“Just trained to be a chef, not a leader:” A Study of Head Chefs ́ Practices
Research output: Contribution to journal › Article
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.
|Research areas and keywords||
Subject classification (UKÄ) – MANDATORY
|Journal||International Journal of Hospitality & Tourism Administration|
|Early online date||2017 Nov 15|
|Publication status||E-pub ahead of print - 2017 Nov 15|