Product Manufacturing and Processing Workers (Food Products) X Personality Traits: Patient
448 matching jobs found.
Taiyaki Maker
A profession that manufactures taiyaki by pouring batter based on wheat flour into iron plates or special molds, sandwiching anko, and baking it.
Hiragai Adductor Muscle Canning Worker
Manufacturing job involving sorting hiragai adductor muscles and canning them.
Dagashi Manufacturer
This occupation handles the entire manufacturing process of dagashi, from mixing raw materials to forming, drying, baking, and packaging, while managing quality and production efficiency.
Takuan Pickler
Artisan who pickles daikon radish with salt, rice bran, and seasonings, then dries and matures it to produce takuan pickles.
Bamboo Shoot Boiled Canned Manufacturing Worker
A job that processes raw bamboo shoots and performs sterilization, filling, packaging, and inspection on the production line for boiled-in-water canned products.
Takoyaki Maker (Excluding Street Stalls)
Manufacturing job that mass-produces takoyaki by baking dough made from flour and dashi on a griddle. Handles everything from process management and quality maintenance to packaging.
Deaeration Worker (Canned Food Manufacturing)
This occupation involves vacuum deaeration work in the canned food manufacturing process to remove internal air and prevent quality deterioration.
Deodorization Worker (Animal and Vegetable Oil and Fat Manufacturing)
Manufacturing technician responsible for the deodorization process of animal and vegetable oils and fats, removing off-odor components from oils and fats using methods such as heating, vacuum, and adsorption to improve the quality of foods, cosmetics, etc.
Decolorization Worker (Animal and Vegetable Oil and Fat Manufacturing)
A job responsible for the decolorization process to remove pigments and impurities from animal and vegetable oils and fats to meet quality standards.
Seed Koji Worker (Not Elsewhere Classified)
A profession that manufactures and cultures seed koji using koji mold, supplying seed koji as the raw material for fermented foods such as miso, soy sauce, and sake.