WSQ Outstanding Pastry Apprentice - for self-application and nomination
Ng Yang Ming
At-Sunrice GlobalChef Academy
A delectable personality and a dependable character, it is no doubt Yang Ming has been nominated. Graduated with a Bachelor in Accountancy and has worked in Deloitte & Touche LLP, punctuality and focus are never an issue. With a constant striving attitude to improve herself and produce quality pastries with integrity and meaning, Yang Ming is an excellent nominee for this award.
Woon Shi Min, Chynna
At-Sunrice GlobalChef Academy
Pursuing a Diploma in Pastry and Bakery Arts, Chynna is an unforgettable character with her great smile and passion for pâtisserie arts. Chynna possesses great motivation and good attitude towards learning. Together with a commendable eye for details, she is the making of a successful pâtissier. Being able to own an establishment to spread and share the joy through pastry creations is the most satisfying goal that Chynna would want to achieve.
Koh Choon Eng, Genevieve
At-Sunrice GlobalChef Academy
Having graduated with Masters in both International Political Economy and Public Administration, it is a complete surprise to know that Genevieve Koh's personal career objective is to be a professional baker and opening a bakery of her own. Genevieve has a diverse working experience as a producer, consultant, manager and the recent academic counsellor. All which contributed to moulding her into a punctual, focus and organised apprentice. With a personable and always positive character, she truly befits a successful pastry chef.
WSQ Outstanding Culinary Apprentice - for self-application and nomination
Tam Zhi You
At-Sunrice GlobalChef Academy
Known for his discipline and commitment to culinary arts among his peers, Tam Zhi You gave up his promising career in advertising to pursue his dream – a restaurant of his own. With his unwavering passion and positive attitude, Zhi You is an up and coming culinary talent not to be missed.
Mun Lai Shiong, Janice
At-Sunrice GlobalChef Academy
Janice Mun has always been a well-mannered and polite student, her kind-natured character and pleasant disposition make her an approachable person. With a gentle persona, she is always focusing on delivering only the best to her guests.
Tan Whye Shuang, Jeremy
At-Sunrice GlobalChef Academy
After a year of studies in mechanical engineering at Nanyang Technological University, Jeremy Tan traded his safety helmet for a chef’s hat as he pursues his dream to be an authentic Japanese chef. With his no compromise for perfection, Jeremy is on the fast track in achieving his dream.
Tew Wei Lien, William
At-Sunrice GlobalChef Academy
William Tew's focus and professionalism are driven by his ambition to travel around the globe and deep passion for cuisines of various cultures. He aspires to document his culinary career and pass on the valuable skills and knowledge gained to the next generation of culinary talents.
Vikneswaran s/o Batumalia
SHATEC Institutes
To Vikneswaran S/O Batumalia, culinary is a lifestyle rather than a job. His passion motivates him to work hard and attain his goals of becoming an apprentice under Marco Pierre in Mandarin Oriental, London. Fueled by his professionalism and willingness to learn, Vikneswaran will achieve his dream one day.
WSQ Most Supportive Mentor Pastry Chef - by nomination only
Peter Lum
SATS
Chef Peter Lum accumulated a wealth of culinary experiences having baked around for over 45 years. The former executive pastry chef of Singapore Airport Terminal Services (SATS) Inflight Catering, Chef Lum is a passionate and enthusiastic mentor who goes above and beyond his stipulated duties to impart knowledge to his trainees. He often goes an extra mile to teach new techniques or cuisines and is an encouraging mentor for all with a baking enthusiasm. He also proves himself to be a caring and considerate mentor through his regular checks on his trainees’ progress, and his concern that they are coping well.
Ong Teck Seng, James
Crowne Plaza Changi Airport
Chef James Ong encompasses twelve years of hotel experience that includes a year of overseas exposure in Macau and three years as a pastry chef in Singapore's well-known bakery chain. With a great pâtisserie passion and patience, Chef Ong coached and groomed the budding apprentices to the next generation of leading pastry chefs. He is known as an inspirational mentor who possesses a keen attitude towards learning and taking on new challenges.
