Other Food Manufacturing and Processing Workers X Required Skills: Temperature Management

10 matching jobs found.

Yeast Tank Worker (Soy Sauce Manufacturing)

A manufacturing worker responsible for adding raw materials such as brine and koji to fermentation tanks in the soy sauce preparation process, and monitoring and managing the fermentation process.

Aburaage Manufacturing Worker

The occupation of processing tofu derived from soybeans and deep-frying it in oil to manufacture aburaage.

Stirring Worker (Butter Manufacturing)

This occupation involves kneading cream separated from raw milk using a stirring machine to aggregate milk fat and produce butter. Responsible for all processes, including temperature control, quality inspection, and machine operation and cleaning.

Milk Weighing Worker (Condensed Milk Manufacturing)

A profession responsible for the process of weighing raw milk, heating and concentrating it to produce condensed milk.

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.

Food Vinegar Manufacturing Worker

Food vinegar manufacturing workers handle processes from raw material selection to fermentation, aging, purification, and filling, producing safe and high-quality food vinegar.

Immersion Worker (Miso and Soy Sauce Manufacturing)

Worker who handles the pre-fermentation process for miso and soy sauce by loading soybeans and raw materials into immersion tanks and managing temperature and moisture. Contributes to quality stability through equipment operation and hygiene management.