Professional Kitchens, Chefs, hunger pangs
Food has been seen as individual of the very fundamental needs for humans; the importance of which is the sustenance of life itself. Indeed the need to feed has over the centuries evolved from just the mere fulfillment of basic hunger pangs to into something that can at best be described as art. Therefore, the profession of catering characterized with much pomp and flares of modern day chefs was born. The restaurant business has flourished into a very lucrative sector for high spenders. Celebrities, socialites, and average citizens flock into restaurants that offer theses culinary delights-at times at very exorbitant costs. However, this is just the serene side of the catering business.
Behind the scenes is a rather poor-at times horrifying-showing of the tough working environment that most caterers endure at the leadership of chefs. A recent study by the "Samaritans of stress at work" identified the catering business as having the highest stress levels and bullying amongst all sectors of the economy of the UK. Bullying by chefs was particularly pointed out as a recurring feature of the kitchen environment. This paper identifies some of the several causes of bullying within the kitchen work place, with particular reference to bullying as administered by the chefs; its impacts on the productivity of the work place and staff and measures that can be implemented towards minimizing and eradicating the practice.
[...] Bullying in Professional Kitchens- Chefs Introduction Food has been seen as individual of the very fundamental needs for humans; the importance of which is the sustenance of life itself. Indeed the need to feed has over the centuries evolved from just the mere fulfillment of basic hunger pangs to into something that can at best be described as art. Therefore, the profession of catering characterized with much pomp and flares of modern day chefs was born. The restaurant business has flourished into a very lucrative sector for high spenders. [...]
[...] Bullying by chefs was particularly pointed out as a recurring feature of the kitchen environment. A recent research in UK established that in addition to the £60,000-60,500 that an employee may be awarded, the organization spends up to 15days in management time solving each tribunal claim (Port, 2012). Solutions By far the most important means of arresting bullying within the kitchen are initiating better communication channels. The head chef can use appropriate means of issuing instructions and feedback to subordinates. [...]
[...] Is it the apparent emphasis on the leadership of the chef, as opposed to the team that turns a blind eye on the improprieties as long as desired results have been achieved? Instituting appropriate disciplinary measures against errand chefs can also help instituting some sense of discipline in the kitchen bearing in mind the huge legal costs associated with legal recourse. In conclusion, eradication of the tactics in the kitchen must be eradicated. Caterers must be alert that they are contacting with human beings and that behaving dictatorially does not necessarily achieve desired results. Reference Salinand, D. & Hoel, H Bullying and Harassment in the Workplace. CRC Press. [...]
[...] Bullying by chefs was particularly pointed out as a recurring feature of the kitchen environment. This paper identifies some of the several causes of bullying within the kitchen work place, with particular reference to bullying as administered by the chefs; its impacts on the productivity of the work place and staff and measures that can be implemented towards minimizing and eradicating the practice. Discussion Bullying at the work place refers to the use of intimidation tactics usually by a senior employee against other subordinates within an organization. [...]
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