Behind every unforgettable dining experience lies a dedicated and hardworking kitchen crew, the unsung heroes who make it all happen. At our restaurants, we take immense pride in our kitchen team, who work tirelessly to ensure every dish is a masterpiece. Today, we offer you an exclusive glimpse into the life of our kitchen crew.

A typical day in the kitchen

Our lean kitchen crew comprises 12 talented staff, whose day begin early. The first batch arrives as early as 5.30am and last leaves at 9pm; sometimes later when there are events in the night. During these hours, they pour their heart and soul into crafting exquisite meals for our guests. During the lunch rush hour which runs from 11am to 2.30pm, the kitchen becomes a mad house with a symphony of clinking pots and woks. The pressure that the crew faces is as high as the heat in the kitchen, with orders flooding in continuously when the morning players return and afternoon golfers eagerly await their turn. Working in the kitchen means that our culinary staff can only eat after the diners have been served. Lunch is taken on a rotating basis between 3 and 5pm, as there must always be a crew on standby throughout the operating hours of the Club’s three F&B outlets. The dinner service is relatively less busy but by no means a breeze. They strive to fulfill each order in 20 minutes or less, ensuring that every dish is served promptly.

A standard staffing arrangement for the lunchtime rush hour can be outlined as follows:

For local cuisine:

• Two staff responsible for organising orders
• Three chefs: one for deep frying and two for stir-frying

For Western cuisine:

• One specialist designated for organising orders
• Three chefs

For Desserts:

• one chef