FACES OF THE PROVIDORE
Abi
Multi-Outlet Manager
“When you are eager to learn, you will never stop learning! It has been an interesting journey so far!
You may begin with just one idea/goal in mind, but in the end, you realise you’re learning so much and have grown so much.”
Saffry
Executive Head Chef
“Being with the Providore for this long makes me feel good. From day one till now, we’ve been through hard times, the toughest times, but in my past 35 years of experience, I feel that I have the best team here.
Some of my kitchen staff come from rough backgrounds, so training them to be chefs was tough. A lot of patience and discipline is required to train them to understand what the company stands for and why we do what we do. We want to instil in them a passion for food, and we want them to love the work they do.”
Ruth
FOH Ops Manager
“I feel that the 10 years that I have been with The Providore is short, because I enjoy what I am doing, and I look forward to growing even more together with company.
I take on every challenge as an opportunity to learn. I am a simple person, I just like to keep learning new things, and the company provides me with the necessary time, advice and mentorship to do so.”
Gabriel
MG & WA/PT Bar
“What I like most about The Providore is that they work very differently from other companies. When I was trying to gain experience in the bar, the team was willing to take me in even though I had no experience, and they provided guidance every step of the way.
Also, the people here are very nice! It is nice to be able to work with and get to know different people across the different outlets.”
Wan
Bar Manager
“Most of my experience is in the bar, and that is my passion. I love making beverages and getting feedback from customers who are enjoying the drinks I make.
The Providore really showed me that when I do something well, it will be recognised and it makes me feel important. I also want to make sure that my junior bar guys become somebody they can be proud of because I started from nothing and grew to become a manager, so they can too.”
Jo
Events & Catering Executive
“My role is physically demanding, but I will say it’s very rewarding – I am constantly moving around and interacting with clients, so it definitely has been a great experience and a lot of fun.
The good thing about the internal culture in The Providore is that our departments are able to work together. Although we come from different backgrounds and specialise in different things, we still manage to communicate with one another and lend each other a helping hand when needed.”
Valerie
Office/HR Specialist
“I like how The Providore creates opportunities for their staff. There is so much to learn here from the different departments with different specialisations.
The Providore values growth and creates a healthy environment for that to happen by enabling department switching and employing staff with minimal experience, but a lot of willingness to learn.”
Feb
Restaurant Manager
“I think working as a front-of-house staff is an interesting job, and I find joy in it. During my time working in the Retail department, I was eager to help them out sometimes as the main cashier, and I found it very exciting.
As long you enjoy what you’re doing and treat every day as a day to learn new things, everything will be alright!”
Ali
Restaurant Manager
“I will tell anyone who wants to join, part-time or full-time, you should simply come to try it first – see our environment, see what we have to offer – and I believe you will like it. I can say this and that about the company, but the best advice is, come join our team and experience it for yourself!
Work hard, focus on your growth and the company will recognise your efforts and raise you up.”
Tity
Assistant Restaurant Manager
“When I was working as a chef, I felt satisfaction and a sense of fulfilment when I see customers eating & enjoying the dishes I prepared.
My time in each department was enjoyable and I always felt motivated to work. I especially looked forward to coming to work because of my team.”
Ramon
Retail Manager
“It’s been 9 years but it does not feel like it. Most of my current colleagues have been with me throughout the years, so everything I know, I learnt from them. They are practically my second family.
In The Providore, we have fun while getting things done. It is a great environment to be in and you will not lose interest in what you do. You work and enjoy; you can have the best of both worlds.”
Hairin
RP/Bar Manager
“During events like Films At The Fort, we work together like a family to get things done!
Working for The Providore, it feels pleasantly different. Our superiors don’t micromanage and allow us to run operations and be responsible for our own teams.”
Claire
Pastry Supervisor
“You can join the deli with very knowledgeable cheese experts. You can find experienced chefs in the café kitchen, pastry kitchen, and bakery. You can join the retail team and learn more about our retail products which are part of our brand identity We have very good teachers here! You are never too old to keep learning! Always look on the bright side and keep on going.”
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Abi
Multi-Outlet Manager
Please introduce yourself!
Hello, I am Abigail Wong, and I am the Multi-Outlet Manager (MOM) for both Paya Lebar and Downtown Gallery outlets.
