Master Blockman & Filleter

Pesky Fish; Burry Port; On-site; GBP 54,000 - 66,000; Full time

Benefits offered by this job

Welcome Bonus

Matched Pension Contributions

Team Training in Japan

Job summary

Pesky Fish in Burry Port, Wales, is seeking a Master Blockman/Filleter to lead high-volume hand-filleting and yield optimisation for roundfish, flatfish, trout and shellfish. You will supervise the knife team, train juniors, and ensure delivery within tight time windows.

The role prioritises HACCP hygiene, product grading, and strict safety standards while maintaining top quality and weight accuracy. A welcome bonus and pension contributions are offered, with team training in Japan.

Qualifications

• Commercial seafood experience in senior/mastrolevel roles.
• Proven ability to hand-fillete and portion multiple species.
• Knowledge of blade maintenance, PPE and safety.

Responsibilities

• Lead hand-processing, filleting, skinning, and portioning across species.
• Train and mentor junior filleters and line staff.
• Ensure throughput targets and cold-chain compliance.

Skills

Team Leadership

Punctuality

Quality Focus

Physical Fitness

Education

Food Safety Level 2/3 (Manufacturing)

HACCP knowledge

Job description

Master Blockman/Filleter

Package:

• Base Salary: £60,000 Full time salary
• Location: Burry Port, South Wales
• Welcome Bonus
• Matched Pension Contributions
• Team Training in Japan

Company Description: You will be joining Pesky as our Master Blockman during a period of enormous growth for our company. Our goal is to use seafood consumption to drive the restoration of fish stocks and the marine environments - doing so by creating the most incredible experiences for people to eat British seafood in their homes. Above all, we are building the team with individuals who can grow with the business while providing them with incredible experiences within their jobs.

Role Description

1. Processing Leadership & Yield Optimisation

• Primary Hand-Processing: Perform rapid, precise hand-filleting, skinning, pin-boning, portioning, and block-cutting across a wide range of roundfish, flatfish (turbot, brill, plaice), trout and shellfish
• Yield & Mass-Balance Control: Monitor and record recovery yields on raw whole fish to ensure maximum profitability and minimal waste; continuously train and adjust the knife team’s technique to maintain target yields.
• Product Grading & Quality Control: Inspect incoming landed/imported raw material for freshness, temperature, and quality, ensuring only top-tier fish enters the processing line.

2. Team Leadership

• Daily Workflow Management: Coordinating your team to ensure all tasks are done on time, in full and to the required quality
• Skill Development & Mentorship: Lead, train, and develop junior filleters, apprentices, and line workers in safe knife handling, yields and speed.
• Throughput Efficiency: Ensure orders are cut, portioned, and packed within strict time windows to hit daily cold-chain courier and transport cut-offs.

3. Hygiene, Food Safety & Cold-Chain Compliance

• HACCP & Hygiene Enforcement: Maintain immaculate hygiene across all cutting blocks, knives, lines, and processing rooms in compliance with local Environmental Health standards and HACCP plans.
• Cold-Chain Maintenance: Ensure processing ambient temperatures stay strictly controlled and that ice, slurry, and refrigeration protocols are adhered to during processing.
• Traceability & Record Keeping: Accurately log batch codes, processing weights, waste totals, and yield percentages into internal systems.

Experience & Qualifications

Essential Experience:

• Commercial Seafood Experience: Minimum of 3–5 years working as a senior or master filleting specialist in a commercial fish processing facility, fish market, or high-volume wholesale operation.
• Multi-Species Mastery: Proven ability to hand-fillete and portion a diverse range of pelagic, demersal, flatfish, and high-value prime species quickly and with exceptional recovery yields.
• Knife Safety & Equipment Care: Expert knowledge of commercial blade maintenance, steeling, block sanitation, and personal protective equipment (PPE / chainmail gloves).
• Team Leadership: Experience managing or supervising line staff, setting daily operational paces, and maintaining team morale under tight deadlines.

Desirable Qualifications:

• Level 2 or 3 Award in Food Safety for Manufacturing (or equivalent).
• Practical understanding of HACCP principles within a wet-factory environment.
• Basic computer literacy for logging yield data and reading daily production sheets.
• Valid UK Driving License (useful for local port collections or site movements).

Characteristics

• Punctual & Reliable: Able to thrive in early-morning starts aligned with fish landings and daily transport dispatches.
• Quality-Driven: Uncompromising attention to detail regarding fish presentation, trim quality, and portion accuracy.
• Physically Fit: Comfortable working in cold, wet factory conditions and handling heavy fish crates.