Prepares cold plate entrees and appetizers for catering service, and makes canapes, hors d’oeuvres, and sandwiches for buffets by performing the following duties.Job Description:Reads menu to estimate food requirements and procures food from storage.Washes, peels, cuts, and shreds vegetables and fruits to prepare them for use.Adjusts thermostat controls to regulate temperature of ovens, broilers, grills, roasters, and steam kettles.Measures and mixes ingredients according to recipe to prepare soups, salads, gravies, desserts, sauces, and casseroles.Bakes, roasts, broils, and steams meats, fish, vegetables, and other foods.Adds seasoning to foods during mixing or cooking.Observes and tests foods being cooked by tasting, smelling, and piercing with fork to determine that it is cooked.Carves meats, portions food on serving plates, adds gravies and sauces, and garnishes servings to fill orders.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.Prepare food showpieces.