In reality, there is a lot going on in a commercial kitchen, and it is one of the busiest departments in a hotel. Kitchen staff work long hours; no sooner have they finished up with breakfast for guests, they need to start on lunch, and soon after that dinner, and all this in addition to specialized meals ordered by customers. So, staff in a commercial kitchen wearing their chef whites, chef aprons and hats are always running around, always working, preparing ingredients, cooking, cleaning.
The internal rules and regulations of a kitchen are far more complex however, and it’s through those rules that they ensure that there is a smooth operation in the kitchen, and that everyone knows what they are supposed to do and how they are supposed to do it. There are also certain industry standards that have to be adhered to in a commercial kitchen, which are mostly in tune with safety regulations when it comes to food preparation, which help restauranteurs avoid unnecessary legal issues when it comes to hygiene and cleanliness.
One such industry standard that kitchens adhere to is color coding the kitchen, including equipment, tools etc which are used daily for food preparation. Certain properties also have different colored uniforms for their staff, distinguishing the hierarchy of the kitchen, with the head chef wearing his chef whites, and all other chefs, cooks and kitchen staff being given different colored uniforms and chef aprons in order to easily identify them according to the job they do.