Abstract
Millennials often struggle to cope with hospitality industry norms such as long hours, minimum pay, and harsh working conditions. The objectives of this study were to identify the relationship between resilience and burnout of Millennial chefs working in restaurants when controlling the shift length. In addition, the study determined whether burnout is influenced by the length of Millennial chefs’ shifts; and lastly, the objective was to determine the resilience of Millennial chefs working long and short shifts. This has resulted in many Millennial hospitality employees becoming burnt out. Research shows that resilience can assist in reducing burnout. This research study explored the relationship between resilience and burnout in Millennial chefs in South Africa, with different shift lengths as the controlling factor. A quantitative research approached utilising a questionnaire was used to study a sample of Millennial chefs aged 25 to 39 years in the Western Cape, South Africa. The chefs were divided into two groups according to the length of the shifts they worked: eight hours or less and more than eight hours. Two existing measurement instruments were used. The Copenhagen Burnout Inventory was used to measure the burnout of the chefs, and the Adult Resilience Measure was used to measure their resilience. The sample consisted of 150 respondents; 75 (50%) worked eight hours or less and 75 (50%) worked more than eight hours. The results indicated that shift length contributes to burnout, and that there is a slight negative correlation between the scores on Resilience subscales and Burnout (r ranges from -0.208 to -0.320). The results also indicated that the millennial chefs who worked eight hours or less were less burnt out and more resilient than those who worked more than eight hours. Furthermore, the results indicated a negative correlation between Burnout and the Resilience factors Social skills and aspirations and Friends and community support...