Vision:
We envision a world in which consumer benefit from our quality food and beverages and to also together share the beneficial outcome of enriching the lives of our community and protecting, preserving the diversity of our Gaia - Earth.

Mission:
We strive to fulfill our dear consumers with our excellent service, healthy food and beverages.
We do this by:
* Sourcing from a reliable and quality suppliers,
* Preparing in a clean and healthy environment,
* Providing an informative, educational, and engaging experience,
* Being respectful and responsible to our consumers and profession thru active listening and constant learning attributes, and
* Engaging in related community developments, conservation activities and research.

Values:
*Dedication
*Creative
*Professionalism
*Passionate


ME, MYSELF AND I........

For more than 12 years I have been associating myself with Food and Beverages, Creative works and Management Services. Beginning with banqueting at Concorde Hotel Singapore in 1996, I joined as a Captain and ranked up to be the youngest Banquet Manager at age 25, and also created another history after being awarded ‘Excellent Service Award’ –the first and only winner for the hotel during it’s inaugural recognitions award. In that capacity I planned department budgeting, event organizing- Malaysia Best Hawkers and Thai’s Food Fair, conducted OJT training for rank and file, re-engineered the department SOPs, served royalties, ministers, international artistes, weddings, shows, corporate seminars and dinners.

Since I left Concorde Hotel, I expanded my field in creative works with Fon Art Deco, offering wedding decors, theme set up, festive décor works, floral arrangement et all. This lasted for 2 years as I knew deep inside, I couldn’t run away from my love for Food and Beverage services, which led me to worked with one of Singapore great icon in Food and Beverages-Ms Violet Oon, together managing her branding operations, event managements, shows and organizing meetings with medias and corporates alike.

In 2004, I was invited to set up a banquet department in Mount Faber Leisure Group (formerly known as Singapore Cable Car), also worked successfully launching the soft opening for the re-branding exercise. In 2005, took up the offer at Fuszin Palate Catering P/L. There we enhanced the General and Administrative department. Enjoyed serving corporations, banks, private and government institutions.

In 2006, was part of management team developing a new sports concept restaurant Champs Sports Café at Tampines North Community Club. I also served along side Ms Violet Oon, Chef Otto and Swissotel Stamford F & B director Mr Jaswant Singh for IMF Gala dinner at Istana.

In 2008, developed procedural and management operations of Kafe Galaxy, strategically setup at Geylang Road serving the local and tourist alike offering a new concept of dining experience in world cuisine.

Birth of Candue Fondue Enterprise.

The wonderful people I work with are as good as it gets in their respective field. They represent the enormous diversity of knowledge and information that is uniquely us. They believe in what they do and I believe in them. If you want to find out more about CF future plan, check out our web sites or ask me personally. If you think they fit into your plans, get in touch with me. I’m happy to discuss how your needs and those close to you might compliment each other.

Muhammad Kamal –Candue Fondue Enterprise

Special Thanks- Tony Fong, Roland Nicolich, Andrew Khoo, Violet Oon, Rahman Jumaat, William Lim, Zulkifflie and BjandSam.