Hard Skills
IntermediateSeafood Product KnowledgeThe ability to identify various species of fish and shellfish and explain their flavor profiles, nutritional value, and cooking methods to customers.
AdvancedSeafood Processing and Knife SkillsExpertise in cleaning, scaling, gutting, and filleting fish according to customer specifications or display standards.
IntermediateFood Safety and SanitationStrict adherence to food handling regulations, temperature control requirements, and cross-contamination prevention specifically for raw perishables.
IntermediateVisual MerchandisingArranging seafood on ice or in refrigerated cases to create an attractive, fresh, and organized display that follows branding guidelines.
IntermediateInventory ManagementMonitoring stock levels, checking for freshness, rotating products using FIFO methods, and recording shrink.