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DOT Code: 313.361-034

Industry: hotel & rest.
Alternate Titles: cold-meat chef; cook, cold meat

Prepares such dishes as meat loaves and salads, utilizing leftover meats, seafoods, and poultry: Consults with supervisory staff to determine dishes that will use greatest amount of leftovers. Prepares appetizers, relishes, and hors d'oeuvres. Chops, dices, and grinds meats and vegetables. Slices cold meats and cheese. Arranges and garnishes cold meat dishes. Prepares cold meat sandwiches. Mixes and prepares cold sauces, meat glazes, jellies, salad dressings, and stuffings. May supervise pantry workers. May follow recipes to prepare foods.

GOE: 05.10.08 STRENGTH: L GED: R3 M2 L2 SVP: 7 DLU: 77