廚師的勞務管理已是餐旅業者日益重視的問題，特別是提供高品質服務的五星級飯店。因此本研究旨在探討五星級飯店封閉式廚房廚師之勞務負擔。研究採立意抽樣方法，深度訪談八位五星級飯店封閉式廚房廚師以進行研究議題之探討。內容分析結果顯示內場廚師的主要勞務負擔有體能、智能、情緒和美學勞務負擔，其中體能勞務負擔主要為工作時間久、不佳的廚房工作環境，以及工作份量重；智能勞務主要負擔為須學習各地菜色、菜單創新，以及成本管控；情緒勞務負擔主要則為內外場溝通與情緒失調；美學勞務負擔則為服裝儀容的形象要求。而過多的工作負擔，會使廚師感受到壓力。其中廚藝創新與領導統御之智能勞務負擔，以及人員溝通與情緒失調之情緒勞務負擔，為五星級飯店封閉式廚房廚師最大勞務負擔來源，而保持外表與服裝儀容形象要求之美學勞務負擔則最低。分析結果期能提供國際觀光飯店業者在廚師人力甄選、訓練與管理之參考。

There is growing interest in the labor management of chefs in the workplace, especially for five-star hotels with high-quality service. This study aims to investigate chefs’ labor loads in closed kitchen design restaurants of five-star hotels. A qualitative approach was adopted to explore the deep-rooted reactions, feelings, and perceptions of chefs. Utilizing purposive sampling, the data is based on semi-structured in-depth interviews with 8 chefs from the closed kitchens of five-star hotels. Based on the literature review and content analysis of the data, the results indicated four major types of load encountered by chefs. These include: physical load, mental load, emotional load, and aesthetic load. The major loading factors of physical labor are long working hours, poor work environment, and a heavy workload. The loading factors of mental labor are culinary innovation, the need to learn different dishes, and cost control. The loading factors of emotional labor are the communication between kitchen and front-line employees, and staff emotional dissonance. The loading factors of aesthetic labor include the image requirements of appearance and dress. The more labor loads chefs must bear, the more stressful they will feel. Of these, mental load (culinary innovation and leadership) and emotional load (employee communication and emotional dissonance) are the greatest sources of stress, with aesthetic load (keeping appearances and dress clean and appropriate) being the smallest source of stress. Hopefully, the results will shed further light on the labor loads of chefs, and can be valuable in human resource management for the restaurant industry.