Profession fish cook

Fish cooks are responsible for preparing and presenting fish dishes using a variety of techniques. They may also prepare the accompanying sauces and purchase fresh fish for these dishes.

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Personality Type

  • Realistic / Conventional
  • Artistic / Realistic
  • Realistic / Enterprising

Skills

  • Use culinary finishing techniques

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

  • Work in a hospitality team

    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 collaborators and their contentment.

  • Cook seafood

    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.

  • Maintain kitchen equipment at correct temperature

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

  • Maintain a safe, hygienic and secure working environment

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

  • Handover the food preparation area

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

  • Use reheating techniques

    Apply reheating techniques including steaming, boiling or bain marie.

  • Use cooking techniques

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

  • Use food preparation techniques

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

  • Receive kitchen supplies

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

  • Dispose waste

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

  • Slice fish

    Cut fish or fish parts into fillets and smaller pieces.

  • Ensure cleanliness of food preparation area

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

  • Store raw food materials

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

  • Order supplies

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

  • Comply with food safety and hygiene

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

  • Use food cutting tools

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

Optional knowledge and skills

store kitchen supplies advise customers on seafood choices cook vegetable products prepare vegetable products for use in a dish prepare saucier products for use in a dish train employees comply with standard portion sizes check deliveries on receipt plan menus cook sauce products execute chilling processes to food products prepare salad dressings control of expenses handle chemical cleaning agents prepare egg products for use in a dish seafood processing fish anatomy prepare dairy products for use in a dish