The 2015 APOT.Asia booking agent for Hilton Colombo accommodation is : Ms Samindri Liyanage

Send your mail to APOT Room Manager

Please Email : Hotel Bookings
This contacts has been specifically set up by the Hilton Colombo for the APOT.Asia forum with dates specific and special rates applied.

• Group Contact: Samindri Liyanage
• Visit link Hilton Colombo
• To modify or retrieve your original reservation(s) .SEND EMAIL Hotel Bookings

ROOM RATES NETT PRICE: Inclusive with all TAX and VAT, Breakfast, Complimentary WIFI Standard Package, Use of Pool and the Fitness centre.

DELUXE ROOM

The Hilton Deluxe Rooms are 30.71 sqm and offer a host of luxurious amenities and convenient services. The rooms offer you a stunning view of the Indian Ocean and the Colombo Harbour.

• Single Room inclusive of Hilton Breakfast Experience US$ 169 nett
• Double Room inclusive of Hilton Breakfast Experience US$ 180 nett

EXECUTIVE FLOOR ROOM

The Hilton Executive floor rooms are 30.71 sqm in size and located from the 16th to the 19th Floors. All rooms offer a stunning view of the Indian Ocean, Colombo city and Harbour. Equipped with Butler service and all the facilities to enhance your stay, all guests are entitled to enjoy the Executive floor lounge which offers daily Breakfast and pre dinner cocktails with Premium branded liquor.

• Single Room inclusive of Hilton Breakfast Experience US$ 244 nett
• Double Room inclusive of Hilton Breakfast Experience US$ 257 nett

The above rates are subject to prevailing service charge and applicable taxes (Presently 10% Service Charge, 2% NBT, 11% VAT and 01% Tourist Development Tax) Subject to change. Check-in & check-out times. Hotel check-in time is 1400 hours and check-out time is 1100 hours.

Lesly David – Official Transfer Group – Please Email with your flight details: Airport Transfer Bookings

• All your travel needs in Sri Lanka: Tropical Transport
• Visit link Tropical Travel

• All applicants must be qualified chefs / cooks, currently working for a recognized airline or an airline caterer.
• All applicants must have approval from their management for all cost and liabilities.
• Resume with past experience must be sent with the application.

All applications must:

1. Complete in English
2. Applicant must prepare a three-course meal suitable for Business class, and send photos with menu recipes and specifications. (Airline format)
3. All menu specifications should be included with pictures of the dishes.
4. All pictures attached should be JPG format.
5. If cooking method involved clarifications must complete in correct cooking terms.
6. Proper spelling for cooking terms to be used.

If the applicant is successful for the final round:

1. Each individual or their companies must cover all related travel, accommodation other related expenses.
2. All travel and personal insurance and liabilities must cover by the individuals or their companies. APOT.asia will not be able to take any responsibilities.
3. All special equipment or tools to be supplied by the applicants.

The food presentation for the first round entry:

1. All applicants must fill up the following entry form:
   • Full Name:
   • Preferred name to be called:
   • Age:
   • Nationality:
   • Passport Number:
   • Sex:
   • Postal Address:
   • Email Address:
   • Phone Number best contactable:
   • Second preferred contact number:
   • Your Establishment / Employer:
   • Establishment Address:
   • Immediate Manager:
   • Immediate Managers contact details:
   • Phone number:
   • Email Address:
   • Your entry theme (if any)
   • Declaration – The entry you submit to this competition was design and prepared by my self and produced by myself: YES / NO
2. The applicants must produce all entries and if the entry submitted is not applicants own creation organizers hold rights to disqualify.
3. Each competitor must supply with a balance 5 star 3 course (Starter, Main and Dessert) airline meal suitable for First or Business class.
4. Each meal must be prepared hot or cold dish up appropriate dish and photographed (JPG) Then they must be clearly identify according to the meal type.
5. All applications should be submitted to the following address via email.
6. Once applications submit to the above address organisors (APOT.asia) reserve rights to use these information for further marketing or advertising purposes.

Selection procedure:

• Judges decision will be the last and no further explanation or complain will be accepted or provided to any concern applicants applications.
• 6 highest scored finalists applicants will meet at the final round held during APOT.asia forum held on the 31st May to 2nd June 2015 in Colombo, Sri Lanka.

