Getting injured at work in a commercial kitchen is a pretty common occurrence, unfortunately. The nature of commercial kitchens is that they are busy places and full of potential dangers. The stoves are alight with gas flames, hot pans and cauldrons of boiling water. Everyone in the kitchen is armed with an array of razor sharp knives. Chefs and kitchenhands are moving about, stretching, bending and reaching out for plates and pans. They are opening vast ovens and removing baking hot items. Then, plunging stainless steel baskets containing food into bubbling boiling hot oil in deep fryers.
Commercial Kitchen Injuries: Common Occurrences
Meanwhile, waiters are suddenly appearing to announce orders of food and to take out dishes and courses to the restaurant customers. There is pressure in the air, expectant and slightly desperate in tone, as sharp instructions are shouted out by the Head Chef and his Number Two – the Sous Chef. Tight tummies are the order of the day and ever vigilant staff are keeping their heads down. Perfection is demanded of every cooked item and plated dish. “Do it again – this is overcooked!”
It is a miracle that more kitchen workers are not injured every day and night. In the case of serious and permanently debilitating work injuries – the worker must investigate culpability. Who is responsible and whether they can get compensation for the injury, to help them get by into the future. Personal injury lawyers in Adelaide, where there is a rich hospitality and restaurant industry, can help their clients achieve a financial settlement where it is justified. Restaurant owners and operators have a duty of care to their staff, to make sure that serious accidents and personal injuries do not eventuate. Hospitality work is hard physical work and venues must look after their workers.
The kitchen is a cauldron of steam, fire, panic and intense labour; those that work inside its belly must be careful not to be damaged by the experience. Management must protect its staff from potential dangers and not overexpose them to prolonged high pressure situations without breaks. It is very easy inside these commercial kitchens for all to get addicted to the stress and pressure. This cannot be allowed to happen or serious accidents will result. The blade that slices a finger off and pierces a hand. The scoldingly hot oil that splashes down the front of a chef and into his or her pants. These are just some of the lesser things that can happen in the kitchen.