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A General picture of the working environment: A large and well known restaurant generally follows all the regulations and procedures that are made mandatory by the local, state or federal laws. Research has shown that to live up to their names such famous eating joints will stick to all the regulations for cleanliness, quality of service and food, and above all will take care to provide a safe and secure environment to all its employees and diners. To maintain its standard it will constantly change and upgrade its managerial functions to ensure that the working morale and functional output of its employees are kept high. A safe secure workplace keeps the workers happy which in turn makes the restaurant function smoothly.
My role: My role in this well known restaurant is that of a junior or a trainee chef in a 75 sq meter kitchen, which is above all; spotlessly clean (cleaning it being a part of my duty too, along with the other trainees after the business hours). Working as a junior chef in a posh restaurant is no mean job especially in a busy one as I work in. It can sometimes be dangerous too, as one tends to rush up things and get careless during the peak hours. Listed below are some of the general OHS hazards and their solutions, which we tend to face in our kitchen:
1. Burns cause by hot oil leaks and spills from deep fat fryers. To avoid such mishaps generally employees are asked to wear long sleeved aprons and also close toed shoes. Deep fryers also need to be checked from time to time to avoid leaks and spills due to a faulty apparatus.
2. Stellman in the book tells us “in the restaurant kitchen almost all personnel are exposed to heat stress… high air temperatures…can cause... high blood pressure, skin disorder...” (Stellman, p. 98.3). To avoid such conditions kitchens can be fitted with air conditioners or otherwise the ventilating system has to be very efficiently designed.
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