Hard Skills
IntermediateKnife Handling and FilletingProficiency in using specialized knives to clean, skin, and cut fish into fillets while maintaining yield.
FoundationalHACCP ComplianceUnderstanding and following Hazard Analysis and Critical Control Points to ensure food safety during processing.
FoundationalProduct Sorting and GradingAbility to categorize seafood by species, weight, size, and freshness according to company standards.
FoundationalEquipment OperationOperating and maintaining processing machinery such as skinners, conveyors, and automatic scaling systems.
FoundationalSanitation and HygieneApplying strict cleaning protocols to workspaces and tools to prevent cross-contamination.
Soft Skills
IntermediateManual DexterityThe ability to perform rapid and precise hand movements required for sorting, gutting, and packaging seafood.
FoundationalOccupational Health and Safety (OHS)Adherence to safety protocols involving sharp tools, wet floors, and heavy lifting in cold environments.