Friday, February 13, 2004
RAFFLES IS SINGAPORE'S GRAND HISTORIC HOTEL, DELIGHTING PATRONS WITH MANY MEMORABLE EXPERIENCES
this mission statement was drilled into our heads from mon to wed. it's a no-nonsense orientation. raffles demands a high standard from their staff. no wonder so famous lah.
i was very interested in the history of raffles hotel. when it was unfolded to us with pics n letters from the past, the building truly deserves to be a national monument. and that's also one of the reasons why raffles cuts across as an arrogant but elegant hotel. there's immense pressure on the staff but i think they truly understand wat customer service is all about. it is our duty to escort patrons n residents to thier destinations within the compound when they can't find their way. oh, i'm also under the flexible benefits plan. ermmm...hard for me to explain but i think it's pretty gd coz it's not gonna go into my cpf.
ok, that was my orientation lah.now, first day at work was 12hrs long. hehe...wat is this man!!! hahaha...ya, i'm under banquet/function section n am working under the sous chef. he's not bad. quite patient with me. thier pastry team supports all 18 outlets in the hotel. yes, so we're divided into teams n all of us got different working hrs. but each team gotta look afer their own outlet. in my team, which consists of the sous chef n myself, the exec pastrychef is also supposed to help us. however, he's busy most of the time. the gd thing about each team is we must bake our own stuff, decorate it, plate it n set it up on the table. hey! that's really wat i want coz i get to see the whole process n it's easier to work. already i was told to get a notebook coz i've to bake stuff. yeah on my first day, i had to make compote, panna cotta and parfait. i also had to churn sorbet, pipe brownies n madelanes. the sous chef said that this is a place where u get to see alot of things. i think so too. with 18 outlets serving different things, i think he may be right. i was told by other chefs from other kitchens that last week the food, wine n art event was an eye opener for them. they were extremely busy but they saw alot of things. raffles relies on the f&b dept for churning out the profits each yr. so really cannot play play. btw, ig et 50% off at all outlets except ah teng's bakery n long bar. sigh...i wanna drink the sg sling at long bar for half price but i dun get any discount!!!! shit!
ok, today's my day off. i won't get a rest day till next sunday. gonna be very tired i think. i start work at 10am. so i'll have to wake up earlier to go for my swim or jog.
right! time for dinner! will try to update this site regularly. take care pals!
this mission statement was drilled into our heads from mon to wed. it's a no-nonsense orientation. raffles demands a high standard from their staff. no wonder so famous lah.
i was very interested in the history of raffles hotel. when it was unfolded to us with pics n letters from the past, the building truly deserves to be a national monument. and that's also one of the reasons why raffles cuts across as an arrogant but elegant hotel. there's immense pressure on the staff but i think they truly understand wat customer service is all about. it is our duty to escort patrons n residents to thier destinations within the compound when they can't find their way. oh, i'm also under the flexible benefits plan. ermmm...hard for me to explain but i think it's pretty gd coz it's not gonna go into my cpf.
ok, that was my orientation lah.now, first day at work was 12hrs long. hehe...wat is this man!!! hahaha...ya, i'm under banquet/function section n am working under the sous chef. he's not bad. quite patient with me. thier pastry team supports all 18 outlets in the hotel. yes, so we're divided into teams n all of us got different working hrs. but each team gotta look afer their own outlet. in my team, which consists of the sous chef n myself, the exec pastrychef is also supposed to help us. however, he's busy most of the time. the gd thing about each team is we must bake our own stuff, decorate it, plate it n set it up on the table. hey! that's really wat i want coz i get to see the whole process n it's easier to work. already i was told to get a notebook coz i've to bake stuff. yeah on my first day, i had to make compote, panna cotta and parfait. i also had to churn sorbet, pipe brownies n madelanes. the sous chef said that this is a place where u get to see alot of things. i think so too. with 18 outlets serving different things, i think he may be right. i was told by other chefs from other kitchens that last week the food, wine n art event was an eye opener for them. they were extremely busy but they saw alot of things. raffles relies on the f&b dept for churning out the profits each yr. so really cannot play play. btw, ig et 50% off at all outlets except ah teng's bakery n long bar. sigh...i wanna drink the sg sling at long bar for half price but i dun get any discount!!!! shit!
ok, today's my day off. i won't get a rest day till next sunday. gonna be very tired i think. i start work at 10am. so i'll have to wake up earlier to go for my swim or jog.
right! time for dinner! will try to update this site regularly. take care pals!
