Hygiene Management × Workstyle: Shift Work
387 jobs found.
Cosmetics Store Clerk
Cosmetics store clerks are customer service sales professionals who sell cosmetics and skincare products, provide counseling, and demonstrate products to offer appropriate beauty recommendations to customers.
Cosmetics Container Packing Worker
A manufacturing operator who weighs raw materials for cosmetics, operates filling machines to pack creams, lotions, etc., into containers. Thoroughly manages quality and hygiene, and plays a role in stably operating mass production lines.
Katsuobushi Shavings Manufacturer
Craftsman who manufactures katsuobushi shavings by using katsuobushi as raw material and performing boiling, smoking, fermentation, drying, and shaving processes.
Raw Hide Salting Worker
Occupation that applies salting treatment to animal raw skins (raw hides), maintaining quality for preservation and transportation.
Raw Material Weigher (Bread and Confectionery Manufacturing)
A manufacturing job that accurately weighs raw materials for bread and confectionery based on recipes and supplies them to the production line.
Raw Material Mixing Worker (Bread and Confectionery Manufacturing)
A job that measures raw materials for bread and confectionery and operates mixing mixers to blend them uniformly.
Hardening Worker (Margarine Manufacturing)
Hardening Worker (Margarine Manufacturing) is an occupation that manufactures margarine by adding hydrogen to fats and oils and controlling the hardening reaction.
Industrial Agar Manufacturing Worker
Manufacturing occupation that extracts and refines agar derived from seaweed from raw materials and turns it into products. Handles processes such as raw material processing, extraction, concentration, and drying through machine operation.
Koji Worker (Miso and Soy Sauce Manufacturing)
Specialized profession that uses koji mold to produce koji from grain raw materials and handles the fermentation process for miso and soy sauce.
Koji Cooling Worker (Miso and Soy Sauce Manufacturing)
A job that inoculates steamed raw materials with koji mold, ferments them at appropriate temperature and humidity, and manufactures koji as the base for miso, soy sauce, etc.