Temperature Control × Workstyle: Team Work
76 jobs found.
Synthetic Detergent Manufacturing Equipment Operator
A job in a synthetic detergent manufacturing plant that monitors and operates processes from raw material charging to reaction, neutralization, emulsification, and mixing, while maintaining quality and safety.
Yeast Manufacturing Worker (Not Elsewhere Classified)
A profession that cultures yeast, controls fermentation, and stably supplies raw yeast used in food and beverage manufacturing.
Satsuma-age Production Worker
Artisans and technicians who handle the entire process from adding seasonings to fish paste, forming, heating, and packaging.
Magnetic Steel Manufacturing Worker
Specialist who melts iron and other elements to manufacture special steel (magnetic steel) with magnetic properties in an integrated process.
Deep Drawing Worker (Metal Processing)
This occupation processes metal materials into predetermined shapes using press machines or deep drawing forming machines. It involves die replacement and adjustment, quality inspection, deburring, and equipment inspection and maintenance.
Boiling Worker (Canned Manufacturing)
This occupation handles the process of boiling and sterilizing cans after filling and sealing on the canned food manufacturing line to ensure product shelf life. Involves operating production equipment and managing quality and hygiene.
Firing Worker (Glaze Production)
Manufacturing technician who mixes raw materials for glazes, applies glaze to the surfaces of pottery, porcelain, tiles, etc., and fires them in a kiln. Quality control and optimization of firing conditions are important.
Annealing Worker
Specialist in metal heat treatment who heats and cools metal materials to remove internal stresses and soften the material.
Smoked Seafood Processor
A food processing job that improves shelf life and flavor by salting or brining raw materials such as fresh fish, then heating and drying with smoke.
Koji Maker (Miso and Soy Sauce Production)
Koji makers are specialists who produce koji, the raw material for miso and soy sauce. They ensure the quality of the fermentation process through koji mold management and temperature/humidity adjustments.