Chefs' competencies: a stakeholder's perspective

Marinakou, Evangelia; Giousmpasoglou, Charalampos

doi:10.1108/jhti-06-2020-0101

Cited by 5 publications

(3 citation statements)

References 37 publications

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“…Chefs with inadequate skills are less productive due to an absence of knowledge, training, and practical work experience than those with sufficient skills. The skilled, experienced chefs therefore assist their less experienced colleagues, act as mentors and provide on the job training to those chefs with who has limited skills while still performing at their own jobs (Marinakou, & Giousmpasoglou, 2022). This extra burden during a kitchen shift adds to an already stressful situation at work.…”

Section: Stress In the Kitchenmentioning

confidence: 99%

The influence of work shifts on burnout for millennial chefs in The Western Cape, South Africa

Geyser,

Wakelin-Theron,

Esterhuyse

2023

JASTH

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The purpose of this research was to determine whether longer work shifts of more than eight hours, contributed towards millennial chefs’ burnout levels. For this study, a quantitative research approach was adopted. The study comprised of two groups of millennial chefs, aged 25 to 39, who worked long hours (more than eight hours) as well as millennial chefs who worked shorter hours (eight hours or less). The Copenhagen Burnout Inventory was the instrument that was used to measure the Burnout levels of the chef participants. The results indicated that the chefs who worked longer hours where more burnt-out than the chefs who worked shorter hours. Personal Burnout had a large effect on the Burnout levels of the two different groups. Therefore, shift length could be considered a predictor of Burnout. The working hours of chefs has a major impact on their Burnout levels. Managers and owners of restaurants and hotels should adapt their working hours to decrease the Burnout levels of the chefs in their employment. The findings from this study will assist chefs to renegotiate working hours with their respective employees.

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Section: Stress In the Kitchenmentioning

confidence: 99%

The influence of work shifts on burnout for millennial chefs in The Western Cape, South Africa

Geyser,

Wakelin-Theron,

Esterhuyse

2023

JASTH

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“…As a result, it was revealed by the students of both countries that the image of nursing in these countries as an occupation for the female had negative consequences. Marinakou and Giousmpasoglou (2020) tried to determine the characteristics that chefs should have in their studies. In this context, a survey was conducted with 407 individuals.…”

Section: Culinary Profession and Its Occupational Imagementioning

confidence: 99%

The evaluation of the image of the culture profession within the scope of demensional gastronomy education: A research on students taking online education

SARIOĞLAN,

DEVECİ,

ÜNÜVAR

2023

Journal of Educational Technology and Online Learning

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Many professions have emerged from the early ages to the present day. In this context, cooking is an ancient profession that has been done by people since ancient times. Especially in recent years, the importance of this profession has increased considerably and more preferred. People usually consider the image of that profession when choosing a profession. Because people's choosing a profession that is compatible with their personal characteristics will increase the efficiency of that profession. In this context, the value and image of a profession are the biggest factors in choosing the profession. When the literature is scanned, it is seen that image determination studies are mainly carried out on nursing and teaching professions. However, it is seen that there are not enough studies on the image of the culinary profession. The aim of this study is in online environment to measure the perceptions of the students who receive non-formal gastronomy education about the culinary profession. In order to achieve this aim, “Image Scale of Culinary Profession” has been developed. This scale consists of 14 items and 4 dimensions. These factors are; It was named as Professional Characteristics (5 items), Personal Characteristics (3 items), Competence (3 items) and Behavioral Characteristics (3 items). The average score that can be obtained from the test is 2.5, the top score is 5, and the base score is 1. The created questionnaire was applied to 391 participants who received gastronomy training in in online environment private education institutions. These data were analysed with SPSS and AMOS programs and subjected to validity and reliability tests. Then t-test was applied to the data. As a result of the test, very significant and positive results were obtained regarding the image of the culinary profession. In addition, it was determined that the image perception of the culinary profession differed according to the demographic characteristics of the students. In this context, it was concluded that the score of the Professional Traits dimension was 4.16, the Personal Traits score was 4.46, the Competencies score was 4.43, and the behavioral traits score was 4.15. The overall score average was found to be 4.28. The results show that the culinary profession has a very positive image for students who receive non-formal gastronomy education.

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“…Moreover, chefs’ creativity, flexibility and passion were determinant factors for customers’ likes or dislikes regarding their private kitchen experience (Chan and Lam, 2009). Recently, Marinakou and Giousmpasoglou (2022) underlined the importance of various types of knowledge enabling chefs to be knowledgeable in production, including knowledge of food sanitation, flavours, organising, decision-making and planning.…”

Section: Literature Reviewmentioning

confidence: 99%

The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends

Bressan

Alonso

et al. 2022

IJCHM

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Purpose The purpose of this study is to shed new light on empirical and conceptual aspects related to chefs’ careers and the hospitality sector. The study examines how the future of the chef’s profession is perceived, how future generations of chefs could be developed and the main emerging trends within the chef’s scene. Design/methodology/approach Semi-structured, face-to-face, online and telephone interviews were conducted with 34 chefs operating in Australia and 35 in Vietnam. Findings The findings reveal ten dimensions that strongly adhere to knowledge management (KM) and the notions of the knowledge-based view of the firm. In addition, numerous differences in how the two groups perceived aspects of their careers transpire. Based on these findings, a conceptual framework was developed, with important theoretical and practical implications. Practical implications The importance of KM through talent development, mentoring, creating a learning environment and enhancing problem-solving skills is highlighted. Originality/value While scholarly works emphasise chefs’ value, importance and contributions, little is known about the links between their careers and KM. Furthermore, almost no study has compared chefs across geographic/cultural domains. The study addresses these research gaps and contributes to the conceptual understanding of KM within the chefs’ domain.

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Chefs' competencies: a stakeholder's perspective

Cited by 5 publications

References 37 publications

The influence of work shifts on burnout for millennial chefs in The Western Cape, South Africa

The influence of work shifts on burnout for millennial chefs in The Western Cape, South Africa

The evaluation of the image of the culture profession within the scope of demensional gastronomy education: A research on students taking online education

The importance of knowledge management in gastronomy: a chef’s future career, the next generations of chefs and trends

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