Tell us something unique about yourself!
Something unique about myself? They always tell me… I look nice... but I am fiercer than how I look. (laughs)
How long have you been working for The Providore?
Yes, I am turning 10, end of this year! I don’t know, 10 years went by so fast; it doesn’t feel like 10 years at all. But (it has been amazing) to see myself growing from the first day till now, and The Providore too. From one café outlet and one warehouse to now 7 outlets and one huge warehouse! I can see the growth of my colleagues as well as my seniors, and how we moved up to different positions, moved around different departments (and experienced so many positive changes). This is really the Providore dream – building the name, the products, and the people.
Do you still remember your first day?
When I first joined The Providore, there was only the Mandarin Gallery outlet in one unit space. It has now grown from a small café to 3 (unit) spaces! I remember on my first day, we were plenty of staff in such a tight space. (laughs) I was assigned to a part-timer, Siyi, who still works for us ad-hoc at events till today, and she taught me everything (I needed to know) – the menu, the table numbers – and she is pretty much my sister in Providore now!
What is one highlight you can remember while working with The Providore?
Hmm... There are so many highlights I can mention. What I can say is (a highlight we can experience here is) we do not just do (café) service; we also get to be a part of our events. One of them (which I was a part of) was for a British place (Eden Hall) and we got to meet Victoria Beckham! The food was prepared (by our chefs) in their in-house kitchen, and we were in our Providore uniforms with aprons serving (Providore) canapes, the very same ones we have (on our catering menu). We walked around to serve the food and drinks, and we got to see models and high-profile people. But my highlight was definitely getting to see Victoria Beckham.
Of course, another major highlight (I want to bring up) is seeing the growth of The Providore. (We expanded) From a café to having our own (in-house) bakery, deli, grocery, etc. We know it was not easy; there was a struggle, but we could see how far we have come (and progressed).
What would you tell someone who wants to join The Providore?
Someone who wants to join The Providore should know it is a big concept. If you want to learn more and are eager to do so, for example, if you started out at the café/front-of-house, I’m sure in a few years, you won’t just be a service crew. You will learn a lot of things; you will understand how the back-of-house works, how events are done, and more, as you will get involved in a lot of things. When you are eager to learn, you will never stop learning. It is not just about, say, the menu knowledge or the responsibilities of your role, but you also get to learn the (company) culture and how everyone here (in the different departments and roles) works.
What do you love about working at The Providore?
It is so interesting here. You may begin with just one thing (idea/goal) in your mind, but (in the end) you will leave Providore with so much learning and so much growth. (If you eventually move on) You won’t regret leaving, and people will be happy to see you off too (as they are still proud and appreciative of you).
Do you have a message to share with your team?
It’s not every day that we get to say “good job, guys” so, good job, guys! Thank you for your support and thank you for staying with us. We know that many of you have plenty of opportunities, but we know why you are staying here as well. So, thank you! At the end of the day, we are here to support one another, so if there is anything on your mind, please speak up. Don’t be shy to speak to your seniors as when you reach their position, you wouldn’t want your juniors to be secretive with you either. Please share with me anything that you come across that you know I need to be aware of!
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Saffry
Executive Head Chef
Please introduce yourself!
You want me to share something unique about me? Everything about me is unique! (laughs) My name is Saffry, and I have been a chef for 35 years. I have been with The Providore for 10 years; it has been a good adventure, good journey, tough, but end of the day, there is satisfaction. This is what I love to do; I have a passion for food, not so much for the training part as it is a pain in the butt, but to cook and create something I’ll enjoy – there is a sense of satisfaction. Especially, when customers like it, and give lots of credit, that blows your mind. It motivates you to move on, to keep pushing yourself to high levels, and make sure everything from start to finish goes well.
You’ve been with The Providore for 10 years! How does that feel?
How does that feel… I feel good, and happy. From day 1 till now, we’ve been through hard times, the toughest times, but for the past 35 years of experience, I feel I have the best team here in Providore. I adore my boys and girls and am proud of them. They’re not at their best yet, but they have a lot of initiative, effort, and (strong sense of) commitment, which is what we (ultimately) want.
Can you still remember your first day?
