Abstract:
The Zimbabwe hospitality environment is recognised for its importance to Zimbabwe economy. It is a booming
industry, yet there is very little research that focuses on the specific issues affecting those working in the
kitchen. Based on employees perspective this case study looks at the issue of the absence of females in the
Executive Chef Position. The case study focuses on the kitchen department of R.T.G hotels. The lack of research
into the kitchen, and more specifically the Hospitality in Zimbabwe environment is perplexing because it is
predominately female, yet at Executive Chef Levels these females are not equally represented. Purposeful
sampling was used in coming up with a sample of thirty respondents. Data from this study was analysed using
tables, bar graphs, pie charts and the findings were categorised under themes according to the major areas of
investigation and followed by discussion. The findings revealed that marital status (work family conflict), lack of
experience, negative attitude of females, and the harsh conditions in the kitchen are the major contributing
variables to the absence of females in the Executive Chef Position in the commercial kitchens. The research
recommended that females should market their selves by being employed in other sections other than the pastry
section. The research recommended that chefs must be employed and promoted by merit, equal salaries /wages
and opportunities to kitchen job in any position in Hospitality Industry irrespective of sex. There is need for
more research in the kitchen on the nature and conditions of the kitchen job hence the National Gender Policy
Implementers must not generalised with other industries.
