Fish Cutter job description
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What does a Fish Cutter do?
The Fish Cutter is crucial in ensuring high-quality seafood preparation and presentation for retail or restaurant customers. This role involves skillful handling and cutting of fish to produce portions that optimize the use of raw materials, meeting the standards of freshness and quality.
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What are the Key Responsibilities of Fish Cutter
- Inspect fish products for quality and freshness.
- Use knives and other cutting equipment to process fish.
- Ensure proper handling and storage of fish to maintain quality.
- Follow specific customer orders and specifications for cuts.
- Keep workstation clean and organized, adhering to food safety standards.
- Collaborate with other kitchen or retail staff for efficient workflow.
- Maintain inventory and report on product requirements.
- Discard or store by-products appropriately.
What are the Skills and Requirements for a Fish Cutter?
- Proficiency in using knives and cutting equipment.
- Strong knowledge of seafood types and quality standards.
- Attention to detail and ability to work efficiently.
- Adherence to food safety and hygiene practices.
- Good communication and teamwork skills.
What are the KPIs to track for Fish Cutter?
The Fish Cutter's performance is evaluated by the quality of product cuts, minimization of waste, adherence to safety standards, and timely fulfillment of customer orders.
Product Quality
Consistency and precision in fish cutting.
Waste Management
Minimization of fish waste during processing.
Order Fulfillment
Efficiency in meeting customer specifications for fish cuts.
Reports to
Head Chef or Store Manager
Collaborates with
Kitchen Staff, Butchers, Retail Associates
Leads
None
Are any specific tools or software required for the Fish Cutter role?
- Knives
- Filleting Equipment
- Cutting Boards
What is the qualification of Fish Cutter?
High school diploma or equivalent; experience in seafood preparation or fish processing preferred.
