SACHEF membership is open to practising professional individuals engaged in Culinary, F&B and Hospitality professions, associated hospitality professions, suppliers and support staff, as well as students and amateurs in the general community with a recreational passion for food and beverages.
Our Professional Members fall into 3 categories: Culinary, Food & Beverage (F&B), and General Hospitality.
Associate Members are individual amateur or recreational persons either in associated hospitality professions or as part of the general community with an interest in food and beverages. Associate Members have no voting rights.
Besides these individual members, there are also Coporate Members and Training Providers.
SACHEF represents the interests of culinary and hospitality professionals in the educational arena, to preserve, develop and pass on to the next generation both the art and the science of general hospitality, service, food, beverage as well as cookery knowledge and skills.
The objective of SACHEF is to provide a collaborative forum for networking and facilitating educational opportunities, such as workshops and events, to connect and encourage active and friendly relations between SACHEF members in order to share information, knowledge and expertise, for the greater good and betterment of the industry. SACHEF members are required to be professional and show mutual respect and support to each other.
SACHEF advocates engagement with government on policy positions, issues of regulation, uniformity of standards, and quality assurance.
SACHEF commissions research or undertakes capacity building initiatives, as appropriate from time to time, to support these objectives.
Culinary – Chef Cook Caterer Butcher Baker
Professional Culinary Members refer to individual, practising professional Chefs, Cooks, Caterers, Butchers and Bakers engaged in:
a) Culinary preparation, service or supervision in commercial kitchens, hotels, lodges, clubs, restaurants, schools and other institutions;
b) Culinary education, research, development or testing; or
c) Other culinary employment
Food and Beverage – Manager Waiter Sommelier Wine-Steward Barman Barista
Professional F&B Members refer to individual, practising professional Food and Beverage Managers, Front of House Managers, Restaurant Managers, Waiters, Sommeliers, Wine Stewards, Barmen and Baristas engaged in:
a) Food and Beverage preparation, service or supervision in commercial kitchens, hotels, lodges, clubs, restaurants, schools and other institutions;
b) Food and beverage education, research, development or testing; or
c) Other food and beverage employment
General Hospitality – Manager Receptionist Housekeeper Concierge Event-Coordinator
Professional Hospitality Members refer to individual, practising allied professional Hospitality Managers, Receptionists and Housekeepers engaged in:
a) Accommodation services preparation, service or supervision in hotels, lodges, clubs, restaurants, schools and other institutions;
b) Accommodation services or other hospitality education; or
c) Other general hospitality employment, event co-ordination or tourism
Junior Members refer to individual trainee, apprentice or student members in training but not yet qualified in the Culinary or F&B Hospitality industry. Junior Members have voting rights to elect a Junior Forum committee and a Junior Forum President to represent the interests of the Junior Members in SACHEF.
Corporate Members refer to any business entity as a supplier of goods or services within the Culinary, F&B, general Hospitality and related industries. Corporate members have their details posted on the SACHEF website, and may make use of the SACHEF round-format badge logo subject to conditions as set out in the Corporate Identity and Logo Application Manual. Corporate members are entitled to four quarterly posts on the website and social media platform. Corporate Members have no voting rights and cannot hold elected office.
Training Provider Members refer to any culinary school, training institution, college or provider of skills development and training within the culinary, F&B and general hospitality and related industries. Training Provider members will have their details posted on the SACHEF website, and may make use of the SACHEF Member logo subject to conditions as set out in the Corporate Identity and Logo Application Manual. Training Provider members are also entitled to two bi-annual posts on the website and social media platform. Training Provider Members have no voting rights and cannot hold elected office.