The scarf worn by western chefs is mainly used to wipe sweat (the kitchen is very hot) and keep warm (it is very cold when it snows abroad). What color scarf to wear depends on the regulations of each restaurant. The white one is not necessarily the chef, but the red one is the apprentice or the second chef. High-end restaurants may use colors to distinguish grades because it is convenient to manage, but foreign countries don't care much about this. They look at buttons and pants. For example, chefs who wear black buttons and pants are mostly in higher positions. But this is not absolute. I have seen the executive chef of a hotel, who wears white collar and red collar alternately, and prefers the chef's uniform with white buttons. Can you call him a little coffee?