At the location:

• Sponsors will provide the jackets, finalists must provide their chefs jackets sizes
• 6 chefs from local caterers will accommodate with competitors to familiarize local produce and other requirements.
• Official Cameraperson will be taking pictures of your dishes and will be using these on APOT.Asia web site.
• All required products must be carried by the competitors and basic ingredients and equipment will be provided by the hotel

FINAL ROUND

• Six finalists will be participating at APOT.asia Culinary Challenge 2015.
• Local caterers contacts will be provided to the finalists to familiarize if any local requirements.
• Competition Briefing will be held at the host hotel Lobby Lounge at 7.00PM on 30th May 2015.
• Cooking station raffle will be drawn during the briefing.
• Uniforms, and all related needs will be distributed at this time and all competitors and judges must attend to this meeting.
• Competition will be held in the hotel kitchen on 31st May 2015
• Competitors must be reported to the challenge kitchen at the allocated time only. Arriving any competitors to the kitchen before or after will be disqualified.
• Each competitor will be allocated two hours to compete to produce three-course meal suitable for First or Business class in a full service airline.
• All finalists must submit their menu at the briefing to the judges in a sealed envelop. This will be opened at the start of the cooking and competitors can and must produce only the dishes from this menu.
• Menu can be accompanied with additional explanation, specifications and recipes to help judges understand more about the dishes.
• Any changes to this menu will be disqualified.
• All presentation and decoration can be bought in but Judges will judge only the food placed on the plates.
• Hotel will be providing the main meal dish and a selection of other dishes for the competitors to select if needed.
• All competitors must use the main plate provided by the organisers to dish up the Main meal.
• Competitors can select other plates (if required for starter or dessert) from the hotel on the briefing day. These are only to use for first course and the third course, competitors can bring their own and these dishes can only be judged according to the judging criteria. (Must be suitable for commercial Airline First or Business class cabin)
• Competitors must lease with local nominated represented person re entry passes and related information regarding kitchen floor, equipment and other local information – (to be finalized and will communicate with the finalists)

At the Kitchen:

The menu that was handover on the briefing should be produced and presented changes to the menu can be a disqualification.

• Competitors should bring all the ingredients required and basic ingredients will be provided by the organization. Finalists will be receiving this list two weeks prior to the competition via email.
• Two competitors will be competing in the kitchen at one time.
• All competitors will be provided with a chef jacket for the presentation ceremony. Individual competitors must provided with black shoes and black pants
• To use during the hot and cold cooking all chefs must bring their own uniform. These uniforms must remain no company logos or names.
• All competitors will be given 2 hours to prepare and serve;
  • 2 x Three-course meal suitable for first or business class passenger
  • One dish for tasting.
  • One dish for presentation display and photograph.
• Competitors should be arriving at the kitchen lobby 15 minute prior to the competition start time then organisors will direct them to the working station set up their stations.
• Only competitors can be work in the kitchen
• Cooking of all dishes 2 hours.
• All competitors must wait till the judges bell to start the challenge.
• Judging point system
• Total points calculated from 80 as below
  1. 20 – Presentation
  2. 30 – Correct cooking methods and taste
  3. 10 – Authenticity and originality
  4. 20 – Realistic serving suggestions in the First two course can be presented to judges 10 to 5 minutes prior to the finishing time, dessert must serve within the allocated time.
• Any over five minute delay dishes will be disqualified. (There will be no negotiation, all rights reserved by the Judging panel)
• All competitors must leave the kitchen after cleaning the workstation as how it was found before the competition.

Common market products table will be available at the kitchen door.

All ingredients and specialist equipment can be bought in according to the recipe provided.

At the presentation of the dishes competitor must explain individual dish to the judges in English. (Competitor can accommodate your own translator or a speak person if needed)

APOT.Asia Culinary challenge 2015 winner will be announced at the closing ceremony and APOT.Asia Chairman will be handing the Challenge trophy to the winner.

A short video presentation of the kitchen will be screen prior to the announcement of the winner.

All competitors and Judges must come to the presentation in the chef jacket’s uniform provided by the organisation on the Briefing day.

Winner will be given 2 minute after the presentation of the award for a speech.