In Chinese food, the executive chef usually wears a chef's suit with gold buttons in Phnom Penh, with or without a hat, without an apron or a short apron, and wears black pants. The supervisor level is black button with black border, top hat, short apron and black trousers, which are all white or different styles according to the requirements of each store, medium top hat, long apron and black and white plaid trousers. A coolie is a short hat, a long skirt, blue pants or black and white checked pants. In addition to the color of the collar, there are hats or aprons. The red, blue and Huang San colors brought by chefs are all representative, which is a symbol of the level of some chefs. Chefs also have classifications, such as hot dishes and cold dishes. Maybe there are some things that can distinguish these.