Job gives Kenyan taste of better life

As a primary school dropout, the young man's prospects weren't good, but that was before he got a kitchen job on the SGR rail project

Michael Simiyu, 23, was a school dropout at an early age. He did not receive an elementary school certificate because his parents were poor and could not afford to keep him in school.

The first born of seven siblings, the young man, who hails from Lugari in Kitale, a town in western Kenya, had to fend for his living from an early age.

"I had no basic skills in anything and decided to look for menial jobs," says the bright-eyed Simiyo, who spoke while taking a break from the sweltering kitchen at the China Road and Bridge Corp's Section 2 camp at Voi.

CBRC is building a $3.8 billion Standard Gauge Railway from the major regional port city of Mombasa to the Kenyan capital, Nairobi. The project is expected to help bring Kenya into the 21st century in terms of economic growth and will employ up to 30,000 locals by the time the project is finished in 2017.

Simiyu says at first he was lucky to secure simple jobs at construction sites. But these opportunities were few and far between, and he faced stiff competition. "Site managers only engaged people they knew and this was to my disadvantage. It was difficult."

A relative called him to the coastal town of Voi for a job in a hotel kitchen as a cook. To Simiyu, it seemed like a lucky break because it provided a place to sleep and food, besides the work.

Still, he found the work boring. There was nothing to do because most of the meals he prepared were ordinary, he says. "We cooked the normal meals found at home and there was nothing challenging. I longed for more, but I knew I wasn't going to get it here," says Simiyu.

Soon, things took a dramatic turn. The owner of the small hotel, better known locally as a kiosk, cut his pay. The explanation he was given is that the place wasn't doing so well and the cost of food was escalating. "Life became hard, and I was soon looking out for another job. I was giving up, as the job was hard with poor pay."

Then Simiyu got wind of employment opportunities at the CBRC campsite. "They were looking for construction workers, and while there they mentioned the need for chef assistants. I decided to try my hand in it, knowing very well my handicap as I had not trained as one."

But as luck had it, his experience and eagerness to learn is what sold him. He was soon accepted as an apprentice to the head chef, who was happy to have him as a student.

He was hired in August of last year, and since then, his life has been a roller coaster. It was hard at first, he says, since Chinese cuisine requires a lot of spices. It soon became easier, however, as most can be found locally.

"What was a little difficult is cooking new foods such as Chinese bread, which is made from rice flour. But otherwise, we normally cook foods such as samosa (pastry with savory filling), chapati (flatbread) and rice. They just have a different way that infuses the spices and makes it richer. But I am sure Kenyans love Chinese food just the same way as Chinese love theirs," Simiyu says with a smile.

He started out handling spices and as he acquired skills, more responsibilities were handed to him.

He was moved to Section 2 when a position arose. "I moved recently, but the environment is the same. I am under a new chef who is surprised when I bake Chinese bread and other foods with ease," he says.

He not only has a steady, well-paid job, but he also has improved his culinary skills. "I am no longer an ordinary chef. I can say that I am specialized in Chinese cuisine," he says.

That boosts his marketability since Kenya has many Chinese restaurants serving well-traveled, cosmopolitan Kenyans who appreciate the fare.

Simiyu also says that in his previous job, he was the cleaner, waiter and the cook. He was also required to work odd hours. Now, his work is structured.

He says he is happy that the company has opened a skills transfer training program at the camp. He thinks its success, however, will depend on the enthusiasm of his fellow Kenyans.

"The Chinese are patient and prepared to teach anyone who is ready. People believe that communication is a barrier, but I don't think so. I have come to learn food names such as cong means shallots; ginger, jiang; and huang gua for cucumber."

He says his job is never mundane because the Chinese have a wide variety of foods. "There is always something new I learn here every day," says Simiyu. He says the environment is conducive for learning because there are opportunities both in the kitchen and on construction sites.

"I have visited the sites one or two times and tasks there are new for me. The Standard Gauge Railway is a great opportunity for Kenyans," says Simiyu.

His treasured moments are when he receives accolades from Chinese workers after they sample his food. "I will be a great chef in Chinese cuisine one day," he beams. "And I hope to be a trainer of trainers in one of our local colleges someday."

(China Daily Africa Weekly 07/10/2015 page16)