Couvrechef

Couvre-chef is a French term meaning a head covering worn by cooks, chefs, and other food-service workers to prevent hair from falling into food and to keep sweat out of it. In professional kitchens the term covers a range of garments that restrain hair, including caps, skullcaps, hairnets, and hats; it can also refer to the practice of wearing such coverings.

Common forms and materials include disposable bouffant caps; reusable cotton or poly-cotton skull caps; baker's hats and traditional toques; hairnets and bandanas. The choice depends on hygiene policy, local regulations, and role. The classical tall white toque is a historical symbol of culinary rank, while many kitchens rely on simpler caps or hairnets today. Some establishments use color-coded couvre-chefs to designate departments or shifts.

In regulation and practice, hair restraints such as couvre-chefs are required in many jurisdictions for any food preparation area. Standards focus on full hair coverage, cleanliness, and the ability to be laundered. The concept extends beyond restaurants to bakeries, hotels, hospitals, and other settings where food is prepared or handled.