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By - Laws

 SACA BY-LAWS as voted in on 26 August 2011

 
1.    FUNDAMENTALS
1.1. Name
1.1.1. The official name of the Association is the South African Chef’s Association.
1.1.2 The official acronym of the South African Chef’s Association in all languages will be known as SACA. This acronym will be used throughout this document.
1.1.3 All references in this document are gender inclusive.

1. 2. Head office
1.2.1. The SACA permanent head office is in Johannesburg, currently situated at: University of Johannesburg, School of Tourism & Hospitality, cnr Bunting & Annet Road, Auckland Park.
1.2.2 The SACA head office is responsible for all archives and documents, including  but not limited to the list of the Board of Directors, the Professional Members, the Youth members, Junior Members, the Academy Members, the Corporate Members, Corporate Plus, Honour members, the list of accredited Judges, financial records and all minutes from board meetings.
1.2.3. The archives and assets of SACA are kept and managed at the head office, under the supervision of the appointed General Manager and office personal.
1.2.4. Regional offices, Branches and Committees may be established, only with the approval of the board, and all documentation, budgets and finances must be filtered through the head office.
 
1.3. Official languages of SACA
1.3.1. The official business language of SACA is English.
 
1.4. SACA logo
1.4.1. All paid up members and recognised sponsors and patrons, excluding the associate members, in good standing may make use of the logos, as stipulated in the Corporate Identity and Logo Application Manual.
1.4.2. No other entities are allowed to use the SACA Logo, for any purpose, including but not limited to, commercial purposes in relation to sales, advertising or promotion of goods, associations or services.
1.4.3. Any member and or sponsor or patron which have been struck from the memberships lists, will lose the right to use the SACA logo in any form whatsoever, with immediate effect.
1.4.4. No deviations from the prescribed conditions of the use of the logo, in any media.
1.4.5. Any entity using the SACA Logo (or adaptations) without the explicit written authorization by SACA will be deemed to be using “parasite marketing” techniques and SACA reserves the right to take appropriate action to stop this.
 
 
1. 5. SACA Mission Statement
1.5.1. SACA Mission Statement:
The South African Chefs Association (SACA) is a non-profit industry organization (established in 1974) that represents  chefs, cooks and caterers at all levels.
Its core purpose is to set and maintain the highest level of culinary excellence, food standards and professionalism throughout South Africa.
We accomplish these goals through the transfer of knowledge, dedication and commitment towards the development of skills and the up-liftment of individuals, our members…..”The South African Chef”.
1.5.2 Discrimination of any kind against a private person or groups of people on account of ethnic origin, gender, language, religion, politics or any other reason is strictly prohibited and punishable by suspension or expulsion.
 
2.    MEMBERSHIP
2.1. Professional Member
2.2. Junior Member
2.3. Youth Member
2.4. Associate Member
2.5. Corporate Member
2.6. Application for Membership
2.7. Notice of Termination of Membership
 
2.1. Professional Membership
2.1.1. Any Professional Members of the Hospitality and Supporting Industries with a minimum of 3 years’ experience in the industry.
2.1.2. Fully paid up SACA members are automatically members of the World Association of Chef’s Societies, through SACA’s membership of WACS.
2.1.3. All SACA Professional members that have been a paid up member in professional standing for 10 years automatically become a Fellow of SACA.
2.1.4. Member benefits are to be found on the SACA website and are updated continually.
 
2.2. Junior Membership
2.2.1. Junior membership is designated to trainees, apprentices and students currently studying in SACA recognised hospitality training programmes within the Republic of South Africa.
2.2.2. Junior membership constitutes a non-voting, fee-paying membership status.
 
2.3. Youth Membership
2.3.1. Once a student / junior member has graduated and begins working in Industry, they will
qualify for Youth Membership.After 3 years unbroken membership, they will automatically update to Professional Membership. Youth Membership has full voting rights.
 
2.4. Associate Membership
2.4.1. Associate membership constitutes a non-voting, fee-paying membership status, and is designated for those not eligible for full membership, but show an interest in professional cookery.
 
