Abstract:

Purpose - The purpose of the research is to determine the reasons for the hotel chef’s leaving the job. Method - The research has taken advantage of triangulation (triangulation) that includes multiple data collection strategies within the scanning model. The study was conducted in two stages. In the first phase, a semi-configured meeting was held with 22 hotel chefs between 8 and 13 May 2018. In the second phase, a survey was conducted between May 8 and June 1, 2018 to determine the reasons for hotel chef’s leaving work. The study used the Kitchen Chef Interview Form as a data collection tool and the Kitchen Chef Survey to assess the reasons for leaving the job. Imaginary analysis technique has been used in the analysis of the data obtained by semi-configured interviews. In the analysis of the data obtained by the survey, it was taken advantage of the frequency, percentage, arithmetic average, t-test and variance analysis. The findings - The two most important factors that influence the departure of the hotel kitchen chefs involved in the study were "low wages" and "long working hours". Discussions - According to the research results, flexible working hours should be arranged for hotel kitchen chefs to work more efficiently. Furthermore, increasing the salary level paid to chefs compared to long working hours is important in terms of improving their performance.

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