Career Opportunities: Executive, Culinary Standards (R&D) (23285)

Requisition ID 23285 - Posted  - Kuala Lumpur International Airpor - MAGCS - Culinary & Product Development - MAGCS - Culinary & Product Development

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Position Title

Executive, Culinary Standards (R&D)

Reporting To

Assistant Manager, R&D

Position Summary

A culinary professional who combines creativity, food science, and innovation to develop new recipes, food products, and menu concepts for restaurants, food manufacturers, and packaged food brands.

Key Accountabilities

• Responsible for creating and refining standard recipes for planned menus on Malaysia Airlines Inflight Meals Conducting taste tests, and ensuring products meet quality, nutritional, and safety standards. Research ingredients, experiment with cooking techniques, and stay updated on culinary trends to develop innovative dishes.
• Ensure all non-alcoholic F&B items are fully Halal, prepared to Malaysian Halal standards, and meet HACCP standards.
• Develop and ensure proper sign-off for all inflight food-related menus, including coordination with the product team.
• Support the Head, Culinary & Product Development in setting high food quality standards for all MAB ground F&B outlets, including training sessions for crew, road shows, and management food presentations.
• Manage personal development and improvement by setting KPIs and objectives aligned with MAGCS's goals and vision.
• Benchmark menu design against industry standards, including other airlines, restaurants and food production companies.

Qualifications and Years of Experience

• Diploma/Bachelor Culinary Arts, Hospitality Management, or related field with minimum 4 years of working experience.
• Minimum 4 years’ experience in airline catering, food production, or hospitality Operations, experience to airline catering operation is an advantage.
• Certificate in Hospitality, Catering Operations, or related field.
• Food Safety & Hygiene Certification (e.g ., HACCP)

Skill & Knowledge

• Graduate in Hotel Management, Catering, Food Production, or related field from a recognized institution, with a solid understanding of hospitality operations and Culinary practices.
• Strong knowledge of food safety regulations and performance management.
• Strategic mindset and analytical thinking.
• Excellent communication and interpersonal skills.
• Understanding unique challenges in the airline catering or large-scale/mass production food industry.
• Proficient in email communication and Microsoft Office applications.
• Personality Traits
• Reliable, punctual, and responsible.
• Team-oriented with good communication skills.
• Detail-conscious and quality-driven.
• Willing to work shifts, weekends, and under pressure.

Authority

Executive, F&B Culinary Standards, R&D Chef authority shall be aligned with the Corporate Approving Authority Policy (CAAP).

Delegation of Duties

In the absence of Executive, F&B Culinary Standards, R&D Chef. Planning the responsibilities and duties will be assumed by another Senior Executive, F&B Culinary Standard Regional Chef Planning.

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