Shift work × Required Skills: Hygiene Management
151 jobs found.
Pepper (koshou) Manufacturing Worker
This occupation handles the entire manufacturing process from raw material selection of pepper to drying, grinding, and packaging. Maintaining quality and hygiene management is crucial.
Condensed Milk Manufacturing Worker
Industrial occupation that manufactures condensed milk by heating, concentrating, and sterilizing milk and sugar.
Sake Lees Pickler (Vegetables)
A profession that manufactures flavorful pickles by pickling vegetables in sake lees and fermenting them.
Salad Oil Manufacturing Worker
A profession that manufactures edible oil through processes such as pressing, extraction, refining, and deodorization from raw materials like soybeans and rapeseed.
Sanon Manufacturing Worker
This occupation manufactures sanon sugar by heating, concentrating, and crystallizing molasses derived from sugarcane or sugar beets. Involves machine operation and quality control.
Business Waste Collection Vehicle Driver
Collects general waste generated from businesses using collection vehicles and transports it to final disposal sites or intermediate treatment facilities. Performs operations safely and hygienically according to predetermined routes and schedules.
Fat Separator Worker (Butter Manufacturing)
Processing worker who separates cream from raw milk and processes the cream to manufacture butter. Handles operation of centrifugal separators, sterilization, and quality control.
Judo Therapist Assistant
A health and medical assistant who works at osteoclinics or bone-setting clinics, following the instructions of judo therapists to handle patient interactions, equipment preparation, disinfection, treatment assistance, clerical tasks, and more.
Sake Yeast Starter Supervisor
A profession in sake manufacturing that manages the production of shubo (the process of culturing and propagating yeast) and provides staff guidance.
Brewing Engineer (Excluding Development Engineers)
A technical position that manages the production processes of alcoholic beverages and fermented foods, responsible for quality improvement and stable supply.