The Classical Professional

Cooks/Chefs Uniform.
By: Yudy Sunantri, M.Sc
Kitchen Operational 1, 2
UIB-2013

Kitchen Operational By: Yudy Sunantri, M.S

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AT THE END OF THIS LESSON YOU SHOULD
BE ABLE TO:

• Identify and describe the parts of a

classical professional cook's uniform.
• Recognize the safety reasons for
wearing a full cook's uniform.
• Recognize the hygienic reasons for
wearing a uniform.
• Recognize the historical reasons for
wearing a cook's traditional uniform
Kitchen Operational By: Yudy Sunantri, M.Sc
A COOK'S UNIFORM IS WORN:

FOR SAFETY REASONS TO:

 Protect the body against burns from
boiling hot liquids.
 Protect the body from heat rays from
ovens and grills.
FOR HYGIENIC REASONS TO:
 Be easily laundered look clean and fresh
and appear smart.
FOR HISTORICAL REASONS TO:
 Show professional respect and portray a
commercial image.
Kitchen Operational By: Yudy Sunantri, M.Sc
A CLASSICAL PROFESSIONAL COOKS
UNIFORM CONSISTS OF:
 A cook's white hat.
 A white necktie.
 An optional nametag.
 A long sleeved double cuffed
double breasted white jacket.
 White or black buttons.
 A dish cloth or "torchon".
(torchon in French)
 A white knee length apron.
 Check trousers or slacks.
 Sturdy slip resistant shoes.
Kitchen Operational By: Yudy Sunantri, M.S
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 GROOMING
A PROFESSIONAL COOK ALSO NEEDS TO CARE
ABOUT APPEARANCE:
 Jewellery (except a wedding
ring) must not be worn in the
kitchen.
 Heavy make up and nail polish
must not be worn in a kitchen.
 Strong scents should not be
used.
 a hairnet should be worn if the
hair is below the collar line.
Kitchen Operational By: Yudy Sunantri, M.S
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THE HISTORY OF THE UNIFORM:
 It is thought that after the fall of the Byzantine
Empire nearly six hundred years ago the
imperial chefs who sought refuge in
monasteries in Italy adopted the black habits
of the monks.
 During that era the chefs also decided that
their clothes should look different from those
worn by the real monks and abbots and
changed their habit to a white garment.
 Today the only remaining symbol of that habit
is the hat which represents the Bishops MITRE.
 The current internationally used cooks uniform
has mainly evolved over the past hundred
years and comes particularly from Europe.
Kitchen Operational By: Yudy Sunantri, M.S
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 THE HAT IS A SYMBOL:
The cook's hat is like a badge.
 The chef's hat identifies a person who is learning to
cook or a person who has learnt the skills to call
themselves a professional cook/chef.
 The skills and knowledge could have been learnt from a
college, institution, cookery course apprenticeship in
commercial cookery, or from good working experience
over a number of years in a commercial kitchen under
the guidance of a qualified chef.
 People working in a kitchen without wearing a cook's
hat show a lack of professionalism and training.
 Traditional cooks/chefs hats are tall and indicate fully
trained.
 Alternatively, white or black caps are worn at school or
college and usually indicate that training is not
complete, or by cooks working in a kitchen. Genuine
chefs wear a traditional chef's hat when in front of the
Kitchen Operational By: Yudy Sunantri, M.S
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 THE HAT IS DESIGNED TO KEEP THE HAIR
CLEAN AND HEALTHY BY:
 Protecting hair from the smoke and oil in the
kitchen.
 Allowing air to circulate on top of the head.
 Preventing loose hairs from falling onto the
food.
 Absorbing perspiration from the forehead.
 A professional chef will always wear a hat and
demand that other cooks in the kitchen wear
the traditional cooks hat.
Kitchen Operational By: Yudy Sunantri, M.S
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THE TRADITIONAL COOKS HAT IS TALL AND
WHITE:
 The only other acceptable color of a cook's
tall hat is black. The black cook's hat is
awarded by chefs associations to famous
chef's recognizing excellence and
achievement in the field of cookery.
 This honor recognizes the chef as a "Chef
of Chefs".
 A person who has earned the right to wear
a black hat should be highly respected.
 It is very unprofessional for a cook to wear
a black hat without being officially
awarded the right by the local chefs guild.
Kitchen Operational By: Yudy Sunantri, M.S
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 THE NECKTIE: The necktie is usually white.
• The necktie is a large triangular light cloth which is folded and
worn around the neck as one would knot a normal tie.
• The necktie was originally worn to absorb perspiration and
guard the neck from drafts in hot underground kitchens.
• Modern air conditioned kitchens make the necktie out of
date, however the necktie is still worn by professional cooks
as a symbol and respect for the trade.
• You can identify chefs who are fully trained and passionate
about their skills, they wear tall white hats and a white
necktie.
• Untrained or apathetic chefs wear caps and no necktie and
use the excuse that the tall hat and necktie is old fashioned.
This is more the case
Kitchenin Australia
Operational thanM.Soverseas.
By: Yudy Sunantri,
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Kitchen Operational By: Yudy Sunantri, M.S
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 THE NAMETAG:
• An optional name tag may be worn on the
jacket, especially where the cook/chef
meets the customer.
• The name tag is worn on the left.
• A common practice is to have the chefs
name embroidered on the coat.
• Some hotels issue their cooks with a
company nametag which also shows the
company logo.
• Many logos appear on jackets showing
support for various organisations, this is
quiet acceptable
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 THE WHITE COOKS COAT:
• The coat protects the chest and arms from the heat of
stoves and splashes from boiling liquids. To achieve this
the coat must be double breasted and long sleeved and
always be buttoned up with the correct number of
buttons. This allows for four layers of cloth between the
heat source and the front of the body.

