Chef Career Working Environment
While many restaurant and institutional kitchens have modern equipment, convenient work areas and air conditioning, older and smaller eating places may have less well-equipped kitchens. Working conditions are dependent on the quantity and type of food being prepared, as well as the local laws governing food service operations.
Workers must withstand the strain and pressure of working in close quarters, standing for hours at a time, lifting heavy kettles and pots and working with hot grills and ovens. Job hazards include falls and slips, cuts and burns, but injuries tend not to be serious.
Work hours may include early mornings, late evenings, weekends and holidays. Those who work in factory and school cafeterias may be more regular. Nearly three in ten cooks have part-time schedules.
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