2.5. Corporate Membership
2.5.1. Corporate Membership is open to all suppliers of goods and services within the hospitality industry and all related industries.
2.5.2. Applications for admission of a SACA Corporate Membership must be made to the membership administrator. The Board of directors will, based on the membership criteria vote on the acceptance of perspective new members.
2.5.3. Corporate Members pay an annual fee to SACA.
2.5.4. Corporate members may apply for the use of the SACA corporate membership logo as per Corporate Identity Manual.
 
2.6. Application for Membership
2.6.1. Applications for all categories of SACA membership must be submitted to the Membership Administrator at the National office, or application via the official SACA website.
2.6.2. Your application for membership will only be processed on receipt of payment.
 
2.7. Notice of termination of membership
2.7.1. Six months prior notice must be given by all levels of membership to end their membership in SACA.
2.7.2. Notice must be sent in writing to Membership Administrator stating the reasons for termination.
2.7.3. All financial contributions outstanding must be duly paid until termination.
2.7.4. All categories of SACA membership that have violated the statutes of SACA or have damaged the interests of SACA and/ or the professional status of chefs through their misconduct maybe excluded from SACA. Termination of membership can be initiated by the Board and confirmed by letter.
2.7.5. All members who fail to pay their dues may be removed from the SACA membership lists.
 
3.    OFFICIAL BODIES
3.1. SACA – National Members
3.2. SACA Board
3.3. Executive Committee
3.4. President and Vice President
3.5. General Manager
3.6. Treasurer
3.7. Regional Chairs
3.8. Past President
3.9. Standing Committees
 
 
3.1. SACA – National Members
3.1.1. As a rule, a general meeting of members is held every two years in the form of an Annual General Meeting.
3.1.2. The Annual General Meeting is convened by the Board by giving 21 (twenty one) working days advance notice with an announcement of the agenda.
3.1.3. Every four (4) years, eligible members elect a President at the AGM, who in turn elects an Executive Committee (Vice President/s) at his/her discretion. It is generally accepted that the Vice presidents are current board members in good standing.
3.1.4. The President may stand for a 2nd term. The President, on completion of his term/s, must remain a member of the Board for one 2 year term to ensure continuity.
3.1.5 The Past President whilst serving his 2 year term on the board will have full voting rights.
3.1.6. The current elected President of SACA may at his discretion co opt onto the board four (4) additional directors, who are either specialist in their field or have not been nominated by the general assembly.
 
3.2. SACA Board
3.2.1. The SACA Board is composed of, President, Vice Presidents, Directors, co-opted Directors, regional chair persons and immediate past President. The President convenes the meetings and conducts the proceedings. He is required to convene a meeting if half the members of the board so request and the financial situation of the Association so permits.
3.2.2 Every two (2) years, the current board dissolves. Nominations for board membership is open to each and all members in good standing within SACA; however a nomination motivation must be supplied one month prior to the election.
3.2.3 All board members and regional chairs must be chefs in good standing or be an active player within the hospitality industry in good standing.
3.2.4. The Board normally holds one meeting per month although this may be extended to every second month.
3.2.5. The term of office is two (2) years.
3.2.6. The SACA Board is also required to intervene on its own initiative if the interests or unity of SACA are threatened. Towards this purpose and for fair and equal handling of the issues, supporting documents are requested to be made available by the relevant SACA member parties. The SACA Board of Directors will issue a statement, which should be considered final, and no further correspondence may be entered into.
3.2.7. The accepted quorum will be 70% whether by proxy or in person. The Chairs of the Regional Committees are expected to attend Board meetings on a regular basis with flights and accommodation at the expense of SACA.
3.2.8. Minimum 6 maximum 10 elected directors. The President has the right to co-opt an additional 4 directors.
3.2.9 In the case of a tie in voting for the approval of a resolution the President has the casting vote.
 
 
 
3.3. Executive Committee
3.3.1. SACA is headed by the Executive Committee, which consists of the President, the Vice-President/s, the General Manager and the Financial Manager. The elected SACA President appoints the SACA Vice-President/s, with Board approval.
3.3.2. The Executive Committee can remove an officer/board member if they cannot perform their duties, have brought SACA in to disrepute, misused their position or are found to be incapable to do so.  
 
3.4. SACA President and Vice President/s
3.4.1. The SACA President, representing the Board and the members’ interests, supervises the administration and the business of SACA.
3.4.2. If the President is permanently or temporarily prevented from performing his official function then the most senior standing Vice President shall represent him until the next Annual General Meeting.
 
