Marbella - EY1 Professional Image Policy

Les Roches Professional Image Policy and Grooming Standards have been drawn up as a guide of conduct for future managers in hospitality. They reflect the industry’s conservative traditions and our school’s high standards. It is essential for our students to present a professional, polished and wellgroomed image at all times.

In the first semester of Experiential Year, these standards are reinforced continuously since students are regularly in contact with food and beverage preparation and service; and they are basic requirements in terms of health and safety. They are applicable in all areas of practical training.

Please take pride and care in your personal appearance and ensure that you present a very good first impression. This sense of pride is a value that will accompany you throughout your career in the hospitality world.

Any requests for exceptions to the grooming standards due to medical or religious reasons need to be submitted to the Director of Food and Beverage within the first week of the semester and before the first day of the Practical Art class starts.

1. Personal Appearance

2. Uniforms

Personal Appearance

Jewelry

  • No jewelry in the kitchen. Exception: earrings (see below).
  • No bracelets or wristwatch allowed in the kitchen.
  • A maximum of one simple ring on each hand is allowed for service and Room division courses. Wedding and engagement rings are considered one ring.
  • One bracelet or wristwatch only per arm for service and room division courses. Braided string, fabric or cloth bracelets are not permitted. Ankle bracelets are unacceptable.
  • Necklaces: No necklaces may show outside the uniform.
  • Pins / brooches: No other than nametag and Les Roches pin on any uniform.
  • Piercing of other parts of the anatomy (including tongue) cannot be accessorised to be visible while at work.
  • Earrings: For ladies - No dangling or extreme styles. No double pierced earrings. Earrings must be matched set. No earrings for males.
  • Keep fingernails neatly trimmed and moderate in length.
  • For ladies: no nail polish, no nail art when in kitchen. Nail polish accepted in other departments but only discreet colours.

Hair

  • Hair must be clean, neat and trimmed at or above the standard collar line. No ponytails for men.
  • No extreme hairstyles or haircuts.
  • Hair colour must be natural.
  • For ladies: hair longer than shoulder length must be kept tied back in a bun and a hair net must be used in the kitchen.

Facial hair for men

  • Clean shaven every day. No beard is allowed unless validated by Management prior to the first week.
  • Sideburns must not extend beyond the lobe nor may they be grown onto the front of the face.

Personal Hygiene and Professional Presentation

  • Pay special attention to your personal hygiene: brush your teeth, use deodorant, keep your hair clean and take a shower every day.
  • A non-pungent deodorant should be worn always. Parfume should be used with discretion. No parfume in the kitchen.
  • Wash your hands regularly, every time you eat, you smoke, you come back from the toilets, you finish doing mise en place or any time you touch food, money or paperwork. Hands should always be dry and clean.
  • All cuts and burns should be periodically redressed.
  • DO NOT cough, sneeze, smoke, pick your nose, scalp, spit or touch your face while serving guests or being in a public or non-designated area.
  • Only discreet and conservative make up is allowed in Practical Arts.

Uniforms

Practical uniforms are required for students and staff in roles where safety, hygiene, or operational needs are paramount.

These uniforms help maintain a clean and safe working environment.

  • Only school-issued uniforms are allowed for practical training.
  • Uniforms must be kept spotlessly clean and pressed at all times.
  • Must be free of odours or stains, free of rips, holes or tears and properly fitted.
  • Students must wear entire uniform at all times. • No visible underwear (use a colour matching the uniform).
  • Students must not carry telephones, combs or other large items in pockets. These must be kept in the lockers.
  • Usage of smartphones or iPads for learning purposes needs to be previously authorized by the teacher on duty.
  • Practical Training Uniforms cannot be worn outside the campus.
  • Nametag must be worn at all times.

Shoes

  • Shoes must be clean, polished and in good repair.
  • Black leather, fully enclosed (closed-toe shoes) with rubber soles.
  • Professional style and conservative. No cosmetic stitching.
  • High heel, platform, moccasins or over-elaborated shoes are not be permitted.
  • Kitchen students must wear professional kitchen shoes for safety reasons.

Socks

  • Only plain black socks are permitted for male students with no designs or special patterns.
  • Ladies will wear natural skin-colour tights.
  • For stewarding and kitchen, socks for both male and female students must be black to match the shoe colour.

Uniforms per course

Kitchen uniforms

  • Must include chef jacket, black chef pants, safety shoes, neck tie, apron and toque (hat).
  • Very strict hygiene measures are continuously reinforced in food preparation areas. Students will be requested by instructors to wear hairnets, gloves and other accessories to ensure the minimum standards of Health and Safety regulations.
  • Kitchen uniforms cannot be worn outside. When students are walking between buildings they must either change to the polo shirts or wear a jacket over the chef jacket.

Related rotations:

  • Fine dining - Kitchen, Pastry
  • Market place - Kitchen

Service and Bar uniforms

  • School-issued uniform, black shoes, black socks (or skin- colour stockings), white shirt, note pad, pen, bottle opener and crumber.
  • Hair in bun for ladies.
  • Apron will be distributed at the beginning of the week.

Related rotations:

  • Market place - Service
  • Barista, Mixology

Housekeeping uniforms

  • Black polo shirt and black chef pants
  • Only black shoes. Sneakers are allowed (black only) as long as they do not have fancy motifs. Wear matching colour socks.

Fine dining service uniforms

  • School-issued uniform, black shoes, black socks (or skin- colour stockings), white shirt, note pad, pen, bottle opener and crumber.
  • Black apron

Concierge and guest relations

  • Only school-issued uniforms are allowed.

Reinforcement and Responsibility

All students and staff are expected to adhere to the dress code and professional image guidelines.

Consequences of Non-Compliance:

  • Students who do not comply may be asked to change into more appropriate attire.
  • Non-compliance may result in being marked late or absent for class.
  • Continued failure to follow these guidelines may lead to disciplinary actions as per school or employee regulations.

By maintaining a professional image, we reflect the values of respect, excellence, and community at Les Roches.

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