Chef of the Year – Hotel restaurant
Overview
This category is open to executive chefs and head chefs from any F&B outlet in the Middle East that operates as part of a hotel. The outlet’s income must contribute to the overall hotel operation.
The Chef of the Year will be someone who has contributed both to the success of the outlet’s operation as well as the industry.
Among his/her skillset will be significant culinary skill and innovation as well as sharp business acumen.
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Checkpoints
- Chef can balance admin work and kitchen hours with team training and diner satisfaction
- Chef has implemented a technique(s), outside of his/her job description to ensure the operation is profitable
- Chef has in some way gone the extra mile to support the regional F&B industry
What we're looking for...
- “Each year, chef’s innovative methods of food waste management and energy saving contribute to a 20% overall saving for the entire hotel.”
- “Chef is a good cook – everyone that dines here thinks the food is great.”
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