Objectives: This study aims to assess muscle fatigue for kitchen workers during various tasks in a kitchen. Material and Methods: This study consists of 2 phases: a) surface electromyography (EMG) to determine muscle fatigue of trapezius and erector spinae muscles bilaterally for 12 healthy male volunteers during 30 min of Indian flatbread (chapati) preparation, b) self-administered questionnaire study after 30 min preparation to determine the impact on performance. Results: Surface EMG results

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... show that the right trapezius muscle had significantly higher fatigue during kneading, rolling and roasting tasks. Similarly, right erector spinae muscle showed significantly higher fatigue during rolling and roasting tasks. Conclusions: Both phases of the study conclude that, even though the dynamic postural adjustment may reduce fatigue during the work schedule; the combination of risk factors like the repetitive task, forceful exertion and prolonged standing during working results in a high risk of developing muscle fatigue. Int J Occup Med Environ Health 2018;31(1):81 -90 ). preparation of food for the large number of students within predetermined time causes huge workload and pressure to the kitchen workers. Thereby kitchen work includes physical and psychosocial load factors and the employees have plenty of musculoskeletal problems [1] . The work nature of the kitchen workers generally means long standing hours, constant leaning