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Hospitality role

Chef and kitchen uniforms for restaurants and hotels

Chefs change jackets during a shift, wash them hot and work next to open flames. A kitchen uniform programme plans for that: the right fabric, enough pieces per person and a colour per kitchen.

  • Hot-wash fabrics
  • Colour per kitchen
  • 4–5 jackets per chef
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Chef in an olive short-sleeved chef jacketIllustrative photo

Role spec

Chef and kitchen: garment by garment

The spec our team writes for this role. Your samples confirm each line, and the final spec stays in your programme file.

GarmentUsual specDetails to decidePer person
Chef jacketPoly-cotton twill or cotton drill, around 200 gsmSleeve length, vents, buttons or studs, rank trim4 to 5
Kitchen trousersPoly-cotton with elastic or drawcord waistCheck, plain or black, baggy or tapered3
Bib or waist apronHeavy cotton or poly-cotton canvasLength, pockets, strap style3 to 4
HeadwearSkull cap, bandana or hairnet capColour per kitchen, logo3
Stewarding wearPolo or shirt in quick-dry fabricWaterproof apron for dish areas3

Counts are a common starting point for kitchens, where jackets change mid-shift. Safety footwear is not supplied.

Kitchen heat

Details that matter in a hot kitchen

Small construction choices that decide whether a chef jacket is still worn in month six.

  1. Breathable back or underarm panels

    Mesh or lighter fabric where heat builds up, kept away from the front that faces the stove.

  2. Fabric for hot washes

    Poly-cotton twill or cotton drill chosen for repeated hot washing without losing colour.

  3. Reversible double front

    A double-breasted front that can be buttoned the other way to hide a stain during service.

  4. Sleeve options

    Short sleeves for hot lines, long sleeves where the kitchen rules ask for them.

  5. Pockets placed for the work

    Thermometer and pen pockets on the sleeve or chest, nothing that catches on handles.

  6. Colour per kitchen

    White, black or a brand colour per outlet, with rank shown by trim or embroidery.

Kitchen by kitchen

One programme, several outlets

An all-day restaurant, a pastry kitchen and a banquet kitchen can each keep their own colour and trim, while sizes and fabric references stay in one programme file.

  • Black chef jacket with contrast pipingIllustrative photo
  • Brown canvas bib apron with a front pocketIllustrative photo
  • White chef jacket with a sleeve pocketIllustrative photo

Questions to settle before samples

  • Outlets and kitchens, with staff per kitchen
  • Colours and rank trims per kitchen
  • Sleeves: short, long or both
  • Laundry: in-house or outside service
  • Logo position on chest or sleeve

Questions

Questions about this role

Answers by the Falaj programmes team. Reviewed 10 November 2026.

KitchenFor the kitchen

How many chef jackets does each chef need?
Four to five is common, because jackets change during a shift and go through hot washes. The planner totals it for your brigade.
Do you supply kitchen safety shoes?
No. Kitchen programmes cover jackets, trousers, aprons and headwear.

ProcurementFor procurement

Who makes chef wear?
A factory that already sews chef wear, named in your supplier file with its country and documents.

Related

Other roles and next steps

SectorHospitality uniformsAll hotel and restaurant rolesRoleFront office uniformsJackets and shirts for the lobbyToolUniform plannerPieces per garment for your brigade

Add this role to your plan

List the role and its staff numbers in the brief. Our first reply comes within one business day.

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