Culinary sector : opportunities and challenges

Abstract

This study focuses on the challenges and opportunities that the kitchen working culture has to offer to chefs, taking the local scenario as main interest. The aim of the study is to investigate what are seen as the opportunities and challenges through the eyes of Maltese chefs and how do these elements eventually effect their ultimate job satisfaction.

Various numbers of journals and books have been used to conduct the necessary research. The literature review aids in understanding better the foundations of the culinary sector and why does it is so important for the Maltese Islands. Different aspects are tackled and organizational working culture is discussed as it provides a deeper insight of how it triggers certain intrapersonal behaviors. Values and norms are also correlated to the working culture which might lead to challenges and opportunities.

Semi-structured interview were conducted with 9 individuals, of whom 4 where current chefs (2 female and 2 male), 4 former chefs (2 female and 2 male), and a Senior Executive working at the I.T.S. The researcher made sure to remain unbiased at all time to assess the real challenges and opportunities that these professionals face.

The results were very depending on each individual’s character as not everybody handles the similar situation the same. Many factors deriving from the working culture were discussed and this was vital for patterns to be formed in the findings. The profession is seen as an art by most but work-life balance is an issue that chefs’ currently face. Stress was a constant topic discussed and is seen as part of the job. The issue of stress brings about various aspects that affect chefs in different ways. Job satisfaction is also very subjective to individuals’ values and to what they perceive as a challenge and opportunity. The study concludes by providing recommendations that can be implemented to change the challenges into an opportunity and lead to higher job satisfaction rate.