This unit of competency describes the skills and knowledge required to select, prepare, cook and sell seafood products to order in a retail shop. It includes the ability to handle fresh and thawed product, check product quality, operate cooking equipment, prepare and store ingredients and take and cook customers’ orders.

This unit applies to individuals who undertake routine cooking and retailing tasks in a retail outlet that sells cooked seafood to the public under the direction of a supervisor.

All work must be carried out to comply with workplace procedures, according to state/territory health and safety, food safety and environmental regulations, legislation and standards that apply to the workplace.

No licensing, legislative or certification requirements apply to this unit at the time of publication.