Johannesburg: Executive Pastry Chef posted by Edgexec (Pty) Ltd

ENVIRONMENT

Physical Job Requirements

(for essential functions only)

Lifting/Pushing/Pulling/Carrying Describe the type(s) of required lifting,

pushing, pulling, and/or carrying to include objects,

weights and frequency

20% of shift lifting, pushing, pulling and carrying food items and operating culinary production equipment and tools. May be continuous and repetitive.

______ No Lifting/Pushing/Pulling/Carrying Required

Bending/Kneeling Describe the type(s) of required bending and/or kneeling

to include when, why and how often

10% of shift retrieving food items and culinary production equipment and tools

______No Bending/Kneeling Required.

Mobility Describe the type(s) of mobility required to include

distances and % of time involved.

30% of shift to supervise, demonstrate and expedite in various kitchen production areas.

______Stationary Position

Continuous Standing Describe the reasons to include time period and frequency

90% of shift to supervise, demonstrate and expedite in various kitchen production areas.

______No Continuous Standing

Climbing

Stairs: Up to approx. steps % of shift.

Ladders: Up to approx. steps % of shift.

___X___No Climbing Required

Driving Describe type of vehicle, distances, % of time involved and

frequency

___X___No Driving Required

Work Environment

Inside: 95 % of shift.

Outside: 5 % of shift.

Describe any abnormal temperature exposures: May be exposed to high heat, steam, water, and cold.

Hearing _____Critical ___X__Moderate _____Minimal

Explain: One-on-one communication with employees and managers.

Vision ___X__Critical _____Moderate _____Minimal

Explain: Inspection of food & beverage products.

Speech _____Critical ___X__Moderate _____Minimal

Explain: One-on-one communication with employees and managers.

Literacy ___X__Critical _____Moderate _____Minimal

Explain: Read and prepare activity reports, employee performance evaluations, menus, and purchasing specifications.

Chemicals/Agents Describe any chemicals/agents to include what they are,

warnings and frequency of use

May be indirectly exposed to cleaning agents.

______None required

Protective Clothing Type: protective eye wear/gloves

Approx. 100 % of shift.

Chefs jacket, closed toed shoes, and gloves.

______None required

Equipment Operation List type of equipment and frequency of use

Culinary production equipment and tools use 75% of shift, Computer use 10% of shift, telephone use 10% of shift, Computer printer 5% of shift.

______None required

Other Considerations

______None

Additional Information