Chef's Apron

A chef's apron is an everyday work accessory worn by chefs over their jacket and trousers — it is the first protective layer against food stains and surface heat from pans and pots. A properly chosen apron with the right length and a sturdy strap system ensures comfortable wear during long shifts. BHS supplies chef's aprons to HoReCa businesses across Europe.

Types of chef's aprons

Long kitchen apron (70–90 cm) — covers from the chest to the knees or lower. Maximum protection during preparation and cooking. Recommended for head chefs in fine dining and during service. Bistro apron (waist level, 50–60 cm) — covers only the trousers and waist area. Popular with waitstaff and baristas, where the lower part is more frequently exposed to stains. Short kitchen apron (40–50 cm) — more compact and less cumbersome in an intensive cooking environment. Apron with pockets — a practical solution for the kitchen: pockets store a notebook, pen, napkin or thermometer. Water-resistant apron — a plastic or special material apron for dishwashing or wet work environments. BHS helps choose the right type.

Material and durability

100% cotton — the classic apron material, breathable and comfortable to wear during long shifts. Absorbs moisture but requires frequent washing. Polyester-cotton blend — more durable and dries faster after washing. Retains colour and shape longer. Canvas or denim-style fabric — more durable and aesthetic, popular in modern restaurants, bars and cafés with an open kitchen concept. Water-resistant PVC surface — for dishwashing and food waste processing, where moisture is constant. Regular washing 60°C — a HACCP requirement for food processing workwear. BHS advises on material selection based on working conditions.

Strap system and ergonomics

Neck loop + waist strap — the traditional fastening method with a back waist strap. The strap can be adjusted to body size, but the neck loop can be cumbersome during long shifts. Crossback strap system — straps from the apron edges cross over the back like an X and fasten at the waist. Reduces neck strain and distributes weight more evenly. Adjustable straps with hooks — easy to adapt for staff of different heights and body sizes. Apron pocket placement — a central or side pocket is convenient for storing tools within easy reach. BHS helps choose the most ergonomic apron.

HoReCa usage scenarios

A fine dining head chef in a long white apron with the restaurant logo demonstrates professionalism and aesthetics when serving food at the table. A waiter in a bistro apron at the table has a lighter and freer movement option. A café barista in a dark denim apron with a strap system is a modern aesthetic element that matches the café's industrial style. A dishwasher in a moisture-resistant apron is protected from moisture throughout the shift.

Frequently asked questions

Should preference be given to a long or short apron? Long — for head chefs and preparation work where large oil or sauce splashes occur. Bistro — for service, bar work or as additional protection over a jacket. The choice depends on the nature of the work and the company's dress code. BHS helps choose based on work tasks.

How often should the apron be changed? For cleaning — after each shift or workday. For replacement — when the fabric is irreversibly stained or damaged. Storing a spare apron during shifts is common practice in an active kitchen. BHS advises on apron maintenance and order planning.

Why choose BHS?

BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.

Delivery

We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.