Shift work × Classification Details: Other Food Manufacturing and Processing Workers
136 jobs found.
Powdered Milk Blender
Powdered Milk Blenders measure and mix powdered milk, the raw material for powdered milk, in the prescribed ratio, and supply products to the production line while managing quality and hygiene.
Granulated Sugar Manufacturing Worker
Occupation that manufactures granulated sugar by boiling down liquid sugar extracted from sugarcane or sugar beets, performing molasses separation, crystallization, and refining.
Spray Operator (Powdered Milk Manufacturing)
This occupation involves using spray drying equipment to atomize raw milk and produce powdered milk (such as skim milk). It handles operations from equipment operation to quality control.
Tallow (Beef Tallow) Manufacturing Worker
A job that manufactures tallow through processes from raw materials, including heat treatment, filtration, molding, and packaging.
Fermentation Worker (Food Vinegar Production)
A food manufacturing job responsible for the entire process from raw material processing of food vinegar to fermentation, aging, filtration, blending, sterilization, and bottling.
Packaged Tofu Production Worker
This occupation involves handling pre-manufactured tofu on the packaging line in a tofu manufacturing factory, performing inspection, filling, sealing, and preparing it for shipment.
Macaroni Manufacturing Worker
A job that manufactures pasta macaroni using wheat flour as raw material, responsible for the entire process from molding to drying, inspection, and packaging.
Bean Flour Manufacturing Worker
Occupation of manufacturing bean flour using soybeans as raw material through processes such as washing, dehulling, crushing, drying, and grading.
Bean Mill Operator (Tofu Manufacturing)
A job that operates and manages the process of grinding soybeans with dedicated machinery to produce soy milk.
Bean miso manufacturing worker
Artisan who manufactures bean miso using soybean koji and salt as raw materials. Handles processes such as steaming, koji attachment, salting, fermentation, and aging, and manages quality and hygiene.