Chef

Details:
  • Salary:
  • Location: Salisbury
  • Date: 1 week ago
Description:

Could you help to feed the British Army anywhere in every environment?

AS CHEFS, WE ARE AT THE HEART OF UNIT LIFE. FEEDING OUR ARMY IS A BIG JOB AND ALSO A VITAL ONE. OUR SOLDIERS NEED SOLID MEALS TO KEEP THEM GOING - AND THAT'S WHERE WE COME IN.

Even the best locations and adventures would be meaningless without outstanding food services supporting our soldiers. You could be a part of the team whose role is a lot more than just food. As Army chefs, our skills and motivation to deliver the necessary supplies, even in the most challenging environments, are what make us unique.

We deliver the best experience to our units every day; from state banquets and fine dining to supporting humanitarian and disaster intervention across the world. In return, the Army offers the fantastic experiences, including: travel, Adventurous Training and opportunities to develop skills outside of the trade.

Key Responsibilities

  • Provide healthy food wherever you are and whatever the conditions. You also learn about administration, finance and storage.
  • Located across the UK and Northern Ireland; working closely with industry partners and improving your skills in a commercial environment.
  • You could be deployed worldwide- wherever the British Army has a presence.
  • Attend classroom and work-based learning events and gain qualifications up to degree level, plus your Category C+E Driving Licence.


  • REGULAR
    (FULL TIME)
  • RESERVIST
    (PART TIME)


Training For The Role

Step 1
You'll start with your initial military training which will teach you how to be a soldier - this will cover everything from fieldcraft to handling a rifle. If you join as a Junior Soldier (under 17 years 5 months), you'll do a 23-week basic military training course at Harrogate. If you join as a Regular Soldier (over 17 years 1 month), you'll do the regular 14-week adult basic training.

Step 2
Next, you will undertake your 15-week Combat Logistician course at the Defence School of Transport in Leconfield. During this, you will earn your Category C+E Driving Licence and study general service driver modules. This training also gives you the opportunity to gain a broader knowledge on the Royal Logistic Corps functions and roles.

Step 3
You'll then spend 18 weeks at the Defence Food Service Wing at Worthy Down. First, you'll learn about food and personal hygiene. Then you start working in the kitchen where you have the chance to earn a Level 2 qualification in Health & Safety. Training ends with four weeks of field catering, including five days learning Basic Close Combat Skills.

Entry Requirements

Age: 16 years 6 months - 35 years 6 months

Qualifications: No formal qualifications needed

Fitness:
  • Mid Thigh Pull 46kg
  • Medicine Ball Throw 2.9m
  • 2km run 11m 15s (11m 30s for Junior Entry)
More information about the fitness test

Qualifications You Could Get After Training

  • Levels 1 & 2 - Functional Skills
  • Level 2 - Production Chef
  • Level 3 - Senior Production Chef Cooking
  • Levels 2 & 3 - Health & Safety
  • Levels 2,3 & 4 - Nutrition
  • Level 3 - Education & Training
  • Levels 3 & 4 - Facilities Management


Rank Progression

As a Chef your career you could progress through the following ranks: Commis Chef (Private), Demi Chef de Partie (Lance Corporal), Chef de Partie (Corporal), Sous-Chef de cuisine (Sergeant), Executive-Chef de cuisine (Warrant Officer Class 2) and Strategic Planner (Warrant Officer Class 1).

Learn more about rank progression .

Pay and Benefits

Earn £15,671 during training.

When your Initial training is finished, and you join your unit as a Private, your pay will rise to £20,000

From the Field

"I enlisted into the RLC in 2008 as a Chef. I have since completed postings in Germany, Edinburgh and Abingdon. I've deployed to Canada on numerous occasions, as well as the Falklands, Gibraltar and Kenya, providing catering support to deployed troops on exercise and operations. I've also worked from the main kitchen supporting up to 1,300 personnel and from numerous Messes where I've developed higher culinary

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