About Cooking
Preparing delicious meals may be the most obvious part of the work of a professional chef, but the job requires much more. All over the world, chefs have to manage kitchen brigades; prepare budgets; maintain hygiene; compile menus; calculate profit margins; control, order and store stock; and keep on top of the latest food trends, such as organic and vegetarian cuisine and healthy eating regimes. Professional chefs work in a wide range of establishments including high-class restaurants, hotels, welfare caterings such as hospitals and residential homes, theme parks and industrial sites; providing catering services to guests and staff. Fashions and trends in cuisine fluctuate, so it is important that professional chefs keep abreast of such development and adapt their products and services accordingly. Strict maintenance of the highest personal and food hygiene, and safety, are paramount at all times.
The Challenge
Competitors must be able to demonstrate competencies in the following areas:
- Hygiene & safety standards in the kitchen
- Product knowledge & preparation techniques
- Menu planning and writing
- Preparation of menu items
- Portion and size
- Presentation
- Taste and texture
- Wastage management
- Time management
- Correct cooking techniques
Our Experts
Chief Expert
Mr Matthew Yim
Executive Chef
SATS Food Services
Deputy Chief Expert
Mr Terence Chew
Culinary Consultant
Caitoucake Pte Ltd
Secretary
Mr Russel Charles
Lecturer, Diploma in Restaurant and Culinary Management
School of Hospitality
Republic Polytechnic
Ex-Officio
Mr Ram Prakash
Programme Chair, Diploma in Restaurant and Culinary Management
School of Hospitality
Republic Polytechnic

WorldSkills Singapore 2023 Competitors
Check out the participants competing in Cooking this WorldSkills Singapore 2023.

