Fish Cook Personal Service Workers

Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.

Dispose waste in accordance with legislation, thereby respecting environmental and company responsibilities.

Guarantee the continuous cleanliness of kitchen preparation, production and storage areas according to hygiene, safety and health regulations.

Leave the kitchen area in conditions which follow safe and secure procedures, so that it is ready for the next shift.

Preserve health, hygiene, safety and security in the workplace in accordance with relevant regulations.

Keep the refrigeration and storage of equipment at the correct temperature.

Command products from relevant suppliers to get convenient and profitable products to purchase.

Keep in reserve raw materials and other food supplies, following stock control procedures.

Apply cooking techniques including grilling, frying, boiling, braising, poaching, baking or roasting.

Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.

Apply food preparation techniques including the selecting, washing, cooling, peeling, marinating, preparing of dressings and cutting of ingredients.

Apply reheating techniques including steaming, boiling or bain marie.

Function confidently within a group in hospitality services, in which each has his own responsibility in reaching a common goal which is a good interaction with the customers, guests or …

Prepare seafood dishes. The complexity of the dishes will depend on the range of seafood used and how they are combined with other ingredients in their preparation and cooking.

Accept the delivery of ordered kitchen supplies and make sure everything is included and in good condition.

Cut fish or fish parts into fillets and smaller pieces.

Apply culinary finishing techniques including garnishing, decorating, plating, glazing, presenting and portioning.

Process of all marine finfish, crustaceans, molluscs and other forms of aquatic life (including squid, sea turtle, jellyfish, sea cucumber, and sea urchin and the roe of such animals) other …

Recommended Books

2 books

Shellfish Processing and Preservation

Nalan Gökoğlu

2021

Preview

Seafood Safety, Processing, and Biotechnology

Fereidoon Shahidi, Yvonn…

2020

Preview

The study of the form or morphology of fish species.

Recommended Books

1 book

Biology and Ecology of Fishes

James S. Diana, Tomas O.…

2023

Preview

Control that all order details are recorded, that faulty items are reported and returned and that all paperwork is received and processed, according to the purchasing procedures.

Monitoring and maintaining effective cost controls, in regards to efficiencies, waste, overtime and staffing. Assessing excesses and strives for efficiency and productivity.

Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half …

Ensure proper handling, storage and disposal of cleaning chemicals in accordance with regulations.

Organise menus taking into account the nature and style of the establishment, client feedback, cost and the seasonality of ingredients.

Keep delivered kitchen supplies for future use safely and hygienically according to guidelines.

Lead and guide employees through a process in which they are taught the necessary skills for the perspective job. Organise activities aimed at introducing the work and systems or improving …

Provide advice on the available seafood and on ways of cooking and storing it.

Adhere to set portion sizes by cooking meals according to standard food portion sizes and recipe specifications.

Prepare soups, hot sauces, cold sauces and dressings.

Prepare dishes based on vegetables in combination with other ingredients if necessary.

Make dairy products for use in a dish by cleaning, cutting or using other methods.

Make egg products for use in a dish by cleaning, cutting or using other methods.

Make salad dressings by mixing desired ingredients.

Make saucier products for use in a dish by cleaning, cutting or using other methods.

Make vegetable products, such as vegetables, pulses, fruits, grains and mushrooms for further use in dishes.