Required Skills > Food Hygiene Management
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51 jobs found.
Cafeteria Cook
A profession that involves cooking and serving teishoku meals, donburi, and similar dishes at cafeterias. Handles a wide range of tasks from preparation to plating and hygiene management.
Daifuku Manufacturing Worker
Daifuku manufacturing workers use glutinous rice flour or glutinous rice as raw materials to make mochi dough, wrap it with anko, and produce daifuku mochi. They handle forming, wrapping with anko, and packaging on production lines or by hand, and are responsible for quality and hygiene management.
Tai Miso Maker
An occupation in factories or breweries manufacturing tai miso using soybeans, koji, and salt as raw materials, responsible for the entire process from preparation, fermentation, aging, inspection, to packaging.
Pizza Delivery Cook
Pizza delivery cooks handle a series of cooking tasks from shaping pizza dough, adding toppings, baking, and packaging based on customer orders.
Secondary School Nutrition Teacher
A teacher who guides students' healthy eating habits in junior and senior high schools and plans and manages school lunches.
Special Needs School Nutrition Teacher
A specialist in special needs schools who manages school lunches, provides nutrition guidance, and conducts food education tailored to the disability characteristics of children and students.
Meat Cutter (Canned Food Manufacturing)
This occupation handles the manufacturing processes from pre-processing to filling, sealing, and heat sterilization of meat raw materials to produce canned food. Knowledge of machine operation and hygiene management is required.
Dried Small Fish Manufacturing Worker
A profession that manufactures dried small fish (iriko, or niboshi) from raw materials such as sardines through boiling and drying processes.
Nukazuke Worker
A profession that pickles vegetables in a rice bran bed made from rice bran, ferments and ages them to produce and manage nukazuke.
Nori Tsukudani Maker
A job that pre-processes nori, boils and simmers it in seasoning liquid to produce tsukudani, and handles up to sterilization and packaging.