Duties And Responsibilities
- Cleaning, cutting, slicing, and filleting fish and stocking seafood supplies.
- Ensuring proper quality and standards of all supplies.
- Understanding the specific requirement of clients and delivering according to expectation.
- Determining a shelf life for stocked products.
- Ensuring proper storage of supplies as per the food and safety regulations.
- Keeping a record of all the seafood inventory of the store or restaurant.
- Maintaining cleanliness and hygiene of the work area and the cutting knives and equipment.
- Minimizing wastage while cutting the fish.
- Assisting clients in selecting fish and solving any queries, they might have.
- Delivering to the requirements of the chefs in restaurants.
- Verifying the items received against the client’s orders placed.
- Performing all tasks as delegated by the supervisors.
Skills And Specifications
- Knowledge of various techniques of cutting fish.
- Must possess good communication skills for interacting with clients.
- Must have the ability to use appropriate knives and tools for cutting fish.
- Must have basic knowledge on seafood cooking.
- Physically fit and able to lift boxed weighting about 20kg.
- Able to work night shift and on weekends/public holidays.
