What you need to know:

Chef Uniforms Explained: What to Buy and Why

A chef uniform doesn’t just look iconic; the classic thick double-breasted jacket, loose checked pants and bright white fabric is made to be practical in a commercial kitchen.

Here is why chef uniforms look the way they do, what each part is designed to do and how to choose your first jackets, pants, aprons and headwear for yourself or your team.

What is a chef uniform called?

Traditional chef uniforms are called chef’s whites, even if some of the pieces are black or coloured.

Chef Uniforms Explained: What to Buy and Why

Why Chef Uniforms Are White

You may be wondering why a chef uniform is white if you’re working in a kitchen surrounded by heat, grease, oil, sauces and splatter. Traditionally, they were white because the marks were easy to see, which would prompt chefs to change dirty clothes to keep the kitchen a hygienic space.

White also absorbs less radiant heat than darker colours and can generally handle intensive laundering, although you should always follow the care label.

Black and coloured jackets are also quite common these days, especially in cafés and open kitchens. Businesses may choose a specific colour to go with their branding, request chefs to wear white for a classic look, or leave the choice up to their kitchen staff.

What Are The Parts of a Chef Uniform?

Every kitchen will have its own preferences for what’s included in a chef uniform. However, a full set includes a jacket, pants, apron and headwear with suitable footwear.

The Chef Jacket

A traditional double-breasted chef jacket has two overlapping layers across the chest, although some designs can be rebuttoned to place the cleaner side on top after a spill. They’re usually made from thicker fabric which can provide some protection from splashes or steam. However, it’s not specifically protective equipment.

When choosing chef jackets, compare:

  • Sleeve length, with longer sleeves giving more arm coverage and short sleeves feeling cooler in hot kitchens.
  • Closures, choosing press studs for quick changes or zips for a clean, modern look.
  • Ventilation, with some designs including mesh or vented panels to improve airflow during long services.
  • Fit, with men’s and women’s cuts made to comfortably fit different bodies.

Chef Pants

Chef pants are usually looser through the leg. This is intentional to allow you to move and allow more airflow, with different fabric weights and elastic or drawstring waists for comfort.

For very messy or modern kitchens, checked styles, black pants or slimmer cuts are also becoming more popular options. The black or checks can help hide more stains than a plainer option.

Aprons and What Each Style Is For

Aprons are the top layer of the outfit, so they take on most of the splashes and spills. It makes it the piece you most likely have to change more often, although picking the right style can help you having to change your whole outfit.

Apron style Best suited to
Bib apron General kitchen duties, giving you coverage across your torso and legs.
Waist or bistro apron Front-of-house, bar and café staff who need both coverage and upper body freedom.
Cross-back apron Long shifts, with the straps distributing weight across the shoulders instead of pulling on the neck.
PVC apron Pot washing, butchery and wet tasks where splashes are more likely.

Headwear and Hair Restraint

Hair is very important to get under control in a kitchen. There is a range of chef’s headwear pieces to choose from, although the one you need is usually set by the food establishment’s health and safety or uniform policies.

  • Skull caps have a close, secure fit
  • Vented beanies allow for airflow in hot kitchens
  • Traditional toques for a classic look
  • Disposable hair nets as a practical option for visitors and some production areas

Footwear and Why It Is Not Optional

Kitchens can be wet and greasy environments. There’s also the risk of heavy pots, knives, serving trays or dishes being dropped, no matter how careful staff are. This is why shoes with slip-resistant soles and closed-toe design are very important, with some kitchens even requiring steel caps.

How Many Sets Does a Chef Need?

Every chef should have enough clean clothes to reach the next laundry, as well a spare set for any spills. You’ll likely have to change a jacket more often than pants, while you may need to switch out aprons during a shift, which can help you plan ahead based on your laundry schedule.

When you wash Practical starting point per chef
After every shift At least two jackets, two pairs of pants and three aprons.
Every two to three days Three to four jackets, two to three pairs of pants and five or more aprons.
Once a week One clean jacket per shift, with three to five pairs of pants and one apron per shift with spares.
 

You may want to increase the quantity if you regularly work double shifts or in messy kitchens.

How to Wash and Care for Chef Whites

Always check the care label on chef uniforms as the wash temperature and bleach instructions vary between brands and styles. Treating grease and protein stains as they happen can also help stop them from setting in as heat can make some stains harder to get out.

As a general rule of thumb:

  • Wash white, black and coloured uniforms separately
  • Scrape off any food residue and pretreat stains as they happen
  • Wash at the highest temperature permitted on the care label
  • Only use chlorine or non-chlorine bleach if the label allows it
  • Use a lower dryer setting or air dry to reduce unnecessary heat exposure
  • Make sure your uniforms are completely dry before storing them

Shop Chef Uniforms at AGC Equipment

Browse chef uniforms designed for professional kitchens, including jackets, pants, aprons and headwear. You can also check sizing and compare fabric in person at our AGC Equipment showroom located at 13–15 Hume Highway, Greenacre, open Monday to Friday between 9 am and 5 pm.


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