Hard Skills
AdvancedFish Processing and FilletingThe ability to clean, scale, gut, and de-bone various species of fish to produce high-quality fillets and steaks according to customer or inventory requirements.
IntermediateFood Safety and SanitationCompliance with health regulations, maintaining a sterile workspace, and ensuring proper temperature control to prevent foodborne illness.
AdvancedKnife Handling and MaintenanceThe safe use of specialized knives and tools, including the ability to sharpen and hone blades to maintain precision.
IntermediateSeafood Product KnowledgeComprehensive understanding of different fish species, their flavor profiles, seasonality, and recommended cooking methods.
IntermediateInventory Management and Yield ControlTracking stock levels, managing product rotation (FIFO), and minimizing waste through precise cutting techniques.