Chef jackets, trousers, aprons, headwear, service and bar wear, cut and stitched in our own factory. We specify fibre by station heat exposure, not by budget, and we will tell you what the Food Code says about uniform colour before you order fifty black coats.
Nine garment families covering every role in the building. Each one is specified against what the person wearing it actually stands next to, which is the part most quotes skip entirely.
Double-breasted full-cotton for open flame and grill stations, poly-cotton twill for prep, pastry and cold larder. Vented back, mesh underarm, cloth or branded buttons.
Classic houndstooth check, black baggy and tapered modern fit. Elastic or drawstring waist, reinforced inseam, gusseted crotch so a squat to the low oven does not split a seam.
Cross-back, bib, waist, half, four-way tie, waxed canvas, denim and leather-trim. Brass eyelets, riveted stress points, pen and thermometer pockets, reinforced waist ties.
Skull caps, beanies, flat caps, tall toques and washable hair nets. Hair restraint is a personal hygiene requirement, so we quote par levels rather than one piece per head.
Waistcoats, service shirts, polos, ties and pocket squares. Shirt fabric is chosen for a chilled dining room and a forty-degree walk to the car park, because both happen in one shift.
Wool-blend waistcoats, sleeve garters, leather-trim half aprons with a bottle-opener loop, sommelier ties with a tasting-cup pocket. Cut to look right across a bar top, not just on a hanger.
Cross-back aprons in waxed canvas or raw denim, branded tees, denim shirts and beanies. The cross-back exists because a neck strap over an eight-hour bar shift is a shoulder complaint waiting to happen.
Vented tunic-style steward jackets for hot dish-wash zones, waterproof aprons, and insulated jackets and gloves for walk-in and receiving work.
Lighter jackets for non-air-conditioned prep zones, brand-distinct aprons where one operator runs several virtual brands, and reflective-trim vests for the hand-off point.
Polyester is a thermoplastic. It softens and melts at roughly 250 to 260 degrees, and molten polymer does not fall away from a body, it sticks and keeps transferring heat into the skin. Cotton chars and holds an ember instead. A blend gives you both failure modes at once, because the cotton ignites while the polyester underneath melts. Every chef uniform supplier in this market quotes poly-cotton for the whole kitchen. That is a pricing decision being presented as a fabric recommendation.
| Fibre | Behaviour near flame | Key temperature | Risk to the wearer | Hot line verdict |
|---|---|---|---|---|
| 100 percent cotton | Ignites and chars, holds a glowing ember, can be smothered | Ignition around 210 C, no melt point | Surface burn. Fabric does not fuse to skin and can be pulled clear | Correct |
| Cotton, double-breasted | Same as above with two layers of cloth across the torso | Ignition around 210 C, no melt point | Lowest. The crossover front is a thermal barrier, not decoration | Best |
| Poly-cotton 65 / 35 | Cotton component ignites and sustains flame, polyester melts beneath the char | Melt around 250 to 260 C | Both mechanisms at once. Melted material makes the injury deeper | Cold side only |
| 100 percent polyester | Softens, shrinks away, then melts and drips | Melt around 250 to 260 C | Molten polymer adheres to skin and continues to burn after the flame is gone | Not on the line |
This is measured, not theoretical. In flashover testing under protective gear, polyester and poly-cotton base layers melted, and the presence of melted material correlated with worse burn injury on the test mannikin than cotton did. A chef is not in a flashover, but the flame is thirty centimetres from a sleeve for eight hours. Our rule is simple: open flame, wok range, grill, salamander or flambe pass gets cotton. Prep, pastry, cold larder, dish and the entire front of house gets the blend, where it is genuinely the better and cheaper garment.
The black chef coat is the most fashionable garment in this market and almost every supplier is pushing it. Nobody mentions what the regulation says, so here it is.
