Constitution

Name, Purpose, and Address of the Association

  1. The Hong Kong Chefs Association is an apolitical and non-profit seeking association for the promotion and development of the catering trade and culinary profession.
  2. The purpose of the Association is to:

    Foster friendships and contacts among chefs of the culinary field in Hong Kong through the regular organization of professional and social events;
    To develop and further promote the interests of the profession both in Hong Kong and from an International perspective
    To promote training and educational programs for all members of the association as well as for trainees of culinary schools and related organizations
    Advocate the development of a Culinary Team to represent Hong Kong in international forums
    To develop mutually beneficial contacts with all branches of the local hotel and catering industry for the endorsement and support of the Association´s activities
    Publish a regular Newsletter, the official publication of the Association;
    Maintain close cooperation with other chefs associations, in particular with the World Association of Chef Societies (WACS).

  3. The address of the Association shall be at the office of the President of the Association.

Membership and Voting Rights

  1. Membership of the Association is classified into the following categories:

    Honorary Members are nominated by the General Meeting in recognition of special services rendered to the Association and are with voting rights. Former Life Members will automatically become Honorary Members.
    Ordinary Members are professional Chefs with a minimum experience of 3 years in the profession and are with voting rights.
    Junior Members are Apprentices or Trainee Chefs who are currently undergoing training to become chefs, or who have relevant working experience of less than 3 years and must be under the age of 25. They also have voting rights.
    Affiliated Members are members who share and support the aims of the Association without voting rights.
    Corporate Members are representatives of organizations or companies that are related to the trade and are without voting rights. Each organization or company is eligible to send not more than 2 representatives per event to the gatherings of the Association.

  2. Affiliated Members and Corporate Members shall at no time exceed the ratio of 15% of the Voting Membership.
  3. All Honorary Members, Ordinary Members and Junior Members who are not in arrears with their membership dues shall have one vote each. There shall be no vote by proxy.
  4. Membership fee may be adjusted by proposals of the Executive Committee with the consent of the General Meeting.
  5. Honorary Members, Ordinary Members and Junior Members have equal rights and shall support as actively as possible the goals of the Association.
  6. Affiliated Members and Corporate Members shall have no voting right. Their contributions in promoting and furthering the goals and objectives of the Association are welcome.
  7. No member of the Association shall incur debts in the name of the Association. No member of the Association shall seek or accept any pecuniary advantage as a member of the Association.
  8. All members shall observe the terms and conditions of the Membership and its renewal and give notice to the Association for any change of residence.
  9. Members with overseas residence will be entitled to email and internet communication only. An additional fee for the mailing of Newsletters and Magazines may be imposed at the discretion of the Committee.

Executive Committee

  1. The Association is represented by the Executive Committee.
  2. The Executive Committee consists of a President, two Vice Presidents, a Treasurer, a General Secretary, a Membership Secretary and at least 4 additional Committee members who are voting members of the Association at the time of proposition.
  3. They shall be elected from the voting members of the Association during the Annual General Meeting and shall hold office until the Annual General Meeting of the ensuing year.
  4. All members serving on the Executive Committee act in an honorary capacity.
  5. Vacancies that occur during a term of office may be filled by the Executive Committee co-opting a voting member in good standing for the rest of the term. A quorum of 6 members is required for all meetings of the Executive Committee.
  6. The Executive Committee is presided over by the President, or in his absence, by one of the Vice Presidents or another Committee member designated by the Chairman.
  7. The Treasurer handles the financial matters of the Association, collects the contributions and keeps accounts.
  8. The General Secretary compiles the agenda and keeps minutes of the Executive Committee´s proceedings.
  9. The Membership Secretary maintains record of and updates the membership list, issues invoices for the yearly membership fee at the beginning of each calendar year and records the membership payment.
  10. Other Committee members will be assigned duties by the President.
  11. The Executive Committee decides by simple majority. In case of even votes, the Chairman has the decisive vote.
  12. All correspondence in the name of the Association shall be signed by one Executive Committee member, as a rule, by the President or the General Secretary.
  13. Checks and other bank documents shall be signed by the Treasurer and the Chairman.
  14. Meetings of the Executive Committee will be convened by the President or by a Committee member designated by the President as often as deemed necessary but at least 10 times annually.
  15. The Executive Committee deals with all matters which are not in the competence of the General Meeting.
  16. The Executive Committee can appoint Sub-Committees or delegate certain tasks to its members or to any members not serving on the Committee.
  17. The Executive Committee will especially

