A chef who is directly responsible for implementing and overseeing the culinary operations as well as external catering services. This chef is responsible for overseeing 3 restaurants or more and is also in charge of conceptualising new menu ideas and business strategies.

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 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.