Chefs and head chefs are at risk of injury in kitchens, which are often crowded and potentially dangerous. Common hazards include burns from hot ovens, falls on slippery floors, and cuts with knives and other sharp objects, but these injuries are rarely serious. This way of life can lead to heart disease, obesity, high cholesterol and diabetes, Vagnini said. For restaurants, weekends are the busiest time of the week, and as a result, you'll almost certainly be working on the weekends, making it difficult to make plans with family and friends.
Plus, long hours will interfere with your other hobbies and passions. According to Larry, “you'll work when people have free time, and you'll have free time when people are working. For Larry, hours are one of the biggest negative aspects of working as a chef. Commercial kitchens can develop microorganisms that pollute the environment and affect chefs.
Viruses can be carried on almost any surface and survive for months. Parasites, fungi and bacteria can reach the hands of a chef after handling the food in which the pathogens have been living. Other chemical hazards may include leftover equipment waste, contaminating metals, cleaning solutions, and insecticides. Even constant exposure to dry ingredients can cause the chef to feel short of breath, hoarseness and cough.
