Under the vision and management of F&B Industry veteran, Adnan Bamboat, Copper Chimney continues to grow its base of loyal customers. His team of experienced professionals and dedicated members ensure that each guest walking in the restaurant has a pleasant experience.
Managing Director & CEO
Adnan, or Ady as his friends fondly call him, became associated Copper Chimney Restaurants for many years before he came to the Managing Director in 2015. Before that, he completed his Masters in Marketing from Middlesex Business School, following which he worked in management positions in a wide range of service industries including media, marketing, pharmaceuticals, medical devices and manpower recruitment, training and consulting.
While Ady was in South Mumbai, he had experienced the real flavour of North Indian food. He wants to offer the same to Copper Chimney customers. He is the first to try the new dishes that Copper Chimney Chef invent, so he can make recommendations suitable for customers.
Ady strongly believes that people are the key factor for the success of any organisations. He dedicates significant resources to train his staff members. He also shares his time to keep his team motivated at all times, for better working relationships.
“With a vision to turn Copper Chimney into a successful brand across South East Asia, I am dedicated to expanding into new markets in the region. At the same time, my team and I are work hard to continuously improve the taste and standards of our food and the quality of service. Our ultimate aim is to have each customer leave our restaurant with satisfaction and come back for more."
Anwar has been with Copper Chimney from the early beginnings of the business. Before that, he was managing different businesses in Singapore since 1987. He has a deep level of experience in financial management.
As Director of Finance, Anwar takes care of all financial aspects of Copper Chimney. This includes overseeing book keeping, managing accounting records and creating reports. His business acumen coupled with his experience, enables him to develop effective financial accounting and control procedures. He works very close with CEO with the aim of maximising value in all levels of the business.
“The team is lively and friendly. I continue to learn from every member in the team about the various aspects of restaurant business."
ZHANG KAREN SILIN
Sr. Admin & Finance Assistant
Karen joined Copper Chimney in October 2012 with a passion for learning a new area of work, after serving the event management industry. The Management of Copper Chimney found her diligent and meticulous; she was provided the opportunity to handle accounts work.
After relevant training and experience, Karen became proficient in handling the full accounting work of the restaurant, along with managing the administrative function involving work relating to human resources, contracts, business license for new outlets, etc. She has also recently started to assist the CEO in some of the management and operational functions of the business.
“Copper Chimney has a very friendly environment. Aside to the good food I enjoy here, what I like most about working with them is the management’s flexibility in providing opportunities for the employees to grow with the company."
Manoj Comes with a working experience over 15 years in various fields from Finance, procurement and F&B supply chain management.
In his previous posts he has managed operations, logistics, leasing, set up of central kitchens, implementation of Halal, HACCP & ISO projects and also was a part of successful turnaround businesses.
Some of his other strengths are successfully employing best business practices that improve efficiency, reduce operating costs whilst increasing performance, all within tight time scales and budgetary controls. Committed to identifying and implementing continuous improvements (product knowledge, up-selling) in ensuring business profitability.
INDRA PRATAP SINGH BORA
Restaurant & Operations Manager
Indra became part of the Copper Chimney management in October 2013. Before that he had worked in restaurants in Delhi, Cyprus and Gurgaon for about 12 years.
His primary responsibility at Copper Chimney is to ensure that the overall operations of the restaurant are smooth in the front and back end. In this regard, he supervises and manages all employees working in the restaurant. His ability to understand the employees has enabled him to cover their duties passionately, during their absence. Indra is also in-charge of ensuring the restaurant’s quality of service standards as per the requirements of National Environment Agency in Singapore. Aside to all these, he also helps with managing customers’ feedback, so as to achieve high customer satisfaction and loyalty. Indra is one of the the key pillars of Copper Chimney.
“Copper Chimney’s friendly environment is filled with a great team; from kitchen, to ground to the backend. We all respect each other at all times and our bosses are good at keeping us motivated.”
Parvinder Singh (alias Joney)
Assistant Restaurant Manager & Catering Manager
Joney has been one of the longest serving team members, since he joined Copper Chimney in 2008. Before that he was involved in jobs wherein he handled customer feedback in guest relation service along with other operational work.
At Copper Chimney, Joney is primarily responsible for sales and customer relations. He manages and executes corporate sales and home deliveries. His nature of addressing the customers in the best ways allows him to take in customer’s feedback and resolve any negative concerns they may have. He also works very closely with the kitchen to help the Restaurant Manager. Joney is a familiar face to Copper Chimney’s regular customers as well as the management. He is able to keep the customers satisfied, while covering many different roles as required.
He is an all-rounder and is able to cover the various roles when the team needs it? He is a familar face.
“The best thing about working in Copper Chimney is that it feels like home. The environment is very friendly. I have learnt a lot from the bosses about how to take care of the customers as well as colleagues in a friendly and polite way.”
Anant has 15 years of experience in North Indian food and Chinese Indian cuisine, and has worked with the major five star hotel brands such as Sofitel and Marriott in India. Since he joined Copper Chimney, Anant has fine-tuned our menu to make it more internationally appealing.
As the sous chef, Anant plans and leads the food preparation in Copper Chimney’s kitchen. This includes directing the staff as well as ensuring that everything is in order. Aside to this, he is also responsible for scheduling the staff, in which he takes special care.
“It is great to be working in Copper Chimney, where I have much flexibility in the way I can run the kitchen. The team is friendly and cooperative in achieving our common goal of preparing tasty and quality food that the customers like”