Abusive work practices and bullying among chefs: A review of the literature

Discussion in the media suggests that bullying and abuse are rife in commercial kitchens. This paper analyses the issue of abusive work practices among chefs through a review of the literature; it examines the possible causes of bullying and abusive behaviour in the industry and argues that personal characteristics, culture and socialisation, and the transient nature of the industry, may offer some explanations as to why abusive behaviour is tolerated.Evidence from the literature suggests that abuse may be an expected part of the culture of a commercial kitchen; this is supported by both historical and social structures including education and training systems.In conclusion, research into abusive behaviour among chefs has been limited and further research into its true extent, and how it becomes tolerated, would be useful.