Hospitality Industry Occupational Job Dictionary ... - SafeWork SA

KITCHENHAND
HUMAN FACTORS
Reaches: Forward reach out of the body range may be required occasionally,
overhead reaching occasionally.
Heights: Ground to overhead.
Controls and displays: Variety of knobs and levers located at waist height including stove top
or ovens, taps, hose.
Force exertion/lift: Twenty-litre 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, hose. 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, variety of kitchen utensils.
Protective clothing: Hats, aprons, standard uniform depending on workplace.
120 OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS