According to the hygienic standard of catering industry, a chef can't have long hair.

Hygienic standard requirements for catering industry:

6.4.2. Personal hygiene requirements

6.4.2.1. Good personal hygiene should be maintained, clean work clothes and hats should be worn during operation, hair should not be exposed, and long nails, nail polish and accessories should not be left. Operators in special rooms should wear masks regularly.

6.4.2.2. Wash your hands before operation, keep them clean during operation, and wash your hands in time after being polluted.

6.4.2.3. Operators who come into contact with direct food should wash their hands and disinfect in any of the following circumstances: before handling food; After using the bathroom; After contact with raw food; After contact with contaminated tools and equipment; After coughing, sneezing or blowing your nose; After handling animals or wastes; After touching ears, nose, hair, face, mouth or other parts of the body; After engaging in any activity that may pollute your hands.

6.4.2.4. When the operators in the special room enter the special room, they should change their special work clothes and wear masks. Before operation, they should strictly clean and disinfect their hands, and they should be disinfected in time. Do not wear the work clothes and hats in the special room to engage in work unrelated to the operation in the special room.

6.4.2.5. Personal items are not allowed to be brought into the food processing area.

6.4.2.6. Do not smoke, eat or engage in other behaviors that may contaminate food in the food processing area.

6.4.2.7. Non-processing operators entering the food processing area shall meet the hygiene requirements of operators on site.