    Organize professional and social events to enhance exchanges and strengthen the liaison among chefs of the culinary sector in Hong Kong;
    Promote and arrange training and educational programs for all members of the association as well as for trainees of culinary schools and related organizations;
    Nurture and develop mutually beneficial contacts with all branches of the local hotel and catering industry for the endorsement and support of the Association´s activities;
    Foster close cooperation with other international chefs associations to maintain an international perspective for the local trade.

Constitution Supervisory Board

  1. The Constitution Supervisory Board meets once a year to review and propose amendments, if any, to the Constitution of the Association for endorsement at the Annual General Meeting.
  2. The Constitution Supervisory Board comprises not less than 5 voting members of good standing to be co-opted, one of which will be represented by an Executive Committee member.

General Meeting

  1. The General Meeting is vested with the highest authority of the Association. An Annual General Meeting shall be held in the first quarter of every calendar year. Extraordinary General Meetings can be called as deemed necessary by the Executive Committee or at the request of not less than 10% of the voting members.
  2. All Annual and Extraordinary General Meetings are presided over by the President, or in his absence, by one of the Vice Presidents or by any other voting member elected for the purpose.
  3. The General Secretary or a Committee Member designated by the Executive Committee keeps the minutes of the proceedings.
  4. The presence of one-tenth of the voting membership is necessary for the Annual General Meeting. If a quorum is not reached at the Annual General Meeting, the members presiding the meeting will convene an Extraordinary General Meeting (EGM) which is to take place not less then 21 days later. The voting Members present at the EGM shall form the quorum. All resolutions passed during the EGM shall be deemed valid.
  5. All decisions and votes in General Meetings are taken by simple majority of voting members. In case of even votes, the Chairman shall have the casting vote.
  6. Notice for the Annual General Meeting shall be given in writing by the President or Acting President not less than 21 days in advance.
  7. The notice of meeting shall be accompanied by an agenda listing the matters to be discussed as well as the audited accounts.
  8. All members shall observe the terms and conditions of the Membership and its renewal and give notice to the Association for any change of residence.
  9. Agenda of the Annual General Meeting

    decides on amendments to and alterations of the Constitution of the Association;
    confirms the minutes of the previous AGM;
    receives the President´s report on the activities of the Association during the year under review;
    examines and approves the audited accounts;
    determines the annual membership fees;
    elects the Executive Committee for the ensuing year;
    elects the Constitution Supervisory Board;
    elects the auditors;
    discusses and decides on any proposition submitted to the meeting;
    elects Honorary Members.
  10. Agenda of the Extraordinary General Meeting

    decides on all matters of the Annual General Meeting (AGM) in the event when the AGM fails to attain the quorum;
    decides on the dissolution of the Association. At least half of the members with voting rights must be present at such a meeting. The dissolution has to be decided if the Membership falls to five members;
    receives the President´s report on the activities of the Association during the year under review;
    winds up the business of the Association and disposes of the assets. If there is any surplus left after paying all debts, such surplus is to be donated to the Hong Kong Community Chest or any similar or equivalent organizations operated in Hong Kong;
    discusses and decides on all matters submitted to the meeting by voting members.

Auditors

  1. Any two members can be elected as Auditors of the Association by the Annual General Meeting.
  2. The Auditors will examine the books of the Association and ascertain the correctness of the accounts and the existence of the assets.