09.23.07
CHEF DE FROID
Title:
Chef De Froid
Descr:
Designs and prepares decorated foods and artistic matter arrangements for buffets in conventional restaurants: Confers with Executive Chef (hotel & rest.) and Sous Chef (hotel & rest.) and reviews front menus to watch turn and identify of matter to be served and ornamentation to be carried out. Prepares foods, much as hors doeuvres, algid full salmon, critique alimentation pig, casseroles, and flamboyant aspics, according to recipe, and decorates them mass customers specifications, designated colouration scheme, or theme, using flaming fruit, vegetables, and relishes. Molds butter into artistic forms, much as diversion girls or animals. Sculptures blocks of ice, using chisels and cover picks. Carves meats in patrons presence, employing showmanship. May educate algid meats, casseroles, and another foods during dust periods [Garde Manger (hotel & rest.)].