 
3.5 SACA General Manager
3.5.1. The SACA General Manager conducts the correspondence and administration of the day to day running of SACA on behalf of the Board.
3.5.2 The Executive Committee, with approval from the Board, will appoint the General Manager.
 
3.6. SACA Treasurer
3.6.1. The SACA Treasurer is responsible for the handling of the financial matters of SACA, at the discretion of the SACA Board, on behalf of the SACA Members.
3.6.2. The Treasurers primary task is to ensure the safe continuity of SACA business by general accepted good governance business practice.
3.6.3. The Treasurer works alongside the SACA Executive Committee and board to obtain this objective.
3.6.4 The role of the SACA Treasure will be fulfilled by the appointed financial manager and or Directors.
 
3.7. SACA Regional Chairs
3.7.1. The regional chairs represent the various regional branches throughout South Africa. All Regional Branches are an integral component of the Company as registered: South African Chefs Association Limited (Limited by Guarantee).
3.7.2. All Regional Branches have to be FORMALLY RECOGNISED by the full Board of Directors and the Executive Committee in writing and the executives of such a branch must have confirmed their acceptance of office before this branch is permitted to act on behalf of the South African Chefs Association.
3.7.3. The SACA Regional Chairs are elected from the National Membership which does not belong to the SACA Board at the time of elections, and the executives of all regional branches are obliged to follow the directives as outlined by SACA board.
3.7.4. The regional chairs represent the National Members in their respective regions and advise the SACA Board on all-important matters of SACA, in the region.
 
3.7.5. Regional chairs and the regional executive must be chefs or be an active player within the hospitality industry, in good professional standing.
3.7.6. The term of office is two (2) years, and generally a regional meeting is held once a month. A maximum of 2 consecutive terms may be served.

3.8. Immediate Past President
3.8.1. The Immediate Past President will automatically be elected to serve as a voting member of the board and may be asked to handle special projects as decided by the Board.
3.8.2. Term of office on Board is 2 years and is compulsory.
3.8.3 All past Presidents are considered ambassadors in the highest standing by SACA, and they may be tasked with special projects by the board, as they represent the history of SACA at the highest echelon.  
 
3.9. Standing Committees within the board
3.9.1 The President, in consultation with the board will appoint the chairman and committee members, who will serve at the pleasure of the board, but no longer than a four year period. In order to provide for continuity, some committee, members may be reappointed. All actions of all standing committees are subject to board approval.
3.9.2. Committee members are tasked with fulfilling the objectives of SACA as volunteers, either because of their specialised subject knowledge or experience.
3.9.3. The committees may include but not be limited to:
a.       Culinary Committee
b.      Finance Committee
c.       Educational Committee
d.      Ethics committee
e.      By Laws & Elections committee
 
4.    OBJECTIVES
4.1. Representation of interests
4.2. Support
4.3. SACA sanctioned International Culinary Exhibitions / Competitions
4.4. Communication / Information exchange
4.5. Proof of SACA – Membership
 
4.1 Representation of Interests
4.1.1. SACA intends to represent the general interests of the profession, to enhance its prestige and to promote cookery with the members and parties through the use and propagation of the knowledge acquired by modern nutritional science and new technologies in cookery and cuisine.
4.1.2. The objective of SACA is to provide educational opportunities and to encourage friendly relations between the SACA member, societies and parties. The SACA members and parties are required to show mutual respect and support to each other.
 
 
4.2. Support
4.2.1. Members which have duly paid their membership contributions should give moral support and, wherever possible and budgets permitting, material assistance to other SACA members.
 
4.3. SACA Approved Culinary Competitions and Exhibitions
4.3.1. Refer to the current Standard Operating Procedures for Competitions and Events.
 
4.4. Communication and General Information Exchange
4.4.1. The SACA regional branches are requested to mutually exchange their journals and periodicals for inclusion in the National newsletter.
4.4.2. Information is generally exchanged and listed electronically via the SACA website www.saca.co.za. Electronic means are also considered an official and legitimated form of communication.

4.5. Evidence of Membership
4.5.1. SACA will issue members with and identity card and certificate indicating date of registration and membership status.
 
