Product Manufacturing and Processing Workers (Food Products) X Required Skills: Hygiene Management
453 matching jobs found.
Meringue Manufacturing Worker
A profession that mass-produces meringue using egg whites and sugar as main ingredients with machines and ovens. Stable quality meringue is manufactured through mixing ratios, temperature and humidity control, drying, and baking processes.
Noodle Drying Worker
A job that dries noodles produced on the noodle-making line at appropriate temperature and humidity to stably maintain the quality of dried noodles.
Noodle Ingredient Preparer
A manufacturing job that measures and mixes wheat flour and other raw materials based on recipes, handling the dough preparation process for noodles. Performs hygiene management and machine operation to support uniform quality noodle production.
Mochi Manufacturing Worker
A skilled profession that manufactures mochi by washing, soaking, steaming, pounding, molding, and packaging glutinous rice. Efficient and hygienic process management is required.
Monaka Manufacturing Worker
Manufacturing job that molds and bakes the shell of monaka (Japanese sweet), fills it with anko, assembles, and packages.
Moromi Brewer (Liquor Manufacturing)
Moromi brewers are the occupation responsible for the moromi (fermented mash) production process in liquor manufacturing, from raw material processing to fermentation and aging.
Moromi Manufacturer (Excluding Soy Sauce and Liquor Production)
This occupation involves manufacturing moromi used in foods other than soy sauce and liquor, from raw material preparation through fermentation management to quality inspection.
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.
Baked Confection Baker
A manufacturing job that appropriately bakes dough for baked confections in an oven and maintains uniform quality.
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.