Elements and Performance Criteria
- Prepare fish.
- Identify and select quality fish and shellfish for sashimi, according to customer needs and regional recipe specifications.
- Evaluate fish to ensure freshness and quality according to established criteria.
- Practise preparation procedures and maintain strict hygiene standards when handling and preparing raw fish, according to health and safety requirements.
- Maintain and kill live seafood where used, in a humane manner and according to government regulations.
- Clean, gut and fillet fish and shellfish efficiently and according to industry standards.
- Use, care for and maintain knives used for preparing fish according to industry standards.
- Prepare condiments, garnishes and sauces.
- Prepare a selection of fresh condiments according to recipe specifications.
- Prepare vegetables and arrange them attractively according to traditional and regional styles and specifications.
- Prepare ingredients according to recipe specifications using precision cutting techniques.
- Prepare, organise and store flavourings and sauce mixtures at correct temperature and according to health and safety specifications.
- Comply with hygiene requirements and OHS regulations, and apply to all tasks.
- Follow standard recipes according to enterprise practice and requirements.
- Prepare and present sashimi.
- Prepare sashimi according to customer orders and apply correct steps to retain freshness and quality.
- Check and select crockery sizes, shapes and colour to ensure appealing presentation.
- Arrange and present condiments attractively on platters to achieve maximum customer appeal.
- Ensure that garnishes conform to the acceptable traditional style of the region and specifications.
- Store sashimi.
- Store fish and shellfish under correct conditions and at correct temperature to ensure quality, hygiene, nutritional value and eating characteristics and appearance.
- Check date stamp and codes, where applicable, to ensure quality control and safety of foods.
- Comply with hygiene and food safety requirements and OHS regulations, and apply to all tasks.