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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- Realistic / Conventional
- Artistic / Realistic
- Realistic / Enterprising
- 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.