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Anette Svingstedt.

Anette Svingstedt

Senior lecturer

Anette Svingstedt.

“Just trained to be a chef, not a leader:” A Study of Head Chefs ́ Practices

Author

  • Lotte Wellton
  • Inger M Jonsson
  • Anette Svingstedt

Summary, in English

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.

Department/s

  • Department of Service Studies

Publishing year

2019

Language

English

Pages

400-422

Publication/Series

International Journal of Hospitality & Tourism Administration

Volume

20

Issue

4

Document type

Journal article

Publisher

Routledge

Topic

  • Work Sciences

Keywords

  • restaurants, practice theory, "interview to the double", leadership, craft knowledge

Status

Published

ISBN/ISSN/Other

  • ISSN: 1525-6480