SUCCESS STORIES

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!

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.

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!

Gabriel

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.

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.

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.

VALERIE

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.

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!

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!