Beni K. Email & Phone Number

Bogor, Jawa Barat, Indonesia

Jakarta Barat, Jakarta Raya, Indonesia

My responsibility:Lead QAQC team1. Develop, Implement and oversee food safety policies and standards in Central Kitchen and outlets to meet highest hygiene and quality standard2. Establish and monitor quality control processes, including inspection procedures, testing methods, and documentation requirements3. Plan, manage, monitor both internal and external regular audit for central kitchen & outlets4. Conducts safety meetings, audits, and inspections to ensure compliance, evaluate performance, identify corrective action, and implement follow up assessments5. Conduct food vendor hygiene and quality audit for existing vendors, new/prospective vendors to comply with food safety highest standard6. Control, compile, update, store documentation relating Quality Food Safety7. Directing related parties to implement document control correctly8. Plan and organize annual laboratory testing by 3rd party for Central kitchen and outlets9. Monitoring QC & QA team performance10. Create various SOPs and ensure consistency across the different functions in operations11. Supports investigation and troubleshooting of quality, food safety and/or regulatory issues12. Develop improvement on food safety management system13. Collaborate with cross-functional teams to establish quality goals, objectives, and action plans14. Investigate and analyze quality issues or customer complaints, and implement corrective and preventive actions

Jakarta Barat, Jakarta Raya, Indonesia

My responsibility:1. Lead Training and Development Operational team 2. Lead QAQC team

Jakarta Selatan, Jakarta Raya, Indonesia

Yoshinoya is the largest fast food chicken/beef bowl chain restaurant in Japan with over 1,000 outlets in Japan and 250 outlets outside Japan.Its first restaurant opened in 1899. Yoshinoya restaurants open in Japan, Australia, Hong Kong, Mainland China, Malaysia (no pork), Singapore, Taiwan, Philippines and United States. First Flagship Outlet opened on June 17th, 2010 at Grand Indonesia, West Mal, Level 3A1. Conduct food safety audits and verification and implement halal guarantee system (SJH) in food processing units and warehouses (Central Kitchen) needed in Jakarta and Surabaya as well as in all Yoshinoya national outlets.2. Coordinate and provide feedback related to food safety to outlet managers and central kitchen managers.3. Prepare and ensure that external audit activities run smoothly such as: IKPH audit, NKV and the Health Office.4. Making SOPs related to food safety5. Become a food safety trainer and SJH for new employees.6. Handling customer complaints, central outlets and kitchens.7. Complete product inspections for food and non-food products.8. Microbiology prepares samples for external.9. conduct supplier audits and coordinate with external related to food safety.

Tangerang

1. Material procurement plans based on plans and stock conditions by calculating the production material requirements according to the ideal standard stock. 2. Monitor all inventory for the production process, stock in the warehouse so that the implementation of market entry process and continue to run smoothly and in balance (Make sure FEFO/FIFO)3. Design training programs to provide safety awareness education

Provinsi Lampung , Indonesia

1. Responsible for managing quality and safety standards of food products and food manufacturing (Halal, HACCP and ISO 22000)2. Implements and monitors procedures, standards and specifications company’s food quality goals3. Performs internal quality/food safety audit4. Prepares on-going quality documentation as a SOP document, by collecting, analyzing, and providing supervisors with feedback on improvements.