Participating Cuisine includes Malaysia, Thailand, Hong Kong, Vietnam, Macau, Indonesia, India, Philippines, Cambodia

This award seeks to recognise an individual who is directly involved in a restaurant kitchen operation and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. Eligible candidates must have been working in Singapore for at least 6 months (at point of nomination) in a restaurant / restaurant chain.

Evaluation criteria: 

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

* Overseas Development Programme 2016 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

Participating Countries includes Malaysia, Thailand, Hong Kong, Vietnam, Macau, Indonesia, India, Philippines, Cambodia

This award seeks to recognise an individual who is directly involved in a restaurant kitchen operation in Asia and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. Eligible candidates must have been working in the country for at least 6 months (at point of nomination) in a restaurant / restaurant chain.

Evaluation criteria: 

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise an individual who has exceptional talent in the pastry field in Singapore. The nominee should display the ability to drive the consistency and quality in bakery products offered at an outlet or various outlets. Eligible candidates must have been working in the capacity of a Baker for at least 6 months (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a bakery that produces quality foods but is also cost-effective and efficient.
• Bakery skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise an individual who is directly involved in restaurant operations in Singapore. The nominee must have consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences. Eligible candidates must have been a working chef in the kitchen for the past ONE year in Singapore. Eligible candidates must also be directly involved in creating and driving the menu concept and kitchen operations in a restaurant / restaurant chain that promotes culinary and service excellence.

Evaluation criteria: 

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management.
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

* Overseas Development Programme 2016 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise an Executive Chef who is directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel/ restaurant chain environment in Singapore. Eligible candidates must have been an Executive Chef for at least two years in Singapore. Eligible candidates must have consistently set standards of excellence in the culinary arts as well as providing excellent dining experiences.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

* Overseas Development Programme 2016 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise an individual who has exceptional talent in the pastry field in Singapore. The nominee should display the ability to drive the consistency and quality in pastries, desserts and / or bakery products offered at an outlet or various outlets. Eligible candidates must have been working in Singapore in the capacity of a Pastry Chef for at least 6 months (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

* Overseas Development Programme 2016 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise an individual who has exceptional talent in the pastry field in Asia. The nominee should display the ability to drive the consistency and quality in pastries, desserts and / or bakery products offered at an outlet or various outlets. Eligible candidates must have been working in the capacity of a Pastry Chef for at least 6 months (at the point of nomination). The candidate must also be directly involved in daily operations and quality checks in their respective organisation.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality foods but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to create innovative and unique recipes, pays close attention to detail to harmonise every ingredient and measurement used.
• Consistency: Nominee constantly practice and never stops perfecting his or her technique with a hunger desire to acquire new culinary skills.
• Recognition:  A lead-by action team leader, part of a large culinary team and that everyone must work harmoniously to ensure the timely production of quality foods. Chefs must also work well with service staff and management..
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.

This award seeks to recognise an individual who is 32 years of age and below (as of 1 January 2017) who is directly involved in a restaurant kitchen operation in Singapore. The nominee should display exceptional culinary talent and is driven to raise standards of culinary excellence. Eligible candidates must have been a working chef for at least 6 months (at the point of nomination) in a restaurant / restaurant chain.

Evaluation criteria:

• Professionalism: Nominee demonstrates dedication and proficiency in acute business sense and runs a kitchen that produces quality food but is also cost-effective and efficient.
• Culinary skills: Nominee constantly strives to be innovative in creating unique recipes, pays close attention to detail to harmonise every ingredient used.
• Consistency: Nominee constantly practices and never stops perfecting his or her technique with a desire to acquire new culinary skills.
• Recognition:  A lead-by action team player, part of a large culinary team in which everyone must work harmoniously to ensure the timely production of quality food. Chefs must also work well with service staff and management.
• Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients and use the best techniques to deliver the best product possible.

* Overseas Development Programme 2016 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award

* AOE2016 Award Recipient will not be eligible for this award in AOE2017.