1. Coordinator of registration Cara Produksi Pangan Olahan Yang Baik (CPPOB) BPOM MD 2. Coordinator of products organic by SNI Organik 6729:20163. Assist to manage food safety management system compliance to appropriate government regulations4. Identify, document, and report suggested corrective action for continuous compliance and improvement.5. Upgrade of regulatory information related to food labeling, claims, mikrobiology standard information, etc

1. Read international and local journals to get references for product formulas of new product. 2. Doing trial error and organoleptic test of new product to make sample for buyer. 3. Coordinator and doing quality control of Matcha Ramen production more than 5000 pcs4. Responsible for document worksheet development product.5. Develop a quality control checklist for raw materials used before the production process. 6. Management of 4 cross-divisions to ensure production in company run effectively & efficiently7. Help solve product constraints and organic product knowledge8. Conduct product quality and microbiology testing in accordance with food laboratory standards to ensure products are safe for consumption.9. Conduct appropriate shelf life testing of food products10. Analyze and evaluate with staff and production manager if any product complaints are received.11. Conduct routine checks on the cleanliness checklist of the production room area after general cleaning.12. Conduct planning and discussion related to the registration of distribution permit numbers (HALAL & BPOM) for new processed food products.

1. Make a variety of patisserie products and develop new products2. Check the availability and quality of production raw materials 3. Discussion with team members to solve problems4. Conduct organoleptic sensory testing of the developed product5. Able to sell and achieve product sales targets

1. Assisted the production process of mille crepe, cake division, etc. 2. Achieved production target of more than 4000pcs for each product daily.3. Perform general cleaning at the end of each production run before moving on to other production areas. 4. Perform sanitization and hygiene procedures before entering the production area. 5. Responsible for the efficiency and effectiveness of the production process.