A professional who butchers and cleans fowl, fish, and shellfish preparatory to cooking. Respnsibilities include:

• Cleans and prepares fowl, fish, and shellfish, using knife and fork.
• Discards inedible parts.
• Cuts up fowl, using knife and cleaver or bandsaw.
• Bones game fowl and fish, using boning knife.
• Reshapes boned fowl into natural form for cooking and serving.
• Cuts fillets and steaks from fish.
• May butcher poultry in retail establishment and be designated Sales Clerk, Fresh Poultry.