All eyes were on the serving staff and chefs from some of Singapore's leading hotels as 27 finalists battled it out at the Finals of the 3rd National Restaurant Skills Competition (SNRRSC) on Thursday.
The nine teams competing in the competition, each comprising two service personnel and a chef, come from major luxury hotels such as Swissotel the Stamford, Pan Pacific Hotel, and Miramar Hotel. At the Conrad Centennial Singapore ballroom, they each presented a full dining experience to three guests, showcasing skills in concocting drinks, pairing food and wine, and plating. They were then evaluated by industry experts according to the criteria from WDA's Singapore Workforce Qualifications training framework, which looks out for qualities such as originality, hygiene, and creative product presentation.
The annual competition is organised by the Food and Beverage Managers' Association (FBMA) in coordination with the Singapore Workforce Development Agency (WDA). Now in its third year, it aims to recognise new and talented individuals in the Food & Beverage industry, while also promoting service standards in Singapore.
"The competition is a showcase of service skills and the exciting possibilities for the industry when staff can be trained to multi-task," said FBMA's President, Mr. Cheong Hai Poh. "This is one way for restaurant owners to address the current labour crunch and raise productivity."
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