Job Description

Cut, clean and trim fish or seafood prior to marketing or further processing. Scrape away scales, cut fish, separate fillets and remove scrap parts using knife.

Cut, trim, and fillet various types of fish with precision and accuracy.
Remove scales, fins, and bones from fish to prepare them for further processing.
Ensure that all fish are properly cleaned, gutted, and prepared for cutting.
Operate cutting tools such as knives, saws, and machines to process fish according to established standards.
Adhere to strict hygiene and food safety regulations during the cutting process.
Inspect fish for quality, freshness, and any signs of spoilage, and take appropriate action.
Maintain a clean and organized work area, including proper storage of tools and equipment.
Follow portion control guidelines to ensure accurate cutting and serving sizes.
Collaborate with other team members to maintain an efficient workflow in the cutting department.
Keep cutting equipment properly maintained, sharpened, and sanitized.
Continuously improve cutting techniques and stay updated on industry trends and best practices.
Lift and move heavy boxes or containers of fish, ensuring proper handling and storage.
Dispose of fish waste and maintain cleanliness in work areas and equipment.
Adhere to safety protocols to prevent accidents and injuries.
Take inventory of fish supplies and report any shortages or quality issues to supervisors.
Communicate effectively with team members, following instructions and coordinating tasks.
Exercise caution while handling sharp cutting tools and equipment.
Adapt to a fast-paced work environment, maintaining productivity and quality standards.
Use knowledge of different fish species to determine the most appropriate cutting methods.
Uphold a positive and professional attitude while working under pressure.

Required Knowledge, Skills, and Abilities

• proficiency in using various cutting tools such as knives
• saws
• and machines to process fish accurately and efficiently.
• ability to inspect fish for freshness
• quality
• and signs of spoilage
• and take appropriate action to maintain high-quality products

Education + Experience

• Qualification: Diploma