We want to hear what makes a difference from the perspective of employee chefs.
We want to share with employers across foodservice and hospitality what they can do to create positive working environments that nurture people, help them to progress their careers, to retain staff, and attract new staff.

We also want to highlight examples of great employers in foodservice and hospitality so that we can acknowledge what they do and share what they do with others to help create more positive workplaces.

Question Title

* Current Role/Position/Grade (please tick):

Question Title

* Total number of years working as a chef in professional kitchens?

Question Title

* What has been your longest term of employment in any one professional kitchen?

Question Title

* Please rank below in order of importance the key motivations for staying in a kitchen workplace.  (rank in order of importance any conditions that influenced your decision to stay with an employer)

Question Title

* Please specify any other key motivations for staying in a kitchen workplace.

Question Title

* Can you share one or two examples/insights from your professional career about what practices made a great place to work:
(these can be big or small, and could be from a workplace where not everything was ideal, but where certain practices, initiatives or conditions were positive)

Question Title

* Is there an employer/establishment where you are currently working or have recently worked that you would be happy to highlight as an example of positive kitchen culture?

Question Title

* What makes this a great place to work?

Question Title

* We may wish to follow up on some of the insights gained from this survey.  Please submit your contact details below if you are happy to be contacted by Chef Network in this regard.

(This is optional, and your responses will still be logged even if you choose not to share your contact information.  All survey responses will be anonymised).

T