Riyadh

Fishmonger

Receiving fish and seafood and making sure they are safe, high-quality, and meet approved standards. Checking the fish upon arrival to ensure freshness and that there are no signs of spoilage or unusual odors. Sorting the fish by type, size, and quality, and getting them ready for display and sale. Cleaning the fish and removing guts, scales, and heads according to customer requests and approved procedures. Cutting the fish and preparing them according to the required weights and sizes while sticking to quality standards. Cleaning and preparing other seafood, like shrimp and squid, based on the nature of the products and approved procedures. Weighing the fish accurately and making sure the weights and prices are correct before completing the sale. Packing and wrapping the fish in a safe and suitable way to maintain their quality during transport and delivery. Display the fish in an organized and attractive way, using ice or appropriate cooling methods to keep them fresh. Stick to the specified storage and cooling temperatures according to food safety requirements. Follow procedures to separate raw products from other items to prevent cross-contamination. Keep track of the fish stock and inform your supervisor when supplies run low or when you need to order more. Assist customers, take their orders, and provide information about the types of fish, their weights, and prices. Make sure the price tags and information on the displayed products are correct. Keep the fish display area, preparation area, tools, and equipment clean. Using knives and cutting tools safely and following occupational safety instructions. Reporting fish that show signs of spoilage or low quality and not selling or displaying them. Organizing fish in refrigeration units and storage areas in a way that ensures their safety and quality. Monitoring the condition of ice and refrigeration equipment and making sure they keep working throughout the work hours. Keeping track of expiration dates, receiving details, and storage according to approved procedures. Helping with inventory of fish and seafood and matching actual quantities with stock records. Recording the amounts received, sold, and spoiled according to the system approved in the facility. Working to reduce waste and maintain product quality during cleaning, cutting, and preparation. Cleaning and sanitizing knives, cutting tools, work surfaces, and used equipment. Remove fish remnants and waste and dispose of them according to hygiene and food safety procedures. Clean display fronts, preparation areas, and floors, making sure they're free of waste and slippery spots. Store the remaining fish in appropriate refrigeration units following approved procedures. Check that the refrigeration units are working properly and maintaining the required temperatures. Take inventory of the remaining fish, record any damaged or lost products, and report to the responsible supervisor. Return tools and equipment to their designated places and make sure the work area is safe. Submit a report to the direct supervisor about any shortages or notes regarding quality, inventory, and equipment. Ensure the fish section is ready to receive customers the next working day.