Hard Skills
IntermediateFish-Skinning Machine OperationThe ability to set up, monitor, and adjust mechanical equipment specifically designed to remove skin from various types of fish fillets.
IntermediateFood Safety ComplianceAdherence to strict hygiene standards and sanitation protocols, including HACCP, to prevent cross-contamination during fish processing.
IntermediateVisual Quality InspectionThe skill of identifying defects, remaining skin patches, or parasites in processed fish fillets to ensure product standards are met.
BasicBasic Equipment TroubleshootingPerforming routine maintenance and identifying minor mechanical issues or blade dullness to prevent machine downtime.