Last April, a study by CBS/TNO revealed that being a head chef is one of the most demanding professions in the country. What about the differences among them? Does a self-employed chef have it tougher than a chef on a payroll?
How do chefs cope with work pressure?
Alongside teachers, doctors, and lawyers, the work pressure in hospitality, particularly for chefs, is perceived as one of the highest among all professional groups in the Netherlands. Misset hospitality spoke with three of these workhorses about how they handle the work pressure. They chose chefs from three different restaurants, from an union representative chef in a large hotel, a chef employed by a catering company, to a patron-cuisinier of a Michelin-starred restaurant.
Joris Bijdendijk
Joris Bijdendijk, the union representative chef of Rijks, has experienced the difference. In his previous job, he was a chef employed by an international hotel chain (Bridges of the Sofitelhotel The Grand), and now Bijdendijk works for Rijks, the restaurant of the Rijksmuseum operated in collaboration with the Vermaat Group. ‘A hotel is often about concept, whereas with a caterer like Vermaat, you always have to deliver bespoke service. Moreover, the company has managed to retain the pleasant family feeling even after the Swiss takeover.’ Regarding the work pressure of a chef, Bijdendijk is clear. ‘We really need a bit of stress to perform well.
Read more experiences from the chefs on MissetHoreca