Shift work × Required Skills: Food Hygiene Management
12 jobs found.
Wash Area Attendant (Non-Trainee)
A job in kitchens of restaurants, school cafeterias, and similar facilities, responsible for washing, drying, and simple cleaning of dishes and cooking utensils.
Pressed Barley Manufacturing Worker
A profession that manufactures pressed barley by steaming barley, crushing it with rollers, drying, and adjusting it. Responsible for a series of processes from raw material receipt to quality control, machine operation, and hygiene management.
Mold Filling Press Worker (Cheese Manufacturing)
A profession that curdles raw milk into curd, packs it into molds for pressing and shaping, and produces cheese through salting and aging processes.
Canned Food Filling Worker
A job that involves operating machines and visual inspections for the series of processes from filling raw materials into cans on the canned food production line to sealing, sterilization, and packaging.
Cream Fermentation Worker (Butter Manufacturing)
A profession that ferments cream separated from raw milk with lactic acid bacteria, manufactures butter through stirring and washing, and handles the entire process from raw material management to packaging.
Meat Processing Technician (Canned Manufacturing)
This occupation manufactures canned products from meat using standardized processes. Handles everything consistently from pre-processing, seasoning, filling, sealing, to heat sterilization.
Food Flavor Manufacturing Worker
Specialist profession that extracts and blends food flavorings using chemical and technical methods to productize flavors and aromas.
Saucier
Specialized role in restaurant or hotel kitchens responsible for sauces and hot dishes, supporting the flavor and quality of cuisine.
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.