- Clean and wash different varieties of fish and seafood.
- Remove scales, guts, fins and unwanted parts as per customer requirements.
- Clean prawns, shellfish and other seafood products.
- Ensure proper handling of fish during cleaning and processing.
- Identify and report fish that is not fresh or has quality issues.
2. Packing & Order Processing
- Pack fish and seafood as per customer orders.
- Ensure correct weight, quantity, cuts and product specifications.
- Use appropriate packaging material for different products.
- Label and organise packed orders correctly.
- Double-check orders before handing them over for dispatch.
- Avoid mixing up products or customer orders.
3. Quality & Hygiene
- Maintain cleanliness of the processing area, tables and equipment.
- Follow personal hygiene and food-handling practices.
- Use gloves, aprons and other required protective equipment.
- Maintain proper storage and temperature conditions.
- Prevent cross-contamination between different products.
- Minimise fish wastage during cleaning and packing.