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Major Group
7
Craft and Related Trades Workers
Sub-Major Group
75
Food Processing and Related Workers
Minor Group
751
Food Processing and Related Workers
Unit Group
7511
Meat and Fish Processing Workers and Related Food Preparers
Minor Unit Group
MASCO Code
7511-05
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Fish Filleter is responsible for cleaning, trimming, and preparing fish for further processing and preservation. They fillet, skin, portion, and apply preservation methods such as salting, pickling, or fermenting, ensuring hygiene standards and product quality are maintained while minimising waste.
Tasks
Cutting, filleting, skinning, and portioning fish according to specifications for sale or preservation.
Preparing fish for preservation by applying preservatives and monitoring curing or storage conditions.
Receiving and inspecting fish for quality, freshness, and defects.
Operating, maintaining, and cleaning filleting and preservation equipment.
Ensuring cleanliness, hygiene, and compliance with food safety standards.
Packaging, labeling, and arranging finished fish products.
Skills
Basic
Ability to operate salting, curing, and filleting equipment.
Communication and coordination skills.
Knowledge of fish preservation, food safety, and hygiene standards.
Physical dexterity and hand-eye coordination.
Proficiency in fish filleting techniques.
Specific
Ability to monitor preservation conditions for maintaining fish quality.
Ability to operate filleting and related processing machinery safely.
Familiarity with packaging, labeling, and storage requirements.
Knowledge of fish preservation techniques, including salting, fermenting, and pickling.
Knowledge of food safety, hygiene, and relevant regulatory standards.
Proficiency in handling, filleting, and processing various fish species.
Understanding of portion control, waste minimization, and quality assurance.
Additional Info
QUALIFICATION
Sijil Pelajaran Malaysia (SPM) or Equivalent
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