Beverage and Tobacco Manufacturing Workers X Career Path: Factory manager
14 matching jobs found.
Aracha manufacturing worker
A job that uses tea leaves as raw material, processes them through steaming, rolling, drying, and other steps, and manufactures aracha.
Beverage and tobacco manufacturing worker
A manufacturing job responsible for raw material processing and blending of beverages and tobacco, operation and inspection of manufacturing equipment, quality inspection, and packaging.
Kamaya
A manufacturing job that operates rice steaming equipment in the beverage manufacturing process to ensure quality by appropriately steaming raw materials. Mainly engaged in sake brewing and soft drink manufacturing.
Paper-wrapped cigarette manufacturing worker
Paper-wrapped cigarette manufacturing workers select and blend tobacco leaves and mass-produce paper-wrapped cigarettes using machines.
Juice Extractor (Flavored Beverage Manufacturing)
An occupation that uses fruits and vegetables as raw materials, operates juice extraction equipment to produce raw materials for flavored beverages (juice, concentrated fruit juice, etc.). Performs quality control and hygiene management to support stable production.
Alcoholic beverage bottling worker
A job that fills alcoholic beverages into bottles, performs operations such as sealing and label affixing, and finishes them as shippable products.
Finishing tea manufacturing worker
Manufacturing staff who finish tea as a product through processes such as drying and roasting tea leaves, sorting and blending, and packaging.
Shochu distillation worker
A profession that processes fermented mash made from raw materials such as rice, barley, and sweet potatoes using distillation equipment to manufacture and quality-control shochu.
Shochu Manufacturing Worker
A job that ferments and distills raw materials such as rice koji and sweet potatoes to produce shochu. A technical position responsible for all manufacturing processes.
Shochu Moromi Manufacturing Worker
A job that handles the process of preparing shochu moromi, from raw material processing to koji making, fermentation management, and adjustments before distillation.