Chef

Nanyuki, Kenya

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LEC JOB DESCRIPTION

Job Title: Chef

Department: Catering

Grade: 9

Full/Part Time: Full time

Location: Nyati Barracks

Reporting To: Regimental Catering Warrant Officer (RCWO) – Quarter Master (Main)

Generic description of duties:

To work with the kitchen team to prepare healthy, high-quality meals for the unit at BATUK in Nyati Barracks and on exercise, under the direction of the RCWO/Head Chef. This includes producing three meals per day, each consisting of three courses and offering 7-8 options per meal.

Main duties:

To produce safe food of the required quality and quantity at the correct time. To work within existing Food Safety and Health and Safety at work guidelines.
Requisition of stock, materials, supplies or equipment for the following days of production.
To maintain records and input temperature records on a daily basis.
Conduct all work in a safe clean hygienic manner.
Minimise wastage and report all wastage to line manager.
Must have good knowledge of allergen and be able to brief customers if required.
Cover early/late meals as required.
Work on functions as detailed by the CATWO or Duty chef

Secondary duties:

Ensure that all equipment used, is in safe working order, checked regularly and serviced.
Report customer compliments and complaints immediately to the shift Supervisor or Manager / RCWO where necessary.
To ensure that the kitchen fridges are kept clean and tidy stacked correctly with food items wrapped and date stamped.
Queries and issues relating to dishes, menus and suppliers are cascaded to the RCWO/ Head Chef.
To deploy on exercises and work away from base location when required.
Carry out any other duties commensurate with the trade/grade as directed by the MLM.

Competences:

Planning and Managing Resources to Deliver Results (Lead Competence)
Working Together.
Managing Customers and suppliers.

Essential: Qualifications/Experience

Certificate/Diploma qualifications in Culinary Arts from a recognised institution.
Appropriate Food Hygiene Certificate.
Ability to work under pressure with minimal supervision.
Good communication and interpersonal skills

Desirable:

At least 2 years’ experience in the same field.

Training Requirements:

Control of Substances Hazardous to Health (COSHH).
Manual Handling
Health and Hygiene refresher course
Fire extinguisher training
Out Field Catering System (OFCS) and No. 5 Cook set training.

Other Provisions:

May be required to work overtime	Yes
May be required to work shifts	Yes
May be required to drive	Yes
May be required to work unsocial hours	Yes
May require working with children/VA	No
May be required to work away from duty location	Yes

Application Process

The candidates will be tested against 3 competences as well as the testing of technical (job related) knowledge.
The 3 competences to be tested are:

Planning and Managing Resources to Deliver Results (Lead Competence)
Working Together
Managing Customers and suppliers.

Candidate responses to each competence and technical (job related)-question will be evaluated against the following rating scale:

1	2	3	4	5	6	7
Not Demonstrated	Minimal Demonstration	Moderate Demonstration	Acceptable Demonstration	Good Demonstration	Strong Demonstration	Outstanding Demonstration
No positive evidence and/ or substantial negative evidence demonstrated	Limited positive evidence and/ or mainly negative evidence demonstrated	Moderate positive evidence but some negative evidence demonstrated	Adequate positive evidence and any negative evidence would not cause concern	Substantial positive evidence of the behaviour	Substantial positive evidence; includes some evidence of exceeding expectations at this level	The evidence provided wholly exceeds expectation at this level

How to Apply

If you meet the above criteria, kindly click on Apply Now! and fill in the details.
Ensure you fill the Mandatory Chef Survey on the Next Page. Applications without the survey will be REJECTED!
All applications should be submitted by 1600hrs 15th April 2026

Apply Now!