Sustaining a chef career during COVID-19: challenges from the Klang Valley luxury hotel sector

The COVID-19 pandemic deeply disrupted the hospitality industry, with chefs among the most affected due to restaurant closures, changing workplace protocols, and job insecurity. This study investigates the career-related challenges faced by sous chefs working in 4- and 5-star hotels in Klang Valley, Malaysia. Drawing from complexity theory and career shock theory, the research uses a qualitative case study approach, gathering insights through in-depth interviews. The findings centre around four interconnected themes: irregular salary payments, the looming threat of retrenchment, overwhelming workloads, and restricted work movement. Many chefs experienced substantial pay cuts, unpaid leave, or were let go entirely. Those who stayed on had to take on additional roles and responsibilities, often with fewer team members and shorter working hours. Beyond the physical strain, evolving health protocols and travel restrictions added another layer of disruption to their routines. Taken together, these findings reveal how systemic crises can magnify personal and professional vulnerabilities. By framing these experiences through a theoretical lens, this study adds to the broader understanding of career shocks in hospitality and offers practical considerations for supporting culinary professionals in future health emergencies.

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