As one of the most important elements in the professionalization of an occupation or individuals who deal with related occupation, the perception of the profession can be mentioned. In this research, it was aimed to reveal the structure of the steward profession which has been evaluated in the kitchen but has very different qualities, and to propose the obstacles in the professionalization of the profession and solutions in this structure. In this context, a qualitative research method was used in order to get in-depth knowledge and in terms of the appropriateness of the research design. One of the key elements in the implementation of qualitative research is the lack of concern about symbolizing the universe. For this reason, a study group was used instead of the sampling in this study. Within the scope of the research, 12 steward chiefs working in the kitchen department of five star accommodation enterprises in Istanbul and volunteering to participate in the research were employed. The data collected by using semi-structured interview technique were analyzed using the content analysis. As a result of the analysis, it has been revealed that stewards carrying out this profession must be trained in chemical, hygiene and sanitation, cleaning and work safety issues. Other consequences are that the acceptance of staff in the job is inadequate, the in-service training and supervision is insufficient, and the perception towards social status of the occupation is low.