My first day with The Providore?! Wah man… A lot of anger, anger issues. (laughs) The chefs I hired back then, they were very new. Some of them had experience, but it was a lot of work to make them understand The Providore’s culture and food. (From the start) I had to work 14 hours shifts, day and night, to ensure things go well. A lot of yelling and screaming to make sure no nuisance (was caused).
Chefs are still human, you know, but we still need discipline. Some chefs come from rough backgrounds, so training them to be decent people, to be “chef” chefs, it’s tough. There is a lot of patience and discipline required, to talk and train (endlessly) until they understand even just the idea of what we want and why we do what we do. We want to give (instill in) them a passion for food, and we want them to love the work (they do).
What has been the biggest highlight in your time here?
Hmm there has not been any highlight actually.. For me, the biggest thing (I am grateful for) is that Bruce always has my back. We talk a lot about food, and he gives a lot of ideas and (shares his) knowledge. Back at our previous company, he gave me a pile of books about cheeses, which I have zero knowledge about! He said, “Take this book and learn, and let me know”. I finished a book in 2 weeks, and then we started talking about it, what I learned from it, etc.
I, or we, just do our part as chefs (of the company), to make money of course, and make everyone happy. A company is more than just a company; the people and the environment are very important.
What would you say to someone interested in joining The Providore?
I want to tell them that, anywhere that you choose to work – not just Providore – you have to learn (start from somewhere). Don’t watch too much TV! Don’t come into work with the mindset “I want to be a celebrity chef”. Everyone wants to be a celebrity chef these days, but people don’t seem to know, they had to start from somewhere too. They didn’t just study and then become one right away. Whether you are talking about a celebrity chef or Executive chef, they still learned from scratch, and they worked hard to get to where they are. Be yourself, and love what you do.
Lastly, share a message with your team!
I want to tell them that I’m proud of them and what they do, (and I am thankful for) their commitment. Even if they don’t have high education, (I can see that) they put in a lot of effort, and I am proud that they have been doing an amazing job. They are my backbone; without them, I can’t do what I do now! I need them. They are the best team I’ve had for the past 35 years (of my career).
I like to work with them. They may be rough (around the edges), but they are hardworking. Maintaining standards across all the outlets is not easy; we must train them daily, and we make mistakes, but it is okay as we can learn from them.
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Ruth
FOH Ops Manager
Please introduce yourself!
My name is Ruth, and I am the FOH (Front-Of-House) Operations Manager. What’s unique about me? Nothing ah, I’m very simple. I’m very ordinary! (laughs)
You’ve been with The Providore for almost 10 years! How does that feel?
I feel that the 10 years with The Providore is short, because I am enjoying what I am doing, and there are still a lot of things to learn. It has not felt like 10 years! Stress… I think it is simply a part (of my work); it really depends on how you are going to deal with it. For me, I just take it as a learning journey. Like I said before, I am a simple person, I just like to learn things, that’s it.
My goal is to have a Providore outlet outside of Singapore!
You were once part of the Retail department. What made you decide to switch departments?
I started my journey as a part of the Front-of-house (FOH) team before I transferred to the Retail department. It was not me who came back to FOH (on my own accord). It was the bosses’ decision; they saw my potential. Costa (Commercial Director) and Alif (Overall Operations Manager) pulled me out of the Wine person (role) to return to FOH.
What has been the biggest highlight of your time here?
Funny enough, my highlight here was the Covid (lockdown) season. It was a transition of (my team shrinking from) a big group of people working together, to just one person at the outlet (running a shift). There were no customers walking around, and I would be busy opening the outlet, while everyone else is inside their own “houses” (other department staff in their own workspaces) while I am alone outside working (when I would usually be with a team).
It is a highlight for me because I learned a lot of things; I had to do many tasks on my own so it was all new to me.
WWhat would you say to someone interested in joining The Providore?
For anyone who is looking for growth, looking for learning – be it technical skills, talent, or personal (soft) skills – I feel The Providore can give you that opportunity.
Lastly, share a message with your team!
Message to my FOH team – Ya guys, I love you!
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Gab
MG & WA/PT Bar
Please introduce yourself!