Jane Chan
Win Sin Pte Ltd
With over 25 years of experience in the pastry & baking industry, Chef Jane Chan has gone through extensive training in France, Switzerland, and Austria. The former executive pastry chef of Mandarin Oriental has represented Singapore in 1990, 1993, 1999 and 2001 in various regional and international pastry competitions, bagging several gold medals along the way. She is described by her apprentices to be very positive and a good role model, and they are impressed with her ability to keep all her staff despite tough business conditions.
Pang Yoke Thuang, Terence
The Ritz-Carlton, Millenia Singapore
Executive Pastry Chef Terence Pang helms the pâtisserie kitchen of The Ritz-Carlton, Millenia Singapore. He honed his culinary skills at the esteemed Notter School of Pastry Arts, under the tutelage of sugar wizard extraordinaire Chef Ewald Notter and Pierre Herme – France's premier pastry chef. With his wealth of international experience and creativity, Chef Pang is an advocate for the growth and development of aspiring entrants into the culinary world. He is well-liked by his apprentices because of the guidance he provides, his passion for his work and his dedication to nurturing them.
Alejandro Luna
Marina Bay Sands
The executive pastry chef of Singapore’s leading establishment Marina Bay Sands, Chef Alejandro Luna is well-known for his sweet creations. His love for chocolate is cultivated since young by his mother and grandmother, who are talented and passionate bakers. Heading the Pâtisserie team to create unique desserts for the hotel's award-winning bakery SweetSpot, the 30-year-old mentor chef is never afraid to teach and share his valuable skills and knowledge. Just like how he has benefited from pastry masters who had mentored him in the past, Chef Luna believes in nurturing apprentices with respect and dedication to create a new generation of pastry chefs.
WSQ Most Supportive Mentor Culinary Chef - by nomination only
Arnaurd Thulliez
The Ritz-Carlton, Millenia Singapore
With a strong focus on guests' culinary experiences, Chef Arnaud Thulliez garnered a diverse range of international experiences in iconic cities like Paris, London, Dubai, Shanghai and Singapore. Currently the Executive Chef of Singapore's foremost five-star deluxe hotel – The Ritz-Carlton, Millenia Singapore, Chef Thulliez builds and maintains a close mentorship with his apprentices and believes in nurturing talent by providing guidance and sharing knowledge.
Yong Bing Ngen
Majestic Restaurant
Formerly the Executive Chinese Chef at the Hai Tien Lo restaurant in Pan Pacific Hotel Singapore and Chef De Cuisine of the Raffles Hotel Singapore for the Empress Room and Doc Cheng's, Chef Yong Bing Ngen was also the executive chef for Jade restaurant in Fullerton Hotel. He worked his way up from a second cutter in a Chinese kitchen, and garnered many prestigious awards in the course of his career. The talented and celebrated chef has over 28 years of experience and is the Owner Chef of two award-winning restaurants, Majestic Restaurant and JING. Chef Yong is known to his apprentices as a humble mentor who taught through encouragement and inspirations.
Julien Bompard
Le Saint Julien
The vast experience of working under Michelin-starred chefs such as Alain Dutournier, Jacques Lameloise and Louis Outhier as well as working in famous hotels over the continents of Thailand, Hong Kong, and Singapore, Chef Julien Bompard is a gastronomist in the art of French cuisine. To further enumerate his expertise, Chef Bompard was appointed as a knight of the order of agricultural merit by Minister Bruno Le Maire, the French Minister of Food, Agriculture and Fishing in 2010. After been the Deputy Executive Chef of the Iconic Raffles Hotel, Singapore; Chef Julien Bompard opened his French Fine Dining Restaurant Le Saint Julien and held his kitchen’s team for the past 8 years. He is known to be an incredibly understanding and supportive mentor who is willing to impart the skills and techniques of the fine arts.
