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.