“Just trained to be a chef, not a leader:” A Study of Head Chefs ́ Practices

Research output: Contribution to journalArticle


Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The study points to a horizontal leadership in the restaurant industry and a possible new order for growth and development.


External organisations
  • Örebro University
Research areas and keywords

Subject classification (UKÄ) – MANDATORY

  • Work Sciences


Original languageEnglish
JournalInternational Journal of Hospitality & Tourism Administration
Early online date2017 Nov 15
Publication statusE-pub ahead of print - 2017 Nov 15
Publication categoryResearch