Standing Work × Classification Details: Other Food Manufacturing and Processing Workers
106 jobs found.
Noodle Dough Kneading Worker
A profession that blends raw materials such as wheat flour for noodle production, adds water and salt, kneads them together, and manufactures noodle dough.
Sugar Roasting Worker
A craftsman who heats and processes sugar to manufacture boiled sugar products such as candies and caramels.
Sugar Washing Separation Worker
A job that involves washing raw sugar in a factory, using centrifuges and other machines to remove impurities, and producing high-purity crystal sugar.
Sugar Washing Dissolution Worker
A job that dissolves raw sugar with water or warm water in the sugar production process and stably supplies the sugar solution to manufacturing equipment.
Instant Noodle Manufacturing Worker
Instant noodle manufacturing workers handle each process from dough mixing to steaming, drying, frying, packaging, and inspection on the production line through machine operation and quality/hygiene management, mass-producing safe and stable products.
Instant Ramen Manufacturing Worker
Manufacturing job that handles the entire process from raw material mixing to noodle making, steaming, frying, drying, and packaging of instant ramen through machine operation and quality control.
Soba Noodle Maker
A profession that manufactures soba noodles by mixing buckwheat flour and binder, and going through processes such as kneading, stretching, cutting, drying, and boiling.
Takuan Pickler
Artisan who pickles daikon radish with salt, rice bran, and seasonings, then dries and matures it to produce takuan pickles.
Skim Milk Manufacturing Worker
Skim milk manufacturing workers separate and remove fat from cow's milk to produce low-fat dairy products. They operate manufacturing equipment, perform quality inspections, manage hygiene, and ensure a stable supply of products.
Seed Koji Worker (Not Elsewhere Classified)
A profession that manufactures and cultures seed koji using koji mold, supplying seed koji as the raw material for fermented foods such as miso, soy sauce, and sake.