Product Manufacturing and Processing Workers (Food Products) X Workstyle: Factory work

334 matching jobs found.

Finishing tea manufacturing worker

Manufacturing staff who finish tea as a product through processes such as drying and roasting tea leaves, sorting and blending, and packaging.

Salting Worker (Vegetables)

Manufacturing job responsible for the salting process of vegetables, mass-producing products such as pickles and pickles.

Fat Separator Worker (Butter Manufacturing)

Processing worker who separates cream from raw milk and processes the cream to manufacture butter. Handles operation of centrifugal separators, sterilization, and quality control.

Rolling (じゅうねん) Worker (Green Tea)

Specialist in the green tea manufacturing process who presses and rolls steamed tea leaves using rolling machines, etc., breaking down cells to release aroma while shaping the leaves.

Jōshinko Manufacturing Worker

Jōshinko manufacturing workers are operators who mass-produce jōshinko through processes such as washing rice, steaming, drying, grinding, and sieving.

Johayako Flour Manufacturing Worker

Johayako flour manufacturing workers process starch raw materials (such as rice and corn) to produce high-quality powder (Johayako flour).

Shochu Brewing Worker

Manufacturing job responsible for the entire shochu preparation process from raw material processing to koji making, fermentation, and distillation, managing product flavor and quality.

Shochu distillation worker

A profession that processes fermented mash made from raw materials such as rice, barley, and sweet potatoes using distillation equipment to manufacture and quality-control shochu.

Shochu Moromi Manufacturing Worker

A job that handles the process of preparing shochu moromi, from raw material processing to koji making, fermentation management, and adjustments before distillation.

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.