- 업종: Government; Labor
- Number of terms: 77176
- Number of blossaries: 0
- Company Profile:
A professional who prepares and cooks food aboard cargo vessel. Respnsibilities include:
* Cleans, cuts, and cooks meat, fish, and poultry as directed by chief cook.
* Apportions food for servings.
* Cleans pots, pans, ranges, and other cooking equipment.
Industry:Professional careers
A professional who prepares food aboard cargo vessel, as directed by chief cook. Respnsibilities include:
* Bakes bread, rolls, and pastries.
* Cooks vegetables and prepares desserts.
* Cleans baking area.
* May apportion cooked foods on plates.
Industry:Professional careers
A professional who carves individual portions from roasts and poultry to obtain maximum number of meat portions, using carving knives and meat-slicing machines. Respnsibilities include:
* Disjoints roasts and poultry.
* Slices uniform portions of meat and places sliced meat in steamtable container, or arranges individual portions on plate.
* Ladles gravy over food and garnishes plate.
* Removes shells from seafood and bones fish, using forks.
* May weigh sliced meat to ensure that portions are uniform.
* May serve food from steamtable.
* May serve customers.
Industry:Professional careers
A professional who cuts, trims, bones, ties, and grinds meats, using butcher's cutlery and powered equipment, such as electric grinder and bandsaw, to portion and prepare meat in cooking form. Respnsibilities include:
* Cuts, trims, and bones carcass sections or prime cuts, using knives, meat saw, cleaver, and bandsaw, to reduce to cooking cuts, such as roasts, steaks, chops, stew cubes, and grinding meat.
* Cuts and weighs steaks and chops for individual servings.
* Tends electric grinder to grind meat.
* Shapes and ties roasts.
* May estimate requirements and requisition or order meat supply.
* May receive, inspect, and store meat upon delivery.
* May record quantity of meat received and issued to cooks.
* May clean fowl and fish.
* May oversee other butchers and be designated Butcher, Head.
Industry:Professional careers
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.
Industry:Professional careers
A professional who cuts delicatessen meats and cheeses, using slicing machine, knives, or other cutters. Respnsibilities include:
* Places meat or cheese on cutting board and cuts slices to designated thickness, using knives or other hand cutters.
* Positions and clamps meat or cheese on carriage of slicing machine.
* Adjusts knob to set machine for desired thickness.
* Presses button to start motor that moves carriage past rotary blade that slices meats and cheeses.
* Stacks cut pieces on tray or platter, separating portions with paper.
* May weigh and wrap sliced foods and affix sticker showing price and weight.
Industry:Professional careers
A professional who cuts and trims meat to size for display or as ordered by customer, using handtools and power equipment, such as grinder, cubing machine, and power saw.
* Cleans and cuts fish and poultry.
* May shape, lace, and tie meat cuts by hand, using boning knife, skewer, and twine to form roasts.
* May place meat in containers to be wrapped by other workers.
* May place meat on trays in display counter.
* May clean work area.
* May unload meat from delivery truck and store meat into refrigerator.
* May wrap and weigh meat for customers and collect money for sales.
* May inspect and grade meats and be designated Meat Inspector.
Industry:Professional careers
A professional who performs duties as described under apprentice master title.
Industry:Professional careers
A professional who prepares salads, fruits, melons, and gelatin desserts. Respnsibilities include:
* Cleans vegetables, fruits, and berries for salads, relishes, and gelatin desserts.
* Mixes ingredients for green salads, fruit salads, and potato salad.
* Prepares relish plates of green onions, celery, radishes, and olives.
* Prepares dressings, such as Thousand Island, French, and Roquefort, to be served on green salads.
* Peels, cleans, and cuts fruits, to be served for breakfast or compotes.
* Prepares cold sandwiches and cheeses.
* Requisitions supplies daily.
Industry:Professional careers
A professional who prepares sandwiches to individual order of customers. Respnsibilities include:
* Receives sandwich orders from customers.
* Slices cold meats and cheese by hand or machine.
* Selects and cuts bread, such as white, whole wheat, or rye, and toasts or grills bread, according to order.
* Places meat or filling and garnish, such as chopped or sliced onion and lettuce, between bread slices.
* Prepares garnishes for sandwiches, such as sliced tomatoes and pickles.
* May cook, mix, and season ingredients to make dressings, fillings, and spreads.
* May fry hamburgers, bacon, steaks, and eggs for hot sandwiches.
* May butter bread slices, using knife.
Industry:Professional careers
