▼အလုပ်အကြောင်းအရာ
<For Day Shift>
Inspection of food products
Checking for burnt or peeling batter, and checking the best-before date stamp.
There is no heavy weight, so you don't have to bear much burden.
<For 2-fixed time shift>
Inputting raw materials
Put meat and vegetables for making frozen foods into the machine.
There is also inspection of products while sitting.
▼လစာ
Day shift: 1200-1500 yen per hour
Shift work: 1420 yen to 1775 yen per hour
▼စာချုပ်ကာလ
long term
▼အလုပ်လုပ်ရက် နှင့်အချိန်
＜Day shift＞ 8:00-17:00 or 8:30-17:30 or 14:30-23:30
＜Shift work＞ 5:30-14:30 / 14:00-23:00
Work hours can be negotiated.
▼အချိန်ပို
Average 10-20 hours per month
▼အားလပ်ရက်၊ခွင့်
Sundays and national holidays + 1 other day off (8-10 days off per month)
Large consecutive holidays (GW / summer vacation / year-end and New Year holidays)
Some departments have Saturdays and Sundays off.
▼ထရိန်နင်ကာလ၊အစမ်းခန့်ကာလ
2 weeks (no change in salary or benefits during the training period)
▼ကုမ္ပဏီနေရာ
Yamagata, Higashine city, Chuo2‐12‐7
▼အလုပ်နေရာ
Funabashi City, Chiba Prefecture
10 minutes drive from Funabashi Station on the Keisei Line
Free shuttle bus available
▼ရရှိနိုင်သော အာမခံ
Unemployment insurance
Workers' Accident Compensation Insurance
Health insurance
Employees' pension
▼သက်သာချောင်ချိရေး
Full social insurance
Transportation expenses paid as stipulated (up to 13,000 yen)
Retirement allowance
Paid vacation
Weekly payment OK
Car and motorcycle commuting OK
Uniform rental
Company cafeteria (280 yen per meal)
Free shuttle bus
▼ဆေးလိပ်သောက်ခြင်းဆိုင်ရာအချက်အလက်
Smoking area available (separate smoking area)
▼အခြားအကြံပြုချက်
There are many foreigners working here♪
They come from the Philippines, Vietnam, Brazil, you name it!
Interview Location
5-12-12-12 Tsudanuma, Narashino-shi, Chiba-ken
Sun Road Tsudanuma 1F
Nearest station
Keisei Tsudanuma Station on the Keisei Line
We have many other jobs available, so please feel free to contact us♪
TEL：047-407-4461 （Weekdays 9:00～18:00)
Closed on Saturdays, Sundays, and national holidays.