Hi my name is Gabriel, I was from the Front-of-House (FOH) team before joining the Bar team. I’m based in Mandarin Gallery and occasionally I will support our Wisma Atria outlet. Something unique about myself is that I’m deaf in my left ear!
How many years have you been with the Providore?
I joined in 2019. I started out at FOH. After the circuit breaker, I decided to change to the Bar. Feels like a long journey, as this is my first proper part-time job. I have only done ad-hoc F&B jobs, and I am surprised I stayed quite long. Wow… it will be 4 years in August.
Can you still remember your first day?
It was a very busy day… Ah yes, it was a Saturday morning. When I was there, I was like a headless chicken, so lost. At that time, the restaurant manager told me to just clean tables, this and that… but it was so busy. While I was cleaning tables, customers kept asking me questions, then I don’t know what to tell them.
I talked to my friend, and he said, “the first day is normally like this, when you stay on and learn, it gets easier” and it was true,things did get easier.
What made you decide to switch to Bar?
When I first applied, I wanted to join the Bar team. But at that time, the Bar was not actively hiring, and they suggested joining the front of house team. After a few years, I felt I learnt a lot, and there is only that much I could do as a part-timer; I wanted to learn other things
There was a period when Bar was shorthanded, so I thought, maybe it is a good time for me to join them. There were several new staff in FOH also, so before I transferred, I decided to stay for a while to teach them what I could, instead of just going off immediately. When I transferred, what made it easier for me to transition was having Front of House experience.
I think, what I like most about being in the bar is, receiving compliments on the drinks, and knowing I was the one who made them, it gives me a lot of self-satisfaction.
What do you like most about The Providore?
The Providore works very differently from other companies. Most companies stlook for people with experience. However, The Providore is willing to take in anyone willing to learn. They will take time to teach, and they will teach you a lot to bring you as far as you can go. Also, the people here are very nice!
Lastly, share a message with your team!
Good job to everyone who has stayed so far! I hope everyone can continue striving. For the new staff as well, I hope you can stay and learn as much as you can like I did.
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Wan
Bar Manager
Please introduce yourself!
Hi, my name is Wan, I work at Downtown Gallery, and my position is Bar Manager.
How many years have you been with the Providore?
I started at FOH (Front-Of-House) in September 2017, then I moved to Bar in February 2019 (so it has been 6 years).
Can you still remember your first day?
My background (past work experience) was not in FOH but at the bar, so (before I started) on my first day, (although) I was not good in English, I was curious and wanted to take up the challenge. (All I remember is that) I felt I should take the opportunity and think positively.
You were once part of the FOH department. What made you decide to switch to Bar?
Most of my experience is in the bar, and that is my passion. I love making beverages and getting feedback from the people who are having the drinks that I make. I (want to) follow my father’s footsteps; he is a nice guy, a chef in Malaysia, and he has a lot of passion (in what he does). I enjoy watching him (work) and I want to be like him. My dad likes to make food, I like to make drinks, that’s why I decide to switch (back) to Bar.
What do you like most about The Providore?
(From the time) I joined the floor (FOH), (till) now (that I have) become a Bar Manager, I see myself turning from nothing to something. I can see that they really appreciate me, but of course, I need to make sure I keep track of my progress and take challenges. It does not mean “yeah I am Bar Manager now, I am done”, I still need to think about my boss, my senior managers, and what they do. I need to keep learning; it does not mean when I am “somebody” it just stops there.
The Providore really showed me that, when I do something well, they recognize it, and I can “flex” (laughs) as that makes me feel important. I like that they remind me that when I start thinking that way, and when I reach that level, I must make sure that the ones under me also become somebody. I cannot let them feel that their job is not enjoyable. I also started from nothing, so now that I can do it (grow to become a manager), so can you. We can grow together from zero to something. Even if you decide to go somewhere else (to work), you can bring the knowledge from here.
Lastly, share a message with your team!
Always be positive! Stay away from negativity. If you believe you can do it, you can. Don’t listen to the people who will discourage you. Also, if you don’t try, you wouldn’t know if you really can or cannot.
If you say something is your passion, you must keep doing it (persevering). There is no need to show off to others when you can; prove to yourself first and that’s all that matters.
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Jo
Events & Catering Executive
Please introduce yourself!
