Experience

Politeknik Negeri Jember

• Indonesia
• Higher Education
• 300 - 400 Employee

• Lecturer

  • Mar 2019 - Present

  Lecturer in Food Service ManagementLecturer in Critical Ill CareLecturer in Food Quality MonitoringLecturer in Healthy Food ProductionLecturer in Nutrition Care ProcessLecturer in Nutrition Program Planning ManagementLecturer in Biostatistic Lecturer in Food Service ManagementLecturer in Critical Ill CareLecturer in Food Quality MonitoringLecturer in Healthy Food ProductionLecturer in Nutrition Care ProcessLecturer in Nutrition Program Planning ManagementLecturer in Biostatistic



Universitas Muhammadiyah Prof. Dr. Hamka

• Indonesia
• Higher Education
• 1 - 100 Employee

• Lecturer

  • Jul 2016 - Feb 2019

  Lecturer in Descriptive StatisticLecturer in Inferential StatisticLecturer in Data ManagementLecturer in Food Consumption SurveyLecturer in Culinary NutritionLecturer in Food Service ManagementLecturer in Research MethodologyLecturer in Macronutrients Metabolism Lecturer in Descriptive StatisticLecturer in Inferential StatisticLecturer in Data ManagementLecturer in Food Consumption SurveyLecturer in Culinary NutritionLecturer in Food Service ManagementLecturer in Research MethodologyLecturer in Macronutrients Metabolism



Universitas Islam Negeri Syarif Hidayatullah Jakarta

• Indonesia
• Education Administration Programs
• 1 - 100 Employee

• Part Time Lecturer

  • Sep 2016 - Jan 2018

  Lecturer in Nutritional Status AssessmentLecturer in Rapid Survey Lecturer in Nutritional Status AssessmentLecturer in Rapid Survey



Rumah Sakit MH Thamrin Cileungsi

• Nutritionist

  • Mar 2012 - Aug 2013

  Job description:Manage the operational system of hospital kitchenDetermine and manage the diet/food of patientsGive a nutrition counselling for the patientsQuality control of hospital foodBuild a collaboration with the other nutritionist, doctors, nurses, and othersBuild the capacity building with waitresses and chefsLead 17 – 20 staff (12 – 15 waitresses and 5 chefs) Job description:Manage the operational system of hospital kitchenDetermine and manage the diet/food of patientsGive a nutrition counselling for the patientsQuality control of hospital foodBuild a collaboration with the other nutritionist, doctors, nurses, and othersBuild the capacity building with waitresses and chefsLead 17 – 20 staff (12 – 15 waitresses and 5 chefs)