UNIFORMS AND PROTECTIVE CLOTHING

CHEFS’S COAT/ JACKET

CHEF’S TROUSER
CHEF’S CAP/ HAT
CHEF’S APRON
CHEF’S SHOES
CHEF’S SCARF/ NECKERCHIEF
 CHEFS’S COAT
• In French term ( VESTE BALNC).
• Made of heavy white cotton.
• Safe guards from heat, temperature shocks, oil
spattering, fire resistant making the cook/ chef work
comfortably.
• As most to chef’s uniform are in white, which tend to be
dirty soon and have to be changed end of the day.
• Usually jacket is double breasted as whenever side gets
soiled and can be inter changed during the shit timings.
 CHEF’S TROUSERS
1. Trousers / pants are often checked with white
and black for till post of Chef de partie.
2. above sous chef the pants are in black to
indicate their seniority.
3. Kitchen pants are long and without cuffs and
elastic is used instead of buckle or button.
4. No belt to worn for pants as its easy to remove
in case of hot oil spillage or during fire.
 CHEF’S CAP/ HAT
– In French Term ( Toque Blanc )
– The cap are often long and in white.
– In Earlier Chef cap is made of cotton cloth, but
now its made of paper / cardboard which is one
use.
– Cap helps to observe sweat and prevents hair
falling into food.
 CHEF’S APRON
• Usually apron are made of thick cotton fabric
which is worn around the wait or hanged on
the neck.
• Apron is used to prevent from excess heat and
hot oil/ liquid spillage.
 CHEF’S SHOES
• Chef Shoes re black and well polished and
ventilated.
• Black cotton socks to be used to observe
sweat.
• Kitchen shoes are meant to be closed to
prevent from any hot liquid spillage.
 CHEF’S SCARF/ NECKERCHIEF
• Chef’s scarf are in multi colors and they
represents each position and seniority in
kitchen.
 DUSTER
• Kitchen towel or duster is used to wipe hands,
clean tables at end of the shifts.
• Must use dry duster while handling hot pans
and to wipe wet hands.