Other Food Manufacturing and Processing Workers X Career Path: Factory Manager

205 matching jobs found.

Frozen (Shimi) Konnyaku Manufacturing Worker

A profession that manufactures shimi konnyaku with a unique texture by using konnyaku powder as raw material and repeating freezing, drying, and thawing processes.

Frozen Tofu Manufacturer

A profession that freezes and processes tofu made from soybeans to produce frozen tofu.

A job that manufactures jam through processes such as sterilization, cooking, and filling using fruits and sugar as raw materials. Management of production lines and maintenance of quality are required.

Steaming Worker (Miso and Soy Sauce Manufacturing)

A manufacturing job that heats soybeans and wheat with steam (steaming) to prepare raw materials suitable for the fermentation process of miso and soy sauce.

Johayako Flour Manufacturing Worker

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

Jounanko Flour Maker

A job that processes grains and other raw materials into powder to produce Jounanko flour.

White Sugar Manufacturer

This occupation handles the entire process from raw material intake and processing to filtration, decolorization, concentration, crystallization, and drying in the production of edible sugar (refined white sugar), through machine operation and quality control.

Soy Sauce Pressing Worker

Soy sauce pressing workers squeeze post-fermentation moromi using pressing machines to extract liquid soy sauce, performing quality control and machine operations.

Soy Sauce Canning Worker

A job that operates and manages the manufacturing line for canning soy sauce, and handles quality and hygiene management.

Soy Sauce Raw Material Worker

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.