The standard uniform for a chef includes a hat, necktie, double-breasted jacket, apron and shoes with steel or plastic toe-caps. A chef's hat was originally designed as a tall rippled hat called a Dodin Bouffant or more commonly a toque. The Dodin Bouffant had 101 ripples that represent the 101 ways that the chef could prepare eggs. The modern chef's hat is tall to allow for the circulation of air above the head and also provides an outlet for heat. The hat helps to prevent sweat from dripping down the face. Neckties were originally worn to allow for the mopping of sweat from the face, but as this is now against health regulations, they are largely decorative. The chef's neck tie was originally worn on the inside of the jacket to stop sweat running from face and neck down the body. The jacket is usually white to show off the chef's cleanliness and repel heat, and is double-breasted to prevent serious injuries from burns and scalds. The double breast also serves to conceal stains on the jacket as one side can be rebuttoned over the other.
An apron is worn to just below knee-length, also to assist in the prevention of burns because of spillage. If hot liquid is spilled onto it, the apron can be quickly removed to minimize burns and scalds. Shoes and clogs are hard-wearing and with a steel-top cap to prevent injury from falling objects or knives. According to some hygiene regulations, jewelry is not allowed apart from wedding bands and religious jewelry. If wound dressings are required they should be blue—an unusual colour for foodstuffs—so that they are noticeable if they fall into food. Facial hair and longer hair are often required to be netted, or trimmed, for food safety. Bandages on the hands are usually covered with rubber gloves.
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