Hard Skills
IntermediateSeafood Product KnowledgeComprehensive understanding of fish species, flavor profiles, seasonality, and appropriate cooking techniques for customer consultation.
AdvancedSeafood Processing and FilletingThe technical skill of cleaning, scaling, gutting, and precision-cutting various types of fish and shellfish.
ExpertFood Safety and Sanitation ComplianceAdherence to HACCP standards, temperature control, and hygiene protocols to prevent contamination and spoilage.
IntermediateVisual Merchandising for Fresh FoodThe ability to arrange seafood on ice displays in a way that emphasizes freshness, color, and variety to attract shoppers.
IntermediateInventory Rotation and Waste ManagementManaging stock using the FIFO method and monitoring product shelf-life to minimize shrinkage in highly perishable goods.