An exploratory analysis of occupational stress amongst Chefs in Ireland : The adverse consequences for their personal life

Despite the growing glamorisation of the chef profession in recent years through various television documentaries, there is a shortage of chefs in Ireland. The profession while attracting new entrants to train in the area is failing to retain them (Irish Examiner 2012). Gibbons and Gibbons (2007) completed research in Northern Ireland which examined the causes and consequences of occupational stress for chefs. The research findings noted that chefs working in Northern Ireland were experiencing high levels of occupational stress and the causes included role overload, bullying, and poor relationship with manager and poor working conditions e.g. cramped working environment. This research seeks to expand on the research conducted by Gibbons and Gibbons (2007) to examine occupational stress amongst chefs in the Republic of Ireland. The research will look at both the causes and consequences of stress for this group and seek to provide recommendations on foot of its findings. The research sample consists of three in-depth interviews, with experienced chef managers who have worked in this area for fifteen years on average. The interviews were conducted over a period of three weeks and were recorded and transcribed for the purposes of analysis. A thematic approach was taken to identification of causes and consequences of occupational stress. The findings suggest that poor relationship with manager, physically working environment and lack of training are some of the causes while not being able to switch off after work, not enough time for other activities and not sufficient time for significant others and friends were included in the findings for consequences. The dissertation concludes with a number of practical recommendations for both individuals and employers. These include regular discussions between subordinates and managers, reasonable accommodations for pregnant employees and introduction of wellbeing classes. These measures should help reduce occupational stress. The author suggests that future research may include researching occupational stress for junior chefs and from the perspective of the employer to ascertain their level of awareness of the stress levels experienced by staff and the measures in place to assist them