Background: Calf muscle tightness is a common musculoskeletal problem in occupations involving prolonged standing. Professional chefs are particularly at risk due to continuous weight-bearing activities, repetitive movements, and sustained postural demands. The gastrocnemius and soleus muscles, which together form the triceps surae complex, play an essential role in maintaining posture and ankle mobility. However, the relative contribution of these muscles to calf muscle tightness in professional chefs remains unclear.

Methodology: A cross-sectional study was conducted on 72 professional chefs. Calf muscle tightness was assessed using the Silfverskiöld test to evaluate gastrocnemius muscle tightness and the weight bearing lunge test to assess soleus muscle tightness. Both right and left lower limbs were evaluated. Data were collected and analysed to determine the prevalence of isolated gastrocnemius tightness, isolated soleus tightness, and mixed tightness involving both muscles.

Result: The Silfverskiöld test revealed gastrocnemius tightness in 58 right legs and 56 left legs. The weight bearing lunge test showed soleus tightness in 48 right legs and 50 left legs. Based on combined findings, mixed tightness involving both gastrocnemius and soleus muscles was most prevalent (47.2%), followed by isolated gastrocnemius tightness (33.3%) and isolated soleus tightness (19.4%). Bilateral involvement was commonly observed.