The Impact of Chefs in the Organisation

This report explores the impact of chefs in the organisation, including their role in encouraging creativity and innovation in decision making, professional development, and challenges faced in rethinking menu and sales approach. The report presents findings from a survey and literature review.

The impact of
chefs in the
organization

Table of Contents
Title - The impact of chefs in the organisation................................................................................1
INTRODUCTION...........................................................................................................................1
Literature review..............................................................................................................................2
Findings............................................................................................................................................3
CONCLUSION................................................................................................................................7
REFERENCES................................................................................................................................8

Title - The impact of chefs in the organisation
INTRODUCTION
Chefs can be describe as the individual who has been professionally trained to cook and majorly
work in the restaurants or hotel. Chefs are very important part of the organisation as well as lead
to have impact over conducting organisational practices. Chefs are highly regarded as the
important cooks as refer as that head cooks. There are different important roles and
responsibilities of the chefs in the organisation that will lead to have impact affect on overall
functioning and performance of organisation. This report is based on the how organisation is
encouraged creativity and challenges the chefs to rethink menu and sales approach. In this report
right and accurate information is gathered in order to successfully attain desired objective. There
are different sources through which researcher could collected data.
Question - How organisation is encouraged creativity and challenges the chefs to rethink menu
and sales approach.
Objectives -
1. To study how organisations are encourage and challenge chefs to approach menu in an
accelerating globalisation process by implementing their creativity and innovation in
decision making
2. An analysis of how professional development is targeted as a skilled chef for his future
career.
Your chosen research method and the reasons behind your choice
In this report researcher is considering both primary and secondary method of data
collection. Both of these are effective and efficient in order to find appropriate information about
the topic. Primary research method is refer as the method of finding first hand information about
the research topic. This is significant method in order to gathering accurate and appropriate
information about the topic. there are different benefits that could be attain by researcher through
secondary research method. This can be describe as the research method in which investigator is
considering data that has already been collected though primary research. This will be cost
effective and less time consuming research method.
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A schedule – clear plan of activities by date
Deliverables – progress against your project objectives
This progress against project objectives is that it is able to successfully and timely attain
desired objective. In this researcher is able to timely complete its practices as well as able to
effectively carry out its practices.
Risks – how has your anticipated risks impacted on your project schedule
In this research, investigator is analysing and evaluating different risk factors that will
lead to have impact over research practices. researcher is anticipating risk will lead to negatively
affect research practices. this is anticipated by analysing and determining different aspects of the
research.
Issues - how has your anticipated issues impacted on your project schedule
Anticipated issues will lead to have crucial impact over project schedule. It has been
determined that lack of time is the major issues that will lead to negatively affect the
performance or productivity of the research. Due to this issues researcher will not be able to
successfully and effectively attain desired goals of the research.
Detailed changes made to your plan because of external factors
There are some changes that has been made in the plan because of the external factor.
Technology can be consider as one of the crucial and essential external factor that will lead to
affect overall performance and functioning of the research. In this research practices, investigator
has made some changes in its plan due to changes in the technology. In this researcher is
consider new and innovative technology for conducting research practices.
Literature review
1. To study how organisations are encourage and challenge chefs to approach menu in an
accelerating globalisation process by implementing their creativity and innovation in
decision making
2. An analysis of how professional development is targeted as a skilled chef for his future
career.
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Findings
Questionnaire
Name –
Age –
Contact number –
1. Do to think that chefs will lead to have major impact over organisation?
 Yes
 No
2. According to your views what is the significance of the implementing creativity and
innovation in decision making.
 Increase in revenues
 Improve sales or profitability
 Effective decision making
 Enhance performance
 All of the above
3. As per your views what are the different ways that could be consider by organisation in
order to promote innovation?
 Rewards and recognition
 Training or development
 Positive working environment
 Leadership
 All of the above
4. Do you feel that there are various crucial challenges faced by chefs in order to rethink
menu and sales approach?
 Agree
 Disagree
5. As per your views what is the importance of professional development that is targeted as
a skilled chef for his future career?
 Improve performance
 Develop new skills
 Expand knowledge base
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 Boost confidence and credibility
 All of the above
6. Do you have any suggestion for organisation is encouraged creativity and challenges the
chefs to rethink menu and sales approach.
Theme 1 – Chefs will lead to have major impact over organisation.
7. Do to think that chefs will lead to have
major impact over organisation?
Frequency
 Yes 40
 No 10
Interpretation – Through the above collected data it has been identified that chefs will lead to
have major impact over organisation. it has been identified that out of 50 respondents 40 feel has
responded with yes. Where as other 10 has responded in negative manner with no. Chefs will
lead to affect organisational practices as assist in increase sales.
Theme 2 – The significance of the implementing creativity and innovation in decision making.
8. According to your views what is the
significance of the implementing
creativity and innovation in decision
making.
