Fatimah Dhabitah Jamaluddin

• Conducted shelf-life tests for nutritional powder, cultured, UHT, and dairy food products for both trial and commercial samples, ensuring product stability and quality over time. • Supported prototype development and product trials for new formulations in nutritional powder, cultured, UHT, and dairy food categories by assisting in ingredient selection, formulation adjustments, and process optimization. • Coordinated sample shipments to internal and external labs for analysis, maintained ingredient freshness in the NPD lab, and assisted in sensory evaluations for new and reformulated products. • Enhanced documentation and record-keeping processes while supporting the development of a packaging database with detailed specifications to improve efficiency and traceability. • Joined and gain valuable hands on experience on conducting stock count of Fonterra’s products at the warehouse.

• Efficiently managing multiple tasks to guarantee a seamless shopping experience for customers, particularly during peak hours. • Excel in building strong connections with customers by thoroughly understanding their preferences and needs, enabling to recommend the perfect shoe based on their choices and ensure utmost satisfaction. • Dedicated in selling and promoting various shoe collections by utilizing creative strategies to attract customers.

• Generated comprehensive daily and monthly reports, providing detailed insights and analysis for headquarters to track performance and make informed decisions. • Played a pivotal role in increasing brand sales despite the challenges posed by the COVID-19 pandemic, employing innovative strategies and adapting approaches to meet or exceed sales targets. • Demonstrated proficiency in learning and executing inventory management tasks, including organizing stock movements, re-arranging inventory to optimize visibility and accessibility, and promptly placing repeat orders for shoes with decreased availability

• Successfully upsold complementary phone accessories during transactions, leading to a notable increase in daily sales. • Maintained high customer satisfaction through personalized recommendations and exceptional service, fostering positive feedback and repeated business. • Introduced an improved organization system for product displays, enhancing store efficiency and reducing customer waiting times.

• Final Year Project: The Effect of Temperature Treatment on Physicochemical Properties of Black jelly (Auricularia polytricha spp) and Grey Oyster (Pleurotus ostreatus spp) Mushroom. • Training and Seminar 1. Food Handler Training (Latihan Pengendali Makanan) 2. MeSTI Training (Makanan Selamat Tanggunjawab Industri Certification) 3. Good Manufacturing Practice (GMP) Training 4. Hazard Analysis and Critical Control Point (HACCP) Training 5. Educational Tour of the Yakult (Malaysia) Sdn Bhd Factory in Seremban 6. Educational Tour: Ajinomoto Malaysia (Bhd) Factory in Bandar Enstek, Seremban 7. Webinar on Biosafety Level 3 (BSL-3) Laboratory