Seafood Processing Workers X Personality Traits: Strong Sense of Responsibility

18 matching jobs found.

Press Worker (Marine Kneaded Product Manufacturing)

This occupation involves operating presses on the production line for marine kneaded product manufacturing to form and process kneaded products from minced fish paste.

Compressor Operator (Dried Fish Processing)

A job that handles the dehydration and compression processes of dried fish using a compressor, managing product quality and production efficiency.

Fish Dismantling Worker (Aquatic Paste Product Manufacturing)

Specialized occupation that dismantles fresh fish and processes raw materials for surimi and paste products.

Unagi Kabayaki Manufacturing Worker

Occupation involving the series of kabayaki manufacturing processes for unagi, such as gutting, skewering, baking, tare application, and finishing.

Salt-Preserved Salmon Manufacturing Worker

Specialized food manufacturing job that salt-preserves salmon and handles aging, drying, and packaging. Requires hygiene management and quality maintenance skills.

Fish Ham Manufacturing Worker

A job that handles the entire manufacturing process from raw material selection, mixing, forming, heating, smoking, to packaging of fish paste products.

Sakura Shrimp Processor

A specialist in fishery product processing who uses sakura shrimp as raw material and handles tasks from preliminary processing to boiling, drying, sorting, and packaging.

Surimi Product Manufacturing Worker

This occupation manufactures seafood paste products such as kamaboko and chikuwa using fish surimi as the raw material, through processes like forming, heating, cooling, and packaging.

Seafood Salting Worker

This occupation involves salting seafood such as fish and shellfish, managing appropriate salt concentrations and temperatures to enhance preservation and flavor.

This occupation processes seafood such as fish, shellfish, shrimp, and crab through cleaning, cutting, seasoning, freezing, drying, canning, etc., to produce products. Hygiene management and quality maintenance are important.