Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

TASK ANALYSIS
1 – FOOD PREPARATION (photographs 1-6)
CHEF (Small venues)
1 2 3
Worker is required to prepare ingredients including peeling, cutting or chopping carrots, other vegetables etc
at start of the day. This is conducted at waist height bench, requiring constant neck flexion and gross grasping
for knife, with dominant upper limb and stabilising the object with non-dominant upper limb.
This task also requires worker to cook with pan requiring approximately 7kg lift, holding with non-dominant hand,
and utilising ladle with dominant hand (photographs two and three). Worker also requires frequent reach at head
height for ingredients to ladle (photograph three).
The chef may cook food eg, roast meat and vegetables
in the oven located in most kitchens below waist height
at approximately knee height. Up to approximately
three to four roasts are cooked in one pan at a time
requiring lifting of 10+kg. This requires the worker
to squat or stoop (photograph four) to remove the
trays of food. Squatting is preferable to stooping.
OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 103
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