General Responsibilities : 1. Checking stock position of Fatblend and Oil / Water and water phase in mixing tank, buffer tank, remelt tank, fat block tank / Water phase tank. 2. Preparing emulsifier / brine / Water ingredient soluble every bacth in one shift. 3. Check and prepare all production pipelines according to the configuration of each product type. 4. Maintain and monitor the accuracy of production standards as determined continuously. 5. Prepare emulsifier and salt solution according to formula. 6. Make a mixture of margarine / shortening in accordance with the formula. 7. Running the production machine in accordance with the operating conditions of each product and observing the product results as expected. 8. Send sample of production per batch to QC. 9. Record all production activities and operating conditions into the logsheet. 10. Conducting CIP and Sanitation on a predetermined schedule 11. Conduct inspection and recording of pressure and filter conditions (Filter bag, Stariner filter, cartrdige Filter. 12. Record pressure in Logsheet for CCP control 13. Ensure there is no CCP deviation during production process, if there is any deviation then report to superintendent (min foreman) and then perform corrective action according to WIMengontrol temperature of oil to be used for production & doing adjusment according to specified temperature. 14. Control the temperature of the fat blend in the small tank farm and request heating to the small tank farm when the temperature is not suitable as needed 15. Make oil approval form to QC section with Sec Head / Supervisor approval. 16. Fill and record the withdrawal activity of oil into the logsheet. 17. Prepare & control the amount of water to be used for salt solution. 18. Make salt solution in accordance with production planning. 19. Sending the sample of making the solution of the warrant to QC. 20. Record all activity and activity of making salt solution into logsheet. 21. Run Safety Regulation in accordance with applicable policies (5R1S). 22. Running the implementation of quality management system (ISO 9001: 2000, ISO 22000: 2005, Halal, SMK3, ISCC system, RSPO, SMART D_Safe, OHSAS 18001, HACCP). 23. Responsible for maintaining and maintaining all equipment and equipment (cleaning) environment (environment) in the work location.