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Chef jackets are working protective clothing that happens to look smart. Commercial chef jackets put a layer of fabric between a cook and steam, splash and radiant heat, and the traditional details — double breast, long sleeves, cloth or stud buttons — all started as answers to those three things.
The decisions are sleeve length, fabric weight and closure. A chef coat in a heavier fabric protects better and is hotter to wear; a lighter one is comfortable and offers less protection.
Jackets sit in the waiter clothing range with chef pants, chef hats and headwear and waiter aprons, and are worn around commercial oven ranges and benchtop deep fryers.
Working out fabric weights across a hot line and a prep bench? The price guide lists the jackets by fabric and size run, so you can see what a full set of each costs.
These are the top FAQs for Chef Jackets
Why are chef jackets double-breasted?
Two layers of fabric across the chest, and a front that can be reversed to hide a stain before service. Both reasons are still valid, which is why the design has outlasted most of its contemporaries.
Single-breasted jackets are cooler and more modern-looking, and they give up that extra layer at the front where splash lands.
Long or short sleeves?
Long sleeves protect the forearm from steam, oil splash and oven edges, which is the part of the arm most often burned. Short sleeves are cooler and easier to keep clean at the cuff.
Many kitchens run long sleeves on the hot line and short elsewhere. Rolling a long sleeve up removes the protection you paid for.
What fabric weight should I buy?
Heavy enough to stop a splash, light enough to work in. A heavy twill protects best and is punishing next to a chargrill; a lighter poplin or blend is comfortable and offers less of a barrier.
Pick by section rather than buying one weight for the whole kitchen. Fabric details are on each product page specifications.
Cloth knots, studs or plastic buttons?
Studs are the practical choice: they survive commercial laundering and do not melt. Cloth knots look traditional and wear out; plastic buttons can soften near real heat.
Check how the closure survives a hot wash before standardising. Replacement studs are worth holding.
How do I keep white jackets white?
Treat stains the same shift and do not let them set. Oil and tomato are the two that become permanent, and both come out far more easily before they have been through a hot dry cycle.
Rotate enough jackets that none is worn twice between washes. Many kitchens have moved to black or dark jackets for exactly this reason.
Should jackets be sized up?
Usually by one, because a jacket is worn over something and needs to move at the shoulder. A jacket that pulls when you reach into an oven will be unbuttoned by the second hour.
Fit at the shoulders and sleeve length first; the body can be loose. Get a size set in before a bulk order where you can.
How long does a chef jacket last?
A year or two of daily use, retired for staining or thinning rather than for failure. The cuffs and the front edge go first, and a jacket that is thin at the front is no longer doing its protective job.
Budget each kitchen uniform jacket as a running cost and reorder from the same range so the brigade matches.