Anthony Yeoh
COCOTTE
Inspired by his grandmother who received culinary training at the prestigious Le Cordon Bleu Institute in Paris despite not working as a professional chef, Anthony decided to enrol into the At-Sunrice Culinary Academy in 2007. Prior to that, he studied economics and was a radio presenter. He now runs Cocotte located on Dickson Road. Cocotte serves up unpretentious, rustic French cuisine in a casual and comfortable setting. Chef Yeoh is known to his apprentices as a friendly, fair and supportive mentor who never fails to share his valuable knowledge and skills.
Mark Laming
SATS
Chef Mark Laming is an executive sous chef (training) at SATS Ltd. Over the years of culinary experience attained, he is able to perform various roles and responsibilities within a tight schedule; a self motivated chef with a positive attitude nurturing budding culinary students. Chef Laming is known to be an extremely supportive mentor who provides a conducive learning environment for all apprentices to explore and learn new skills.
WSQ Training Excellence Award (F&B Category)
Select Group
Listed on the SGX-Catalist, Select has been the leading food service provider to people from all walks of life in Singapore for almost two decades. The Group, led by Managing Director Mr Vincent Tan and his team of professionals, manages over a thousand dedicated staff trained in all aspects of the food service industry. With the extensive experience in the F&B industry, the Group has established significant brand presence from events catering to institutional catering, as well as Chinese fine dining, Thai casual dining, quick service restaurants and food court operations in Singapore.
Select clinched the Winner of the 2010 WSQ Training Excellence Award (F&B) due to its well-structured training systems and commitment to WSQ training. Following that, Select continued to train and upgrade its employees through a well-managed myriad of on-the-job training and WSQ training, as well as sending their employees to CET centres for certificate courses.
TungLok Group
Established in 1984, TungLok Group owns and manages more than 40 restaurants in Singapore, Beijing, Shanghai, Wuhan, Tokyo, Jakarta, Medan and New Delhi. Each restaurant bears TungLok Group's hallmark values of superior quality cuisine, excellent service and unique dining concepts.
TungLok Group embarked on its journey in WSQ adoption in early 2009. Since then, it has been a strong supporter of WSQ training and workforce development initiatives. TungLok Group has also enrolled a significant majority of its employees in WSQ training. In line with the WSQ philosophy, TungLok Group is committed towards raising its organisational standards as well as overall industry standards. In this regard, TungLok Group emerged as the winner in the WSQ Most Supportive Employer - F&B Category at the World Gourmet Summit Awards of Excellence 2010.
Moving forward, TungLok Group aims to develop its own School of Service Excellence whose vision and mission is to nurture and develop all employees into Service Champions through continuous learning while at the same time offering opportunities to gain recognised qualifications.
Wang Cafe
Wang Cafe is a food & beverage (F&B) chain operator, specializing in traditional kaya toast and aromatic ‘kopi’ (coffee) and ‘teh’ (tea). With a rich heritage of more than 58 years, Wang Cafe has grown tremendously over the years, in terms of revenue, brand equity and management expertise.
With 26 outlets spanning across Singapore, Wang Cafe’s management deeply understands the importance of training and SOPs (standard operating procedures) for efficient and effective operations. In 2009, Wang Café was accredited as an Approved Training Organisation (ATO), which kickstarted its journey of WSQ adoption. Over the past 2 years, Wang Café has been diligently delivering contextualized operational and generic service skills training to its employees at all levels.
WSQ Most Supportive Employer Award (F&B Category)
Harry’s
Harry’s commenced operations in Singapore under Harry’s International in 1992, initially operating a bar in Boat Quay under the brand name Harry’s. The increasing popularity of this inaugural establishment led to the opening of the second storey of its Boat Quay location to incorporate “Upstairs @ Boat Quay”, a contemporary sophisticated lounge.
Today, Harry’s has grown to become a popular brand across Singapore, and has diversified its business into various areas, including a boutique hotel called The Club under “Harry’s Hospitality”; a number of complimentary restaurant businesses (the Mirchi restaurants, The Rupee Room and Marrakesh); a children’s play and music business called Gymboree Play and Music Program both in Singapore and Malaysia.
