Product Manufacturing and Processing Workers (Food Products) X Career Path: Manufacturing Line Leader

45 matching jobs found.

Raw Material Preparer (Bread and Confectionery Manufacturing)

A job that mixes and prepares dough ingredients for bread and confectionery, forming the foundation for stable quality product manufacturing.

Raw Material Blender (Bread and Confectionery Manufacturing)

A profession that weighs and blends raw materials for dough used in bread and confectionery, managing quality and mixing ratios.

Synthetic Seishu Manufacturing Worker

A job that manufactures synthetic seishu at specified blending ratios using distilled alcohol and seasonings as raw materials and performs quality control.

Blended Liquor Manufacturing Worker

A profession that manufactures blended liquors such as liqueurs by blending different base spirits and additives.

Konnyaku Powder Manufacturing Worker

This occupation involves processing konnyaku raw materials into powder form and supplying them as raw materials for products.

Sake Lees Pickler (Vegetables)

A profession that manufactures flavorful pickles by pickling vegetables in sake lees and fermenting them.

Soy Sauce Canning Worker

A job that operates and manages the manufacturing line for canning soy sauce, and handles quality and hygiene management.

Soy sauce raw material workers wash, soak, steam and boil raw materials such as soybeans and wheat for soy sauce production, and perform blending and preparation tasks. They thoroughly manage quality and hygiene to properly prepare raw materials before handing them over to the fermentation process.

Immersion Worker (Miso and Soy Sauce Manufacturing)

Worker who handles the pre-fermentation process for miso and soy sauce by loading soybeans and raw materials into immersion tanks and managing temperature and moisture. Contributes to quality stability through equipment operation and hygiene management.

Barley Steeping Worker (Beer Manufacturing)

Specialized occupation in the malt production process for beer manufacturing, involving soaking barley in a steeping tank for a certain period to absorb appropriate moisture and prepare for germination.