Fermentation × Personality Traits: Good team player
11 jobs found.
Fish Sauce Manufacturing Worker
Fish sauce manufacturing workers salt fish raw materials, ferment and age them to produce fish sauce.
Sweet Bread Maker
A profession primarily responsible for the manufacturing processes of sweet breads (mixing, fermentation, shaping, baking, finishing, and packaging), aiming to maintain and improve quality and productivity.
Cream Fermentation Worker (Butter Manufacturing)
A profession that ferments cream separated from raw milk with lactic acid bacteria, manufactures butter through stirring and washing, and handles the entire process from raw material management to packaging.
Raw Material Preparer (Bread and Confectionery Manufacturing)
A job that mixes and prepares dough ingredients for bread and confectionery, forming the foundation for stable quality product manufacturing.
Filter press operator (miso manufacturing)
A manufacturing operator who operates filtration machines in the miso production process to remove impurities and maintain quality.
Pickle Processor
A job that manufactures and processes pickles such as salt-pickled or vinegar-pickled vegetables using vegetables and other ingredients as raw materials. Handles everything from raw material selection to pickling, fermentation management, and packaging.
Tool Handler
A job that operates manufacturing equipment such as fermentation tanks and filling machines, handling everything from raw material input to cleaning and inspection.
Chunin (Alcohol Manufacturing)
This occupation handles all manufacturing processes for alcoholic beverages, from raw material processing to fermentation, distillation, storage, filtration, etc., and works on quality control and production efficiency improvement.
Yogurt Manufacturing Worker
A manufacturing job responsible for the yogurt production process, from adding lactic acid bacteria to milk as raw material, through fermentation, stirring, filling, and packaging.
Dairy Product Development Engineer
Technical position involving the development of new products such as cheese, butter, and yogurt using milk as raw material, and improvement of existing products.