Cedele celebrates the Hands that Feed: A Peek into our Kitchen

 

EVERY SUCCESSFUL BUSINESS is built upon a solid foundation paved by its people who have toiled day in, day out. At the core of Cedele, we believe in feeding people well. As we turn 20 this July, we want to share the limelight with our daily heroes who have made the business of feeding people a dream come true. Discover the different pairs of hands who have contributed to this reality and join us in celebrating their hard work to mark this milestone.

Cake Department

Cedele cake dept

(L to R: Ko Khan Yeng and Lim Tian Seng, Junior Sous Chefs in the cake department)

 

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[On how a typical day in the cake department is like]: "We create many, many cakes a day. It’s a team effort, because everyone plays a part in every step of production.”

 

Ko Khan Yeng
(also known as Ah Yeng)
Junior Sous Chef (Cake department)

 

How long have you worked here and what attracted you to this job?

I have been here for 6 years. Cedele’s ethos for healthier food options was one reason why I joined the company.

What have you gained from your time in Cedele?

A second family! It’s like a family environment here. I’ve also learnt skills like how to manage a team, and have also grown personally, character-wise. And of course, I’ve learnt a healthier way of baking.

Which cakes are you most proud of?

The Christmas log cakes. It’s a time for me to brainstorm with Ms Cheng and be innovative when making decisions with regards to the flavours for the year.

Share something that people don’t know about you.

Before baking, I did some farming back in Malaysia. I was in charge of digging up sweet potatoes.

 
  Cedele baker ah yeng
Cedele baker ah lim

Lim Tian Seng
(goes by “Ah Lim”)
Junior Sous Chef (Cake department)

What good memories do you savour of your time in Cedele?

I’ve only been here 2 years but I will always remember my colleagues, how we worked and fought battles together.

What’s your favourite Cedele cake?

I really like our Chocolate Banana Espresso cake. [Click here to watch Ah Lim put finishing touches on this cake!]

Is there a busy period in the year?

Yes! Christmas season is the most challenging period because we get lots of orders and the cakes are usually more complex to make.

How have you grown into your role as a Junior Sous Chef in the cake department?

I’ve become more effective in managing the department and handling the more administrative stuff like scheduling.

 

Bread Department

cedele baker eric

Eric Tay
Baker Chef
(in charge of bread department)

How long have you been working here?

I have been here for 12 years, but I’ve been a baker for over 20 years.

What do you enjoy most about your job?

Honestly, I like the challenge. I also like when I work with Ms Cheng to come up with the new breads.

How is a typical day in the bread department like and when is the busiest period in the year?

Because of the amount of bread we produce daily, the team makes them in two shifts. Easter is our busiest period of the year because we are constantly producing hot cross buns to meet the demand.

What have you learnt from your time at Cedele?

It’s important to stay humble. If you’re managing a team, you need to set an example for them to follow.

 

Hot Kitchen

Connie Pang
Head of Hot Kitchen

How was your first day of work at Cedele?

I actually started as a baker in Cedele, 14 years ago. I spent 3 months working in the bread department before moving on to the hot kitchen.

How have you changed since you started working here?

I came in as a blank slate, not knowing any skills. I’ve learnt a lot in my time here. I still remember the first soup I learnt to cook was our Mushroom soup. [Click here to watch Connie prepare some mushroom soup!]

Which product are you especially proud of?

Actually I’m proud of how far our Chinese New Year Pineapple Pockets have come. The demand for it has multiplied since when we first started. It’s so satisfying!

Share some good memories you’ve had of your time here.

It’s been exciting to work with Ms Cheng over the years. When I started out, there were less outlets and she would be the one teaching me recipes in the kitchen. She also knows when to have fun, and how to appreciate her workers after a particularly tough period of work.

How would you describe Ms Cheng?

She is accommodating and encourages growth. She even attended when I graduated with a diploma in Baking years ago.

cedele chef connie

Warehouse

“It’s quite amazing to think that all that Ms Cheng dreamed of for Cedele years ago has come true!”

image

Mizan Abd. Jalil
(affectionately known as Aunty Mizan)
Warehouse assistant

How was your first day at Cedele?

I started as a kitchen helper 17 years ago, making salads for 3 outlets. Then there was less than 10 staff members in the company.

What’s the best thing about working at Cedele?

The flexible working hours and a good boss who is considerate. Ms Cheng even visited my husband when he was in the hospital.

Share a good memory of working in Cedele.

Back when there was much less staff in Cedele, I would cook lunch (Mee Rebus, Mee Siam, Rendang etc.) every day for everyone.

Share something people don’t know about you.

Before working at Cedele, I worked as a machinist at Singapore Aerospace Manufacturing for 7 years.


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