Description of Job

Main Duties:

• prepare complete meals or individual dishes and foods;
• prepare special meals for clients as instructed by dietitian or chef;
• may plan menus, determine food portions, estimate food requirements and costs, and monitor and order supplies;
• kitchen clean-up.

Health and Safety Hazards

Biological

If proper precautions are not taken during food preparation, storage, handling and serving foodborne diseases can be spread.

Many foods may be contaminated with bacteria and should always be treated carefully - chicken could have Salmonella and hamburger meat could have E.coli. bacteria and other agents that cause common infections can spread from lack of hand washing (especially after using the washroom)

Chemical

• use of cleaning products such as bleaches, oven cleaners, floor cleaners, stainless steel cleaners, and ammonia solutions may require use of rubber gloves. If there is a risk of splashing chemicals near the eyes, a face mask or goggles may be necessary;
  
  
• skin irritation, dermatitis or throat irritation may arise from frequent use of soap and detergent;
  
  
• possible exposure to pesticides may cause health effects depending on the type and quantity used;
  
  
• exposure to odour, grease and smoke in kitchen areas.

Ergonomic

• pressure and strain of working in close quarters;
  
  
• prolonged standing;
  
  
• repetitive strain injuries (RSIs) and other musculoskeletal problems such as back injury from repeated incorrect lifting and carrying techniques.

Safety

• cuts, injuries and possible amputation of limbs from unsafe use of equipment with moving parts such as the mincer, food processor, dough mixer, slicing machine, and meat band saw and from unsafe use of knives or from chipped glassware and dishes;
  
  
• burns from contact with hot surfaces of equipment (ranges, ovens, coffee makers, deep-fat fryers, pots, pans, steam tables), flames, hot food, liquids and faulty microwave ovens;
  
  
• electric shock from faulty electrical tools and equipment, faulty appliances and wires, or overloaded electrical outlets;
  
  
• slips, trips and falls from open ranges, stove doors, kitchen doors, trolleys, and wet, cluttered or slippery floors,stairs, defective ladders and foot stools;
  
  
• collisions due to blind corners or swinging doors;
  
  
• cooks can become trapped in walk-in refrigerators and freezers;
  
  
• heat stress, heat exhaustion, heat stroke from prolonged exposure to hot equipment (ovens, stoves); cold stress when working in walk-in refrigerators and freezers for prolonged periods of time, or handling frozen food;
  
  
• injury to limbs from trapped hands, hair, baggy clothing or jewellery in garbage compactors;
  
  
• fires in kitchens can start by accidental ignition of hot oils and greases, paper materials coming into contact with hot stoves and ovens, faulty electrical equipment (cords, switches and power outlets), wet electrical equipment and appliances.