From overseeing the fry station, to taking inventory, handling incoming deliveries and cleaning, Harman Singh Gill does it all at Surrey鈥檚 Bandra Caf茅, where he has been working since receiving his certificate from a food service program for people with diverse abilities.
The Food Service Assistant Certificate, offered each spring through UNITI 鈥� an umbrella of three organizations that serve people with different abilities in Surrey and White Rock 鈥� is earned over the span of 23 weeks. During that time, up to 15 individuals learn the theoretical and practical aspects of food service under the instruction of professionals in the industry, delivered with diversity in mind.
It is offered in partnership with Western Community College and Progressive Intercultural Community Services (PICS).
The culinary arts did not actually pique Gill鈥檚 interest, but after his parents encouraged him to give it a try, the 22-year-old not only realized he has a talent for it, but grew to enjoy it.
鈥淚 want to do more stuff, slowly. Work my way up here,鈥� Gill said of Bandra Caf茅, a restaurant that serves authentic Mumbai, India-style food and beverages.
Gill, who now has six months of work under his belt, started off doing a lot of cleaning, organizing and prep work. While he still completes those tasks, he also works under the chef at the restaurant, learning the culinary side of the business.
Hannah David, who graduated alongside Gill last August, also works at the restaurant where she takes on front-of-house duties 鈥� also covered in the program.
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鈥淗annah had her apprehensions initially because she鈥檚 kind of reserved and shy. Dealing with people, dealing with a menu that she鈥檚 not familiar with, a culture she鈥檚 not familiar with and now she鈥檚 a part of the family,鈥� senior program co-ordinator for the program Anirudh Rayas explained, with David away on vacation.
For Gill鈥檚 part, he said he鈥檚 learned 鈥渇ood safety, first aid, knife skills, hot and cold kitchen, watched videos, learned cutting techniques. I like setting (up) and organizing, the proper way.鈥�
He started out working just a few hours a week and has now worked up to being a near-full-time employee.
鈥淭he trust is built so much with Harman. When we went and saw him, we were up in the air鈥� but (they鈥檙e) very hard working, Hannah and Harman. They have a long way (to go) in this industry,鈥� said Raunaq Nathowalia, co-owner and head chef at Bandra Caf茅.
鈥淲hen I interviewed Harman and Hannah, it was amazing to see the spark they had 鈥� the zest which, nowadays, you can鈥檛 find. I told Anirudh that we want to hire more people from the program.鈥�
Lionel Crasto, Bandra Caf茅 co-owner, explained that any time he is looking for anything in the kitchen or the cooler, Gill is the go-to guy.
鈥淭aking care of deliveries is hard work, but he always does it,鈥� Crasto added.
The biggest goal for individuals who participate in the program is to build confidence in themselves to able to successfully work in their choice of role, Rayas said.
鈥淗arman was the shyest person I鈥檇 ever met. He wouldn鈥檛 make eye contact with you, he鈥檇 look down and barely speak. Now, you鈥檇 never guess that.鈥�
The next cohort will be starting the program on April 17. There is a wait-list for the session as program capacity is 15 people, but the demand for spots is higher.
sobia.moman@peacearchnews.com
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