The Dubai Food Code states that only clean and preferably light-coloured outer clothing or protective overalls should be worn by food handlers. It is a preference in the wording rather than an outright ban, so a black coat is not automatically a violation. The logic is not aesthetic. Light cloth shows soiling, and a garment that hides soiling is a garment nobody changes mid-shift. That is what an inspector is actually looking for.
Put the dark garment where it is decorative and the light garment where food is handled. This is the split we build most concepts around, and it costs nothing extra.
Uniform is one line in the personal hygiene section. These are the three a purchasing decision can actually fix at source, before an inspector ever walks in.
Rank is marked by fabric weight, button finish and collar, never by a different colour, so the brigade still reads as one team. Most of what a chef uniform supplier calls tiering is really just a price ladder. Note that fibre is set by station rather than by rank, so a commis on the grill wears cotton and a chef de partie in pastry does not.
Double-breasted, heavyweight cotton, cloth knot buttons, name embroidered.
Double-breasted, cotton on the line or blend off it, branded buttons.
Single or double-breasted, vented back, station name on the chest.
Lighter build, snap front, easy care, chest patch. Cotton if the station has flame.
Vented tunic, waterproof apron, insulated kit for walk-in and receiving.
Kitchens are mixed and the pattern block usually is not. Almost every catalogue chef jacket is one block scaled up and down, which puts a shoulder drafted for someone else on half your brigade. It is a pattern problem, not a sizing problem, and going down another size does not fix it.
Drafted from a separate bust-to-waist ratio with a shorter back rise, narrower shoulder and a sleeve head set for a different arm pitch. Double-breasted fronts are re-drafted rather than simply narrowed, so the crossover still sits flat and still gives two layers across the torso.
Graded through chest and neck with a straighter side seam and a deeper armhole, because reaching a top shelf and working a high pass are the two movements that split a badly cut jacket. Trousers carry three inseam options per waist and are hemmed to order rather than turned up on site.
A large share of hospitality staff here want or need arm and hair coverage. The usual answer, a scarf the employee buys herself, is a food-safety problem and a branding problem at the same time. It is unsecured, it is not launderable to the same temperature as the coat, and it is never the right colour.
All four are cut options on the standard range at the same unit price, from the same Pantone reference as the rest of the floor. One detail that matters in a kitchen specifically: the sleeve on a modest-cut jacket is drafted to push clear of the forearm for handwashing and stay there, so coverage does not quietly become a hygiene finding.
Blend, weight and wash behaviour, stated openly. A supplier who can only tell you the colour and the price is quoting on somebody else's stock and cannot tell you how it will behave in your laundry.
Long-staple cotton, no synthetic content. Chars rather than melting, breathes in a hot kitchen and holds a crisp line on a guest-visible pass. Shrinks slightly on first industrial wash, so it is cut with allowance.
The workhorse, correctly placed. Polyester carries the durability and stain release, cotton carries the breathability. Holds its white point through repeated industrial washing. Keep it away from open flame.
The check exists because it hides spills between changes, which is the same soiling logic the Food Code applies to coats, running in the opposite direction on a garment that is not near food. Gusseted, reinforced inseam.
Heavyweight waxed cotton canvas. The wax is the barrier, so it needs no chemical stain finish at all and cannot lose one in the wash. Wipes down rather than launders, and ages into character.
Unwashed selvedge, cut cross-back so the weight sits on the shoulders rather than the neck over an eight-hour bar shift. Fades to the wearer, which is the point in specialty coffee.
Shirt poplin chosen to survive a chilled dining room and a forty-degree walk to the car park in the same shift, with a wool-blend waistcoat over it. Two sleeve lengths on every shirt as standard.
It carries the logo, it appears in every photograph a guest takes, and it takes the damage the coat would otherwise take. Eight cuts rather than one, because a barista on an eight-hour bar and a grill chef on a hot pass need opposite things.
