Food and Beverage Jobs in Myanmar

Overview of food and beverage in Myanmar

In Myanmar, like elsewhere, the function of food and beverage is an aspect of hospitality and tourism but the main focus is on food and drinks. Whether it be a small cafe or a fine dining establishment, food and beverage encapsulates the service and delivery of a variety of different cuisines and beverages (whether they be alcoholic or non-alcoholic). As a waiter (or other member of service staff) it is one’s responsibility to make the guests feel welcome, provide them with a menu and drinks, take their orders, cooperate with the chef in the kitchen to ensure the smooth delivery of food (from both timing and quality aspects) and then receive payment (all while being receptive to any further requests and keeping the table clean). From the side of the kitchen, it is their responsibility (regardless of the cuisine) to deliver high quality meals as ordered by the waiting staff to a high standard. Food and beverage staff across the board are expected to be well presented, friendly, attentive, efficient as well as keeping the environment clean and hygienic.

Career advancement in food and beverage in Myanmar

Food and beverage roles in Myanmar are in abundance, and with the rapid growth the hospitality and tourism industry is experiencing there is no chance of that slowing down. For a waiter, after some experience they may move their way up to a supervisor role, where they are bound to learn management skills as they will be managing staff and taking on the duties of the manager when he or she is absent. This involves recruiting, training, development dealing with any issues which are highly transferrable skills. A waiter may also choose to move from a local restaurant to with an international restaurant or hotel, which not only provides exposure to different cuisines, processes and hospitality functions, but is also a wonderful opportunity to develop English skills. For an executive chef (who naturally has experience) there is so much opportunity to not only introduce foreigners to local cuisine but to embellish on their previously acquired skills and methods by working in a different environment, perhaps with different cuisine. There are an abundance of opportunities nationwide, especially in the tourist spots as Bagan and Inle Lake which provides an opportunity for travel, especially in the peak seasons. It is the international establishments that tend to be more lucrative as there is often gratuities involved.