I am Joe, currently an Events Executive (in Marketing). I usually work remotely, but sometimes I’m at the Downtown Gallery outlet. I am also quite a geek!
How many years have you been with the Providore?
Almost 3 years. I spent 1 and a half years in FOH, and a year in Events.
Do you still remember your first day?
It was with Abi (Multi-outlet Manager), and all I remember was that it was CHAOTIC. It was post-covid, we just increased to 8-pax dining, and it was just hectic. I was working the 12 to closing shift, and it was intense from 12 to 2. I cannot remember what I was doing, what I learned, or what I said; I only remember it was a blur.
What I do remember was that Abi was very understanding (and patient with me as she taught me). From then on, whenever I was tasked (to teach) a part-timer or new staff, I will try to bring to them (the attitude and patience) like (how) she brought to me.
You were once part of the FOH department. What made you decide to switch to Events?
I don’t think most people know, but I have been working in restaurants all around – not just Providore – so I have been in the F&B industry for almost 10 years. I’ve been in both Front-of-House (FOH) and kitchen before. I have been helping Luqman (Senior Events Executive) a lot (when still in FOH), and I had a lot of fun doing the things he did. So, when the opportunity (of a job opening) arose… I took it! (laughs)
I would say, it is more physically demanding. There is a lot of stock and equipment to carry, to move around, between outlets, clients’ offices, and whatnot. But I will say it’s very rewarding – I’m not stagnant, stuck in one spot, so it has been fun lah.
What do you like most about The Providore?
I like that it is very flexible here. It’s obvious that management really cares about the staff as they value internal promotion. The culture here is very different, like, the people here are different. It feels more... cohesive? Maybe because we’re too busy to have politics. (laughs)
The good thing about our culture is that our departments intermingle a lot. Though we are from different backgrounds and specialize in different things, we communicate with one another, and it shows others that we work together. In other companies, they don’t do that much. They probably just do that a lot electronically, through messaging, etc., but they don’t do it physically.
Lastly, share a message with your team!
Technically my team is only Luqman, right? (laughs) Ya, I feel like I say it to them many times, but I would like to tell them again, thanks for accepting me, for making me feel like I’m part of the team. I know I have a different background, but they helped me fit in.
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Valeri
Office/HR Specialist
Please introduce yourself!
My name is Valerie, and I am a HR Specialist at the Head Office.
How many years have you been with the Providore?
Including my time in FOH (Front-Of-House), it has been a total of 3 years.
Can you still remember your first day?
ery clearly! Back then in 2019, the office was in Outram Park; I went there for my onboarding and orientation. After, I followed the then Training Manager to take a public bus to the Mandarin Gallery outlet and was introduced to the management team there. I was assigned a buddy, but because it was so busy, he was always elsewhere and did not have time to teach me properly. A customer called me and I froze for a few seconds, but I thought, it should not be too hard to just try talking to him and understanding what he needed. He wanted to place an order and thankfully, 1) I had pen and paper and 2) he had a straightforward order which was easy to spell.
As you mentioned, you were once part of the FOH department. What made you decide to switch to HR?
I started out as a Management Trainee and was eventually promoted to Assistant Restaurant Manager after 2 years. I have been working in hospitality operations since I was 16, but since 2020, I started rethinking my career path.
During the Covid lockdown, I was lucky to have the opportunity to be attached to the HR department to help them set up the Learning Management System (LMS) and facilitate a few training sessions. I got to see what training can entail, and it sparked my interest. I really love the hospitality industry, and I wish to inspire and encourage others to enjoy and appreciate it as much as I do, through a different lens. I decided to take a break in 2021 to recharge and consider my options.
After a few months, the HR Manager called me about an opening in HR, which was for Training and Development! It has been a steep learning curve as I also mirror other HR functions on top of my main role, but it has been really refreshing being able to try something different in a place I am familiar with.
What do you like most about The Providore?
I like how The Providore creates opportunities for us. There is so much to learn here from different perspectives, but there is no gatekeeping. Everyone is willing to share experiences and knowledge even across departments, so we can understand one another’s roles better. In turn, Management does not prevent anyone from considering changing departments when they decide to pursue different goals, of course after consulting their direct supervisors and getting advice. They value growth here a lot and create a healthy environment for that to happen (enabling department switching, employing staff with no experience, etc.).