A restaurant uniform supplier that hands the same spec sheet to a cafe and a banquet kitchen is guessing. Heat exposure, guest visibility, laundry contract and hiring pattern all move the answer.
Openings move. Buying from a restaurant uniform manufacturer that owns its factory removes the two or three weeks a trading house spends waiting on someone else to answer, which is usually the difference between making a launch date and missing it.
Brand book, palette, opening date, and where the flame actually is in your kitchen layout.
Headcount by role and station, so fibre and par level are set per position, not per rank.
Cloth swatches with blend and gsm, finish wash counts, fixed pricing inside 24 hours.
One to two pieces per role, embroidered, tried on by the actual team. Revisions are free.
Cut, stitch, embroider and piece-check under one roof, then bag by employee name and role.
Specification stored and buffer stock held, so a week-three hire is kitted out in about 5 days.
F&B garments take oil, wine and sauce daily, then a hot alkaline industrial cycle several times a week. The cloth is not what usually fails first. The finish is, and the colour is.
Published in AED so you can budget before you call, which most of this market will not do. Fibre, finish, trim and quantity move the final number, and any restaurant uniform supplier quoting a flat per-head figure is averaging over things that are not the same. A single head chef coat is a real order, not a nuisance.
Our factory and showroom sit on Hafiz Ibrahim Street, Al Nuaimia 1, which puts the northern corridor inside a day and Dubai inside twenty-four hours. Garments arrive bagged by employee name and role, per outlet, so nobody is sorting a pallet the night before a launch.
Get an Outlet QuoteThey were the first supplier who asked where the flame was in our kitchen before quoting a fabric. We ended up with cotton on the grill and blend everywhere else, and the bill came in under the single-fabric quote we already had.
We had already ordered black coats elsewhere when they explained the light-colour preference in the Food Code. We kept black on the pass and switched the back of house. Our next inspection went through without a comment on uniform.
Fourteen virtual brands under one roof, so we needed one apron design per brand and one jacket across all of them. They handled the split and the ten-piece top-ups, which is what actually matters when you hire every fortnight.
F&B is the one sector where the uniform has to satisfy three different bosses at once. The chef wants something that survives a service. The inspector wants something the Food Code recognises. And the finance director wants it to still look presentable in month fourteen. Most quotes in this market solve for none of those, because they are written around a fabric name and a price per piece. This guide covers what actually decides the outcome.
Polyester is a thermoplastic. It softens and melts at roughly 250 to 260 degrees, and when it melts against a body it does not fall away, it sticks. Molten polymer transfers heat straight into the dermis and keeps doing it after the flame is gone, which is why removing melted synthetic from a burn is a debridement job rather than a dressing job. Cotton behaves completely differently. It chars, holds an ember and can be beaten out, and it does not fuse to skin.
A poly-cotton blend gives you both failure modes in one garment. The cotton component ignites and sustains a flame while the polyester underneath melts. This is not a theoretical concern, it has been measured: in flashover testing under protective gear, polyester and poly-cotton blends melted and the presence of melted material correlated with worse burn injury on the test mannikin compared with cotton. The chef standing over an open flame is not in a flashover, but the mechanism is identical and the flame is thirty centimetres from a sleeve.
So the specification splits by station, not by budget. Anyone working an open flame, a wok range, a grill, a salamander or a flambe pass belongs in a high-cotton or full-cotton jacket, ideally double-breasted, because the crossover front puts two layers of cloth across the torso. Cold larder, pastry, prep, dish and the entire front of house can run poly-cotton safely, and there the blend is genuinely the better buy for stain release and wash life. A chef uniform supplier who quotes one fabric for the whole kitchen has not asked where anybody stands.
The black chef coat is the most fashionable garment in this market right now, and almost every supplier in the country is pushing it. Worth knowing before you order fifty: the Dubai Food Code states that only clean and preferably light-coloured outer clothing or protective overalls should be worn by food handlers. Light colour is a preference in the wording rather than an outright ban, so a black coat is not automatically a violation. But the reason behind the preference is not aesthetic. Light cloth shows soiling, and a garment that hides soiling is a garment nobody changes mid-shift.
