Description

A chef jacket carries more weight than most uniforms. It signals training, standards and seriousness — and in an open kitchen or when the chef greets a table, it is on full display. Getting it branded properly is one of the cheapest credibility upgrades a food business can make.

Where it works hardest

• Hotels, lodges and resorts with in-house kitchen brigades
• Restaurants, especially those with open or show kitchens
• Catering companies working weddings, conferences and outside events
• Culinary schools and hospitality training institutions
• Private chefs, food entrepreneurs and pop-up kitchens building a personal brand

Branding options

Embroidery is the only finish we recommend for chef jackets — it survives the wash temperatures a kitchen demands and prints simply do not. Left chest logo is standard, with the chef’s name embroidered underneath and the role (Executive Chef, Sous Chef, Commis) stitched below that. Sleeve embroidery and a contrast collar can distinguish senior brigade members from junior staff.

Construction

Double-breasted front with cloth or press-stud buttons, long or short sleeve, vented back for airflow, and a thermometer pocket on the sleeve. Cotton and poly-cotton fabrics chosen to handle kitchen heat and repeated hot washing. Sizes S to XXL, in white, black and grey with optional contrast piping.

Kitting out a full brigade? Send us the name and role list and we will produce each jacket individually assigned — it cuts down on jackets going missing.