CHEF

The Job

Chefs in the Royal Logistic Corps feed everyone from recruits to royalty, making meals in static or field kitchens. They are trained to prepare, cook and present healthy and nutritious food under supervision both in and out of barracks – whatever the weather.

The Right Job For Me?

Potential RLC Chefs need to have a keen interest in food and food services. They must also be reliable, practical and robust, happy to work unsocial hours and prepared to do their jobs in a variety of climates.

What Skills Will I Learn?

Comprehensive training in food preparation and presentation, starting with basic competence in kitchen, larder and pastry.You will also learn how to set up and cook in outdoor field kitchens, and how to use improvised cooking equipment.The skills you learn in the kitchen will allow you to undertake commissioned work – for example, making cakes for weddings and functions.

What Training Will I Do?

Initial trainingEvery RLC soldier is first and foremost a fighting soldier. Your military career will start at ATR (Army Training Regiment) Pirbright, Surrey. During your 14-week basic training course you will learn military skills such as foot drill, how to handle and fire a weapon, how to live and work in the open, and how to tackle an assault course, as well as developing your stamina and fitness. You will be stretched further than you thought possible, and toughen up both physically and mentally. Having successfully mastered these basic military skills, you will take your place in the Passing Out parade in front of an invited audience of parents, relatives and friends. After completing your basic military training you will attend a one-week induction course at St Omer Barracks in Aldershot, Hampshire, where you will learn about the Corps and its history.Further trainingYour Army cookery training begins with 16 weeks at the Defence Food Services at St Omer Barracks, Aldershot. Upon successful completion of this course, you qualify as an Army Chef Class 3. The course is designed in two modules: Module 1 Trains you in the foundation cookery skills for kitchen, larder and pastry competences, and gives you the associated underpinning knowledge.Module 2Covers the construction of field kitchens and the production of meals in a field kitchen using in-service and improvised cooking equipment. You will be assessed continuously throughout the course; a theory and practical test at the end of each module will determine whether you successfully achieve the training objectives to qualify as a Chef Class 3. After a minimum of six months cooking for a unit, Class 2 Army chefs will be awarded NVQ Level 2 in Food Preparation and Cooking. Further opportunities for advancement to Chef Class 1 and beyond will now become available to you.

What Qualifications Could I Get?

Army catering courses are jointly certified with the examining boards of civilian professional bodies. If successful in the Army tests, soldiers will be awarded civilian qualifications.

Future Prospects

As an RLC Chef, you will enjoy regular opportunities for promotion. You can reach Lance Corporal after an average of three years’ service, Corporal after another three years, Sergeant in three years after that, and so on. The Defence Food Services School in Aldershot holds upgrade courses to Advanced Chef Class 1 after four to six years of field experience. Other courses held at the school include Junior NCO management courses, Production Supervisor and Unit Catering Manager courses. Selection for these upgrade courses is based on merit, length of service and recommendation for promotion. You can also volunteer for Commando or Parachute training.Former RLC chefs have a lot to offer civilian employers when they finally leave the Army. The versatility gained from working in different types of kitchens all around the world will make you very employable; the management and leadership skills of a soldier will give you an edge in the most pressured catering environments.