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Stemming (chef's) occupational attrition: Navigating and surviving the socialisation process
Journal article   Peer reviewed

Stemming (chef's) occupational attrition: Navigating and surviving the socialisation process

H.B. Dagsland, R. N.S. Robinson and M. L. Brenner
International journal of hospitality management, Vol.122, p.103847
01/09/2024
DOI: https://doi.org/10.1016/j.ijhm.2024.103847

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Abstract

Apprentice/trainee Chef/cook Navigation/survival Occupational socialisation Retention/attrition
Amidst post-COVID labour and skills shortages the hospitality industry needs to consider a retention perspective to arrest the haemorrhaging of staff, particularly in key occupations. Cookery is an occupation which in many developed nations suffers from declining completion rates during the apprentice/trainee phase, as entrants are socialised into the rigors and realities of professional kitchens. In this study using semi-structured interview data from culinary entrants in Norway and Australia, their experiences of the occupational socialisation process are examined. Guided by a social constructionist perspective the themes emerging from the analysis reveal a three-stage continuum: inculcation/awareness, attitudinal/behavioural/emotional responses, and navigation/survival. Theoretically this augments the socialisation literature as the final stage reveals specific tactics and strategies by which entrants cope with the realities of the occupation, which might not align with their expectations and conflicts with their values and beliefs. Practically, isolating and codifying the positive navigation/survival mechanisms can enhance occupational retention practices.

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