Facrors to affect job preformanc Factors Affecting Job Performance of Chef in Thailand

Songpol Vithanwatana

Authors

Songpol Vithanwatana Doctor of Philosophy Program in Social Science, Ramkhamhaeng University, Bangkok, 10240 Thailand School of Culinary Arts, Suan Dusit University, Bangkok, 10300 Thailand

Keywords:

Chef performance, Talent management, Perceived organization support, Work attitude towards career satisfaction and career commitment

Abstract

This study examined the relationships among chef competence, talent management, perceived organizational support, work attitude, career satisfaction, career commitment, and job performance in the culinary profession. The study aimed to evaluate the fit of a structural model incorporating these variables with empirical data. A comprehensive review of the literature on human resource management and organizational behavior was conducted to develop the conceptual framework and research hypotheses. The study focused on the relationships among talent management practices, organizational support, work attitudes, and job-related outcomes. Quantitative data were collected from 318 valid questionnaires and analyzed using the LISREL program to assess the fit of the proposed structural model. In addition, qualitative data were collected through semi-structured interviews with five groups of chefs to provide further insight into the quantitative findings. The results showed that the proposed structural model was consistent with the empirical data and that the relationships among the variables were supported by the quantitative and qualitative findings. The findings also indicated that organizational support and professional competence played important roles in improving job performance and maintaining professional standards among chefs. The study suggests that organizations in the culinary sector should strengthen organizational support systems and provide opportunities for chefs to develop their professional knowledge and practical skills. These efforts may improve job performance while supporting the long-term development of professional standards in the culinary profession.

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