Hospitality Industry Occupational Job Dictionary ... - SafeWork SA
Hospitality Industry Occupational Job Dictionary ... - SafeWork SA
Hospitality Industry Occupational Job Dictionary ... - SafeWork SA
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KITCHENHAND<br />
TASK ANALYSIS<br />
1 – ASSIST CHEF (photographs 1-2)<br />
122 OCCUPATIONAL JOB DICTIONARY - HOSPITALITY INDUSTRY - HOTELS AND MOTELS<br />
1 2<br />
This task requires workers to assist the chef, by ladling sauces onto dishes or garnishing (photographs one<br />
and two), which is conducted at waist height requiring frequent reach just out of range. This task requires<br />
constant forward neck flexion and gross grasping of utensils with dominant upper limb.<br />
2 – RINSING AND SCRUBBING (photographs 3-4)<br />
3 4<br />
Workers are required to rinse pots, pans, plates etc., at the sink (photograph three). Power-hose taps are seen in<br />
some venues which are hand-held hoses/taps requiring cylindrical grasping with a lever that is activated by a slight<br />
amount of pressure. Alternatively, trigger grasping as depicted in photograph three may be used, although cylindrical<br />
is preferable. Workers may scrub pans either in the sink requiring stooping postures due to the depth of the sinks<br />
used or scrub pans on the bench area located next to the sink at waist height (photograph four). This is a preferable<br />
method as stooping is avoided and reaching requirements are minimal.
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