What are the duties and responsibilities of trancheur?

A trancheur, often found in culinary settings, is responsible for slicing and portioning meats, particularly in high-end restaurants or banquet services. Their duties include ensuring that cuts are uniform and visually appealing, maintaining the quality and presentation of the food. Additionally, trancheurs must adhere to food safety standards and maintain their tools, such as knives and slicers, in good condition. They may also assist in serving and plating dishes for guests.