| 摘要 |
A uniform-type chef suit garment that appears to have physically separate jacket and pants but that includes an upper torso jacket and liner which is attached to the pants to optimize comfort by eliminating a fitted waist, while improving serviceability during cleaning of the garment. The garment includes various means that enable the wearer to don and remove the chef suit. In various embodiments, the pants are further adapted to be adjustable in length or to have a length limiting feature to prevent undesirable wear and soiling of the cuffs. In various preferred configurations, the jacket may preferably also incorporate a jacket taper adjustment feature as well as various implement holding elements that can be adapted to retain towels, gloves, cooking utensils, and other implements. In various alternative modifications, reversible breast lapels are incorporated into the garment to prolong clean and professional appearance and serviceability in operational food service environments.
|
