Fish preparation operator jobs in Finland
Fish preparation operators realize the preparation of fish and shellfish according to hygiene, food safety and trade regulations. They carry out fish processing operations, and also handle retail activities.
Fish preparation operator – how much is the pay in Finland?
What the trade paid in 2024
| Median | 20.76 €/h |
|---|---|
| Bottom tenth | 14.90 €/h |
| Top tenth | 29.16 €/h |
| Employees | 2,406 |
Pay by sex, 2024
| Sex | Median | Employees |
|---|---|---|
| Women | 18.77 €/h | 684 |
| Men | 22.04 €/h | 1,722 |
Fish preparation operator - Which skills are essential?
Maintenance of the cutting equipment (knives, cutters, and other elements).
Keep workspaces and equipment free from dirt, infection, and disease by removing waste, trash and providing for appropriate cleaning.
Respect optimal food safety and hygiene during preparation, manufacturing, processing, storage, distribution and delivery of food products.
Place and classify fish products for proper conservation. Maintain suitable conditions for the conservation of fishery products.
Cut fish or fish parts into fillets and smaller pieces.
Keep in reserve raw materials and other food supplies, following stock control procedures.
Identify differences between colours, such as shades of colour.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
Carry out chilling, freezing and cooling operation processes to food products such as fruit and vegetables, fish, meat, catering food. Prepare food products for extended periods of storage or half prepared food. Ensure safety and nutrition qualities of frozen goods and preserve products in accordance with specified temperatures.
Operate equipment for canning, drying, freezing, smoking, high pressure processing of fish, or other types of processing of fish following established procedures.
Ensure a clean working space according to hygienic standards in the food processing industry.
Use knives, cleavers, meat saws, bandsaws, or other equipment to perform meat cutting and trimming.
Remove guts, heads and tails for fish and seafood production.
Lift heavy weights and apply ergonomic lifting techniques to avoid damaging the body.
The proper conditions and methods to store food to keep it from spoiling, taking into account humidity, light, temperature and other environmental factors.
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
Trim, peel and slice products with knives, paring or food cutting tools or equipment according to guidelines.
Package fish in specified containers and compartments after preparing and trimming the fish. Prepare the fish to be shipped, and further treated in the supply chain.
Work with a weighing machine to measure raw, half-finished and finished products.
The different types and varieties of fish on the market.
Monitoring freezing processes to ensure product is adequately frozen. Assessing temperature levels and ensuring energy efficiency and product refrigeration.
Fish preparation operator - Which skills are useful but not essential?
Convey presentation and aesthetic elements into the production of food. Cut products properly, manage right quantities into the product, care for the attractiveness of the product.
The applicable legal rules on temperature, waste materials, traceability, labelling, trading, and the transport of animal origin products.
Command products from relevant suppliers to get convenient and profitable products to purchase.
Apply different procedures to maintain the chain of temperature of foodstuffs and products in each stage of the production and supply chain.
Sell fish and varieties of seafood, according to the product's availability in the store.
The set of health, safety and hygiene standards and items of legislation applicable in a specific sector.
Keep inventory of goods whether they are goods in the front end (i.e. raw materials), intermediate, or back end (i.e. finished products). Count goods and store them for the following production and distribution activities.
Uses adequate equipment to place label on food goods.
Order the contents of a storage area to improve efficiency with respect to the inflow and outflow of the stored items.
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.
Clean machinery used for food or beverage production processes. Prepare the appropriate solutions for cleaning. Prepare all parts and assure that they are clean enough to avoid deviation or errors in the production process.
Monitor and assure the quality of the provided goods or services by overseeing that all the factors of the production meet quality requirements. Supervise product inspection and testing.
ngredients to be added and the required amounts according to the recipe and the way those ingredients are to be administered.
The offered fish, crustacean and mollusc products, their functionalities, properties and legal and regulatory requirements.
Handle fish with care and hygiene required to maintain quality. Adequately prepare fish products for storage.
Liaise with fellow colleagues to ensure common understanding on work related affairs and agree on the necessary compromises the parties might need to face. Negotiate compromises between parties as to ensure that work in general run efficiently towards the achievement of the objectives.
Provide advice on the available seafood and on ways of cooking and storing it.
Ensure to adapt the most efficient production techniques to accomplish food processing tasks with the least amount of time, effort and costs.
Prepare fish dishes. The complexity of the dishes will depend on the range of fish used and how they are combined with other ingredients in their preparation and cooking.
Dispose or collect food waste with the purpose of recycling or throwing away from the production process. Follow established procedures for their disposal taking care of the environment and the safety matters according to legislations.
Wash gutted fish in cold water, rinse it, brush it in a machine, or apply a combination of these techniques.
Liaise with managers of other departments ensuring effective service and communication, i.e. sales, planning, purchasing, trading, distribution and technical.