Chef uniforms in Sri Lanka need to survive heat, humidity and commercial laundry — not just look sharp for a photoshoot. This guide covers how kitchens order jackets, coats, trousers and caps without wrong sizes or faded embroidery.
Kit by role
- Executive chef — heavier double-breasted coat, property crest, dark trousers
- Sous / CDP — same silhouette, lighter GSM for long passes
- Commis / line — practical coats that wash often; avoid delicate piping
- Stewarding — aprons and durable bottoms; branded polos for runners
Fabric notes for tropical kitchens
Prefer poly-cotton blends that dry faster than pure cotton after a night wash. White coats show cleanliness but stain management matters — ask for colourfast white and reinforce high-abrasion zones. See also our tropical fabric guide.
Ordering checklist
- Approve one branded sample coat before the full kitchen run
- Collect sizes from every cook — not only the chef’s estimate
- Add ~10% spare in medium/large for new hires
- Confirm embroidery placement (chest vs sleeve) before stitch-out
- Schedule delivery before a menu launch or hotel soft opening
