Attention to Detail & Accuracy × Classification Details: Product Manufacturing and Processing Workers (Food Products)
1054 matching jobs found.
Pastry chef (fresh confection manufacturing)
Specialist profession that prepares and decorates fresh confections such as cakes, tarts, and mousses using fresh cream or chocolate.
Pastry maker
This occupation manufactures Western confectioneries such as cakes, tarts, and mousses in hotels, specialty stores, and bakeries. Responsible for all processes from ingredient mixing and measuring, shaping, baking, to finishing.
Yokan Maker
A manufacturing technician responsible for the entire process from selecting raw materials for yokan to kneading, heating, molding, and packaging.
Western pastry finisher
A manufacturing job specializing in the decoration, plating, and finishing processes of cakes and Western sweets using fresh cream or chocolate.
Western Pastry Preparer
A manufacturing job responsible for dough preparation, cream adjustment, and shaping of Western pastries (cakes, mousses, etc.).
Western Pastry Maker
Western pastry makers handle everything from selecting ingredients to manufacturing, finishing, and packaging Western-style fresh sweets such as cakes and mousses.
Western prepared foods cook (Deli shop)
Western prepared foods cooks at deli stores handle cooking, processing, plating, and packaging of Western-style prepared foods such as salads, gratins, and quiches. They manage the manufacturing process while paying attention to hygiene management and quality maintenance.
Fried Fu Manufacturing Worker
This occupation manufactures fried fu using wheat gluten as the raw material. It handles a series of processes including mixing, forming, frying, drying, and packaging.
Western Confectionery Maker (Fresh Confectionery Production)
A profession that manufactures fresh Western confections in mass or small batches using fresh cream, chocolate, and other ingredients.
Yogurt Manufacturing Worker
A manufacturing job responsible for the yogurt production process, from adding lactic acid bacteria to milk as raw material, through fermentation, stirring, filling, and packaging.