| Job Title |
Chef De Froid |
| Job Description |
Designs And Prepares Decorated Foods And Artistic Food
Arrangements For Buffets In Formal Restaurants: Confers With
Executive Chef (hotel & Rest.) And Sous Chef (hotel & Rest.) And
Reviews Advance Menus To Determine Amount And Type Of Food To Be
Served And Decor To Be Carried Out. Prepares Foods, Such As Hors
D'oeuvres, Cold Whole Salmon, Roast Suckling Pig, Casseroles,
And Fancy Aspics, According To Recipe, And Decorates Them
Following Customer's Specifications, Designated Color Scheme, Or
Theme, Using Colorful Fruit, Vegetables, And Relishes. Molds
Butter Into Artistic Forms, Such As Dancing Girls Or Animals.
Sculptures Blocks Of Ice, Using Chisels And Ice Picks. Carves
Meats In Patron's Presence, Employing Showmanship. May Prepare
Cold Meats, Casseroles, And Other Foods During Slack Periods
[garde Manger (hotel & Rest.)].
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