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uniform and protective clothing

Uniform and protective clothing:

A chef’s uniform is very important for him/her as it not only makes him look smart but it provides him protection. Chef’s uniform is designed in such a way that a chef can be easily recognised among the other professionals, it is also having different kind of colours specially to differentiate the hierarchy positions.
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Chef cap/hat (toque in French):
Chef cap is used by the chef while working in the kitchen as it not only makes chef look smart and segregated but absorbs sweat and prevents hair fall into the food. Chef caps are made of cotton which can be washed and used again, but paper caps are also in the use now as use and throw.

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Scarf/neckerchief:
Scarf is used to complement the uniform. It is also an useful clothing to absorb the sweat. Scarves have different colours to represent the hierarchy levels for ex. White is for executive and sous chefs, blue & white checks for CDPs, red &white checks for commis and  green & white checks for trainee/apprentices.

Chef coat/jacket (veste in French):
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As chef works on cooking range, he/she requires a fabric which provides insulation against heat. That’s why cotton is used to make chef coat and also in white colour as white colour repels heat. Chef coat is always double breasted as the thickness in the cloth will prevent the chef from being scalded by the hot liquids or spattering hot oil and thermal shocks as the chef constantly shuttles between the cold storage areas and hot kitchen areas. Coat has two rows of buttons, which are useful to change the sides of coat whenever a side gets soiled.


Chef pants/trouser:
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Executive and sous chefs wear black pants and rest of the staff wear black & white checks so that they can be easily segregated or recognised. Pants should be comfortable and without cuffs, which can trap debris and any hot liquid. Pants should be worn without belts, so that it can be easily removed in case of fire or hot liquid spillage.

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Apron:
It is usually made of cotton fabric and is worn around the waist with the help of a long string. The apron should reach below the knees to protect the chefs from spilling hot liquids. The string of the apron helps hold the chef’s kitchen towel in place.

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Kitchen towel/ duster:
They are used to pick up hot pots and pans and also to wipe hands in order to keep them dry. Usually two dusters should be kept by the chef one to wipe the wet hands and other, the dry one to pick up hot pans. Considering the modern hygiene trends paper towel use is advised for wiping hands. Duster should be used to pick up hot pans.

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Shoes:
Well polished black shoes should be worn by the chefs. Sole should be made of rubber to prevent slipping. Black cotton socks should be worn to absorb the sweat. Shoes should be closed to prevent the feet from scorching in case of spills. Shoes should be comfortable as chef has to stand for a longer hours.

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