The American Club Magazine | Fall 2020

REDUCED MANPOWER COSTS As the preparation and storage of basic items like mise en place 1 , soup bases and sauces have been centralized at the Central Production Kitchen, outlet kitchen staff functions are focused on cooking, finishing and serving, leading to cost savings achieved through the streamlining of overall headcount required at individual outlets. 1 For those who may be unaware, mise en place (meaning ‘everything in place’ in French) refers to the standard operating procedure used in professional kitchens, where ingredients are measured, prepared (think julienned carrots, toasted almonds, grated parmesan) and assembled before cooking.

ACTIVE INNOVATION: STANDARDIZATION OF OUTLET RECIPES Our culinary team has also actively pursued process optimization and cost savings through the standardization of outlet recipes. One key function of the Central Production Kitchen is to prepare dishes and condiments that are served across various outlets within the Clubhouse. However, the actualization of this optimized function required active innovation and collaboration by our various outlet chefs. Take for example, the pickles, onions, salad dressing, blue cheese dips, tomato sauce, cream sauce, pizza sauce and soups served across outlets. In the past, the kitchen staff in each separate outlet would make their own rendition of these basic ingredients, which often resulted in inconsistent standards across outlets.With the introduction of the Central Production Kitchen, these base components are made centrally using one standard recipe, before they are sent to the various restaurants. This resulted in a more consistent standard for our food across the restaurants, and frees up our staff ’s time so the team can continue to create innovative dishes. The standardization of outlet recipes has also given our culinary staff the oppor tunity to be exposed to other outlets’ menus, which is a key factor in staff re-deployment effor ts. Malaysia’s Movement Control Order has affected some of our culinary staff ’s ability to come out to Singapore to work. However, standardized outlet recipes have helped to prevent major disruptions to the flow of operations, as staff are able to be re-deployed to other outlets seamlessly, and Members can continue to enjoy the same quality of food and service in their Club dining experiences.

INCREASED PROCUREMENT EFFICIENCY As common ingredients are mostly stored in one central location, our purchasing team is able to track purchases, manage inventory and control wastages more effectively, with the use of the Adaco inventory management system. Fur thermore, the consolidation of ingredient requirements also pave the way for cost savings through bulk buying and better-negotiated prices.

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