Hard Skills
IntermediateFish Cleaning and FilletingThe ability to remove scales, entrails, and bones from fish using knives or specialized equipment to produce clean cuts.
BasicFood Safety and Hygiene ComplianceAdhering to strict sanitation protocols and HACCP standards to prevent cross-contamination and ensure consumer safety.
IntermediateKnife Handling and MaintenanceProficiency in using and sharpening various knives safely to maintain precision and prevent workplace injuries.
IntermediateQuality InspectionEvaluating fish for freshness, texture, and visual defects to ensure only high-quality products are processed for packaging.