Objective: The objective of the study is to examine the respiratory symptoms and other associated factors among the hotel chefs. Methods: A crosssectional survey with the hotel chefs was conducted using a face-to-face interview. Seventy-five hotel chefs participated in the study. A structured questionnaire was used and identified the self-reported symptoms of respiratory problems and factors associated. Data were analyzed using descriptive statistics and a regression model. Results: The multivariate analysis show that level of education and the frequency of cooking were significantly associated with the respiratory symptoms among the hotel chefs with the p-value 0.05 and 0.011 respectively. In univariate analysis variables such as age, marital status, job position, years of service, cooking hours, and cooking frequency are found to be non-significant in association with respiratory symptoms among respondents. Discussion and conclusion: The variables such as Education and Cooking frequency reported higher prevalence and are significant and had the higher risks of getting respiratory symptoms though, the majority of the variables such as gender, age, marital status, job position, and cooking hours are non-significant in both univariate and multivariate analysis. The cooking oil fumes exposure and the cooking frequency activity among hotel chefs to be minimized/controlled to avoid their exposure to such respiratory symptoms.