• To protect the arms the sleeves should not be rolled up.

The coat protects the chest and arms from the heat of
stoves and splashes from boiling liquids.
• To achieve this the coat must be double breasted and
long sleeved and always be buttoned up with the
correct number of buttons.
• This allows for four layers of cloth between the heat
source and the front of the body.
Kitchen Operational By: Yudy Sunantri, M.S
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 THE APRON:
Is white and rectangular in shape.
 The apron is designed to protect the lower
body from accidentally spilled hot liquids
and is worn from the waist to just below
the knee.
 The top of the apron is folded over and
tied around the waist.
 The apron tapes are then tucked under the
fold.
 The apron is easily and quickly changed.
This allows the cook to put on a clean
apron before meeting customers or
entering the dining room.
Kitchen Operational By: Yudy Sunantri, M.S
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THE TORCHON: PRONOUNCED "TOR-
SHUN"
• The torchon is also called a rubber or
tea towel. The torchon (which is French
for dish cloth) is used to wipe a dish
clean or protect the hands while
handling hot pots and pans.
• Cooks need two torchon with at least
one neatly folded and hung on the
apron string at all times.
• The dish cloth must be kept dry
especially if handling a hot pot. Avoid
using old cloths which may have holes
as they are dangerous.
Kitchen Operational By: Yudy Sunantri, M.S
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THE TROUSERS OR SLACKS:
• Traditional cook's pants have a small black or
blue and white check pattern. There are other
stylish coats and pants with very noticeable
large square patterns pants and trendy cut
coats.
• This style of uniform is mainly suitable for use
in very flashy or flamboyant kitchens .
• These trendy uniforms are not generally
accepted by serious professional chefs,
institutes or colleges.
• The most common uniform style worn in
commercial kitchens still is the internationally
recognized classical design and color.

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 SHOES:
• Shoes should be sturdy, provide support and protect
the feet.
• Wearing the wrong footwear in the kitchen can lead
to accidents or to medical problems with feet later in
life.
• Cooks who do not heed the warning to wear
supportive strong shoes will one day regret they did
not listen to valuable advice.
• The features of good shoes are:
• The shoes have a protective toe, do not absorb water
or fat and have a slip resistant sole.
Kitchen Operational By: Yudy Sunantri, M.S
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• Good shoes support the ankle, are very comfortable and allow
plenty of room for the foot.
• Sandshoes, sneakers, sandals, or thongs are not safe in a
kitchen and should not be worn at all.
• Good shoes, like the rest of the uniform, should be easy to
clean.
• Always wear socks or stockings.
A QUALITY COOK'S UNIFORM IS DESIGNED TO:
• Protect the body against injuries from accidents.
• Absorb perspiration while working in a hot kitchen.
• Be light and comfortable while working in a hot and steamy
environment.
• Look smart, be easily washed and ironed and hygienically
clean.
• Fit the body by not being too big or too small and tight

STANDING ON HARD FLOORS ALL DAY AND OFTEN WALKING ON WET OR GREASY
SURFACES REQUIRE COOKS TO
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WEAR
By: Yudy VERY
Sunantri, M.S GOOD SHOES.
THE UNIFORM:
• The coat apron and necktie should
be changed at least once a day.
• The hat and trousers are changed as
soon as they become dirty.
• The cook should change into the
uniform at their place of work.
• The uniform must not be worn in
public areas like buses and trains.
• The uniform should be washed and
ironed before wearing again.
• The uniform should be worn over
white light underwear.
Kitchen Operational By: Yudy Sunantri, M.S
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THE EXECUTIVE CHEF:

• Executive chefs from the larger

hotels may wear black trousers
and sometimes a black necktie.
• Often the executive chef in
larger properties will not wear
an apron or a hat when
meeting clients.
• The executive chef usually has
his or her name embroidered
on the coat.

Kitchen Operational By: Yudy Sunantri, M.S

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 FORMAL CHEFS WEAR: The chef at a
function for chefs.
• Chefs often need to attend medal presentations
and other cooking functions in chef's formal
dress.
Two popular formal dress codes exist:
• Either a open neck coat with a white shirt and
black bow tie. Or The dress of an executive chef
with the hat only worn when necessary.
• In 2008 striped bib aprons and caps are popular
and while appropriate they do not market a chefs
image.
Kitchen Operational By: Yudy Sunantri, M.Sc
 STRUKTUR ORGANISASI KITCHEN
1. Chef / Executive Chef
2. Sous Chef
3. Chef De Party
• Sauce
• Fish
• Vegetable
• Roast
• Pantry
4. Cook
5. Assistant Cook
 Profesionalisme
1. Positive attitude toward the job
2. Staying power
3. Ability to work with other people
4. Eagerness to learn
5. A full range of skills
6. Experience
7. Dedication to quality
8. Good understanding of the basic
 Resources
First written in 1990 - George Hill

- THANK YOU -

Kitchen Operational By: Yudy Sunantri, M.Sc