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Arlene Flexitarian Chef of the Year

This award seeks to recognise a chef who continuously research and explore the wonders of plant-based products to bring food items of a natural sustainability to the table and has been doing so for the past 6 months in the respective establishment.

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 Dining Flexibility: The Nominee is always committed to seeking out the freshest ingredients available and using the best techniques, so as to provide quality dishes.