Temperature Control × Career Path: Factory Manager
181 jobs found.
Noodle Drying Worker
A job that dries noodles produced on the noodle-making line at appropriate temperature and humidity to stably maintain the quality of dried noodles.
Moromi Manufacturer (Excluding Soy Sauce and Liquor Production)
This occupation involves manufacturing moromi used in foods other than soy sauce and liquor, from raw material preparation through fermentation management to quality inspection.
Vegetable Processing Worker (Retort Food Manufacturing)
A manufacturing job that selects, washes, cuts, and pre-heats vegetables used as ingredients in retort foods, and connects to the packaging process.
Oil and Fat Settling Worker (Animal and Vegetable Oil and Fat Manufacturing)
A manufacturing job responsible for the settling and separation process of animal and vegetable oils and fats, involving operation adjustment of settling tanks and quality control.
Melting Worker (Foundry Manufacturing)
Manufacturing worker who uses a melting furnace to melt metal at high temperatures and adjusts and supplies molten metal for casting.
Curing Worker (Concrete Product Manufacturing)
Manufacturing job responsible for the curing (hardening) process of concrete products, managing temperature and humidity to ensure product quality.
Molten Iron Pre-Treatment Worker
A manufacturing technician job that adjusts the chemical composition and temperature of molten steel to ensure quality in the next process.
Molten Copper Pouring Worker
A job responsible for the manufacturing process of melting non-ferrous metals such as copper at high temperatures and pouring them into molds.
Steel Furnace Worker (Steelmaking)
Specialized occupation that operates and manages melting furnaces at steelworks, melting iron ore and scrap to produce raw materials for iron and steel. Maintains quality through temperature and chemical composition control, and safety management.
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.