Case Study on the Culinary Team at Taj Aravali Resort and Spa, Udaipur

Mickey Mehta, Nisha Amin*, Gorsi Zaveri and Dhara Shah

Head Clinical Nutritionist/Dietitian, India

*Corresponding Author: Nisha Amin, Head Clinical Nutritionist/Dietitian, India.

Received: October 05, 2025; Published: November 18, 2025

Abstract

Objective: Chef’s Wellness – Enhancing Well-being and Comfort at Work with a 360 degree approach.

Chefs face multiple occupational hazards, including prolonged standing, irregular shifts, exposure to heat, fumes and chemicals, as well as high mental stress. These factors contribute to health concerns such as obesity, joint pain, varicose veins, digestive issues and compromised lung function.

To address these challenges, a holistic wellness program focusing on Nutrition, Ergonomics, Physical Activities like Chair yoga and Flexibility training, Breath Work and Stress management plays a crucial role in improving oxygen intake and relieving physical or psychological tension.

The nutritional habits of culinary professionals play a crucial role in their energy levels, performance and overall well-being. This case study explores the recommended nutritional habits for culinary teams, emphasizing nutrition-rich meals, hydration strategies and structured meal planning. The study proposes a nutrition regimen that supports sustained energy levels, enhances cognitive function and promotes overall health while accommodating the demanding schedules of culinary professionals.

Ergonomic implementation of posture at work, a structured 7-minute exercise routine to avoid muscle tension and manage long working hours with periodic break, playful activities, buzzer reminders for movement was recommended.

Stress management techniques such as meditation and group sports activities are encouraged. Adequate rest, proper sleep hygiene and periodic spa treatments are essential. Monthly counseling sessions were proposed to address psychological and emotional stress.

By integrating these strategies, chefs maintained their health, managed long working hours effectively and enhanced overall well-being, ensuring both personal and professional excellence.

Keywords: Udaipur; Stress Management; Culinary Teams

References

1. Rowley G and Purcell K. “As cooks go, she went: is labor churn inevitable?” Hospitality Management 20 (2001): 163-185.
2. Smedley J., et al. “Oxford Handbook of Occupational Health”. 2^nd ed, China: Oxford University Press (2013): 6-8.
3. Antonio Cerasa., et al. “Work-Related Stress Among Chefs: A Predictive Model of Health Complaints”. Frontiers in Public Health 8 (2020): 68.
4. Neelesh Kohli and Manju Mehta. “Occupational Stress: A Case Study among Chefs and Kitchen Workers”. International Journal of Advances in Engineering and Management (IJAEM)3 (2022): 970-977.
5. Murray-Gibbons R and Gibbons C. “Occupational stress in the chef profession”. International Journal of Contemporary Hospitality Management 1 (2007): 32-42.

Citation

Citation: Nisha Amin., et al. “Case Study on the Culinary Team at Taj Aravali Resort and Spa, Udaipur". Acta Scientific Clinical Case Reports 6.10 (2025): 35-40.

Copyright

Copyright: © 2025Nisha Amin., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.