University of Cebu-Banilad Library

This study delves into the lived experiences of hotel chefs in Cebu, focusing on ingredients sourcing, menu planning, kitchen management, and kitchen aftercare. It also addresses the challenges faced by these chefs in their daily routines.

The study used a descriptive phenomenological approach, conducting semi- structured interviews with seven diverse hotel chefs while prioritizing ethical principles, including confidentiality, beneficence, non-maleficence, justice, and autonomy. The study identified several key themes that emerged from the lived experiences of

hotel chefs, including Sourcing Local and International Ingredients, Using Branded Ingredients to Ensure Quality, Ensuring to Offer High-Quality Foods, Conducting Themed and Seasonal Menu Promotions, Conducting Food Tasting with Colleagues, Changing Unsellable Menu, Providing Hands-on Training to Employees and Trainees, Applying FIFO to Manage Inventory of Supplies, Proper labeling and Tagging of the Ingredients and Food, Observing Proper Communication with Colleagues, Utilizing the Chillers for Different Types of Ingredients, Segregating the Ingredients Properly to Prevent Cross-Contamination and Asking Assistance from the Engineering Department for Repairs and Maintenance. Additionally, the following were the challenges faced by these chefs Training Forgetful Trainees, and Training Hard-Headed Trainees.

Adult

Osorno, Rene College of Hospitality Management Hospitality Management

Text in English