Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

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CHEF (Small venues) 104 OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 5 6 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) 7 8 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.
CHEF (Large venues) HUMAN FACTORS Reaches: Generally within reach between thigh to chest height. Heights: Ground to over head. Controls and displays: Variety of knobs and levers located at waist height including stove top or ovens. Force exertion/lift: 20kg pots via two-person lift. Endurance required: Constant standing/walking. Static muscle loading: High levels for the upper limb girdle. Work/rest patterns: Thirty-minute break following five hours work. Frequency of handling: Frequent to constant for knife for food preparation. Grasping requirement: Cylindrical, saucepan, pots. Prehensile to gross grasping for knives. Palmar grasping for plates. Hook grasping for large pots. Size of article: Large soup pot, extra-extra-large stock pot. Tools: Kitchen utensils, crankshaft for stock pot (only at some venues), variety of kitchen utensils. Protective clothing: Hats, aprons, standard uniform. OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 105
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HOSPITALITY INDUSTRY OCCUPATIONAL J
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FOREWORD Rehabilitation happens a l
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FOR EDUCATION PROGRAMS a) To demons
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INDEX ACKNOWLEDGEMENTS 2 OCCUPATION
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ADMINISTRATION STAFF HUMAN FACTORS
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TASK ANALYSIS 1 - DATA ENTRY/COMPUT
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HOTEL MANAGER HUMAN FACTORS Reaches
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TASK ANALYSIS 1 - OFFICE ADMINISTRA
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RECOMMENDATIONS HOTEL MANAGER 1. Us
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WORK ATTRIBUTES: Never Occasional F
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FRONT OFFICE Standard reservation s
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WORK ATTRIBUTES: Sit XXXXXXXX HOUSE
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4 - ASSISTING ROOM ATTENDANTS (phot
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WORK ATTRIBUTES: Sit XXXXXXXX CLEAN
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Note the hose connected to the bott
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5 - DUSTER / SWEEPER (photograph 13
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9 - RIDE-ON SCRUBBER (photograph 19
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12 - POWER BLOWER (photograph 24) A
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RECOMMENDATIONS Regarding ergonomic
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WORK ATTRIBUTES: Sit XXXXXXXX ROOM
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7 ROOM ATTENDANTS/CLEANERS Worker t
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3 - VACUUMING (photograph 15) Worke
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7 - CLEARING OF RUBBISH (photograph
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IN-ROOM DINING HUMAN FACTORS Reache
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TASK ANALYSIS 1 - FOOD ORDERS (phot
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Worker then pushes trolley up to ro
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HOUSEKEEPING COORDINATOR HUMAN FACT
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TASK ANALYSIS 1 HOUSEKEEPING COORDI
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WORK ATTRIBUTES: Sit XXXXXXXX LAUND
Page 59 and 60: 3 - SORTING UNIFORMS (photographs 4
Page 61 and 62: STEWARDS HUMAN FACTORS Reaches: Usu
Page 63 and 64: TASK ANALYSIS 1 - CUTLERY PACKING (
Page 65 and 66: 3 - LOADING, UNLOADING AND DELIVERI
Page 67 and 68: FUNCTION COORDINATOR (PLEASE ALSO R
Page 69 and 70: TASK ANALYSIS 1 FUNCTION COORDINATO
Page 71 and 72: WORK ATTRIBUTES: Sit XXXXXXXX BANQU
Page 73 and 74: 3 - STAGE (photographs 5-6) 5 BANQU
Page 75 and 76: BANQUETS/FUNCTION STAFF - CASUAL (L
Page 77 and 78: RECOMMENDATIONS BANQUETS/FUNCTION S
Page 79 and 80: WORK ATTRIBUTES: Sit XXXXXXXX DRINK
Page 81 and 82: 2 - DRINKS SERVICE (photographs 6-9
Page 83 and 84: RECOMMENDATIONS DRINK SERVERS/BAR A
Page 85 and 86: WORK ATTRIBUTES: Sit XXXXXXXX FOOD
Page 87 and 88: 3 - TILL OPERATION (photograph 4) T
Page 89 and 90: 7 - TAB/KENO OPERATION (photographs
Page 91 and 92: DRINK SERVICE STAFF HUMAN FACTORS R
Page 93 and 94: TASK ANALYSIS 1 - COCKTAIL PARTIES
Page 95 and 96: WAITING STAFF HUMAN FACTORS Reaches
Page 97 and 98: TASK ANALYSIS 1 - CUSTOMER SERVICE
Page 99 and 100: 9 WAITING STAFF Glasses may be take
Page 101 and 102: WAITING STAFF (Small venues) HUMAN
Page 103 and 104: TASK ANALYSIS 1 - COFFEE SERVICE (p
Page 105 and 106: 5 - CLEANING STOVETOPS/OVENS/BENCHE
Page 107 and 108: CHEF (Small venues) HUMAN FACTORS R
Page 109: TASK ANALYSIS 1 - FOOD PREPARATION
Page 113 and 114: TASK ANALYSIS 1 - FOOD SERVICE (pho
Page 115 and 116: 4 - CARVERY CHEF - BISTRO (photogra
Page 117 and 118: WORK ATTRIBUTES: Sit XXXXXXXX CAFET
Page 119 and 120: 2 - EMPTYING OIL (photograph 5) Thi
Page 121 and 122: 6 - GENERAL HOUSEKEEPING (photograp
Page 123 and 124: CATERING COOK HUMAN FACTORS CATERIN
Page 125 and 126: TASK ANALYSIS CATERING COOK 1 2 3 P
Page 127 and 128: WORK ATTRIBUTES: Sit XXXXXXXX KITCH
Page 129 and 130: 3 - LOADING THE DISHWASHER (photogr
Page 131 and 132: SALES ASSISTANT - FOOD AND BEVERAGE
Page 133 and 134: TASK ANALYSIS 1 - STOCKING FRIDGE (
Page 135 and 136: CATERING ASSISTANT HUMAN FACTORS CA
Page 137 and 138: TASK ANALYSIS 1 - TRAY CUTLERY MENU
Page 139 and 140: 5 - TEAS/SUGAR/SALT/PEPPER/BREAD ET
Page 141 and 142: 9 - UNLOADING BAY (photographs 15-1
Page 143 and 144: BOTTLE SHOP ATTENDANT HUMAN FACTORS
Page 145 and 146: TASK ANALYSIS 1 - SERVING CUSTOMERS
Page 147 and 148: 4 - BAGGING ICE (photographs 10-11)
Page 149 and 150: GAMING STAFF HUMAN FACTORS Reaches:
Page 151 and 152: TASK ANALYSIS 1 - DISPENSING COINS
Page 153 and 154: 5 - CLEANING GAMING AREA (photograp
Page 155 and 156: STORES HUMAN FACTORS Reaches: Often
Page 157 and 158: TASK ANALYSIS 1 - RECEIVING DOCK (p
Page 159 and 160: 4 - DRY STORES (photographs 8-12) S
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BOOTS YARDSMEN HUMAN FACTORS Reache
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TASK ANALYSIS 1 - CLEANING BEER LIN
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4 - GARDENING TASKS/YARD MAINTENANC
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GENERAL MAINTENANCE HUMAN FACTORS R
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TASK ANALYSIS 1 - GENERAL HAND (pho
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3 - CAR PARK ATTENDANT (photographs
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Kyphosis Convexity of the spine. No
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POSITIONS OF THE HAND AND ARM Prona
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GLOSSARY OF TERMS USED TO DESCRIBE
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WORK ACTIVITIES LIFTING Raising or
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REFERENCES Chaffin, D. and Gunnar,
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