A professional who prepares cold plate entrees, appetizers, and cocktails for lunch and dinner service, and makes canapes, hors d'oeuvres, and sandwiches for buffets. Respnsibilities include:

• Slices roast, such as beef, veal, pork, and lamb, for cold plates or sandwiches.
• Cuts luncheon meats, such as head cheese, pork loaf, veal loaf, and ham.
• Mixes gelatins, grinds up leftover meats, and prepares hot and cold canapes, hors d'oeuvres, and goose liver pate to be served as appetizers.
• Prepares sandwiches for pantry service outside of meal hours.
• May prepare food showpieces.
• Mixes sauces and various seafoods, such as crab, lobster, and shrimp, to prepare cocktails.