As a Production Executive at a flavor production facility, I oversee the daily operations involved in producing high-quality products such as white rice flavor, red rice flavor, and other food items. My role includes planning and scheduling production to meet demand, ensuring smooth operations, and supervising the production team. I am responsible for maintaining compliance with food safety standards like ISO 22000, HACCP, and GMP, while coordinating closely with the quality control department to ensure the highest level of product consistency and quality. I work collaboratively with the R&D, procurement, and marketing teams to introduce new products and optimize processes. Additionally, I manage inventory and resources, implement safety protocols, and strive for continuous improvement in production efficiency. My commitment to maintaining operational excellence and delivering top-quality products is at the core of my role.

Prepared solutions for laboratory tests and experiments related to coconut-based products, ensuring compliance with ISO 22000 and HACCP standards.Calibrated and maintained laboratory equipment to meet Good Laboratory Practices (GLP) and ISO requirements, ensuring accuracy and reliability of results.Collected and documented data from experiments involving coconut milk and related products, adhering to GMP guidelines for food safety.Performed routine maintenance on laboratory equipment as per GLP standards to ensure proper functionality and prevent contamination.Followed strict safety protocols, including Personal Protective Equipment (PPE) and hazard analysis procedures, maintaining a safe laboratory environment.Compiled test results, created detailed reports, and ensured all results met the specifications set by HACCP and GMP for food quality and safety.Maintained accurate and organized laboratory records, as per ISO 9001 documentation standards.Assisted in research and development aimed at improving coconut-based product quality while complying with food safety standards Conducted chemical and physical tests on coconut milk samples, such as pH, viscosity, moisture, fat, and total solids tests, Prepared media and reagents for microbiological tests following HACCP guidelines for food safety.Recorded data and documented results from microbiological analysis of coconut-based products in accordance with ISO 22000 food safety standards.Operated and monitored laboratory equipment as per GLP to ensure precise test results.Performed general laboratory maintenance, including cleaning, routine equipment verification, and temperature recording, in compliance with sanitation and GMP standards.Carried out additional duties as assigned by the Microbiology Lab Manager, ensuring all laboratory procedures adhered to food quality and safety protocols.