Supervisor × Required Skills: Hygiene Management
68 jobs found.
Gyokuro Manufacturing Worker
A profession that processes tea leaves grown under covers through processes such as steaming, rolling, and drying to produce the premium green tea 'Gyokuro'.
Kuzukiri Manufacturing Worker
A food manufacturing job that produces kuzukiri through processes of heating, cooling, cutting, and packaging using kuzuko as the raw material.
Industrial Agar Manufacturing Worker
Manufacturing occupation that extracts and refines agar derived from seaweed from raw materials and turns it into products. Handles processes such as raw material processing, extraction, concentration, and drying through machine operation.
Koji Cooling Worker (Miso and Soy Sauce Manufacturing)
A job that inoculates steamed raw materials with koji mold, ferments them at appropriate temperature and humidity, and manufactures koji as the base for miso, soy sauce, etc.
Freeze-Dried Tofu (Shimi Tofu) Manufacturing Worker
A job involving the manufacturing process of freeze-dried tofu (shimi tofu), performing a series of tasks such as boiling soybeans, dehydration, freeze-drying, cutting, and packaging.
Cocoa Manufacturing Worker
A job that manufactures cocoa powder through processes from sorting cacao beans to roasting, pulverizing, blending, and packaging.
Pub Manager
A profession that oversees all aspects of store operations in pubs such as bars and izakayas, handling customer service, staff management, sales and cost management, hygiene management, menu planning, etc.
Sake Yeast Starter Supervisor
A profession in sake manufacturing that manages the production of shubo (the process of culturing and propagating yeast) and provides staff guidance.
Soy Sauce Pressing Worker
Soy sauce pressing workers squeeze post-fermentation moromi using pressing machines to extract liquid soy sauce, performing quality control and machine operations.
Soy Sauce Refining Worker
A job that manufactures soy sauce products using soybeans and wheat as raw materials, from koji production and blending through fermentation and aging.