Frequency
 Increase in revenues 10
 Improve sales or profitability 5
 Effective decision making 10
 Enhance performance 10
 All of the above 15
Interpretation –There are different significance of implementing creative and innovation in
decision making. Through the above gathered information in survey it has been analysed that out
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of 50 respondents 10, 5, 10 and 10 feels that Increase in revenues, Improve sales or profitability,
Effective decision making and Enhance performance respectively. where as there other 15
respondents out of 50 feel that all of the above mention factors are crucial significance of the
implementing creativity and innovation in decision making.
Theme 3 – The different ways that could be consider by organisation in order to promote
innovation.
9. As per your views what are the
different ways that could be consider by
organisation in order to promote
innovation?
Frequency
 Rewards and recognition 10
 Training or development 6
 Positive working environment 10
 Leadership 10
 All of the above 14
Interpretation – according to the above gathered information it has been identified that there are
different ways that could be consider by organisation in order to promote innovation. It has been
analysed that out of 50 respondents 10, 6, 10 and 10 feel that Rewards and recognition, Training
or development, Positive working environment and Leadership. Where as other 14 respondents
feel that all of the above mention factors are crucial in order to promote innovation.
Theme 4 – There are various crucial challenges faced by chefs in order to rethink menu and sales
approach.
10. Do you feel that there are various
crucial challenges faced by chefs in
order to rethink menu and sales
approach?
Frequency
 Agree 30
 Disagree 20
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Interpretation – Through the above collected data it has been identified that out of 50
respondents most of the respondents that is 30 out of 50 agrees with the statement where as other
20 disagrees with the statement. Where as other 20 respondents has responded in negative
manner with no.
Theme 5 – The importance of professional development that is targeted as a skilled chef for his
future career.
11. As per your views what is the
importance of professional
development that is targeted as a skilled
chef for his future career?
Frequency
 Improve performance 10
 Develop new skills 8
 Expand knowledge base 10
 Boost confidence and credibility 10
 All of the above 12
Interpretation – As per the above gathered information it has been analysed that there are
different importance of professional development that is targeted as a skilled chef for his future
career. In the survey it has been identified that 10, 8, 10 and 10 feel that Improve performance,
Develop new skills, Expand knowledge base and Boost confidence and credibility. It has been
analysed that out of 50 respondents all of the above mention factors are the importance of
professional development.
Theme 6 – Any suggestion for organisation is encouraged creativity and challenges the chefs to
rethink menu and sales approach
1. Do you have any suggestion for organisation is encouraged creativity and challenges the
chefs to rethink menu and sales approach.
Interpretation – yes, it is essential for organisation to conduct career development practices in
order to encouraged creativity and challenges the chefs to rethink menu and sales approach. This
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will lead to have major impact over enhancing organisational practices and dealing with several
challenges.
Literature Review
Encouraging and motivating Chefs for innovation in developing menu
According to Detwiler (2021), after the pandemic it is evident that innovation in
development of menu is at the centre of building successfully eating establishment (Why menu
innovation is at the heart of restaurant industry, 2021). Businesses in the restaurant industry
focus on building innovative menus and adding attractive food items in their menus to reach
more consumers so that they are able to maintain their competitive position in the restaurant
industry. Creating menus which cater to a global demographic help restaurant attract large
number of consumers and stay profitable in the world of rapid globalization. The free market
economy has created globalized world where eating establishment have assess to better quality
exotic food items such as best coffee beans from Africa and avocados from Mexico. This can
also motivate Chefs to innovate menu so that global foods are included in the dishes and help the
organization stand out from competing organizations. Globalization has reducing the cots of
securing such ingredients which can be easily made available to Chefs to offer innovative menu.
Motivating Chefs and kitchen staff to take steps in building more inclusive and innovative menus
is crucial for succeeding as an eating establishment in the current times. Menu innovation
involves analysis of the menu, deciding the menu pricing. Eliminating the food items which lead
to lower sales, improving design of the menu, adding items which provide high sales and adding
dishes to attract more consumers to the restaurant. All these elements need to be considered by
the staff during examining options for improving restaurant menu. In addition to this external
factors such as changes in dinning trends, changing consumer preferences, accommodation of
global tastes to attract new consumers and sustainability also impact the process of designing
innovative menus. Business in the restaurant industry adopt common motivational methods such
as offering rewards and incentives to Chefs in exchange of creating menus which deliver higher
profitability and also support creation of an attractive brand image. This type of motivational
methods are commonly used because they are effective in improving enthusiasm of Chefs
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towards trying and adopting more innovative and new tastes in their menu. By creating and
implementing innovative menus Chefs also play an important part in creating the brand image of
the restaurant organization. This is because menu contain the product offering of the company
and showcase the cuisines, tastes and type of food offered by the organization. This can include
seafood only menu, fusion menu, region specific menu and vegan menu. In this way Chefs are
encouraged to add innovative elements to their menu as it helps them change or enhance the
brand image of the company. In addition to this, there is also encouragement of improving
reputation in the culinary world by adding signature dish in the menu which is unique and
innovative.. This gives the Chef n original position in the Culinary world for creating a new dish
which is suitable for international audiences and exploits opportunities given by globalization
and free market.
Professional growth of Chef
As per the views of Hind (2016) professional advancement in the culinary field requires
years of time investment as background experience is checked before hiring on important duties.
