Welbilt Rising Chef of the Year (Male)
This award seeks to recognise a Male individual who is 32 years of age and below (as of 31st December 2018) and is directly involved in a restaurant kitchen operation in Singapore. The nominee should display an impressive talent, exemplary dedication and is likely to make a significant impact on the industry in years to come. * Eligible nominees must be a chef for at least ONE YEAR (at the point of nomination) in a restaurant/restaurant chain.
* Overseas Development Programme 2018 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
* Overseas Development Programme 2018 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
This award seeks to recognise a Male individual who is 32 years of age and below (as of 31st December 2018) and is directly involved in a restaurant kitchen operation in Singapore. The nominee should display an impressive talent, exemplary dedication and is likely to make a significant impact on the industry in years to come. * Eligible nominees must be a chef for at least ONE YEAR (at the point of nomination) in a restaurant/restaurant chain.
* Overseas Development Programme 2018 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
Evaluation criteria:
* Overseas Development Programme 2018 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
Evaluation criteria:
- Professionalism: The Nominee is dedicated to upholding the highest standards in the working environment.
- Creativity: The Nominee possesses a wide range of culinary skills and constantly strives to create innovative and unique recipes. Also pays close attention to detail to harmonise every ingredient used.
- Consistency: The Nominee strives to perfect his technique and displays a desire to constantly improve and learn.
- Leadership: The Nominee is a leader who works well with the kitchen and service staff in order to ensure that the quality of the food is upheld and produced in a timely manner. The Nominee is also a keen mentor who is willing to share their knowledge and develop the skills of their subordinates.
- Commitment to Quality: The Nominee is always committed to seeking out the freshest ingredients available and using the best techniques, so as to provide quality dishes.