Lastly, share a message with your team!
I am the most inexperienced out of all of you but thank you for making me feel included and sharing your knowledge and wisdom with me! I am very thankful to be able to work with such a fun team.
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Feb
Restaurant Manager
Please introduce yourself!
Hi, my name is Febe Grace Cawagas, I am currently a Restaurant Manager at our Wisma Atria outlet.
How many years have you been with The Providore?
I started in 2019, so it’s been more than 3 years, coming to 4 years in December!
Tell us about the most interesting thing that has happened during a workday
It was during my last day working in the Deli. It was a Friday night, and I was alone on an evening shift. I did not expect so many platter orders, and I was shocked that they just kept coming. I went to ask the bar staff to come help and they readily came over. In the end, together we managed to clear all the orders. It felt like my farewell party at Deli!
You were once part of the Retail/Deli department. What made you decide to return and make a switch to FOH?
It was during the circuit breaker, when the company had to reduce the staff count and some of us sadly had to be let go, including myself. After some time, around July 2020, Ruth (FOH Operations Manager) asked me if I wanted to join FOH, so she was the one who took me back in and yeah, that was the start of my journey!
What do you like most about The Providore?
I love the ambience and the staff I work with!
Could you share a message to your team?
I want to tell them that I’m proud of them and what they do, (and I am thankful for) their commitment. Even if they don’t have high education, (I can see that) they put in a lot of effort, and I am proud that they have been doing an amazing job. They are my backbone; without them, I can’t do what I do now! I need them. They are the best team I’ve had for the past 35 years (of my career).
Just enjoy what you’re doing and take every day as a new learning day!
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Ali
Restaurant Manager
Please introduce yourself!
My name is Ali, and I am a Restaurant Manager at our Downtown Gallery Outlet. I started out as a Retail Sales Assistant, then step by step, I grew. I changed departments to become a Front-of-House (FOH) supervisor, then an assistant manager and the rest is history!
How many years have you been with The Providore?
My name is Ali, and I am a Restaurant Manager at our Downtown Gallery Outlet. I started out as a Retail Sales Assistant, then step by step, I grew. I changed departments to become a Front-of-House (FOH) supervisor, then an assistant manager and the rest is history!
Tell us about the most interesting thing that has happened during a workday?
When I was working a shift at the Raffles City outlet, there was an old gentleman in his 60’s or 70’s, who was very angry and shouting at the top of his voice.
Everyone was confused and looking at him, not sure of what they should do. I went up to ask him what happened, and he said, “I just want a glass of water and I don’t want to pay for it!” I calmly told him, “Ok, please take a seat first, I will attend to you shortly.”
He refused to sit and demanded that his water be served to him immediately. I quickly got a glass of water for him, and told him nicely, “I understand you sir, please drink this first and calm down. Also, please refrain from shouting in my outlet, as it is disrupting service. After a sip, he went back to his seat.
The funniest part of it was, he ate, paid for his bill, which included the water, and left with no questions. I guess sometimes people are just having a bad day, and just need to relive their stress.
You were once part of the Retail department. What made you decide to return and switch to FOH?
When I was in Retail, I thought a lot about my role and felt that my career growth may eventually stagnate. I was weighing my career opportunities against what FOH can offer, and I decided to make the switch because I wanted to try something new and different.
What would you say to someone who is interested to join The Providore?
I will tell anyone who wants to join, part-time or full-time, you should see our environment, see what we have to offer, and I believe you will like it.
I can say this and that about the company, but the best advice ist come and see it for yourself!
Lastly, share a message to your team!
Work hard and focus on your growth; the company will recognise your efforts and raise you up!
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Tity
Assistant Restaurant Manager
Please introduce yourself!
I’m Tity, Assistant Restaurant Manager for Raffles Place.
How many years have you been with The Providore?
Oh, it’s my 7th year since January! 7 years already!
What has been a highlight in your time here?