Rooted by its belief in human capital improvements and growth, Harry’s is driven by its belief in the continuous upgrading its employees and to constantly improve the quality of human resources in the company. As an Accredited Training Organisation (ATO) for WSQ since January 2009, Harry’s has trained more than 150 staff to achieve a total of 567 Statement of Attainments (SOAs).
Sakae Holdings Ltd
Sakae Holdings Ltd is a homegrown leader in innovative food and beverage solutions. With more than a decade of experience under its belt, the Group constantly breaks new grounds offering customers a taste of international dining through brands including Sakae Sushi, Sakae Teppanyaki, Sakae Izakaya, Sakae Delivery, Hei Sushi, Hibiki, The Pasta Shop, Senjyu and Crepes & Cream. It is supported by Nouvelle Events, the company’s central kitchen as well as catering arm. Firmly dedicated to talent development and retention, Sakae Holdings has worked closely with WDA on various initiatives over the years, with the active adoption of the WSQ training and certification system being a key initiative in recent years. In late 2010, Mr Douglas Foo, CEO of Sakae Holdings, received the WSQ Champion Award for his efforts in promoting the implementation of the WSQ System within the industry as Chairperson of the Food and Beverage Industry-led Skills and Training Council (ISTC).
McDonald's
McDonald's is the largest quick service restaurant chain in the world. There are over 30,000 McDonald's restaurants in more than 100 countries serving 52 million people every day.
McDonald's opened its first restaurant in Singapore in 1979. Today, over 110 McDonald's restaurants island-wide serve 5 million customers every month. 8,000 employees keep the McDonald's Singapore’s restaurants running ship-shape.
One of McDonald’s Singapore’s key people strategies is to attract and retain the best talent, and develop its employees to their fullest potential. McDonald’s is in partnership with WDA to continually enhance its employees’ competencies, and equip them with skill sets to excel in their jobs. At McDonald’s Singapore, all employees are provided with structured, up-to-date leadership and functional training to equip them with leading skills and knowledge, so that they can contribute towards the outstanding results of McDonald’s Singapore.
As an Accredited Training Organisation (ATO) since April 2006, McDonald’s is a strong supporter of WSQ in-house training to develop its talents from crew members to supervisors/managers. McDonald’s has been able to offer a full WSQ certificate in F&B operations to its employees. It has also worked with the University of Nevada, Las Vegas (UNLV) to customise a WSQ Diploma in F&B Management to develop and upgrade their team of restaurant managers, as part of McDonald’s University Accredited Programme.
WSQ Training Excellence Award (Hotel Category)
PARKROYAL
Conveniently situated at Little India, PARKROYAL on Kitchener Road stands within one of Singapore's most vibrant ethnic district. With bustling commercial areas just a few streets away, PARKROYAL on Kitchener Road offers every guest a unique hotel experience accompanied with easy access to both a cultural adventure and city high life.
The hotel invested 25 million in a major renovation project in 2009 as part of their vision to create memorable hotel experiences for the guests. Besides the hotel infrastructure, PARKROYAL on Kitchener Road also recognizes the importance of perfecting its software – the valued staff members. With the overwhelming support of WDA and their drive to improve the skills of the Singapore workforce, the hotel has seized the opportunity to become a partner in their mission to enhance its strong learning and development culture. Achieving accreditation, PARKROYAL on Kitchener Road has seen more than 80% of its team member certified under WSQ in 2010 alone.
The focus that has been placed on human capital in the overall service standards of the hotel to ensure satisfactory guest experience has paid off with an amazing 83% of Tripadvisor’s travellers’ recommendation and positive reviews on the increase of service standards.
The Ritz-Carlton, Millenia Singapore
The ladies and gentlemen of The Ritz-Carlton, Millenia Singapore are known throughout the world as leaders in the art of delivering guest satisfaction.
To maximise their talent through consistent and continuous learning, development and recognition, the hotel achieved accreditation as an in house WSQ Approved Training Organisation (ATO) in April 2009. The hotel also equipped its team of line trainers with essential skills and knowledge to design and deliver training and assessments, with 14 of them trained and certified with the WSQ Advanced Certificate in Training and Assessment.
