Hard Skills
IntermediateFish ButcheryThe technical proficiency in cleaning, scaling, skinning, and filleting various types of fish and shellfish for retail display and customer requests.
IntermediateFood Safety and SanitationApplying knowledge of HACCP guidelines, temperature control, and cross-contamination prevention to maintain a safe food environment.
AdvancedSeafood Product KnowledgeComprehensive understanding of different seafood species, their seasonality, flavor profiles, and appropriate cooking methods to advise customers.
IntermediateVisual MerchandisingThe art of arranging seafood products on ice beds with garnishes and signage to create an aesthetically pleasing and organized display.
BasicInventory Management and FIFOMonitoring stock levels and implementing the 'First-In, First-Out' method to ensure product freshness and minimize spoilage.
Soft Skills
IntermediateCustomer Service ExcellenceThe ability to engage shoppers, handle inquiries professionally, and resolve complaints regarding product quality or availability.
IntermediateSuggestive SellingProactively recommending high-margin products, seasonings, or complementary side items to increase the total sale value.