A restaurant manager uses a broad range of managerial and organisational skills to coordinate the hospitality operations of a restaurant. They lead a hospitality team and pay attention to every detail to ensure the smooth running of the business
A head chef manages a team of chefs and kitchen staff to plan a menu and prepare food in a restaurant. They have excellent organisational and time management skills and experience preparing all types of cuisine.
A quality assurance manager working in food production ensures that product quality standards for processing, packaging, storage and transport are achieved for consumer safety and satisfaction.
A quality control specialist is responsible for the quality and safety of incoming and outgoing raw materials or products for a company.
A supply chain manager uses logistics software to oversee and keep track of a company’s warehouse logistics for raw materials, product storage, supply and transport.
A maintenance technician ensures that all vehicles, forklifts, plant, machinery and equipment is maintained and in good working order.
An export manager oversees the export operations of seafood products in compliance with international trade regulations.
A filleter processes and prepares fish by filleting, skinning, and portioning them according to specific requirements.
A cool store chain logistics coordinator organises the timing of transportation and distribution of fish and seafood products to wholesale and retail markets.
A proactive approach to risk management ensures all employees are safe within the agriculture/aquaculture industries.
This online course delivers the knowledge to establish, identify, and implement quality assurance systems, standards,
This qualification will give you the theory, principles and knowledge to work in seafood product development.
