Fish Butcher

Position Summary

We are seeking an experienced Fish Butcher with 3+ years of hands-on expertise in seafood preparation, filleting, portioning, and maintaining the highest standards of hygiene and food safety. The ideal candidate has strong knife skills, deep knowledge of different fish species, and the ability to work efficiently in a fast-paced environment.

Key Responsibilities

• Butchery & Preparation
• Clean, gut, fillet, skin, and portion a wide variety of fish and seafood with precision.
• Ensure minimal waste and maximum yield during processing.
• Identify fish species and apply appropriate cutting and preparation techniques.
• Quality & Safety
• Inspect seafood for freshness and quality before processing.
• Adhere to food safety regulations, HACCP guidelines, and hygiene standards.
• Maintain proper storage, handling, and rotation of fish products.
• Operational Support
• Assist chefs and kitchen staff with special seafood cuts and menu requirements.
• Keep workstations, cutting tools, and equipment sanitized and well-maintained.
• Monitor inventory and communicate supply needs to management.

Requirements

• Minimum 3 years of experience as a Fish Butcher, Fishmonger, or in a seafood preparation role.
• Strong knife skills and expertise in filleting, scaling, and portioning various fish types.
• Solid understanding of seafood freshness indicators and quality control.
• Knowledge of food safety practices, HACCP, and cold-chain management.
• Ability to work under pressure while maintaining attention to detail.
• Good physical stamina for standing, lifting, and repetitive tasks.

Preferred Skills

• Experience working in hotels, fine dining restaurants, or seafood wholesale.
• Ability to train junior staff on seafood preparation techniques.
• Basic knowledge of seafood pricing, yields, and menu planning.

Job Type: Full-time

Pay: RO100.000 - RO120.000 per month