廚房的秘密？主廚 V.S. 團隊領導之研究

Abstract

餐飲服務業是一個相較其他行業人力需求龐大的產業，是由許多不同人員所組成的。團隊成員可能來自不同背景，且擁有不一樣的專長、人格特質與態度，廚房的領導者「主廚」要如何充分良好的溝通、適當的領導方式與風格、促使廚房團隊目標一致等，可使團隊能夠發揮最大效能。在全球高度競爭的趨勢下，團隊在組織中扮演的角色日益重要，在工作場所中引進團隊的工作方式，亦已經成為時勢所趨，趨勢的改變使得整體的運作更加快速，業者對於人力的需求增加，進而改變了以往的模式，從以前強調個人發展的觀點，逐漸轉變為促進團隊整體的成長，進而對團隊績效產生顯著的影響。廚房是餐廳中重要的部門，主廚更是核心人物，主廚如何帶領團隊發揮最大效能是我們值得去研究探討的。本研究目的為：一、透過本研究更加詳細了解主廚與廚房團隊之間的互動關係和領導要素。二、透過本研究希望能夠將實務與理論更加能夠緊密結合。三、未來希望能夠幫助領導風格的研究，將探討對象更加深入到廚房主廚的部分。研究方法為深度訪談法，於2019年4月16日至2019年4月25日，實際地前往飯店以深度訪談法進行，訪談十一位飯店的主廚，最後以內容分析法將資料嚴謹處理分析。本研究結果發現主廚在帶領團隊的時候已經不像過往一樣用較強硬的態度與打罵的方式，反而是需要主動關心關懷，當發生了做錯事情的時候先了解情況，再想如何解決問題。也需要時常的聆聽團隊成員想表達甚麼，在做事情的時候，要有邏輯性以及細膩的思考能力，任何事情都是可以有商量的空間，本研究結果有助於主廚日後在廚房團隊領導方式上做參考，盡可能的透過溝通與聆聽的方式而非硬性的要求與規定。

Compared with other industries, catering industry has a huge demand for manpower and is composed of many different people. Team members may come from different backgrounds, and have different specialties, personality traits and attitudes. The kitchen leader "chef" should make full use of good communication, appropriate leadership style and style, and pro-mote the kitchen team to achieve the same goal, so that the team can play the maximum effi-ciency. Under the global competitive trend, the role of team in the organization is becoming more and more important, the introduction of the workings of a team in the workplace, also has become the trend of The Times are the trend of changes made the whole work more quickly, has increased the demand for human to, in turn, changed the previous model, from the previous emphasis on personal development point of view, and gradually shift to promote the growth of the team as a whole, which have significant influence on team performance. The kitchen is an important department in the restaurant, and the chef is the core figure. How the chef leads the team to give full play to the efficiency is worth studying and discussing. The purpose of this study is as follows: 1. Through this study, we can have a more detailed under-standing of the interaction and leadership elements between the chef and the kitchen team. Second, through this study, I hope to combine practice and theory more closely. Third, I hope I can help the research of leadership style in the future, and explore the object more deeply into the kitchen chef. The research method was in-depth interview. On April 16, 2019 solstice, on April 25, 2019, I actually went to the hotel to conduct in-depth interview with 11 chefs of the hotel. At last, I processed and analyzed the data rigorously with content analysis method. The results of this study showed that when leading the team, the chef did not take a strong attitude and beat and scold as before, but needed to take the initiative to care about the situa-tion. When something wrong happened, he first learned about the situation and then figured out how to solve the problem. Also need to often listen to what team members want to say, at the time of doing things, to be logical and exquisite thinking, everything is can have some space, this study will help the chef on the kitchen team leadership style for your reference in the future, as far as possible through communication and listen to the way rather than a rigid requirements and regulations.