Bread and Confectionery Manufacturing Workers X Personality Traits: Hygiene-conscious
17 matching jobs found.
Candied Chestnut Manufacturer
A profession that sorts raw chestnuts, roasts and seasons them to manufacture candied chestnuts.
Candy maker
A profession that uses sugar as raw material, adds starch syrup or syrup, and performs heating, crystallization, molding, and packaging. Hygiene management, temperature control, and quality control are important.
Arare Manufacturing Worker
Site worker responsible for processing rice as the raw material for arare, forming, heating, drying, seasoning, and packaging manufacturing processes.
Anko Manufacturer
Anko manufacturers use raw materials such as azuki beans to produce anko while managing quality and hygiene.
Kakiyama Manufacturing Worker
Worker who blends raw materials for bread and confectionery and handles the entire manufacturing process from dough making to forming, baking, and packaging.
Karinto Manufacturing Worker
A profession specializing in the manufacture of karinto by mixing flour and sugar, frying the dough, and seasoning with sugar or syrup.
Candy Manufacturing Worker
Candy manufacturing workers heat and mix sugar, starch syrup, etc., cool and form them to produce candies. They handle everything from raw material weighing to packaging and quality control, and are required to maintain a hygienic production line.
Cake Manufacturing Worker
A profession responsible for a series of manufacturing processes such as dough production, baking, cream filling, and decoration for cakes in Western confectionery factories and similar facilities.
Bread and Confectionery Maker
A profession that mixes raw materials such as flour and sugar, performs fermentation, shaping, baking, and finishing to mass-produce or handcraft bread and confectionery.
Daifuku Manufacturing Worker
A profession that manufactures daifuku by wrapping anko in mochi and handling molding, steaming, and finishing in an integrated process.