This paper aims to develop a predictive model on the severity of injuries and musculoskeletal disorders encountered by kitchen workers in the Philippines. Previous studies have proved that workers in the kitchen area are exposed to musculoskeletal disorders and injuries due to several factors such as poor facility design, exposure to awkward work posture, poor work environment and other tasks-related factors (Gumasing and Espejo, 2020). Review of related literature states that improper design of physical environment such as ventilation, lighting and noise can cause discomfort, annoyance and dissatisfaction (Niu, et al., 2011), and improper design of workstation wherein repetitive work activities are performed lead to muscle fatigue and stress (Sripaiboonkij & Taptakarnporn, 2014). Hence, the researchers aim to assess the current condition of the kitchen areas in the restaurant industry in the Philippines in order to determine the risk and exposure of the workers to musculoskeletal disorders (MSD) and injuries in terms of environmental factors and task-related factors. Key findings from the study revealed that workers in the kitchen area experience pain and discomfort in the lower back, thigh, shoulder, upper arm, and lower leg. In addition, result of rapid entire body assessment (REBA) proved that risk for upper limb disorders are common in kitchen workers due to their poor working posture and repetitive tasks like cooking, preparing food and cleaning of dining tables. Similarly, NIOSH lifting equation proved that workers are exposed to risk of MSD and injuries due to heavy lifting of kitchen equipment and food plates and utensils. Risk factors identified in the study were further treated and analyzed using regression analysis. The result revealed that factors such as work posture, lifting posture, temperature and working space significantly affect the risk and exposure of workers to MSD; while risk factors such as kitchen layout, production rate, working space, floor type and lighting level significantly affect the risk and exposure of workers to injuries. Given these conditions, the researchers recommend to redesign the facilities and workstation for kitchen restaurant.