Seyha Hak

Walking into any bustling restaurant, you’re immediately enveloped by a symphony of sensory delights. The sizzle of pans, the rich aroma of spices, the clinking of glasses, and the hum of conversations form a vibrant tapestry that defines the food and beverage (F&B) industry. At the heart of this orchestrated chaos are the workers who bring our dining experiences to life. But who are these individuals, and what does their average profile look like? In Phnom Penh, Cambodia, the F&B industry is a cornerstone of the local economy, drawing in both locals and tourists alike. The typical F&B worker here is a study in resilience and adaptability. Take Sopheak, our executive chef at Topaz, one of Thalias’ flagship restaurants. Back in the day when he was Sous-Chef, starting his day before dawn, Sopheak meticulously prepped his ingredients, his hands moving with the practiced precision of someone who has honed his craft over years. The kitchen, though hot and often chaotic, is where he feels most alive. “Every dish we send out is a piece of art,” he says with a smile, wiping sweat from his brow. The average age of an F&B worker in Phnom Penh is around 28 years old, often juggling responsibilities at home and work. Many, like Sopheak, start in entry-level positions, driven by a passion for food and a desire to build a better life. The industry offers a unique blend of hard work and creative expression. For Sopheak, the path to becoming a Chef wasn’t easy. Long hours, often extending well into the night, are a norm. Yet, the sense of camaraderie among the staff, the shared victories of a successful dinner service, and the joy of seeing satisfied customers make it all worthwhile. Then there’s Eden Gnean the General Manager at Topaz. With a background in hospitality management, she brings a different set of skills to the table. Her day is a whirlwind of activity, from overseeing staff and ensuring seamless operations to engaging with guests. “It’s all about creating an experience,” she reflects. Her eyes light up as she recalls a particularly challenging night when a sudden downpour threatened to ruin an outdoor event. “We had to think on our feet, move everything indoors, and still deliver the perfect service. It’s these moments that test and build our character.” One common thread among F&B workers is their ability to thrive under pressure. The kitchen can be a high-stress environment, where the relentless pace leaves little room for error. Yet, amidst the clamor and heat, there’s a rhythm, almost like a dance, that the staff follows. It’s a testament to their training and dedication. The smell of freshly baked bread, the sound of a sizzling steak, the sight of a perfectly plated dish – these are the sensory rewards that make the effort worthwhile. Despite the demanding nature of the job, many workers find a sense of pride and accomplishment. For Seyha, a sommelier at Topaz, it’s about the passion for wine and the joy of sharing that with guests. “When I see someone’s face light up after tasting a wine I’ve recommended, it’s incredibly fulfilling,” he says. His expertise and dedication are evident in the careful selection and pairing of wines, enhancing the dining experience for each guest. The F&B industry in Phnom Penh is a vibrant tapestry woven from the stories of individuals like Sopheak, Eden, and Seyha. Their commitment, creativity, and resilience are what keep the wheels turning, often behind the scenes. As we enjoy our meals, it’s worth taking a moment to appreciate these unsung heroes who make every dining experience memorable. In conclusion, the average F&B worker is much more than a statistic. They are passionate individuals, each with a unique story, driven by a love for their craft and a desire to deliver exceptional experiences. Their journey is one of dedication and hard work, and their contribution to the industry is invaluable. At Thalias, we are proud to celebrate and support these remarkable individuals who bring our vision to life, day in and day out.