Yeast Tank Worker (Soy Sauce Manufacturing)
ようそうこう
Industry & Occupation
Classification
Summary
A manufacturing worker responsible for adding raw materials such as brine and koji to fermentation tanks in the soy sauce preparation process, and monitoring and managing the fermentation process.
Description
Yeast tank workers are involved in the initial preparation stage of soy sauce manufacturing, adding measured soybeans, wheat, koji, brine, etc., to fermentation tanks. They appropriately manage conditions such as temperature, stirring, and cleaning, and monitor to ensure uniform fermentation. They regularly collect samples to check quality and send to the next process. Hygiene management and basic maintenance of equipment are also part of the duties.
Future Outlook
Domestic traditional soy sauce demand is stable, and even as labor-saving measures and automation progress, the roles of quality control and skilled technicians are expected to remain.
Personality Traits
Good Team Player / Meticulous / Strong Sense of Responsibility
Work Style
Career Path
Manufacturing Operator → Team Leader → Manufacturing Supervisor → Factory Manager
Required Skills
Basic Knowledge of Fermentation Processes / Handling Heavy Objects / Hygiene Management / Temperature Management
Recommended Skills
Automated Equipment System Operation / HACCP Knowledge / Machine Maintenance
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because discrepancies in salt balance or temperature control affect product quality. |
| Physical Stamina & Endurance | Due to carrying heavy raw materials and long hours of standing work. |
Aptitudes (Weaknesses Acceptable)
| Item | Description |
|---|---|
| Creativity & Ideation | The process is standardized, emphasizing adherence to procedures over creativity. |
Related Qualifications
- Food Hygiene Manager
Related Jobs
- Filling Worker
- Pasteurization Worker
- Preparation Worker