It was when I was transferred (from the restaurant kitchen) to the Kiosk Kitchen. I love it there. It is great because I have no Head Chef to bug me, no one to bother me to do this and that… (laughs) I like the job scope there. We start at like 4, 4.30 in the morning, to prep (the sandwiches, wraps, and salad bowls) for all the Kiosks. I love it as there is a lot of freedom (autonomy to make decisions). The best thing, it's not hot there! I do miss it a lot. I sometimes go through my photos,and seeing the sandwiches I made and the pies I baked, I feel so proud (of my creations). We got to create our own recipes and just had to show Saffry (Executive Head Chef) to get the green light before we start to sell.
The major difference for me was that I was able to see the customers enjoy the food in front of me (as the seats were at the front of the Kiosk). I felt the satisfaction and sense of fulfillment of seeing them eating and enjoying my creations. Good memories…
You were once part of the BOH department. What made you decide to return and switch to FOH?
To be honest, I initially had no intention to join FOH. Because of Covid, (most of) the kiosks had to be closed, and I cannot return to the restaurant kitchen as it is too hot and I have a history of chronic migraine. I was working for GrabFood then and stopped by the PLQ outlet to have a drink when Alif (Overall Operations Manager) saw me. He asked me if I was interested to come back to work in FOH and I thought, since I have service background, yeah, why not.
I think I’m quite natural with people, (I have) a friendly disposition, they say. I can be quite a joker and I love talking and joking around with customers. I like treating customers like my friends.
What do you like most about The Providore?
The people I work with. It’s like, every department I go to (and interact with), they make me want to come back (as they are my motivation) to work. I always look forward to coming to work because of my team.
On that note, share a message with your team!
I love you all! (laughs) They know it already. I love them and I am very proud of them. They are really (taking a special place in) my heart.
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Ramon
Assistant Restaurant Manager
Please introduce yourself!
Hi, I’m Ramon and I work at Downtown Gallery and my position is Retail manager.
You’ve been with The Providore for almost 10 years! How does that feel?
It’s been 9 years but it does not feel like it. That’s because most of my current colleagues, I have been working with them since we were together in our previous company, so I learn everything from them. I joined with completely no experience. From then till now, I have learnt so much from them. They are practically my second family.
Can you still remember your first day?
My first day… I was on a shift already. (laughs) From Day 1 I was already running operations. Most people start the day with coffee, so since I knew how to make coffee – I was a barista for 2 years before – they threw me into the morning shift because they knew I know what to do. (laughs) Of course I was not completely alone, there was someone who was with me whom I could work well with. There were some drinks (recipes) that were different, like the milkshakes, so he could help me too.
What has been the biggest highlight of your time here?
I think… it was the event at Fort Canning back then, but it’s not Films at the Fort. It was like a play, in the iconic white building, and we oversaw making and serving drinks there. The reason why I remember this event so well is because we had to carry a lot of heavy things, and the place does not even have a lift! So we had to carry the bulky things up and down the stairs. It was a very tiring event, but we had a lot of fun. There was a lot of blood and sweat. (laughs).
What would you say to someone who is interested to join The Providore?
The reason I like The Providore is the staff. I had never really worked elsewhere before, but I heard that in other companies when they work, that’s all they do. For Providore, when you work, you have fun while getting things done. It is a great environment to be in and you will not lose your interest. You work and enjoy; you can have the best of both worlds.
Lastly, share a message to your team!
This is not what I’m good at. (laughs) I’m not good at encouraging others but I would like to tell them, while working, don’t just focus on what you’re doing, but remember to have fun. If you don’t like what you are doing, you will get stressed and definitely lose interest in working. Simply, have fun while you’re working.
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Hairin
RP/Bar Manager
Please introduce yourself!
My name is Hairin, I am the Bar Manager for the Raffles Place outlet.
You’ve been with The Providore for 10 years! How does that feel?
Feel… Feels normal lor. (laughs) I definitely have a lot of memories here, but work is work for me lah.
Can you still remember your first day?
We used to have bonding very regularly back in the days. We plan outings to places like Sentosa, and we drink, eat, and just have fun. We did that almost every year, since 2013. Now, it’s a bit hard, because (the company) grew really quickly (and our teams became too big to organize with). We used to just be one outlet (and we were very close-knit), so we spent a lot of time together (at work and also) outside of work. When we started growing, we still tried to go out often. Now I will say the Bar and Kitchen teams still (try to) hang out more here and there.
