HALTON GROUP
Executive Chef of the Year
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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