Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

CHEF (Small venues)
104 OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS
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Food is cooked on the stove located at waist height. The worker is required to stir sauces, soups etc., using utensils
requiring gross grasping with their dominant upper limb and reaching within the body range. The worker may also
grill food in griller that is usually located at approximately head height (photograph six). This requires shoulder flexion
to approximately 110° depending on the height of the worker.
Once meal is completed the worker will collect plates usually located on shelves from ground to waist height requiring
stooping or squatting to access. The plate is then placed onto the service area at waist height and served using
utensils requiring gross grasping with dominant upper limb. Alternatively the worker may take the plate to the stove
top requiring static holding of the plate using palmar grasping in the non-dominant upper limb whilst serving the
meal using dominant upper limb.
2 – ACCESSING STORES/INGREDIENTS (photographs 7-8)
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Goods are stored from ground to overhead height in most kitchens in the storeroom and freezer areas (photographs
seven and eight), requiring squatting, stooping postures and overhead reaching to access items. Stooping postures
should be avoided (photograph seven) with emphasis to be placed on squatting to access items below waist height.