Hard Skills
AdvancedFish Filleting and PreparationThe ability to accurately scale, gut, skin, and debone various types of fish and seafood while maximizing yield and maintaining product integrity.
IntermediateFood Safety and HACCP ComplianceKnowledge of health regulations, temperature control, and sanitation procedures to prevent cross-contamination and foodborne illness.
IntermediateSeafood Product KnowledgeIn-depth understanding of different fish species, flavor profiles, seasonality, and sustainable sourcing practices.
IntermediateInventory Management and Stock RotationManaging stock levels and applying First-In-First-Out (FIFO) principles to maintain product freshness and minimize spoilage.
IntermediateKnife Handling and Tool MaintenanceSafe operation of various specialty blades and the technical ability to maintain tool sharpness and hygiene.