Apprentice Fishmonger

Summary

We are looking for an apprentice fishmonger, where you will gain a recognised qualification, and be trained by a fourth-generation, experienced fishmonger. We are a large retail, food industry where you can learn fishmonger skills, and work with chefs in our restaurant.

Wage

£18,059.60 for your first year, then could increase depending on your age

National Minimum Wage rate for apprentices

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Training course

Fishmonger (level 2)

Hours

Tuesday to Saturday 6am to 4pm.

46 hours a week

Start date

Monday 2 June 2025

Duration

1 year 6 months

Positions available

1

Work

Most of your apprenticeship is spent working. You’ll learn on the job by getting hands-on experience.

What you’ll do at work

As an Apprentice Fishmonger you will:

Serve general public;
Preparing fish for restaurant and hotels;
Putting together home delivery orders;
Filleting, prepping and cleaning skills;
Working with a wide range of shellfish and fish.

Where you’ll work

77-81 High Street
Deal
CT14 6EH

Training

Apprenticeships include time away from working for specialist training. You’ll study to gain professional knowledge and skills.

College or training organisation

MEAT EAST ANGLIA TRADES (IPSWICH) LIMITED

Your training course

Fishmonger (level 2)

Equal to GCSE

Course contents

Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
Hand process fish including filleting, skinning (fillets), and portioning.
Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
Complete the processing of fish or shellfish, including weighing, packing, and labelling.
Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
Work safely and hygienically.
Handle complaints and resolve problems appropriate to business policy and procedures.
Communicate with customers or colleagues.
Process and dispose of waste material, rework or repurpose material.
Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
Identify fish and shellfish species.
Display fish or shellfish for retail sale.
Sell fish or shellfish by interpreting, confirming and satisfying customer needs, through upselling, link selling and promotions.
Complete payment process relevant to the business.
Assess the suitability of returned or rejected product for reuse, rework, or disposal.
Achieve organisational targets for production flow, throughput, quality and yield.
Adhere to production specifications and targets.
Adhere to safe handling and storage requirements from receipt to sale or despatch, such as stock rotation, quality assessment, temperature control, monitoring and minimising risk of cross-contamination.
Hand process fish including filleting, skinning (fillets), and portioning.
Prepare a range of specialised fish or shellfish products such as pockets, canoes, paves, skinned whole fish, dressed crabs, or shucked bivalves.
Use tools and equipment safely in the handling, preparation, and processing of fish or shellfish.
Prepare and maintain the workplace, workstation, tools and equipment, ensuring they meet business and legal requirements.
Complete the processing of fish or shellfish, including weighing, packing, and labelling.
Support the development of colleagues and team members which supports equity, diversity, and inclusion in the workplace.
Work safely and hygienically.
Handle complaints and resolve problems appropriate to business policy and procedures.
Communicate with customers or colleagues.
Process and dispose of waste material, rework or repurpose material.
Assess the quality of fish or shellfish using objective methods such as the TORRY sensory assessment scheme or Quality Index Method (QIM).
Identify fish and shellfish species.

Your training plan

This training plan has not been finalised. Check with this employer if you’ll need to travel to a college or training location for this apprenticeship.

More training information

You will attend MEAT Ipswich for at least 4-5 blocks of 3 days over 18 months. The rest of the training is at your workplace with regular visits from a trainer.

Requirements

Desirable qualifications

GCSE in:

English (grade C/4)
Maths (grade C/4)

Let the company know about other relevant qualifications and industry experience you have. They can adjust the apprenticeship to reflect what you already know.

Skills

Communication skills
Attention to detail
Organisation skills
Customer care skills
Team working
Keen to learn

About this company

Jenkins and Son Fishmonger and Poulterer with street food bar. Serving general public in a retail space, supplying hotels and restaurants, and serving hot street food from our on-site restaurant and takeaway bar.

After this apprenticeship

Qualified fishmonger and work in food industry, hotels, pubs, restaurant and even become a chef.

Ask a question

The contact for this apprenticeship is: