Having in mind that Culinary Federation of Serbia (KFS) represents the highest and only official national culinary Serbian organization it is important to emphasize that it consists of two main parts (members):

- Culinary Association of Serbia  (KAS) - official junior association,
- Chef-Cook Association of Serbia (AŠKS) - official senior association,
By joining one of these associations, KFS membership is directly achieved, and indirectly in the World Association of Chef Societies (WACS).

 

 
Procedura učlanjenja u KFS

Prema Statutu AŠKS i KAS redovni članovi Udruženja mogu biti:
AŠKS:
- profesionalni kuvari i poslastičari od 26 godina starosti;
- nastavnici i profesori kuvarstva, gastronomije, nutricionizma i ishrane (u srednjem i visokom obrazovanju);
KAS:
- profesionalni kuvari i poslastičari starosne dobi do 26 godina starosti;
- studenti visokoškolskih ustanova, naučne oblasti Gastronomija, Prehrambena tehnologija i Nutricionizam;
- učenici srednjih ugostiteljskih i prehrambenih - škola.

Kolege koje žele da svojim angažovanjem unaprede funkcionisanje KFS (AŠKS i KAS) treba da pošalju popunjen primer CV obrasca (dole u tački 3.) na 
info@serbian-chefs.rs ili kasjunior@serbian-chefs.rs.
Zajedno sa popunjenim CV obrascem potrebno je poslati i skeniran ili fotokopiran primerak završene srednje stručne spreme iz kulinarstva ili poslastičarstva ili drugog nivoa studija iz oblasti gastronomije.
Vaš CV će biti poslat kolegama koje su zadužene za prijem novih članova. Nakon toga, bićete obavešteni o Vašem statusu.
NAPOMENA: Preporučujemo da pripremite sve potrebne podatke kako bi proces bio brži. 
1. STEP: Fill in and pay your annual membership fee as follows:
The membership fee is paid at the latest by the end of the first quarter for the current year.
The fee for:
- KAS members is 1,000.00 rsd, 
- AŠKS members is 12,000.00 rsd, and for retiree members is 2,500.00 rsd. 
Full payment of the fee is a condition for going to the competition.
Previously stated is based on a decision provided by KFS committee:

AŠKS (Seniors):
Picture
2. STEP: Fill in the online subscription on the following link: https://goo.gl/forms/zdv1KNFzhAUXJHeP2
3. STEP: Fill in the CV, save it and change its name to:
"CV-ASKS-Your Name-surname" (for Senior) or
"CV-KAS-Your Name-surname" (for Juniors).
NOTE: We recommend that before filling out the CV  you should see the provided form (with example) so that you can prepare all the information needed to make the process easier, faster and more efficient.
AŠKS (Seniors):
KAS (Juniors):
 
4. STEP: Procurement procedure of KFS uniform:
By signing an application form all members are obliged to have at least one AŠKS / KAS chef jacket.
By filling in the application form, all members will be enrolled in the first next chef jacket order, and the jackets will be delivered to them by mail at the registered delivery address from the application form. When receiving a shipment, members pay their uniforms.

Also, it should be emphasized that all members of the AŠKS and KAS are pay their own chef jackets. 

Procurement order from the manufacturer is done exclusively in groups and periodically (on a monthly basis - until 30/31 in each month), and the order can only be carried out by the authorized persons (SECRETARY OF THE ASSOCIATIONS) according to the decision of the Committee. All violations and abuses of the mentioned decision will be sanctioned.

KFS member obligations:

  1. Participation in KFS activities.
  2. Attendance at the annual assembly.
  3. Providing assistance to colleagues from associations.
  4. Maintaining and updating of personal CV.

 

Code of Conduct
Read or download Code of Conduct.
By signing an application form all members are obliged to abide by the conduct prescribed by the aforementioned code. Any violation of this Code will be sanctioned in an adequate manner.
KFS Membership rights
  1. The right to apply for qualifications for joining a competition team in an international competition.
  2. The right to participate in KFS activities.
  3. The right to professional advisory assistance.