A Qualitative Analysis Of Crisis Leadership In Restaurants: The Case Of Kitchen Chefs

Yıl 2025, Cilt: 6 Sayı: 1, 16 - 27, 28.03.2025

Batuhan Aktepe , Rahman Temizkan

https://doi.org/10.54493/jgttr.1598671

Öz

This study aims to evaluate and define the leadership characteristics of chefs in Turkey, specifically focusing on employees working in restaurant kitchens in Istanbul during crisis situations. By conducting semi-structured interviews with 10 chefs, the research explores how kitchen professionals handle crises, their preparedness, immediate responses, and post-crisis assessments. The findings reveal that effective crisis management in kitchen environments requires clear communication, a calm demeanor, and the ability to instill confidence in the team. The results of the study indicate that chefs need a flexible and pragmatic leadership style to minimize damage and maintain operational stability during periods of crisis.

Anahtar Kelimeler

crisis management, kitchen chefs, leadership

Restoranlarda Kriz Liderliğinin Nitel Bir Analizi: Mutfak Şefleri Örneği

Öz

Bu çalışma, özellikle kriz durumlarında İstanbul'daki restoran mutfaklarında çalışanlara odaklanarak, Türkiye'deki şeflerin liderlik özelliklerini değerlendirmeyi ve tanımlamayı amaçlamaktadır. Araştırma, 10 şefle yarı yapılandırılmış görüşmeler yaparak; mutfak profesyonellerin krizleri nasıl ele aldıklarını, hazırlıklı olma durumlarını, anlık tepkilerini ve kriz sonrası değerlendirmelerini incelemektedir. Bulgular, mutfak ortamlarında etkili kriz yönetiminin açık iletişim, sakin tavır ve ekibe güven verme becerisi gerektirdiğini ortaya koymaktadır. Çalışmanın sonuçları, kriz dönemlerinde hasarı azaltmak ve operasyonel istikrarı sürdürmek için şeflerin esnek ve pratik bir liderlik tarzına ihtiyaç duyduğunu göstermektedir.

Anahtar Kelimeler

kriz yönetimi, mutfak şefleri, liderlik

Kaynakça

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