Cooperative × Required Skills: Temperature Management
30 jobs found.
Sugar Washing Dissolution Worker
A job that dissolves raw sugar with water or warm water in the sugar production process and stably supplies the sugar solution to manufacturing equipment.
Refractory Brick Firing Worker
Refractory brick firing workers operate kilns and manage temperatures to manufacture refractory bricks, and handle forming, drying, and firing processes as manufacturing technicians.
Meat Processing Worker (Ham and Sausage Manufacturing)
A job that manufactures processed meat products such as ham and sausages consistently from raw material processing to packaging and inspection.
Ground Meat Manufacturer
A manufacturing job that pre-processes meats such as beef and pork, grinds them into ground meat form using a grinder, and handles packaging and inspection.
Bloom Rolling Mill Operator
Manufacturing technician who heats block-shaped metal materials and rolls them between rolls to form plates or bars.
Boiling Operator (Ham and Sausage Manufacturing)
A profession that processes meat raw materials from preparation through heat sterilization (boiling) to produce ham and sausage products.
Oil Formulation Worker (Pharmaceutical Manufacturing)
The oil formulation worker is a job that performs compounding, manufacturing, and quality control of liquid pharmaceutical preparations (suspensions, syrups, injections, etc.). Handles weighing, dissolution, mixing, filtration, aseptic filling, etc., and follows strict procedures based on GMP.
Melter (Foundry Industry)
A melter is a manufacturing worker who melts metal at high temperatures and pours it into molds.
Frozen Confectionery Manufacturing Worker
Frozen confectionery manufacturing workers produce frozen confections such as ice cream, sherbet, and syrups for shaved ice through processes from raw material blending to forming, freezing, and packaging, while managing quality and hygiene.
Retort Food Ingredient Preparer
A job that measures, washes, heats, and sterilizes raw materials for retort foods, supplying them in a state suitable for the next process of filling and packaging.