Click on the images to see more detail
 |
| Serial
|
Item
of Dress |
Remarks |
| 1. |
Apron,
white, chef |
Note (g) |
| 2. |
Belt,
khaki 32 mm |
| 3. |
Boots,
safety protective cap |
Note
(f) |
| 4. |
Cap/Hat
chef |
Note
(a) |
| 5. |
Chef jacket,
white |
Notes
(c) and (d) |
| 6. |
Name tag |
| 7. |
Neckerchief |
| 8. |
Socks,
khaki |
| 9. |
Trousers
chef, check |
Note
(e) |
Further
images available below to illustrate variations to this order of dress |
|
This order
of dress is to be worn by all chefs when not in the field.
Notes
(a) Worn at all times when employed in food preparation/service.
(b) Colour to be uniform as determined by the Commanding Officer.
(c) To be worn with insignia rank warrant officer embroidered on
white backing or insignia rank,
noncommissioned officer, gold embroidered on the appropriate white
backing.
(d) Worn by all ranks, except officers.
(e) Trousers are to be worn unbloused in accordance with Army—Occupational
Health and Safety Manual
(A–OHSMAN).
(f) To be worn at all times whilst working in the mess environment.
(g) Apron is to be worn at full length in accordance with A–OHSMAN.
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