Hospitality workers aim to ensure that their guests have a good time. In restaurants, this involves serving high-quality food efficiently. The preparation of this food is carried out by chefs, who are usually highly trained and skilled.
Cheffing can be a rewarding profession, but it’s also very hazardous. Outlined below are some of the main dangers that chefs face in the workplace.
Standing for long periods
Some chefs work 12-hour shifts or even longer. Chefs don’t get to sit down and they often have to skip breaks during busy periods. This means that they are standing on two feet for lengthy periods.
While standing may not sound dangerous, it can be. Standing for long periods has been shown to cause back pain, knee injuries and even cardiovascular issues and blood clots. This is why it’s so important that employers take every possible step to ensure that chefs receive adequate breaks.
Sharp equipment
Chefs and knives are synonymous. The issue with a chef’s knives is that they are considerably sharper than anything someone would have in their household. There is little room for error. One slip of the hand or misplaced knife could result in severe cuts and lacerations.
Intense heat
Another thing that’s synonymous with chefs and the kitchen environment is heat. Hot ovens, grills and kitchen elements mean that chefs can prepare top-quality food quickly. However, this comes at a price. Not only are chefs potentially vulnerable to heat exhaustion, but kitchen equipment can cause severe burns.
If you’ve been injured working in a kitchen or restaurant, you may be entitled to financial assistance. Seek legal guidance to find out if you qualify for workers’ compensation.