Uniforms

Uniforms are worn not only for protection and a professional image but also for hygiene reasons.

• Uniforms must be washed and ironed daily.

Each part of the uniform fulfills a purpose:

• The chef’s hat or toque blanche prevents the hair and sweat from contaminating the food.
• The jacket should be light coloured and wide to allow for air circulation. Keep it clean during service and swap the front panels over if you go into the dining area of the restaurant. It should not have external pockets and press studs, or Velcro are easier to keep clean than buttons. Use the protection of the long sleeves; this way you also prevent contamination from the arms.
• The pants also provide protection and must be kept clean.
• The apron is also protective and should not be used to wipe your hands. Use paper towels for this purpose.
• Shoes need to be clean and polished to prevent food items from sticking. They need to be closed and sturdy to provide protection should something heavy drop onto them. They need to have non-slip soles and provide enough support for a long day at work. Leather shoes without laces are preferable.