A pastry chef who demonstrates exceptional skill, integrity, consistency and quality in the preparation of desserts & pastries served in a restaurant.
*Grand Recipient is eligible for Overseas Development Program, endorsed by Singapore Tourism Board (T&C apply)
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.
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