Preserved and Frozen Food Manufacturing Workers X Workstyle: Standing work
51 matching jobs found.
Vegetable Canning Worker
This occupation manufactures canned products using vegetables as raw materials. Responsible for processes from raw material processing to sterilization, filling, sealing, and labeling.
Vegetable Processing Worker (Retort Food Manufacturing)
A manufacturing job that selects, washes, cuts, and pre-heats vegetables used as ingredients in retort foods, and connects to the packaging process.
Frozen udon manufacturing worker
A profession responsible for the processes from mixing raw materials for frozen udon to manufacturing, cooling, and packaging.
Frozen Processed Food Manufacturing Worker
This occupation involves handling the entire manufacturing process from raw material preparation to forming, freezing, and packaging of frozen processed foods, operating the production line safely and efficiently.
Frozen Croquette Manufacturing Worker
Frozen croquette manufacturing workers handle the entire process from mixing raw materials to forming, breading, oil cooking, and rapid freezing, mass-producing stable products.
Frozen Food Manufacturing Worker
A manufacturing job that uses freezing technology for food processing and packaging, and handles quality control.
Frozen Pie Production Worker
Responsible for dough production, forming, cooling, and packaging of frozen pies, while maintaining quality and hygiene management in manufacturing.
Frozen Pilaf Manufacturing Worker
This occupation handles a series of processes in frozen pilaf production, including ingredient blending, rice cooking, ingredient mixing, cooling, packaging, and quality inspection.
Retort Worker (Canned Food Manufacturing)
Manufacturing operator responsible for a series of processes from filling to sterilization and packaging of retort foods and canned goods using pressurized heat sterilization equipment.
Retort Food Sterilization and Heating Worker
This occupation involves operating sterilization and heating equipment for retort foods, killing microorganisms under specified temperature and pressure conditions to manufacture safe products with long shelf life.