Nov-Dec-Jan | 2019-2020

STAFF FEATURE

related to his craft and he becomes animated immediately. Cooking is clearly his passion, and the stalwart staff ’s expertise has helped shape the menu and dining experience at Eagle’s Nest, Grillhouse, Union Bar and Tradewinds. What did you learn from your training and how did it contribute to your self- development? My 11 years at various dining outlets in The Club and the training I received fully prepared me for the opening of Grillhouse in June 2018. For the first time in my life, I got the privilege to set up an entire kitchen from scratch together with my mentor, Chef Michael. It’s a truly unforgettable experience as it’s not often that salaried employees get to set up a kitchen from scratch in the F&B industry. Like many of my colleagues, I also attended LPM and it prepared me very well for my new role as a team leader. I take a while to warm up to people, and through the course, I learned different tactics on how to connect with people and encourage my team to boost morale. In the F&B industry, it’s rare to find a company that cares about your leadership growth as much as your technical skills, and The Club is truly a gem in this aspect.

What did you learn from your training and what are some of the challenges you’ve faced in your new role? Rose is training me in both the theory and practical aspects of my new role. It is still ongoing and is tailored to my pace. Most of what I learn, I learn on the job and from my experienced mentors – Rose at Concierge and Dahlan, Yusof, Kumar, Dens, Monzie and Nicole at F&B. I have to adopt a more polished and formal demeanor – a stark contrast to the casual disposition I was more accustomed to when it came to interacting with Members at the dining outlets. The Members I know from my days in F&B still stop by to see me and come over for a chat. It makes me feel valued. I am thankful that the PD team found a new home for me at Concierge and I still get to be part of The American Club family. FRANKLYN JODI Franklyn’s journey began in 2004 as a trainee waiter in the now-defunct Presidential Room. Since then, he has steadily moved up the ranks and has been promoted multiple times to Senior Waiter, Captain, Supervisor and Assistant Restaurant Manager with experience in all the F&B outlets. Franklyn was instrumental in the selection and curation of beverage menus across several outlets, including the successful “88 wines below $88” at The 2nd Floor. He was sent to a variety of courses designed to enrich his work life, including Certificate in Bar Operation for 6 months in SHATEC, LPM program, and Problem Solving & Decision Making at Supervisory Level. How did the training benefit you in the long run? Thanks to all the training and opportunities given to me by The Club, I can honestly say that my job knowledge has increased tremendously. It’s rare that I get to stay in the same company but experience different working environments from a fine-dining restaurant (Presidential Room), Pacific Room (Chinese restaurant), Eagle’s Nest (casual buffet restaurant) to HOME (wine shop). The cross training gave me opportunities to interact with different types of customers and also trained me to be adaptable in

vastly different environments. These are highly transferable skills that will continue to benefit me for years to come. CHEF LEE HON BOON Those who frequent Grillhouse would have seen Chef Lee cooking up a storm behind the glass windows before he moved to Tradewinds in July 2019. While Chef Lee is usually quiet, ask him anything

37 THE AMERICAN CLUB SINGAPORE