Employee Selection in the Kitchen Department: A Qualitative Study on Head Chefs

Filiz Demir; Mustafa Akturfan

Article Details

Employee Selection in the Kitchen Department: A Qualitative Study on Head Chefs

Authors:

Filiz Demir | Mustafa Akturfan

Publisher:

Afyon Kocatepe University

Main Topics:

İşyeri Refahı ve Çalışma Hayatının Kalitesi

Journal:

Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi Vol.26 Issue 2, pp.510-527

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001317883

pISSN:

1302-1265

Keywords:

Abstract:

 This study aims to determine the qualifications that head chefs working in hotels and restaurants in Karaman city center look for in their employee selection. The universe of the study consists of head chefs working in hotels and restaurants located in the city center of Karaman, the sample consists of head chefs working in 9 restaurants and 4 hotel businesses in the selected universe, who voluntarily participated in the research. In order to determine the qualifications that head chefs look for in the selection of employees, a face-to-face interview form used in the qualitative research method was created by making use of previous scientific studies, and the form was examined by experts in the field. In this context, interviews were conducted with head chefs in the selected sample. According to the findings of the research, which is important in terms of determining the qualifications of kitchen workers, it is seen that head chefs look for individual and professional qualifications in the personnel they will hire. In general, individual qualities include professional ethics, work discipline, professional goals, teamwork, personal care, human relations, patience and loyalty; professional qualifications include education, professional hierarchy, kitchen planning and kitchen management, knowledge and use of kitchen utensils, preparation, cooking methods, occupational health and safety, HACCP knowledge, food preservation methods, food styling, occupational health and safety certificate, first aid knowledge and the ability of preparing recipes. In the conclusion part of the study, suggestions like that head chefs should be in contact with each other about employee selection and cooperate with human resources management are given.

 This study aims to determine the qualifications that head chefs working in hotels and restaurants in Karaman city center look for in their employee selection. The universe of the study consists of head chefs working in hotels and restaurants located in the city center of Karaman, the sample consists of head chefs working in 9 restaurants and 4 hotel businesses in the selected universe, who voluntarily participated in the research. In order to determine the qualifications that head chefs look for in the selection of employees, a face-to-face interview form used in the qualitative research method was created by making use of previous scientific studies, and the form was examined by experts in the field. In this context, interviews were conducted with head chefs in the selected sample. According to the findings of the research, which is important in terms of determining the qualifications of kitchen workers, it is seen that head chefs look for individual and professional qualifications in the personnel they will hire. In general, individual qualities include professional ethics, work discipline, professional goals, teamwork, personal care, human relations, patience and loyalty; professional qualifications include education, professional hierarchy, kitchen planning and kitchen management, knowledge and use of kitchen utensils, preparation, cooking methods, occupational health and safety, HACCP knowledge, food preservation methods, food styling, occupational health and safety certificate, first aid knowledge and the ability of preparing recipes. In the conclusion part of the study, suggestions like that head chefs should be in contact with each other about employee selection and cooperate with human resources management are given.

 This study aims to determine the qualifications that head chefs working in hotels and restaurants in Karaman city center look for in their employee selection. The universe of the study consists of head chefs working in hotels and restaurants located in the city center of Karaman, the sample consists of head chefs working in 9 restaurants and 4 hotel businesses in the selected universe, who voluntarily participated in the research. In order to determine the qualifications that head chefs look for in the selection of employees, a face-to-face interview form used in the qualitative research method was created by making use of previous scientific studies, and the form was examined by experts in the field. In this context, interviews were conducted with head chefs in the selected sample. According to the findings of the research, which is important in terms of determining the qualifications of kitchen workers, it is seen that head chefs look for individual and professional qualifications in the personnel they will hire. In general, individual qualities include professional ethics, work discipline, professional goals, teamwork, personal care, human relations, patience and loyalty; professional qualifications include education, professional hierarchy, kitchen planning and kitchen management, knowledge and use of kitchen utensils, preparation, cooking methods, occupational health and safety, HACCP knowledge, food preservation methods, food styling, occupational health and safety certificate, first aid knowledge and the ability of preparing recipes. In the conclusion part of the study, suggestions like that head chefs should be in contact with each other about employee selection and cooperate with human resources management are given.

