Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

5 – CLEANING STOVETOPS/OVENS/BENCHES (photograph 6)
This task involves cleaning the hotplate using chemicals
and a scraper. This task is conducted for 5 to 10-minute
periods following meal periods. The worker will pour
chemicals onto the stovetop and then use the scraper
unilaterally with gross grasping of the dominant upper
limb requiring shoulder flexion and extension and slight
forward stooping (photograph six).
This task may also be completed by kitchen hands.
6 – CATERING STAFF (photographs 7-8)
7 8
WAITING STAFF (Small venues)
Catering facilities prepare food on the premises by cooks and chefs in a similar manner to that analysed in standard
commercial kitchens (refer to pages 101 to 120 for analysis for chef/cook and kitchenhand staff).
Kitchenhand staff may go out to the venues and wash and rinse dishes at the site and are required to work within
various settings eg, kitchens in private houses, offices etc. They will assist with cleaning tasks as required. Some
venues may not have the use of a sink. This will require the workers to wash and rinse items in tubs which may be
located on the ground requiring stooping or squatting to access. Alternatively tubs should be placed at table height
to reduce stooping and squatting.
OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 99
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