Senior Executive, Regional Chef & Planning

Senior Executive, Regional Chef & Planning

Manager, Airlines Food & Beverages

Responsible for developing high-quality and innovative inflight offerings (meals and beverages) for the assigned region that align with the strategies set by the Product Department, while optimizing costs to position Malaysia Airlines competitively in the inflight catering industry.

• Develop menus and product specifications with KUL and Station Caterers, ensuring they meet agreed SLAs for all routes, classes, and services. Align these offerings with passenger budgets and local requirements while considering market trends.
• Communicate effectively with colleagues in Marketing, Crew, and Service Delivery Caterers, acting as a Culinary Ambassador for Malaysia Airlines at special events and promotions as requested by management.
• Monitor menu development and create innovative offerings based on market trends to enhance the onboard dining experience.
• Support the Manager of In-Flight Service Food & Beverage by coordinating with chefs and ensuring menus are implemented effectively through SLAs and the In-Flight Catering Operations System (ICOS).
• Monitor and audit meal preparation to ensure compliance with Islamic and Malaysian Halal standards, as well as HACCP guidelines for meals from external caterers.
• Plan and manage menu design and rotations for MH cargo destinations while staying within budget and coordinate further discussion with the tem
• Oversee culinary standards per contract agreements with KUL and Station Caterers, evaluating their performance and reporting to the QA/Halal team and Senior Management.
• Coordinate daily with MAB Base catering officers on operational issues.
• Plan and conduct menu presentations with caterers for new station start-ups or menu updates, considering culinary performance, food costs, and labor.
• Manage food and beverage needs for non-scheduled MH flights, including VVIP and special request flights, both inbound and outbound.
• Ensure all inflight food-related printed menus are properly approved, working closely with the product team.
• Monitor data updates in ICOS for accuracy and timeliness, providing guidance to stakeholders on F&B-related matters.

• Diploma / Degree in Culinary Arts, Hospitality Management, or a related field
• Minimum 4 years of working experience.

• Experience in catering management, menu development and supplier coordination
• Strong knowledge of food safety regulations and performance management

• Strong analytical, excellent communication and interpersonal skills
• Strategic mindset, analytical thinking, strong leadership skills, and a deep understanding of the unique challenges