Reading recipe books and dining out to experience what other restaurants are  offering also help keep the creative juices flowing. 

AW: Personal joy and a supportive community. Surround yourself with people who you love and who loves you, just the way you are. These gems remind me to take a break when I’m close to burning out, whether it’s family, friends, my bosses, or my therapist. I have always been rubbish at hiding my emotions so a quick boxing/karaoke session helps me get back on track quickly.

JW: Thinking about dishes or how to improve on an existing one is always at the back of my mind, like a subconscious thing.

HS: Passion and the will to never stop dreaming.

Achievements that I'm most proud of...

MG: I am proud that I am still wearing the chef jacket. This profession is tough and tiring, we go through long working hours, no days off, work during festive seasons, etc. Many culinary talents have in fact given up because of these challenges. I am grateful to have an extremely supportive family, who support me mentally and financially when I started my career in the kitchen. They are my biggest achievement.

AW: Making a living out of making drinks since 2006. Basically, the concept of ikigai–finding something that I love doing, that I’m good at, that the world needs, and that people will pay money  for. Being Malaysia’s first female bartender on a global stage is pretty cool too.

JW: Aside from some creations that I’m very happy with, I think I’m proudest when it comes to my team and what I hope is good professional values instilled in them. 

HS: It's the little heart-warming moments that I’m proudest of–like when my customers tell me that my desserts and pastries make them feel like home.

My ultimate comfort food is...

MG: Kuey Teow Theng—a simple and flavourful broth packed with umami flavours.

AW: BUTTER. Anything with butter.

JW: Nasi lemak. Come on, it’s the breakfast of champions.

HS: Fried rice.

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