What are the responsibilities and job description for the Seafood Specialist position at iStaffing?
Job Description
Job Description
1. Cutting and Preparing Seafood :
Fileting Fish : Filleting fish involves removing the bones from the fish, ensuring clean, skinless fillets are left. This requires knowledge of the anatomy of different fish species.
Cutting Shellfish : For shellfish such as shrimp, lobster, crab, and scallops, the role may include deveining shrimp, cracking lobster shells, or removing shells from crabs.
Portioning : Cutting seafood into proper serving sizes, ensuring uniform portions for presentation, and consistent cooking times.
Deboning Fish : Removing small bones from fish fillets, especially in species like salmon, trout, or bass.
Cleaning : Some seafood, like squid, octopus, or shellfish, requires cleaning before preparation, including removing the insides, beaks, or shells.
2. Safety and Hygiene :
Proper Handling : Seafood must be handled with care to avoid contamination. Staff must wear gloves, sanitize tools regularly, and maintain cleanliness in work areas.
Temperature Control : Ensuring seafood is kept at the right temperature to prevent spoilage. This includes refrigeration, ice storage, and proper thawing methods.
PPE (Personal Protective Equipment) : Wearing appropriate gear, such as gloves and aprons, to ensure food safety and personal protection when cutting or handling seafood.
3. Knowledge of Seafood Types :
Understanding Various Species : Knowing the characteristics of different seafood (fish, shellfish, crustaceans, etc.) is crucial. Each type has its own methods of cleaning, cutting, and cooking.
Sourcing and Quality Control : Ensuring seafood is fresh, checking for signs of spoilage (like discoloration, unpleasant smells, or improper texture), and selecting high-quality products from suppliers.
Ethical Sourcing : Ensuring seafood is sustainably sourced, possibly following guidelines like the Marine Stewardship Council (MSC) certification for environmentally responsible practices.
Waste Minimization : Using as much of the seafood as possible, reducing waste by utilizing seafood scraps for stocks, soups, or composting.
Knives : Proper knives, such as fillet knives, boning knives, and cleavers, are essential for cutting different types of seafood.
Cutting Boards : Dedicated boards for seafood to prevent cross-contamination with other foods.
Shucking Tools : For shellfish like oysters, clams, or mussels, specialized shucking knives are required.
Grilling or Steaming Equipment : Depending on the preparation method, grills, steamers, or deep fryers may be used.
Company Description
Staffing agency, You will be at 2 events happening on the weekends Doing demo work in a booth.
Company Description
Staffing agency, You will be at 2 events happening on the weekends Doing demo work in a booth.
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