Participating cuisines includes Malaysia, Thailand, Hong Kong, Vietnam, Macau, Indonesia, India, Philippines, Cambodia
This award seeks to recognise the Head Chef who is directly involved in a restaurant kitchen operation and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. The nominee must consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences Eligible nominees must be a HEAD CHEF in the kitchen for at least ONE year in Singapore (at the point of nomination).
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 2017 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
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Participating countries includes Malaysia, Thailand, Hong Kong, Vietnam, Macau, Indonesia, India, Philippines, Cambodia
This award seeks to recognise the Head Chef who is directly involved in a restaurant kitchen operation and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. The nominee must consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences Eligible nominees must be a HEAD CHEF in the kitchen for at least ONE year (at the point of nomination).
Evaluation criteria:
This award seeks to recognise the Head Chef who is directly involved in a restaurant kitchen operation and demonstrates a high level of talent and creativity in preparing Asian-inspired cuisine. The nominee must consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences Eligible nominees must be a HEAD CHEF in the kitchen for at least ONE year (at the point of nomination).
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.
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
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This award seeks to recognise a Baker who has exceptional talent in the bakery 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 nominees must be a Baker at least ONE year (at the point of nomination).
Evaluation criteria:
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.
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
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This award seeks to recognise the Head Chef who is directly involved in the daily restaurant and kitchen operations. 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 HEAD CHEF in the kitchen for the past ONE year in Singapore.
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 2017 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
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This award seeks to recognise an individual whose cuisine is widely recognised and recommended by peers. Each member of the voting panel is encouraged to vote for up to five chefs in their own cuisine type. Nobody is allowed to vote for their own chef, or in a restaurant which they have an economic interest in. The top 3-5 nominations will be judged and evaluation by a panel of judges.
Evaluation criteria:
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.
- Commitment to Quality: Nominee is always committed to preparing the highest quality meal. They seek out the finest ingredients (local produce) and use the best techniques to deliver the best product possible.
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
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This award seeks to recognise a Executive Chef who is directly involved and responsible for at least two food & beverage outlets and banquet facilities in a hotel / restaurant chain in Singapore. The nominee must consistently set standards of excellence in the culinary arts as well as provide excellent dining experiences. Eligible nominees must have been an Executive Chef for at least TWO years in Singapore (at the point of nomination).
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 2017 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
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This award seeks to recognise a Pastry Chef who has displayed exceptional talent in the pastry field in Singapore. The nominee should display the ability to drive the consistency and quality in pastries and desserts offered at an outlet or various outlets. Eligible nominees must be a Pastry Chef for at least ONE year (at the point of nomination).
Evaluation criteria:
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 2017 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
permanent link
This award seeks to recognise a Pastry Chef who has displayed exceptional talent in the pastry field. The nominee should display the ability to drive the consistency and quality in pastries and desserts offered at an outlet or various outlets. Eligible nominees must be a Pastry Chef for at least ONE year (at the point of nomination).
Evaluation criteria:
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.
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
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This award seeks to recognise an individual who is 32 years of age and below (as of 1 January 2018) who is directly involved in a restaurant kitchen operation in Singapore. The nominee should display exceptional culinary talent, is driven to raise standards of culinary excellence and has the potential to take his/her restaurant to greater heights. 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 2017 Recipients will not be eligible for the attachment programme should they be selected as the recipient for the same award
* AOE2017 Award Recipient will not be eligible for this award in AOE2018.
permanent link