Indian Culinary Forum 10th Annual Chef Awards 2013 Nomination Form (Golden Hat, Silver Hat and Lady Chef of the Year) (Please attach relevant documents and certificate supporting your credentials, also please use extra sheets, in case needed) Name _______________________________________________Designation ______________________________ Hotel/Restaurant ______________________________________ Address ________________________________ ____________________________________________________________________________________________ Mobile No. ___________________ E-Mail_____________________ICF Membership No. (Mandatory)_______ I wish to nominate Chef / myself for the following categories of Awards: Category of Awards Experience (Years) Golden Hat 25 and above (Out of which 7 Years Experience as Executive Chef) Silver Hat 18 (Out of which 5 Years Experience as Executive Chef) Lady Chef of the Year 8-10 (Out of which 3 Years Experience as Sous Chef and above) The endorsement is by the Hotel General Manager: Yes No Passport Photo Name of the GENERAL MANAGER Name & Signature of the Executive Chef _________________________________________ ____________________________________________ Organization ______________________________ Name of the Nominee ____________________________________________ Stamp & Signature Signature of Nominee JUDGING CRITERIA Parameter Score 1. Educational Qualifications: 0-15 (Documents & Certificates To be self attested if not in service if employed please get them certified from the GM /HR head of the hotel) ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ 2. Work Experience as Executive Chef: 0-15 ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ 3. Significant Achievements: 0-10 (Books Published, TV shows presented) ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ 4. Achievements in Culinary Excellence: 0-10 (Awards/Certificates participation / winning certificates of ICF or other relevant recognized forums) ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ 5. Training: 0-15 (Persons trained in co ordination with HR training programmes in last five years, details of the programme and HR in charge) ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ 6. Creativity & Innovation: 0-10 (New Dishes Created & Innovation in cooking that is proclaimed and acknowledged in the media or in respective organization as a specialty dish in the menu) ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ 7. Professional Courses attended: 0-15 (Should have certifications for HACCP, FSSAI, Fire & safety) ____________________________________________________________________________________________ ____________________________________________________________________________________________ ____________________________________________________________________________________________ 8. Contribution to Chef Community/Public Profiling: 0-10 (Participation in ICF activities, or other NGOs) _________________________________________________________________________________________________ _________________________________________________________________________________________________ _________________________________________________________________________________________________ Details of self-attested photocopy of documents attached: Please list the attached documents as annexure ------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------ INDIAN CULINARY FORUM B-66, Okhla Industrial Area, Phase - I, New Delhi - 110020 Ph. : +91-8800339629 E-mail : chefawards@gmail
Posted on: Sat, 31 Aug 2013 13:35:35 +0000
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