(The Reasons of Leaving Job The Four and Five Star Hotel Kitchen Chefs)

Abstract

Purpose – The purpose of this research is to determine the reasons for hotel kitchen chefs to leave their jobs Design/methodology/approach – Research from variations in the scope of the screening model that includes multiple data collection strategies (triangulation) was utilized. The application of the research was carried out in two stages. In the first phase, semi-structured interviews with 22 hotel kitchen chefs were conducted between May 8 and 13. In the second phase, a questionnaire was applied to hotel kitchen chefs between 8 May and 1 June. In the survey, Kitchen Chef Interview Form and Kitchen Chef's Survey on the Reasons for Leaving the Job were used as data collection tools. A descriptive analysis technique was used to analyze the data obtained by the semi-structured interview. Frequency, percentage, mean, t-test and analysis of variance were used in analyzing the data obtained with the questionnaire. Findings – The two most important factors affecting the break-out of hotel kitchen chefs were found to be "low wage levels" and "long working hours". Discussion – According to the research results, flexible working hours should be arranged for the hotel kitchen chefs to work more efficiently. In addition, increasing the level of wages paid to chefs compared to long working hours is important in terms of increasing their performance.