"Just trained to be a chef, not a leader": A study of head chef practices. Issue 4 (2nd October 2019)

• Record Type: Journal Article
• Authors: Wellton, Lotte; Jonsson, Inger M; Svingstedt, Anette
• Is Part Of: International journal of hospitality & tourism administration. Volume 20:Issue 4(2019)
• Page Start: 400
• Page End: 422
• Publication Date: 2019-10-02
• Subjects: Restaurants -- practice theory -- "interview to the double" -- leadership -- craft knowledge; Tourism -- Management -- Periodicals; Hospitality industry -- Management -- Periodicals; 338.479105
• DOI: 10.1080/15256480.2017.1397584
• Languages: English
• ISSNs: 1525-6480

Abstract

ABSTRACT: 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.