Halton Executive Chef of the Year
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 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).
* 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 an 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).
* 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 or her 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.