Hard Skills
AdvancedFish Filleting and PreparationThe technical ability to scale, gut, skin, and bone various species of fish and seafood while maintaining high yield and quality.
IntermediateFood Safety and HACCP ComplianceApplying Hazard Analysis and Critical Control Point principles to manage temperature control, sanitation, and prevent cross-contamination.
IntermediateSeafood Product KnowledgeDeep understanding of different fish species, flavor profiles, sourcing origins, and seasonal availability to guide customer choices.
BasicVisual MerchandisingThe skill of arranging seafood on ice displays or in counters to maximize aesthetic appeal and promote freshness.
IntermediateInventory Management and Waste ControlMonitoring stock levels, managing product rotation (FIFO), and recording spoilage to optimize stock freshness.
IntermediateKnife Maintenance and SafetyExpertise in sharpening and maintaining various cutlery tools and following strict safety protocols to prevent workplace injuries.