Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

TASK ANALYSIS
CATERING COOK
1 2 3
Photograph one depicts the majority of the cooking, which is oven heating of the pre-cooked items. Thus transferring
such trays weighing approximately 8kg between head to waist height is desirable on a regular basis with bilateral
palmar grasping and overreaching. This could be a shoulder/elbow and upper limb girdle activity throughout the day.
Photograph two depicts the lifting/handling of the trays, which are kept in the bain-marie or warmer to be regularly
transferred to the outside bay whilst serving activity commences. Such activity continues for approximately 90 minutes
wherein several operators are serving the hot food for delivery to the hospital wards. The cook would usually be shunting
between the kitchen area and the serving area.
Photograph three depicts the dishwashing of the larger trays in a deep sink leading to inadvertent lumbar flexion
of approximately 15-20º. Note the connected hose to the head high tap to facilitate or minimise some forward flexion
and overreaching. Often this activity will continue for approximately 15-20 minutes at any one time but is attempted
interchangeably throughout the day.
RECOMMENDATIONS
1. Consider a false-bottom sink to minimise forward reaching.
2. Non-slip floor and/or suitable carpets.
3. Review the size of the trays if found heavy by the respective operators. Alternatively, place a smaller amount
of items to reduce the weight.
4. Review the height of the ovens such as depicted in photograph one to see if they could be lowered at chest
to waist height rather than at head to chest height.
OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS 119