Chefs and dinner cooks frequently:

• Stand for long periods of time.
• Use their hands to handle, control, or feel objects, tools, or controls.
• Repeat the same movements.
• Walk or run for long periods of time.
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• Bend or twist their body.

It is important for chefs and dinner cooks to be able to:

• See details of objects that are less than a few feet away.
• Speak clearly so listeners can understand.
• Understand the speech of another person.
• Use one or two hands to grasp, move, or assemble objects.
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• Use fingers to grasp, move, or assemble very small objects.
• Hold the arm and hand in one position or hold the hand steady while moving the arm.
• Use stomach and lower back muscles to support the body for long periods without getting tired.

It is not as important, but still necessary, for chefs and dinner cooks to be able to:

• See differences between colors, shades, and brightness.
• See details of objects that are more than a few feet away.
• Move two or more limbs together (for example, two arms, two legs, or one leg and one arm) while remaining in place.
• Make quick, precise adjustments to machine controls.
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• Bend, stretch, twist, or reach out.
• Be physically active for long periods without getting tired or out of breath.
• Hear sounds and recognize the difference between them.
• Focus on one source of sound and ignore others.
• Make fast, repeated movements of fingers, hands, and wrists.
• Use muscles to lift, push, pull, or carry heavy objects.
• React quickly using hands, fingers, or feet.
• Use muscles for extended periods without getting tired.
• Coordinate movement of several parts of the body, such as arms and legs, while the body is moving.
• Determine the distance between objects.
• Adjust body movements or equipment controls to keep pace with speed changes of moving objects.