The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs

The aim of the present study is to reveal the opinions of the chefs who working as a manager in the kitchen department within the food and beverage sector about what changes might have occurred in their occupation and food and beverage sector after the COVID-19 outbreak. The data were collected through online interview forms and content analysis was used as a data analysis method. The findings reveal three main categories: general opinions after the COVID-19 outbreak, changes that could occur in the food and beverage sector after COVID-19 outbreak, and thoughts for the future of the chef occupation after the COVID-19 outbreak. Since this paper is the first to reveal the opinions of the chefs about what changes might have occurred in their occupation and food and beverage sector after the COVID-19 outbreak, and no similar study could be found in the existing literature, these findings are original.     

“He just didn’t seem to understand the banter”: Bullying or simply establishing social cohesion?

Within the professional kitchen bullying is reported as widespread, aggressive and related to a significant retention problem. This research explores negative behaviour in professional kitchens and its impact on organisational commitment. A mixed methods approach is used employing a survey among chefs followed by semi-structured interviews. An exploratory factor analysis examines the underlying constructs of bullying and job satisfaction and data are analysed through Partial Least Squares. Our research highlights that bullying behaviour is experienced most by younger, more junior chefs. However verbal bullying, the form most strongly reported, has no effect on either satisfaction or commitment. Emergent themes of communication and inclusion illustrate bullying behaviour to be a cohesive aspect of kitchen culture. Our findings suggest behavioural impacts, rather than bullying characteristics, must be considered within their context in order to establish whether or not they are actually damaging to an industry.     

Linkages between creativity and intention to quit: An occupational study of chefs

Human resource issues persist as a vexation for tourism managers. Foodservice is a core component of many tourism destinations and attractions yet the foodservice labour market is historically volatile. This article reports on the findings of a job satisfaction survey of chefs working in Australia's tourism and hospitality industry. This study's aim is to determine empirically whether there is a positive relationship between creativity and job and occupational satisfaction. A customised instrument is designed to mitigate the shortcomings of generalising scale items and findings of generic job satisfaction surveys to a single occupation. This paper focuses on identifying a range of dimensions of job satisfaction and occupational attributes connected to creativity and its associated dimensions. Reliability and data reduction analyses were conducted to validate the construction of composite ‘creativity’ variables for the basis of further comparisons. The findings indicate that the sample ranks creativity more highly than working conditions and that there is a clear relationship between creativity and both organisational and occupational satisfaction. Results vary as a function of gender. In conclusion, theoretical and practical implications for occupational and tourism management are discussed.     

Is it art or science? Chef's competencies for success

One of the most challenging professions in the hospitality industry, comprised of both scientific mastery and artistic innovation, is the Chef. It is imperative that these positions are occupied by individuals who possess the appropriate set of skills allowing them to perform with equal success in both culinary, as well as managerial competence. Thus, this research sets out to investigate, from “the Chef's” perspective, competencies required for a successful career in the field as well as the level to which these competencies have been developed (acquired) on-the-job. A self-administered questionnaire consisting of 27 competency items was administered to Chef professionals working in Cyprus. The findings revealed that technical (culinary-specific) competencies were considered as most important, followed by leadership-management competencies. In contrast, conceptual (creative-adaptive) competencies were ranked low by the respondents. In addition, numerous significant differences were revealed based on demographics and other industry-related factors.     

Abusive work practices and bullying among chefs: A review of the literature

Discussion in the media suggests that bullying and abuse are rife in commercial kitchens. This paper analyses the issue of abusive work practices among chefs through a review of the literature; it examines the possible causes of bullying and abusive behaviour in the industry and argues that personal characteristics, culture and socialisation, and the transient nature of the industry, may offer some explanations as to why abusive behaviour is tolerated.Evidence from the literature suggests that abuse may be an expected part of the culture of a commercial kitchen; this is supported by both historical and social structures including education and training systems.In conclusion, research into abusive behaviour among chefs has been limited and further research into its true extent, and how it becomes tolerated, would be useful.     

A preliminary study of chefs’ attitudes and knowledge of healthy eating in Edinburgh's restaurants

This article details the findings of a preliminary study carried out in Edinburgh restaurants producing representations of chefs’ attitudes to healthy eating. Despite a lack of awareness of government targets and promotions aimed at the Hospitality industry, chefs were positive towards healthy eating and believe that they were already practising it. They perceive their role as being multi-faceted from deferential service provider to educator and artist relying mainly upon their own inspiration when creating menus. Tension between commercial goals and moral principles was evident by the fact that customers were perceived as the main barrier and equally the main reason to offer healthy options on the menu.     

Revisiting hospitality's marginal worker thesis: A mono-occupational perspective

This article re-examines the literature on workplace deviance in the context of employment relations in the hospitality industry and presents data from a qualitative study. Intertwining various manifestations of deviance apparent in business management research, sociological literature and that reported in hospitality industry studies, this paper further applies these contexts to investigate the professional experiences of a sample of chefs from Australia. In summary, the findings suggest that while deviance, in its various forms, is an intrinsic occupational idiosyncrasy, and that deviant practices indeed are commonplace in the hospitality industry, workers within the industry are conscious of the negative effects these images have on occupational image. Structural shortcomings including organisational, occupational and industry regulation appear, at least partially, responsible for a cycle of deviance. These findings might assist researchers and practitioners in their endeavours given the efforts of industry leaders and hospitality educators to enhance and professionalise the industry's image.