The practical answer is not to abandon the look. It is to put the dark garment where it is decorative and the light garment where food is handled. Dark aprons, dark front-of-house, dark chef jackets on a pass that guests can see, and light coats behind the line. If the concept genuinely requires black in the kitchen, expect to justify it at inspection and expect to run a higher par level, because you will be changing garments more often than you think.
Uniform is only part of the personal hygiene section. Clean uniforms, hair restraint and no jewellery or watches during handling are the three that get written up most often, and the first two are things a uniform programme can fix at source. Supply enough headwear that nobody is improvising with a cap from home. Supply enough coats that a soiled one can be swapped rather than worn through. Par level, not garment quality, is what usually causes a hygiene finding, and par level is a purchasing decision.
Every quote in this market says Teflon. Very few of those garments carry a licensed application of it, and it does not matter much either way, because what you actually need to know is different. A fluorocarbon stain-release finish sheds oil and wine well and loses effectiveness gradually with washing, so the number to ask for is the wash count at which it was still measured as working. A non-fluorinated finish gives up some oil repellency and holds up acceptably on front-of-house garments where the enemy is wine and coffee rather than fryer splash. And no finish at all is the correct answer for a heavy waxed-canvas or denim apron, where the fabric itself is the barrier.
The finish also interacts with your laundry. Industrial washing at high temperature with alkaline chemistry strips a topical finish faster than a domestic cycle does, so the wash count quoted against a domestic method is not the number that applies to you. As an apron manufacturer we would rather specify a heavier untreated cloth than sell a light one with a finish that will be gone by the end of the first quarter.
Kitchens are mixed and the pattern block is usually not. Almost every catalogue chef jacket is a men's block graded down, so a woman on the line gets a shoulder drafted for someone else, a sleeve pitched wrong and a body length that catches on a rail. We hold two blocks and grade them separately, with the women's block drafted on its own bust-to-waist ratio and a shorter back rise, and the men's graded through chest and neck with a deeper armhole for reaching a top shelf.
Front of house has a different problem, which is that service uniforms are worn for a full evening in an air-conditioned room and then a walk to the car in forty degrees. Waistcoats and shirts need to survive both, so the shirt fabric matters more than the waistcoat fabric, and sleeve length options matter more than anything on the spec sheet.
A large share of hospitality staff in this country want or need arm and hair coverage, and the standard answer of a scarf bought separately is a food-safety problem as well as a branding one. A hijab worn in a kitchen has to be secured, tucked and launderable at the same temperature as the coat, and it should come from the same Pantone reference as the rest of the uniform rather than from a shop near the staff accommodation.
The same applies at the door. Emirati-owned concepts and hotel groups often want a host or a manager in national dress, which means a blazer cut to sit correctly over a kandura rather than a standard corporate block, and an abaya-line coat that reads as uniform rather than as personal clothing. We make both to the same brand book as the rest of the floor, so the team still looks like one team.
Six questions, and they take one phone call. Where does the cutting and stitching physically happen. What fibre are you quoting for the hot line specifically, and why. What wash count is the stain finish measured at, and under which laundering method. What is the top-up minimum once the specification exists, because openings hire in ones and twos for months afterwards. Is the Pantone reference stored against the account or re-matched each time. And will you send one physical sample per role, embroidered, before any bulk cloth is cut.
A restaurant uniform manufacturer that owns its factory answers all six in the same call. A trading house has to go and ask somebody, and that gap is exactly where an opening date gets missed. As a chef coat manufacturer we would rather lose the order at question two than deliver fifty jackets to the wrong station.
