Other Food Manufacturing and Processing Workers X Workstyle: Factory Work
161 matching jobs found.
Udon Manufacturer
A job that performs a series of tasks from measuring and kneading raw materials to cutting, boiling, and drying in the udon manufacturing process.
Umeboshi Pickling Worker
A profession that manufactures umeboshi by salting green plums, coloring with red shiso, sun-drying, and other processes.
Warm Noodle Manufacturing Worker
Warm noodle manufacturing workers produce noodles (mainly udon, etc.) as warm noodles, handling processes from flour blending, kneading, forming, boiling, cooling, etc., while managing hygiene and performing quality inspections.
Aging Worker (Butter Manufacturing)
A job responsible for the aging (maturation) process of butter, managing conditions such as temperature and humidity to stabilize flavor and quality.
Liquid Sugar Manufacturing Worker
Factory worker who heats, concentrates, and filters raw liquid extracted from sugarcane or sugar beets to produce high-concentration liquid sugar.
Olive Oil Manufacturing Worker
Occupation of manufacturing edible olive oil through oil extraction and refining processes from olive fruits.
Stirring Worker (Soy Sauce Manufacturing)
A job that involves uniformly stirring moromi (a mixture of soybeans, wheat, koji, and saltwater) inside manufacturing tanks to promote fermentation and aging, while managing quality.
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.
Stirring Worker (Miso Manufacturing)
A job that mixes and stirs soybeans, koji, salt, etc., in the miso manufacturing process and manages fermentation conditions.
Kaku-fu Production Worker
An occupation that manufactures kaku-fu using wheat gluten as the raw material, performing processes from kneading to forming, steaming/cooking, drying, and packaging consistently.