Secrets of a Head Chef: Exploring Factors Influencing Success in Irish Kitchens

Abstract

One-hundred and seventy head chefs from the Republic of Ireland scored 59 variables for success on two scales: (a) competencies needed for success (NS), and (b) personal ownership of these competencies (PO). Results showed that variables were rated with means of 1.18 (extremely important) to 3.23 (moderately important). The top three were an ability to work hard, commitment to quality, and knowledge of Hazard Analysis and Critical Control Points (HACCP). Variables rated lower in ownership than importance highlight areas for culinary educators to develop training programs. Average wages of head chefs (objective success) mirror the average industrial wage, but higher wages were gained with longer time working. Eighty percent of head chefs were satisfied (subjective success) in their current jobs. Factor analysis showed the factors needed to succeed in the culinary industry include professionalism, individual characteristics, leadership skills, management skills, and interaction with the job context. Applications for industry include talent management, mentoring future leaders, reducing staff turnover, and curriculum development. ARTICLE HISTORY

Chef’s Competency as a Key Element in Food Tourism Success: A Literature Review

“…This research opined that horizontal leadership practices in the restaurant industry leads to the possibility of a new order for growth and development. In addition, the factors needed to succeed in the culinary industry include professionalism, individual characteristics, leadership skills, management skills, and interactions with work contexts (Allen & Mac Con Iomaire, 2017). Furthermore, according to this study, efforts to strengthen the hotel industry in the future include talent management, guiding future leaders, reducing staff turnover, and curriculum development.…”

“…This fact is significant in a restaurant, where unhealthy conditions can affect the quality of food, and can even force a restaurant to close. The study conducted by Allen and Mac Con Iomaire (2017) revealed that there are three top criteria for chef success in Ireland, namely hard work, commitment to quality, and Hazard Analysis and Critical Control Points (HACCP).…”

“…He must always think about how to make delicious food while saving costs that can increase profits. Previous studies also proved that business skills are one of the essential skills of a chef (Allen & Mac Con Iomaire, 2017;Birdir & Pearson, 2000;Bosselman, 2016;Ladkin, 2000). Professional chefs are not only encouraged to master how to cook but they must be able to develop business activities for culinary products that they make, such as determining the food cost of culinary products, selling prices of products, to how the product is popular and profitable.…”

“…Managerial Empirically, the need for crucial competencies to become a successful professional chef has been widely studied by experts. For example, a study conducted by Allen and Mac Con Iomaire (2017) found that the success of chefs in Ireland is influenced by factors such as professionalism, individual characteristics, leadership skills, management skills, and interactions with the work context. Chefs are recognized as culinary professionals who are responsible for maintaining high-quality food services in hospitality operations.…”

“…Other meanings of motivation refer to aspects that encourage, direct, and choose behavior towards specific actions or goals. Also, working within a team in the kitchen requires the chef to be able to motivate the team members to work (Allen & Mac Con Iomaire, 2017;Balazs, 2002;Zopiatis, 2010;Zopiatis & Constanti, 2007). Problems experienced by the kitchen staff can also include discipline, cramped conditions, being without fresh air and the weather being too hot, especially in summer (Pratten, 2003).…”