There are different terms that use the word "chef" in their titles, and deal with specific areas of food preparation. Examples include the "sous-chef", who acts as the second-in-command in a kitchen, and the "chef de partie", who handles a specific area of production. The kitchen brigade system is a hierarchy found in restaurants and hotels employing extensive staff, many of which use the word "chef" in their titles. Underneath the chefs are the "kitchen assistants". A chef's standard uniform includes a hat (called a "toque"), neckerchief, double-breasted jacket, apron and sturdy shoes (that may include steel or plastic toe-caps).