Seed Confectionery Maker
たねがしせいぞうこう
Industry & Occupation
Classification
Summary
A profession that measures and mixes raw materials such as flour, sugar, and eggs to manufacture the dough (base) for confectionery.
Description
Seed confectionery makers are artisans who produce the foundational dough for confectionery such as cookies and biscuits. They measure and mix raw materials, strictly adhering to formulation ratios and temperature controls to create uniform dough. They operate machinery like mixers, stirrers, and ovens, while maintaining hygiene management and quality inspections to support mass production lines. Recording production processes and performing machine maintenance and inspections are also key responsibilities.
Future Outlook
Stable demand is expected both domestically and internationally, but with advances in automation and labor reduction, multi-skilled workers and quality management abilities will become more important.
Personality Traits
Hygiene-conscious / Meticulous / Physically fit / Strong sense of responsibility
Work Style
Assembly line work / Day shift / Factory work / Part-time and casual employment possible / Shift work
Career Path
Manufacturing Staff → Group Leader/Leader → Manufacturing Manager → Factory Management → Quality Control
Required Skills
Hygiene Management / Machine Operation / Measurement / Quality Inspection
Recommended Skills
Confectionery Theory / Food Hygiene Knowledge / HACCP / Machine Maintenance
Aptitudes (Strengths Preferred)
| Item | Description |
|---|---|
| Attention to Detail & Accuracy | Because raw materials must be measured and mixed faithfully according to the recipe. |
| Physical Stamina & Endurance | Due to long hours of standing work and handling heavy objects. |
Related Qualifications
- Confectionery Hygienist
- Food Hygiene Supervisor
Related Jobs
- Bread Maker
- Japanese Confectionery Maker
- Western Confectionery Maker