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An onboard chef is responsible for preparing meals and maintaining the galley (kitchen) on a seagoing fishing vessel. They need to plan for and provide nutritious and well-balanced meals to the crew while working at sea.

A net maker constructs, assembles or repairs various types of nets for fishing or aquacultural operations. They can work for fishing and aquaculture operations or for net making companies.

Site managers work at a specific location to oversee the efficient operation of an aquacultural business. They manage a team of farm attendants and technicians for the successful breeding, hatching, or growing of marine or freshwater animals to the required size for market.

An aquaculture manager oversees the commercial growing of marine or freshwater animals, they are responsible for all workers and ensuring the ongoing success of the site. Managers oversee the efficient and profitable operation of an aquacultural business across multiple sites, locations, or regions.

A quality assurance manager working in food production is responsible for consumer safety and satisfaction, they ensure product quality standards, policies and procedures are implemented and followed for the processing, packaging, storage and transport of food products.

A skipper that works in fishing tourism runs their own business or works for a recreational fishing charter company, they have extensive local area fishing knowledge that they use to take individuals and groups out on a fishing vessel for fishing experiences and adventure tourism.

A chef/head chef manages a team of chefs and kitchen staff to plan a menu and prepare entrees, meals, sauces and desserts in a restaurant. They have excellent organisational and time management skills and experience preparing all types of cuisine using meat, seafood, vegetables and a range of other ingredients. 

Hatchery managers oversee the whole operation for the breeding and rearing of marine or freshwater animals. They are responsible for feeding and health routines, water quality, waste management, managing people and onsite safety, setting budgets and production targets.  

A refrigeration mechanic working in ensures that refrigeration and reverse cycle equipment for water temperature, coolers, chillers, freezers and the general working environment is working effectively. Temperature is important for maintaining optimum growing conditions of aquatic species and for food safety in a processing and cold storage environment.

Grow out managers oversee the whole operation for growing juvenile marine or freshwater animals to the required size for market.