Chef of the Year (Regional & Metropolitan)

JUDGING (100% PRACTICAL INTERVIEW)

*ELIGIBLE FOR ENTRY INTO THE AHA NATIONAL AWARDS

This award is divided into regional and metropolitan categories. Click here to refer to regional/metropolitan boundaries.

GENERAL CRITERIA

Employee must meet the following criteria:

• Employed for at least six months prior to nomination
• Nominated by their employer
• Employed in an AHA NSW member pub or hotel

PRACTICAL INTERVIEW CRITERIA

The nominee will be required to attend a practical interview for two hours at a scheduled time at the nominee’s workplace between June-August 2026. Each nominee will be required to cook and present two courses for the judges. One course will be selected by the judge from the hotel’s menu and one course of the nominee’s choice.

The judges will consider the following evidence in the interview:

• Introduction and entrance
• Personal presentation, attire, and grooming
• Elaborate on customer service skills
• Personality (confident, outgoing, focused and disciplined when answering questions)
• Attitude towards accommodating guests’ dietary requirements and special requests
• Explanation of outstanding achievement (work and community related)
• Plate presentation, temperature, taste, quality, and attention to detail
• Explanation of the individual’s commitment to training and professional skills
• Management of employees - ability to manage a team ensuring consistency
• Evidence of the chef displaying excellence in their role delivery of high-quality offerings
• Quality and innovation of menu, creativity, menu construction
• Evaluation of the two dishes prepared for judges (presentation)
• Evidence of locally sourced products, maintaining sustainability accuracy, appearance, taste, variety, and quality)
• Examples of how the chef has had a positive impact on the success of the business