What has been the biggest highlight of your time here?
We are like a family when we work, especially during events. I remember the very first year we participated in Films at the Fort, I think it was 2014 or 2015. The atmosphere was great, and it was the first time we were able to work with our bosses; that’s a major difference from our day-to-day.
What would you say to someone who is interested to join The Providore?
The bosses here are very, very nice. Honestly, workwise I think is the same everywhere. Here, it feels different, as the bosses don’t pressure us a lot. I don’t feel the pressure at all. They let us run operations and take care of things (on a daily) on our own. They don’t interfere (nor micromanage).
Lastly, share a message to your team!
All I can say is thanks, for being with me all these years. We have gone through so many things together so, yeah, thank you!
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Claire
Pastry Supervisor
Please introduce yourself!
Hi my name is Claire, I am part of the Pastry department as their Retail Supervisor. I’ve been helping them out for a while, with their cakes and cookies, as well as the packing, wrapping, and labeling – (what we call) the warehouse work. I also sell the cakes (over the counter) outside. I love it a lot because I enjoy moving around; I cannot stay in one place for long! I’ve been with them since last December and I’ve picked up a lot (of new skills). I love spontaneous work.
You’ve been with The Providore for 10 years! How does that feel?
Wow, there is really a lot to say, but I stayed on with this company thanks to the bosses, Bruce and Bob, but more so Bruce because I used to work with him.
Can you still remember your first day?
I still remember our first office at Tan Boon Liat Building. It was empty apart from two shelves at the back during the early stage. When I walked in to where Bruce, Saffry, and Alif were sitting for my interview, Bruce told me, “This is serious business” and I replied, “Yes, I know, and it’s very exciting”. He gave me the option to join the Front-of-House or Retail. At first, I thought, I do not mind either, but I chose Retail because I have not done it before.
It is like where I am now; I have never worked in or even think about working in Pastry. The last time I touched baking equipment was during a cooking class at school!
What has been the biggest highlight of your time here?
I have so many… When we first started selling Pat & Stick’s ice cream at Takashimaya (Shopping Centre), I was there. I was wearing their apron with white shoes – which I did not understand because I was mostly behind the counter (laughs) – but it was the Pat & Stick’s uniform. My first customer was Fadzli, who bought the strawberry chocolate chip ice cream.
I remember I was at Tangs Plaza 2 years in a row at our Christmas pop-up at basement 1 selling panettones and other Christmas goodies.
I helped out Shakespeare at the Park one year. There were ice cream, platters, and wine by the glass. They made a burger for me, and I sat and ate while watching the play. There was Films at the Fort too.
I remember during lockdown when I was still with the Retail department, we had to manage the order devices and walk-in customers for the café as well, which was intense because we have not done it before. We also did walking deliveries (for the customers living nearby)!
I was at the opening of Pasarbella, Raffles Place, Downtown Gallery, PLQ 1, and more. People have asked me, “Aren’t you scared, that we are opening outlets so quickly?” I said no, I have faith in the company. As Bruce said, this is serious business! We’ve met suppliers, listened to their stories, seen the warehouse expand from two shelves to an entire unit space, and grown an outlet a year. I am very proud. So many fond memories.
What would you say to someone who is interested to join The Providore?
You need to want to learn. You can join the deli with very experienced cheese people. You can find experienced chefs in the café kitchen, pastry kitchen, and bakery. You can join the retail team and learn more about the products which are part of our brand identity (our jams, cookies, coffee, etc.). We have very good teachers here.
For me, I try my best to fit in by understanding what the bakers are talking about. I didn’t get their jargon, or why they use certain trays for baking different things. I didn’t feel like I am at the same level. What has Providore done to me! (laughs) Since then, I have decorated the whole cakes and done mise en place. I get to be paid and learn from the professionals.
When people ask me what I am, I don’t know how to answer. I know how to do a lot of things within the company through the time I have spent here. You cannot simply give up when things are thrown at you. You just have to be patient, be adaptable, and wait because things will eventually fall into place.
Lastly, share a message to your team!
Hang in there, keep on learning! Like the Chinese idiom, “You are never too old to keep learning”. Just look at me (laughs) Look on the bright side and keep on going.
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