The skill development for Chefs is a huge responsibility which is facilitated by support for
employers. There are various employers in the hospitality sector who hire and support employees
in their Culinary carer development to become a skilled Chef. Some of these employers are
restaurants, Hotels, Café’s, Bakery’s, theme parks and resorts, banquets, caterers, cruise ships,
adult living communities, sports venues, institutional food service providers and bed and
breakfasts. These employers can help individuals in the Culinary field make a career and gain
experience to move on in the career advancement path. Attention to detail and knowledge of
food is a must for becoming a professional Chef and gaining employment at top rated
organizations. One of the easiest things which can be done by Chefs to ensure their career
advancement is to taste food from different cuisines and different kinds of places including high
rated places and street vendors (The chefs’ guide to life: how to change career, 2016). This is
because it helps them understands the way different flavours wok and which combination is
suited for evoking a specific sensation for the consumer. This can be used to create innovative
dishes and effectively utilize exotic food items. Attention to detail is also an important part of the
skills needed by the professional Chef. This is because it is crucial to timely and high quality
food preparation. Chefs have to understand the in which amount a specific ingredient needs to be
used so that the dish can be prepared as per the requirement of the consumer. In addition to this
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timely preparation of large batches of a specific food item is also needed for ensuring effective
functioning of a food establishment. Finally attention to detail supports career advancement of a
Chef because it helps the Chef create better looking dishes which are appealing to each type of
consumer. Another source of income which can support Chefs during their career advancement
is to write online blogs and participate in online food criticism communities this can act a sa
source of income if popular restaurants invite the Chef to offer criticism on their service for
online blogging or any other price of digital media. Chefs can gain income needed to survive in
the culinary world while also making a name for themselves. This can help the Chefs in building
contacts and networking needed to be updated with changes in culinary trends and employer
expectations. In addition to this Chefs can also come in contact with restaurant owners and other
employers to offer their expertise and seek development opportunities at their organization.
There are different positions which can be acquired by a skilled Chef after career advancement
such as Club Chef, QSR Chef (Quick Service Restaurant), Food Production Chef (Cruise Ships,
Airline Catering, Adult Living Communities, Military Bases, Business and Industry Cafeterias
and Executive Dining Rooms), Pastry Chef (retail and institutional), Wholesale Food Sales
Associate (street sales), Food Broker/Special Event Planner/Rental Consultant, Food Stylist/
Food Photographer/ Food Journalist, Catering Entrepreneur/Cooking School Teacher, Party
Chef/Catering Chef, Chef Instructor/Culinary Program Director and R&D
Chef/Regional/Corporate Chef. In addition to this creation of a unique menu for Chefs is also
facilitated by their skill development from the investigation it is concluded that professional
development of Chefs help chefs improve their skills to create menu which is innovative and
unique.
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CONCLUSION
From the above report it is concluded that the culinary establishments encourage and
motivate Chefs to create innovative dishes and utilize rapid globalization to offer consumers
international taste. Menu planning is an important responsibility completed by Chefs which is
essential for remaining competitive. Establishments take various steps to promote innovation and
encourage steps to take unique approach to menu planning. It has been determined that reward
and recognition is one of the most common ways which help culinary establishment motivate
Chefs to adopt a unique approach to menu development and use their innovation to offer new
menus to consumers. Innovation is essential for increasing sales and profitability of businesses.
Reward and recognition is an effective way of promoting innovation in menu development by
Chefs because it offers the direct results for using exotic elements in their menu. Globalization
has been accelerated by free market development and exotic elements of highest quality are
easily available to Chefs. In addition to this positive leadership offered by superiors is also an
effective way of promoting Chef development and improvement of their skills so that they are
able to apply innovation in their menu planning. Finally providing Chefs recognition for their
activities can also support businesses in motivating their Culinary staff to adopt more innovative
menu planning techniques. Innovation is facilitated by recognition because it gives the Chef a
unique identity in the culinary world. They can be motivated by the need to create a signature
dish which can provide them a stand out identity in the Culinary world. Professional
development is essential for the future career of Chefs because it boosts their confidence and
provides them more credibility in the culinary world. This can increase their employment
security and offer them better job opportunities. An experienced chef is valued more than a new
Chef. There are various employers from whom experience can be gained. This includes Food
Production Chef (Cruise Ships, Airline Catering, Adult Living Communities, Military Bases,
Business and Industry Cafeterias and Executive Dining Rooms) and Pastry Chef (retail and
institutional). In addition to this professional development also provides better knowledge to
Chef so that they are able to deliver high quality dishes to consumers.
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REFERENCES
Online
Why menu innovation is at the heart of restaurant industry, 2021. [Online] Available through
<https://www.fastcasual.com/articles/why-menu-innovation-is-at-the-heart-of-restaurant-
industry/>
The chefs’ guide to life: how to change career, 2016. [Online] Available through
<https://www.theguardian.com/lifeandstyle/2016/jan/17/chefs-guide-to-life-mikael-jonsson-
hedone-how-to-change-career?CMP=share_btn_tw>
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