Quality Manager × Classification Details: Other Food Manufacturing and Processing Workers
177 jobs found.
Moromi Manufacturer (Soy Sauce Production)
A job that blends moromi using koji from soybeans and wheat as raw materials, and handles management from fermentation to aging.
Grilled Tofu Manufacturer
A profession that mass-produces grilled tofu by heating and pressing tofu coagulated with nigari using soybeans as the raw material, enhancing its flavor and texture.
Condiment Manufacturing Worker
A profession that manufactures condiments and spices such as shichimi togarashi and sansho powder through processes like grinding, mixing, and drying.
Vegetable Processing Worker
A profession that processes vegetables through washing, cutting, blanching, sterilization, and other tasks, performs packaging operations, and produces products while thoroughly managing hygiene and quality.
Vegetable Pickling Worker
A processing technician who pickles vegetables in salt or seasoning solutions and produces long-term storable products while performing quality control.
Vegetable Pickle Worker
A specialized food manufacturing worker who washes and salt-pickles vegetables, and handles fermentation, seasoning, and packaging.
Vegetable Miso Pickle Manufacturing Worker
A profession that manufactures miso-pickled vegetables by selecting and pre-processing vegetables, mixing with miso or salt for pickling, and managing fermentation and aging.
Oil and Fat Preprocessing Worker (Animal and Vegetable Oil and Fat Manufacturing)
A manufacturing job that receives raw materials for animal and vegetable oils and fats, performs preprocessing such as foreign matter removal and pH adjustment, and ensures quality in subsequent processes.
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.
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.