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 Register with A.I.T.C

A.I.T.C Register

Welcome  to TechnicalChef  Inc. Registration.

To view an application form. you first need to register with TechnicalChef.
• Preferably use your personal email, (not work).
• Use at least eight characters in your password.
• If your usual password is normally shorter than eight characters, please use a “new password” that has at least eight characters.
• This is required for security and system purposes, or you may have problems when returning or accessing some parts of this site.
• All fields are required – including first (given)  and last (family) name, or you will be deleted.
Your registration will be confirmed.
• Once registered, you will only need to enter your personal user name and password to login and view the application form.
• This will also permit you to save drafts when completing an application form.
• Record your password and keep confidential.
• Login to edit or change your profile details.

 

  • Please use FIRST AND LAST NAME as your username.
  • Preferably - Use your private e-mail address
  • The password should be at least eight characters with a mix of letters and numbers. Minimum length of 8 charactersStrength indicator
  • First Name as it should appear on an approved licenced certificate of membership.
  • Last Name as it should appear on an approved licenced certificate of membership
  • Identify your current industry/culinary title and contact mobile or business telephone number ( Include area Code). This compulsory information is to ensure you are from the Australian Hospitality Industry NOTE If left blank you will be deleted.

Change Your Password or email address : Edit my Profile:
(Take me to Council Contacts)
President
- For governance or sponsorship.
Vice President
- For general information.
Secretary
- For A.I.T.C meeting dates.
Treasurer
- For account enquiries

Education - For training institute liaison.
Branding
- For branding discussions.
Registrar
- For application process.
Marketing
- For press inquiries.
Liaison
- For chef queries.

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