 Otel ve restoranların mutfak departmanlarına yapılan hatalı işgücü alımları bu işletmeler için verimsiz çalışma, kazalar ve yüksek işgücü devir oranı gibi maliyet yüküne sebep olmaktadır. İşletmelerin bu tür zararlardan kaçınabilmeleri için çalışanlarında belli niteliklerin bulunması gerekmektedir. Mutfak çalışanlarında bulunması gereken özelliklerin ortaya konulması açısından önem taşıyan bu çalışma, otel ve restoranlarda görev yapan baş aşçıların işgören seçimlerinde aradıkları nitelikleri tespit etmeyi amaçlamaktadır. Çalışmanın örneklemini Karaman il merkezinde 9 restoran ve 4 otel işletmesinde görev yapan baş aşçılar oluşturmaktadır. Araştırmada veriler nitel araştırma yöntemlerinden görüşme tekniğiyle elde edilmiştir. Literatürden faydalanılarak görüşme formu oluşturulmuş ve baş aşçılar ile görüşmeler gerçekleştirilmiştir. Sonuç olarak, baş aşçıların işe alacakları personelde bireysel ve mesleki nitelikler aradıkları görülmektedir. Genel anlamda bireysel nitelikler meslek etiği, çalışma disiplini, mesleki hedef, ekip çalışmasına uyum, kişisel bakım, beşerî ilişkiler, sabır ve sadakattir. Mesleki nitelikler ise eğitim durumu, mesleki hiyerarşiye uyum, mutfak planlama ve mutfak yönetimi bilgisi, mutfak araç-gereçleri tanıma ve kullanım bilgisi, ön hazırlık ve pişirme yöntemleri becerisi, iş sağlığı ve güvenliği belgesine sahip olma, HACCP bilgisi, gıda muhafaza yöntemleri bilgisi, yemek stilistliği ile ilkyardım ve yemek reçetesi hazırlayabilme bilgisinden oluşmaktadır. Ek olarak çalışmanın sonucunda baş aşçıların işgören seçimi konusunda kendi aralarında iletişim halinde olmaları ve insan kaynakları yönetimi ile iş birliği yapmaları gerektiği önerilmektedir.

Article Details

Employee Selection in the Kitchen Department: A Qualitative Study on Head Chefs

Authors:

Filiz Demir | Mustafa Akturfan

Publisher:

Afyon Kocatepe University

Main Topics:

İşyeri Refahı ve Çalışma Hayatının Kalitesi

Journal:

Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi Vol.26 Issue 2, pp.510-527

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001317883

pISSN:

1302-1265

Human Resources Management

Employee Selection

Employee Qualificationİnsan Kaynakları Yönetimi

İşgören Seçimi

İşgören Niteliği

Issues

Article Details

Employee Selection in the Kitchen Department: A Qualitative Study on Head Chefs

Authors: Filiz Demir | Mustafa Akturfan

Publisher: Afyon Kocatepe University

Main Topics: İşyeri Refahı ve Çalışma Hayatının Kalitesi

Journal: Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi Vol.26 Issue 2, pp.510-527

Document Type: Article

Publication Date: 6/2024

Document Language: Turkish

Document ID (Org No.): 2001317883

pISSN: 1302-1265

Human Resources Management

Employee Selection

Employee Qualificationİnsan Kaynakları Yönetimi

İşgören Seçimi

İşgören Niteliği

Issues

Authors:

Filiz Demir | Mustafa Akturfan

Publisher:

Afyon Kocatepe University

Main Topics:

İşyeri Refahı ve Çalışma Hayatının Kalitesi

Journal:

Afyon Kocatepe Üniversitesi Sosyal Bilimler Dergisi Vol.26 Issue 2, pp.510-527

Document Type:

Article

Publication Date:

6/2024

Document Language:

Turkish

Document ID (Org No.):

2001317883

pISSN:

1302-1265