The relationship between job autonomy and creativity process of chefs

Creative and novel products relating to cuisine are becoming increasingly more popular with consumers, and so the chefs capable of coming up with original products in the kitchen attain both national and international recognition. Chefs end up contributing a good deal to the organizations they are employed in once they have begun to be regarded as a brand name, as is the case with artists. While some organizations have adopted a strict stance regarding the status of the chefs, some others are in favor of the autonomous kind of chefs. Even though determination of standards is essential to these organizations, it is also essential that job autonomy be established in some areas in support of both vocational development and individual welfare. Making the most of the human source is among the primary goals of organizations. Creative ideas of those working in the kitchen, an area with a high potential for development, could be deemed as elements that could contribute a good deal to organizations. Emergence of creative ideas seems to be possible only when there is a certain amount of job autonomy. The present study aims to determine job autonomy of those employed in the kitchen in terms of promotion of the country and tourism and its effects upon the stages of the creativity process, as well as giving suggestions to hotels and restaurants. According to the study results, job autonomy provided for the chefs is more effective on their creativity process than their ability to behave autonomously. Keywords: Culinary, Cookery, Job Autonomy, Creativity, Restaurant Management