Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

CHEF (Large venues)
Worker also prepares desserts usually on stainless steel
bench at waist height, requiring reach out of range,
and neck flexion to view bench (photograph five).
Workers also move large pots from stove, or access
saucepans on the stove at waist height requiring neck
flexion to view post.
3 – STOCK POT (photographs 6-7)
108 OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS
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This task requires worker to access stock from the stockpot. Workers place large pot onto the ground, which
is collected between ground to shoulder height (photograph six). Worker then uses crankshaft to turn stockpot
to pour into smaller pot (photograph seven). Stock is then lifted via two-person lifting requiring hook grasping,
for 20kg lift. This pot is lifted on to stove at waist height. Alternatively a Bratt Pan/Tilt Frier could be used. This
is an electric device that can be tilted automatically with no lifting required, the pan is tilted electrically and the
contents are collected in a bucket/container situated on the floor which is then lifted from ground to waist height
and carried to where it is required.
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