Chefstress, identifying the causes
With some of the hottest temperatures on record now hitting our kitchens, it’s time to evaluate and quantify to very causes of what is now acknowledged as “heat stress” which in turn leads to the workplace stress known as Chefstress.
So, what exactly are “heatstress” and “chefstress” and how do they affect chefs in modern working kitchens.
Heatstress is now defined by the Health and Safety Executive as the rising of the body’s temperature due to the ambient or surrounding temperature.
This ambient temperature makes the body evaporate water through the sweat glands, the higher the temperature, the more you lose water through sweating. This is called dehydration.
Dehydration of the body is dangerous. It can create headaches, make you lose concentration leading to accidents, can raise the heart rate and cause palpitations’ men it can cause infertility, decreasing the production of sperm and in women, cause cystitis, and increase yeast production which causes gynaecological infections.
Causes of Heatstress are now recognised as being poor kitchen design, lack of Air Conditioning, Thermo Deficient Equipment, poorly designed Uniforms and hats and poor user knowledge and abuse of equipment.
Heatstress is now seen as a major cause of Workplace Stress and Chefstress is now being recognised as a unique type of stress.
So now we understand what causes Heatstress. How does that quantify into “Chefstress”? Heatstress is indeed just one of the ingredients that go into the mix of causes that chefs must incur during their working day. Along with antiquated and unsuitable Uniforms, the insistence of unsuitable and (largely unnecessary) headwear, lack of cooled water, access to fresh air and increasing administrative duties that many have not been trained for.
Chefstress is a culmination of all of these and often more as the one thing the makes chefs unique is their internal drive for perfection. The single factor in making Chefstress unique in evaluating stress isn’t an external factor, but indeed an internal factor. The very drive for perfection, the possibility of another star or Rosette, the acclamation and the rewards of success is unparalleled in other careers. Of course, we know that Doctors, Fireman etc all suffer levels of stress, but it is this self-destroying quest for perfection that makes professional cooking one of the most stressful jobs there is.
Few careers have both the external and internal factors and its this lethal combination that is now turning chefs away from what once was an enjoyable job. The Head Chef role has changed dramatically too, and many are now mear administrators, tied to their desk, creating menus on a computer and filing the reams of (largely unnecessary) paperwork that plagues many kitchens. This, in turn, creates frustration and poor leadership as the time spent on the floor in touch with the job diminishes, creating further stress for both the Head chef and their staff.
Staff shortages and increasing Employer expectations are also playing a part in the mix that creates Chefstress, and the lack of Employer knowledge and understanding is making the life for the average chef just a little too much to bear.
Self Employment, the myths and facts The growth is Self Employed Chefs in recent years shows us that many chefs seek the freedom and independence that this form of employment offers, but what are the myths and facts and is it really a bed of roses? Having been Self Employed for 35years I’m better qualified than most to explain the good and the bad to anyone thinking of taking the plunge into the unknown. Firstly, why do it? I guess many chefs like the autonomy that it provides, the lack of corporate responsibility in that you often work alone, and you have little or no Management hassle, no HR meetings and no 10 o’clock meetings, you simply turn up and cook. What about the bucks’. Well this is often the biggest question, is it really as good as what’s made out? Certainly huge amounts of money, can be made, you can work all the hours god sends, and the pay rate is very much decided by how good a chef you are, Good chefs are worth their wages and will receive return bookings, agents will always place chefs that prove their worth time and again but will often discard the poor chefs who fail to turn up or can't fulfil the requirements of the hirer. There are 3 basic forms of SE. You can register as a self Employed Chef with the Revenue and receive your UTR (unique Tax reference) you will also need to consult with an Accountant, keep all your invoices pay and tax details and return to the Revenue Yearly. The second is favoured by many Agents and working under an “umbrella company” be an advantage as you have NO paperwork. It is all taken care of by the Umbrella Co. However, this is VERY costly, and your net gains are very poor. They claim that you are to be an LTD company, that is incorrect, you will NOT be a limited company but part of a legal tax scam set up by them to gain control of your Tax allowances. BE warned, you can lose many thousands of pounds using this method. The third is a registered Limited Company, registered in Company’s House in London. You will receive a Company Number and Certificate of Registration. It sounds daunting and it can be quite complicated, so an accountant is recommended (but not essential, it can be done online). The advantages are huge, as almost every Agent will happily accept an invoice, it is 100% Bona Vide and cannot be scammed or cheated and is accepted more happily by the Revenue. You are paid Gross, with tax and NI only being paid yearly, but the Tax allowances allow you much greater freedom than any other method and the mileage allowances alone can offset much of the tax your due to pay. A really good accountant will cost perhaps £2k per year but could save you 90% of the tax and NI that you would have paid, so really a good accountant is well worth it. Even what you pay your Accountant is deductible from your Tax bill, so it’s a no-brainer For further advice and details please contact us using the contact form; link at the bottom of every page..png.66a5f8d54625bbd14a9fcb28d8aae89a.png)
Chefstress, identifying the causes With some of the hottest temperatures on record now hitting our kitchens, it’s time to evaluate and quantify to very causes of what is now acknowledged as “heat stress” which in turn leads to the workplace stress known as Chefstress. So, what exactly are “heatstress” and “chefstress” and how do they affect chefs in modern working kitchens. Heatstress is now defined by the Health and Safety Executive as the rising of the body’s temperature due to the ambient or surrounding temperature. This ambient temperature makes the body evaporate water through the sweat glands, the higher the temperature, the more you lose water through sweating. This is called dehydration. Dehydration of the body is dangerous. It can create headaches, make you lose concentration leading to accidents, can raise the heart rate and cause palpitations’ men it can cause infertility, decreasing the production of sperm and in women, cause cystitis, and increase yeast production which causes gynaecological infections. Causes of Heatstress are now recognised as being poor kitchen design, lack of Air Conditioning, Thermo Deficient Equipment, poorly designed Uniforms and hats and poor user knowledge and abuse of equipment. Heatstress is now seen as a major cause of Workplace Stress and Chefstress is now being recognised as a unique type of stress. So now we understand what causes Heatstress. How does that quantify into “Chefstress”? Heatstress is indeed just one of the ingredients that go into the mix of causes that chefs must incur during their working day. Along with antiquated and unsuitable Uniforms, the insistence of unsuitable and (largely unnecessary) headwear, lack of cooled water, access to fresh air and increasing administrative duties that many have not been trained for. Chefstress is a culmination of all of these and often more as the one thing the makes chefs unique is their internal drive for perfection. The single factor in making Chefstress unique in evaluating stress isn’t an external factor, but indeed an internal factor. The very drive for perfection, the possibility of another star or Rosette, the acclamation and the rewards of success is unparalleled in other careers. Of course, we know that Doctors, Fireman etc all suffer levels of stress, but it is this self-destroying quest for perfection that makes professional cooking one of the most stressful jobs there is. Few careers have both the external and internal factors and its this lethal combination that is now turning chefs away from what once was an enjoyable job. The Head Chef role has changed dramatically too, and many are now mear administrators, tied to their desk, creating menus on a computer and filing the reams of (largely unnecessary) paperwork that plagues many kitchens. This, in turn, creates frustration and poor leadership as the time spent on the floor in touch with the job diminishes, creating further stress for both the Head chef and their staff. Staff shortages and increasing Employer expectations are also playing a part in the mix that creates Chefstress, and the lack of Employer knowledge and understanding is making the life for the average chef just a little too much to bear.