Receive, inspect, and properly store all incoming seafood to ensure freshness and quality
Clean, gut, fillet, scale, portion, and debone fish and shellfish according to specifications
Prepare seafood cuts for service, display, or mise en place (e.g., sashimi cuts, fillets, steaks, medallions)
Handle crustaceans, mollusks, and other shellfish with appropriate technique
Maintain a clean and sanitized work environment in line with HACCP standards
Monitor seafood inventory and report spoilage or low stock levels
Sharpen and maintain knives and cutting equipment
Assist chefs or service counters with seafood needs for daily menus or display
Minimize waste by using appropriate trimming, portioning, and preservation techniques

Proven experience as a butcher or fishmonger, with a focus on seafood preparation
In-depth knowledge of fish and seafood varieties, anatomy, and proper handling
Excellent knife skills and knowledge of different filleting techniques
Ability to work in cold kitchen environments and under pressure
Familiarity with food hygiene and safety practices (HACCP certification preferred)
Physically fit; able to stand for long periods and lift heavy boxes of seafood
Team-oriented, with good communication and time management skills

Seafood Butcher