Leveraging off peak periods to deliver training, the hotel ensures that all its ladies and gentlemen undergo a minimum of 250 hours of training a year to equip them with the appropriate tools needed to excel in their positions and meet guests’ needs.
Overall, WSQ training contributed towards a positive impact on employee engagement, staff retention, team morale and teamwork.
The St Regis Singapore
Despite being a newcomer in the luxury hotel scene, The St Regis Singapore quickly established itself as the premier address for residential comfort and luxury beyond expectations.
Accredited as an in-house WSQ Approved Training Organisation (ATO) in March 2010, The St Regis Singapore aligned its international training programmes with WSQ, ensuring that all its team members are recognised for their competencies through nationally recognised WSQ certification. Over a short period of just 9 months, the hotel’s hard work led it to successfully training and certifying more than 150 team members in over 300 WSQ programmes.
With WSQ training, the team of professionals at The St Regis Singapore are equipped with the skills to cater to a guest’s every desire, with dedication to orchestrating bespoke experiences for each guest.
WSQ Most Supportive Employer Award (Hotel Category)
The Conrad Centennial Singapore
The Conrad Centennial Singapore is no stranger to Singapore’s luxury hotel scene, having been recognised through various awards with its outstanding service standards.
Such dedication towards service excellence requires passion and a consistent effort from everyone in the hotel on a daily basis. As an In-house WSQ Approved Training Organisation since 2009, Conrad Centennial Singapore ensures that all team members are adequately equipped with the necessary skills to perform well in their roles to constantly delight its guests. Besides recruiting WSQ graduates from the various CET Centres, the hotel also offers scholarships for high potential team members to upgrade their skillsets through WSQ programmes at the University of Nevada, Las Vegas and the Tourism Management Institute of Singapore.
Indeed, WSQ training has and continues to be a key contributor, in helping the Conrad Centennial Singapore stay competitive and maintain its position as one of the leading hotels in Singapore’s tourism landscape.
Park Hotel Group
Established in Hong Kong since 1961, the Park Hotel Group had since established itself as one of Asia-Pacific’s top hospitality brands. In Singapore, the Group’s portfolio consists of the Grand Park City Hall, the Park Hotel Clarke Quay and its newly opened flagship hotel – the Grand Park Orchard.
Recognizing the importance of investing in its human capital, Park Hotel Group developed a holistic training and development structure, leveraging the Workforce Skills Qualifications (WSQ). Besides being an in house WSQ Approved Training Organisation (ATO), Park Hotel Group also works closely with Continuing Education and Training (CET) Centers such as the Ascott Centre for Excellence and the Singapore Spa Institute to recruit WSQ graduates as well as develop high potential talent by sending them for WSQ Diploma programmes. These efforts had seen close to 350 staff benefiting from WSQ training over the year.
With the training leading to higher staff performance and productivity, Park Hotel Group successfully opened its flagship Grand Park Orchard, offering an unparalleled guest experience through its high service standards.
The Fairmont Singapore and Swissôtel The Stamford
Offering unparalleled all under-one-roof convenience with a combined total of 2,030 guestrooms and suites, access to 16 award-winning restaurants and bars, a 50,000sq.ft. of world class pampering at Willow Stream Spa, and 70,000 square feet of prime meeting space in Raffles City Convention Centre, The Fairmont Singapore and Swissôtel The Stamford are both renowned not only for their strategic locations, but for their ability to consistently meet and exceed guests' expectations. In line with its commitment to constantly improve overall guests' experience, RC Hotels aligned its international brand standards to that of WSQ.
Having successfully accredited itself as an in-house WSQ Approved Training Organisation (ATO), RC Hotels work closely with CET Centres such as At-Sunrice GlobalChef Academy and the University of Nevada, Las Vegas in developing talents through scholarships as well as recruitment of new WSQ graduates. WSQ training helps RC Hotels in ensuring consistent service delivery across it approximately 1,600 colleagues/team members, resulting in it being the location of choice for both business planner and holiday seekers.
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