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Fishmonger
The Fishmonger is a specialist in the preparation, presentation and sale of seafood products.
Missions: Fishmonger
This profession is crucial in the temping business to meet one-off needs, such as holiday periods, peaks in activity or to replace a temporarily absent employee, thus guaranteeing continuity in the quality of service.
The Fishmonger starts his day very early by receiving deliveries of fish, shellfish and seafood. He checks the quality and freshness of the products before preparing them for sale, by scaling, gutting, cutting or filleting them according to customers' requests. The Fishmonger then arranges the products on the stall, respecting the rules of hygiene and presentation to show them to their best advantage. He advises customers on product selection, cooking methods and recipes, sharing his expertise on seafood products. In addition to sales, he is responsible for stock management, monitoring available quantities and placing orders to avoid shortages. The Fishmonger must also ensure the cleanliness of his work area, regularly cleaning surfaces and tools. They ensure that conservation standards are respected, keeping products at the right temperatures to guarantee freshness. Finally, he or she may be involved in administrative tasks, such as managing orders and tracking sales.
Researched profile
- Good knowledge of seafood products and preparation techniques
- Sense of hygiene and strict compliance with health standards
- Precision and dexterity in cutting and preparing fish
- Ability to work early mornings and handle heavy workloads
Skills and training
Fishmongers generally require a CAP (vocational training certificate) in fishmongery and fish-cutting, or a Bac Pro (vocational training certificate) in fishmongery and fish-cutting and catering. Additional training in food hygiene and safety is often an asset. Practical experience in a fishmonger's shop is also appreciated to master preparation techniques.
Fishmongers can progress to positions such as Head Fishmonger or Department Manager in supermarkets, or open their own fishmongers. With experience, they can also specialize in seafood processing, or in training young apprentices.
As a temporary fishmonger, you'll be able to work in a wide variety of establishments, from small fishmongers to supermarkets and markets. This diversity allows you to develop a rich and varied experience while discovering different work environments. Temporary work is ideal for those who want to gain experience quickly, try out different working methods, or meet seasonal needs without a long-term commitment. It's also an excellent way to broaden your professional network in the food sector and seize opportunities for long-term employment.
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