5.    FINANCES
5.1. Income / Contributions / Annual payments
5.2. Asset management
5.3. Expenditure
5.4. Authority to sign
5.5. Auditors

5.1. General Financing
5.1.1. SACA activities are financed from the revenues collected from all SACA membership categories dues, and income from the SACA approved culinary competitions, sponsors, patrons, exhibitions / events, training interventions / programmes and also from managed investments and donations and miscellaneous income.
5.1.2. All SACA Members pay an annual fee, which is set by the SACA Board. The SACA board at its discretion may adjust or suspend the fees under extraordinary circumstances for a limited period of time.
5.1.3. These fees must be paid annually no later than the last day of February of each year to the bank account stated by the SACA Treasurer preferably by a debit order.
5.1.4. Sponsor, patrons and exhibition / event fees are negotiated separately with the appointed SACA administrator or Director.
 
5.2. Asset Management
5.2.1. The assets of SACA are invested and managed by the SACA Treasurer according to the instructions of the SACA Board.
5.2.2. Increased fees, managed investments and other sources of raising revenue is left to the discretion of the SACA Board and then reported to the Annual General Meeting. Financial issues like fee structure, investments, other sources of income and fundraising will be reported by the treasurer for the approval by the Board then reported to the AGM.
 
5.3. SACA Expenditure
5.3.1. The following are payable from the financial resources of SACA:
a.       SACA general administrative costs as approved by the Board.
b.      All relevant travel costs of the SACA Board to fulfil their duties including the SACA appointed Committees to attend official SACA business.
c.       SACA Board approved programs and training interventions.

5.4. Authority to Sign
5.4.1. SACA is duly represented and committed by the joint signatures of the SACA President, GM and or SACA Vice-President/s.
5.4.2. Use may be made of the assets of SACA as follows:
a.       For all amounts, by the joint signature of the above.
b.      For amounts of less than R 5000.00 — by the single signature of the appointed General Manager of SACA, with pre approved budget.
 
5.5. SACA Auditors
5.5.1. Prior to the Annual General Meeting, the President appoints from the ranks of the official Member lists three auditors who are not members on the SACA Board.
5.5.2. The three individuals will receive, three weeks in advance from the treasurer, the required documentation and will meet with the treasurer prior to the start of the Annual General Meeting. They will submit an audit report to the Annual General Meeting for approval.
5.5.3. The SACA annual financial accounts are also verified by an independent licensed, professional auditing firm, on an annual basis.
 
 
6.    HONOURS
6.1. Honorary Life President of SACA
6.2. Honorary Members of SACA

6.1. SACA Honorary Life President
6.1.1. As an extraordinary honour, the title of SACA Life Honorary President has been bestowed on Dr. Bill Gallagher for his service and contribution to the advancement of Chefs, the hospitality sector and SACA.  There may not be more than one SACA Honorary President at any particular time.
 

6.2. SACA Honorary Members
6.2.1. At the request of legitimate SACA Members or the SACA Board, the Annual General Meeting may grant the title of SACA Honorary Membership to individuals who have given outstanding service to SACA and the culinary profession in general.
 
7.    ACADEMY OF CHEFS
7.1    See current procedures and criteria applicable on the SACA website.
 
8.    CULINARY TEAM SOUTH AFRICA
8.1.   See current procedures and criteria applicable on the SACA website.
 
9.    DISSOLUTION OF SACA
9.1.   SACA can only be dissolved in accordance with the provisions of the Companies Act No 71 of 2008 and on the basis that SACA’s rights and obligations in respect of third parties have been met.
 
10.     MANAGEMENT OF REMAINING ASSETS
10.1. In the event of the dissolution of SACA, the remaining assets will be distributed evenly between the members, which still belong to SACA at the time of dissolution. This distribution will be facilitated by an outside party acting in agreement with the current SACA Board and after settling all liabilities.
 
11.     OFFICIAL ORGANS FOR PUBLICATIONS
11.1.   The official communication vehicle for SACA will be via its website at www.saca.co.za .
 
12.     FINAL PROVISIONS
12.1.  The above By-laws were approved by the Annual General Meeting held in Johannesburg in August 2011. The above By-laws  replacea any previously existing By-laws of SACA.