Chef Trousers are a staple of everyday workwear — they must be worn every shift in a hot, busy kitchen where comfort, durability and easy washing are priorities. Properly chosen trousers with breathable material and ergonomic cut reduce fatigue during long shifts. BHS offers chef trousers to HoReCa businesses across Europe.
Characteristic designs of chef trousers
Checked chef trousers (classic houndstooth/check) — the classic chef trousers design with black and white checks. Visually hides stains and is a traditional symbol in professional kitchens. Black solid-colour trousers — a popular choice in modern kitchens and cafés, matching any top. Grey or melange trousers — a compromise between traditional and modern. Hides stains better than white and is warmer than black. Customised trousers with a company logo or colours — for restaurants with a strict uniform policy. BHS helps select a design to match the dress code.
Material and comfort
100% cotton — breathable and comfortable to wear in a hot environment. Absorbs moisture but requires frequent washing. Polyester-cotton blend (65/35 or 50/50) — more durable and dries faster. Retains shape after many washes. Stretch (polyamide additives) — more elastic material, better freedom of movement in the knee and hip area. Popular for active work at cooking equipment. Elastic waistband or drawstring-adjustable waistband — easy to adjust the size and ensures a good fit for different heights and body types. Trouser length — standard height or adaptable with hemming. BHS advises on material selection based on working conditions.
Hygiene and care
Chef trousers must be changed and washed regularly — HACCP requirements state that workwear must be clean and tidy. Washing temperature: 60°C for polyester-cotton blend; 40–60°C for pure cotton. Workwear storage — used shift clothing must not be taken into food processing areas. Individual clothing or company-provided and laundered — depends on company policy. BHS helps organise workwear sets according to staff numbers and shift structure.
Sizes and provision
Chef trousers are available in sizes from XS to 3XL or L to XXXL. The right size ensures free movement in the knee area at cooking equipment but not trousers that are too loose, which could catch. Most professional kitchen trousers have side pockets and a back pocket. The number and placement of pockets is an important aspect for where chefs store a pen, thermometer or notepad. BHS helps calculate the required quantity based on staff size.
HoReCa usage scenarios
In a fine dining restaurant, all kitchen staff in matching checked chef trousers with matching jackets create a unified professional look — an element of team identity. In a café, the barista and chef in black chef trousers match the café’s modern industrial style. In a canteen with high staff turnover, simple polyester-cotton trousers are an economical and practical solution, easy to wash and quick to dry.
Frequently asked questions
What size trousers should I choose? Chef trousers are usually measured at the waist and around the hips — an elastic waistband usually allows a size variation of 1–2 sizes. If trying on is not possible, it is recommended to measure the waist and hips. BHS helps navigate the size chart.
Can I order trousers with a company logo? Yes — for larger orders, customised printing or embroidery is possible. BHS coordinates such an order with the manufacturer. Specify the logo file, print area and quantity.
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.
