04 Nov The Other Side of the Restaurant Industry: Why Indian Staff Work Tirelessly Abroad But Resist Understaffing in India
Walk into any restaurant kitchen in Dubai, London, or New York, and there’s a good chance you’ll find an Indian team quietly powering the operations. From cleaning the walk-in chillers to plating the final garnish, they do everything with precision, humility, and accountability.
But the same chef or kitchen helper, when working in India, might refuse to wash a utensil if it’s not “his job,” or walk out if the kitchen runs short-staffed for a week.
Why this dual behaviour? Why does the same workforce that thrives on multitasking abroad struggle to do the same at home?
1. The Value of Opportunity
Abroad, every job is hard-earned. The visa, the relocation, and the foreign exchange advantage all make the employee value the opportunity deeply. The respect they receive from the system and the fair wages create a sense of pride and gratitude.
In India, the abundance of opportunities in the F&B industry has made many workers casual in attitude. The “I can find another job tomorrow” mindset overshadows ownership.
2. Work Culture and System Discipline
Foreign kitchens operate with structured hierarchies, clear SOPs, and time-bound systems. Every individual knows that performance is monitored and accountability is non-negotiable.
In India, however, the restaurant industry is still evolving toward such discipline. Unclear reporting, last-minute chaos, and owner-dependent decisions often demotivate the staff. The absence of proper systems makes even good employees lose patience and focus.
3. Respect and Dignity of Labour
One of the biggest differences lies in how labour is viewed. Overseas, no job is “small.” The chef washes his own tools, the steward cleans his counter, and everyone takes pride in keeping the kitchen running smoothly.
In India, a cultural stigma still surrounds certain types of work. The line between “my work” and “his work” is sharply drawn, reducing flexibility and teamwork.
4. Financial Motivation vs. Emotional Motivation
When working abroad, staff members often have a clear goal: to save, send money home, or build a future. Their motivation is financial but disciplined.
In India, short-term gratification often replaces long-term goals. Tips, daily pay, and instant rewards override career growth or professionalism.
5. Leadership and Environment
A staff member performs best when he feels respected and part of a mission. Many overseas restaurants provide structured onboarding, regular feedback, and recognition, things that Indian kitchens are still catching up with.
Often, the Indian kitchen hierarchy still functions on pressure rather than process. And under pressure, motivation dies.
The Way Forward
It’s not that Indian staff lack work ethics; they simply mirror the environment they are placed in. When given respect, structure, and growth, they outperform anyone. The responsibility lies with restaurant owners, consultants, and leaders to build that environment at home.
Until we make the Indian kitchen a place of pride and professionalism, our talent will continue to shine abroad and struggle at home.
About the Author
This article is written by Pulkit Arora, Director and Culinary Expert at CYK Hospitalities, a leading F&B consultancy firm in India. CYK Hospitalities specializes in restaurant consultancy, menu engineering, brand expansion, and more, helping businesses create authentic, innovative, and memorable dining experiences. With extensive experience in the industry.
No Comments