Strong Sense of Responsibility × Keywords: Hygiene Management
116 jobs found.
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.
Cleaner (Buildings and Facilities)
A profession that cleans and manages hygiene inside and outside buildings such as offices, commercial facilities, etc., providing a comfortable environment for users.
Flour Milling Raw Material Worker
Flour milling raw material workers receive and inspect grains such as wheat, perform raw material adjustments including foreign matter removal, sorting, weighing, and mixing, and prepare them in a state suitable for the flour milling process.
Soft Drink Manufacturing Worker
A job that operates and manages a series of processes from raw material blending to sterilization, filling, and packaging on the soft drink production line.
Sorting Facility Equipment Operator
This occupation involves operating and monitoring equipment such as conveyors and sorters in sorting facilities for fruits and vegetables, to sort and classify products.
Ship Cook
Specialized profession that prepares and serves meals for crew members and passengers on ships.
Soba Noodle Maker
A profession that manufactures soba noodles by mixing buckwheat flour and binder, and going through processes such as kneading, stretching, cutting, drying, and boiling.
Soba Shop Owner
A soba shop owner is a profession that handles everything from handmade soba production and cooking to customer service and overall store operations.
Dehydration Worker (Canning)
A job that handles the dehydration process of raw materials in the canning production process, performing appropriate moisture removal and quality maintenance.
Seed Koji Maker (Miso Manufacturing)
Seed Koji Makers are specialists who produce the koji essential for miso manufacturing. They propagate koji mold on steamed raw materials and manage temperature and humidity to stably supply high-quality koji.