Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

CATERING COOK
HUMAN FACTORS
CATERING COOK
Reaches: Usually between head to waist height.
Controls and displays: Push button controls for the ovens and hand controls for the taps.
Force exertion/lift: Lifting/handling trays weighing around 8-10kg whilst at the serving area.
Endurance required: Prolonged standing/walking activities for eight hours per day, five days per week.
Static muscle loading: Moderate whilst cooking and dishwashing (refer photograph three).
Work/rest patterns: Thirty-minute break following five hours worked.
Frequency of handling: Constant handling of a variety of kitchen utensils.
Grasping requirement: Large palmar grasping, often with cylindrical grasping with the dominant hand
for spoons, ladles etc.
Size of article: As indicated earlier for chefs.
Tools: As indicated earlier for chefs.
Protective clothing: Dust control uniform or an apron as depicted in the photographs.
OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 117