The Effect of Professional Qualifications of Chefs on Recruitment: A study in Hotel Businesses in Ankara

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İsmail Muratoğlu
Gonca Güzel Şahin


In today's competitive conditions, businesses have to make a difference in every field and they have to be meticulous in choosing employees. For this reason, professional competence is important in terms of both meeting the individual's job search and finding the employees with the qualifications they want. The aim of the research is to evaluate the effect of the professional competencies of the chefs working in four and five star hotels on the recruitment process. The sample of the study is made up of 304 employees who took decisions in the recruitment process of 4 and 5-star hotel businesses in Ankara. The survey technique was used as a data collection tool in the research. The characteristics that should be found in the chefs who will work in the hotel enterprises are in order of priority; it is determined to apply the theory to practice, to be experienced, to be educated and to finally speak a foreign language. Theoretical competencies of chefs have an important role in the recruitment process. The importance that hotel managers give to theoretical competence is related to their educational status. It has been determined that the number of stars owned by the hotel enterprises is related to the importance given to practical competence in the recruitment process.

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