SUSTAINING A CHEF CAREER DURING COVID-19: CHALLENGES FROM THE KLANG VALLEY LUXURY HOTEL SECTOR
DOI:
https://doi.org/10.55197/qjssh.v6si1.933Keywords:
chef career, COVID-19, complexity theory, Klang Valley, luxury hotelAbstract
The COVID-19 pandemic deeply disrupted the hospitality industry, with chefs among the most affected due to restaurant closures, changing workplace protocols, and job insecurity. This study investigates the career-related challenges faced by sous chefs working in 4- and 5-star hotels in Klang Valley, Malaysia. Drawing from complexity theory and career shock theory, the research uses a qualitative case study approach, gathering insights through in-depth interviews. The findings centre around four interconnected themes: irregular salary payments, the looming threat of retrenchment, overwhelming workloads, and restricted work movement. Many chefs experienced substantial pay cuts, unpaid leave, or were let go entirely. Those who stayed on had to take on additional roles and responsibilities, often with fewer team members and shorter working hours. Beyond the physical strain, evolving health protocols and travel restrictions added another layer of disruption to their routines. Taken together, these findings reveal how systemic crises can magnify personal and professional vulnerabilities. By framing these experiences through a theoretical lens, this study adds to the broader understanding of career shocks in hospitality and offers practical considerations for supporting culinary professionals in future health emergencies.
References
[1] Aguiar-Quintana, T., Nguyen, T.H.H., Araujo-Cabrera, Y., Sanabria-Díaz, J.M. (2021): Do job insecurity, anxiety and depression caused by the COVID-19 pandemic influence hotel employees’ self-rated task performance? The moderating role of employee resilience. – International Journal of Hospitality Management 94: 11p.
[2] Akkermans, J., Seibert, S.E., Mol, S.T. (2018): Tales of the unexpected: Integrating career shocks in the contemporary career literature. – SA Journal of Industrial Psychology 44(1): 1-10.
[3] Baum, T., Mooney, S.K.K., Robinson, R.N.S., Solnet, D. (2020): COVID-19's impact on the hospitality workforce – New crisis or amplification of the norm? – International Journal of Contemporary Hospitality Management 32(9): 2813-2829.
[4] Bucak, T., Yiğit, S. (2021): The future of the chef occupation and the food and beverage sector after the COVID-19 outbreak: Opinions of Turkish chefs. – International Journal of Hospitality Management 92: 8p.
[5] Elengoe, A. (2020): COVID-19 outbreak in Malaysia. – Osong Public Health and Research Perspectives 11(3): 93-100.
[6] Ereno, L.C., Noguera, M.A., Romero, M.R. (2014): Job stress in food service workers: A systematic review. – Journal of Occupational Health 56(3): 167-176.
[7] Foo, L.P., Chin, M.Y., Tan, K.L., Phuah, K.T. (2020): The impact of COVID-19 on tourism industry in Malaysia. – Current Issues in Tourism 24(19): 2721-2725.
[8] Japutra, A., Situmorang, R. (2021): The repercussions and challenges of COVID-19 in the hotel industry: Potential strategies from a case study of Indonesia. – International Journal of Hospitality Management 95: 12p.
[9] Karim, W., Haque, A. (2020): The Movement Control Order (MCO) for COVID-19 crisis and its impact on tourism and hospitality sector in Malaysia. – International Tourism and Hospitality Journal 3(2): 1-7.
[10] Murray-Gibbons, R., Gibbons, C. (2007): Occupational stress in the chef profession. – International Journal of Contemporary Hospitality Management 19(1): 32-42.
[11] Ritchie, B.W., Jiang, Y. (2019): A review of research on tourism risk, crisis and disaster management: Launching the annals of tourism research curated collection on tourism risk, crisis and disaster management. – Annals of Tourism Research 79: 15p.
[12] Shah, A.U.M., Safri, S.N.A., Thevadas, R., Noordin, N.K., Rahman, A.A., Sekawi, Z., Ideris, A., Sultan, M.T.H. (2020): COVID-19 outbreak in Malaysia: Actions taken by the Malaysian government. – International Journal of Infectious Diseases 97: 108-116.
[13] World Health Organization (WHO) (2020): WHO Director-General’s opening remarks at the media briefing on COVID-19 – 11 March 2020. – WHO 4p.
[14] Xiong, J., Lipsitz, O., Nasri, F., Lui, L.M.W., Gill, H., Phan, L., Chen-Li, D., Iacobucci, M., Ho, R., Majeed, A., McIntyre, R.S. (2020): Impact of COVID-19 pandemic on mental health in the general population: A systematic review. – Journal of Affective Disorders 277: 55-64.
[15] Zahra, S.A., Ryan, C. (2007): Complexity and entrepreneurship: The role of theory and practice. – International Journal of Entrepreneurial Behavior & Research 13(6): 292-302.
[16] Zenker, S., Kock, F. (2020): The coronavirus pandemic-A critical discussion of a tourism research agenda. – Tourism Management 81: 4p.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 HASLINA HUSSEIN, SITI FATIMAH MOHAMAD, FARAH ADIBAH CHE ISHAK
This work is licensed under a Creative Commons Attribution 4.0 International License.
