Shift Work × Required Skills: Food Hygiene Management
21 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.
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.
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.
Delivery Worker (School Lunch Center)
A job that delivers school lunches along predetermined routes from school lunch centers to schools, hospitals, welfare facilities, and others.
Bread and Pastry Baker
A manufacturing job that involves preparing dough for bread and pastries, fermenting, shaping, and baking to produce quality and flavor.
Bread and Pastry Former
A manufacturing job that shapes dough for bread and pastries by hand or machine to achieve the specified shape and weight.
Tencha (Tencha) Manufacturing Worker
Specialized profession that processes tea leaves into fine powder to manufacture tencha.
Welfare Facility Dietitian
A specialist responsible for nutrition management for residents, meal provision, and cooking duties in welfare facilities such as elderly care facilities.
French Chef
A specialist profession that combines traditional French cuisine techniques with creative approaches, responsible consistently from ingredient preparation to sauce making and plating.