Konstruksi diri profesi chef pria dan wanita ditinjau dari gaya komunikasi kepemimpinan di dapur professional = Professional self-construction on male and women chef viewed from communication styles of leadership in professional kitchen

Dzulhijjati, Isni (2023) Konstruksi diri profesi chef pria dan wanita ditinjau dari gaya komunikasi kepemimpinan di dapur professional = Professional self-construction on male and women chef viewed from communication styles of leadership in professional kitchen. Masters thesis, Universitas Pelita Harapan.

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Abstract

Tujuan penelitian ini adalah memberikan informasi tentang konstruksi diri dan identitas yang dibangun oleh chef pria dan wanita dalam gaya kepemimpinan mereka di dapur professional. Metode penelitian yang digunakan adalah penelitian kualitatif dengan pendekatan fenomenologi. Teori yang digunakan adalah teori gaya komunikasi kepemimpinan oleh Tubbs dan Moss, serta Kersten & Lotze untuk mengobservasi indikator gaya komunikasi kepemimpinan dan konstruksi diri. Pengumpulan data dilakukan melalui wawancara, observasi, dan studi dokumentasi pada chef pria dan wanita di Restoran Hotel Trans Luxury Bandung dan Restoran Hotel Crowne Plaza Bandung. Hasil penelitian menunjukkan bahwa, baik pada chef pria dan chef wanita secara professional mampu menggunakan kepemimpinannya di dapur professional. Adapun perbedaan akan kepemimpinannya didasarkan pada faktor biologis, karakteristik, sikap, dan sifat yang dimiliki keduanya. Chef pria menampilkan konstruksi diri yang maskulin, tegas, dan to the point. Adapun gaya komunikasi kepemimpinan yang sering digunakan adalah dinamys style dan the relinguishing style. Sedangkan chef wanita menampilkan konstruksi diri yang feminisme dengan pembawaan yang perhatian, peduli, dan hati-hati. Adapun gaya komunikasi kepemimpinan yang sering digunakan adalah the controlling style, the equalitarian style, the structuring style, dan the relinguishing style / The purpose of this research is to provide information on the self-construction and identity built by male and female chefs in their leadership styles in the professional kitchen. The research method used was qualitative research with a phenomenological approach. The theories utilized were the leadership communication style theory by Tubbs and Moss, as well as Kersten & Lotze to observe indicators of leadership communication style and self-construction. Data collection was conducted through interviews, observations, and documentary studies on male and female chefs at Hotel Trans Luxury Bandung Restaurant and Crowne Plaza Bandung Hotel Restaurant. The results of the study indicate that both male and female chefs are proficient in utilizing their leadership in the professional kitchen. However, differences in their leadership arise from biological factors, characteristics, attitudes, and traits possessed by each. Male chefs display a masculine, assertive, and to-the-point self-construction. The leadership communication styles most frequently employed are dynamic style and relinquishing style. On the other hand, female chefs exhibit a feminist selfconstruction with caring, attentive, and cautious demeanor. The leadership communication styles frequently utilized are the controlling style, equalitarian style, structuring style, and relinquishing style.

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