Commissioned by Nestlé Professional, At Boiling Point: Addressing Mental Wellbeing In Professional Kitchens shows that the top factors currently contributing to stress are staff shortages (58%), lack of time (43%) and limited budgets (42%). The lack of daylight in many kitchens was also cited, with 41% saying it negatively impacted on their wellbeing.
Not only is stress having an impact on the mental wellbeing of those in professional kitchens, the research shows it’s having a negative impact on wider business operations, with almost three-quarters (73%) of chefs admitted to calling in sick due to stress.
The research identified creativity as a key factor in reducing stress levels and increasing employee satisfaction with almost nine in ten chefs (87%) in agreement that more freedom to be creative in the kitchen would significantly improve their stress levels. However, the vast majority (85%) stated that their creativity is being stifled by other pressures in the kitchen.
Nestlé Professional collaborated with workplace wellbeing expert Renée Clark and the report also includes commentary from industry experts such as UKHospitality; mental health campaigns, Time to Change and Pilot Light; The Craft Guild of Chefs; Unite and Italian restaurant Cin Cin.
“Being a chef is, I think, one of the most intensely satisfying jobs there is, but it comes at a price. As you’d expect, working at pace in a busy kitchen comes with its challenges. However, that price should not be the mental health of chefs and too often these days, it is,” says Nestlé Professional consultant chef Andrej Prokes.
To download a copy of the report visit: www.nestleprofessional.co.uk/CHEF/at-boiling-point