New openings start at 12 pieces per style, branded programme runs at 25 pieces, and a single embroidered coat for a head chef is a one-piece order because there is no sensible reason it should not be. Once your specification is on file, top-ups start at 10 pieces, which is what matters when the second and third hires land three weeks after opening night. Samples are ready within 48 hours of sign-off. Standard production is 10 to 14 working days from artwork approval, and a pre-opening kit can be compressed to 7 when a soft launch moves, which it usually does.
Delivery is per-outlet and bagged by employee name and role, so a chef de cuisine is not sorting a pallet the day before a launch. We cover all seven emirates plus Al Ain. Anything in the northern corridor is same or next day from the factory, Dubai and Sharjah are typically 24 hours, and Abu Dhabi and Al Ain are 48 to 72.
Spec, compliance and lead time. The things an F&B director and a head chef ask before signing anything.
High-cotton or full cotton, ideally double-breasted. Polyester is a thermoplastic that melts at roughly 250 to 260 degrees, and molten polymer adheres to skin, which makes a burn deeper and harder to treat. Cotton chars instead of melting and can be pulled clear.
Poly-cotton is the correct and cheaper choice for prep, pastry, cold larder, dish and the whole front of house, where nobody stands over an open flame. Any chef uniform supplier quoting one fabric for the entire kitchen has not asked where people stand.
The Food Code states that only clean and preferably light-coloured outer clothing or protective overalls should be worn by food handlers. Light colour is expressed as a preference rather than a ban, so a black coat is not automatically a violation.
The reasoning is that light cloth shows soiling. The practical approach we build most concepts around is dark front of house and on a guest-visible pass, lighter coats behind the line, and a higher par level if black in the kitchen is non-negotiable for the concept.
The top-up number is the one that matters. Openings keep hiring for months afterwards, and a supplier who will not take ten pieces costs far more than the unit price suggests.
We quote the finish type and the wash count it was measured at, under the laundering method that matches your contract. That second part matters, because industrial washing with hot alkaline chemistry strips a topical finish faster than a domestic cycle, so a number quoted against a domestic method does not apply to you.
A fluorocarbon stain-release finish sheds oil and wine best. A non-fluorinated finish is acceptable front of house where wine and coffee are the enemy rather than fryer splash. Heavy waxed canvas and denim aprons carry no finish at all, because the cloth itself is the barrier and cannot lose it in the wash.
Yes, at the same unit price as the standard cut, and from the same Pantone reference as the rest of the floor:
Yes. Rank is marked by fabric weight, button finish and collar rather than by colour, so the brigade still reads as one kitchen from the dining room.
More importantly, fibre is set by station heat exposure rather than by rank. A commis on the grill gets cotton and a chef de partie in pastry does not. As a chef coat manufacturer we would rather argue that point at quotation than deliver fifty jackets to the wrong station.
Yes, on two separate pattern blocks rather than one block scaled down. The women's block is drafted on its own bust-to-waist ratio, with a shorter back rise, a narrower shoulder and a sleeve head set for a different arm pitch. Double-breasted fronts are re-drafted rather than narrowed, so the crossover still lies flat and still gives two layers across the torso.
Both run XS to 5XL on jackets with made-to-measure above that, and we measure on site at no charge above 50 pieces.
Embroidery adds AED 10 to 30 per piece. Final pricing depends on fibre, finish, trim and quantity. Send a station map and headcount and you get a firm quote inside 24 hours.
Yes. A full opening kit of 50 to 150 pieces normally lands within 14 days of artwork approval and can be compressed to 7. Garments arrive bagged by employee name and role, delivered per outlet.
Buffer stock is held afterwards so a chef joining in week three is kitted out in about 5 days rather than waiting on the next production run. Working with a restaurant uniform manufacturer that owns its factory is what makes the compressed timeline possible at all.
You get cloth swatches with blend and gsm, a fibre recommendation per station, finish wash counts, a par-level plan and a fixed quote inside 24 hours. Saturday to Thursday, 09:00 to 18:00. Samples free on approval.
