Kokenut kalanleikkaaja
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Salary analysis
Compared with the selected benchmark ("All roles in Helsinki, Finland"), this listing's salary midpoint is about 95% lower. The offer sits below the benchmark range (€700–€10,000). The listed pay band (€221–€267) is tighter than the benchmark, which suggests lower salary variability. This benchmark is based on 2380 comparable listings.
| Market | Lower bound (25th percentile) | Median | Upper bound (75th percentile) |
|---|---|---|---|
| All roles in Helsinki, Finland | €700/per month | €2,925/per month | €10,000/per month |
| Pay in our data — not quoted in ad (Senior) | €221/per month | €244/per month | €267/per month |
Responsibilities - Professional filleting of fresh fish (especially salmon) according to sashimi quality requirements - Handling fish to maintain premium texture, color, and hygiene levels - Filleting speed of at least 40–50 kg/hour without compromising quality - Precise removal of pin bones and standardization of portion sizes - Preparation of sushi products according to strict recipe and hygiene standards - Cold chain management and continuous monitoring of raw material quality - Disinfection of workstations and tools according to HACCP principles - Independent organization of daily production and prioritization of work Requirements: - At least 1-2 years of practical experience in fish filleting and/or sushi preparation - Demonstrated skill in handling sashimi-grade fish - Practical experience in applying the HACCP system in food production - Excellent hygiene knowledge and precision - Valid hygiene passport - Valid salmonella certificate before the start of employment - Ability to work independently, responsibly, and efficiently - Physical endurance and readiness for standing work Language skills: - Sufficient Finnish language skills to perform the job tasks - Vietnamese language skills are considered an advantage for community communication. Not mandatory
Job Details
Responsibilities
- Professional filleting of fresh fish (especially salmon) according to sashimi quality requirements
- Handling fish to maintain premium texture, color, and hygiene levels
- Filleting speed of at least 40–50 kg/hour without compromising quality
- Precise removal of pin bones and standardization of portion sizes
- Preparation of sushi products according to strict recipe and hygiene standards
- Cold chain management and continuous monitoring of raw material quality
- Disinfection of workstations and tools according to HACCP principles
- Independent organization of daily production and prioritization of work
Requirements
- At least 1-2 years of practical experience in fish filleting and/or sushi preparation
- Demonstrated skill in handling sashimi-grade fish
- Practical experience in applying the HACCP system in food production
- Excellent hygiene knowledge and precision
- Valid hygiene passport
- Valid salmonella certificate before the start of employment
- Ability to work independently, responsibly, and efficiently
- Physical endurance and readiness for standing work
Skills & Technologies
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