Executive, Culinary Standards

2 days ago

Sepang, Selangor, Malaysia Malaysia Aviation Group Full time 60,000 - 120,000 per year
Key Accountability

  1. Research & Development

  2. Support the end-to-end development of new inflight menus, recipes, and products, from concept to execution.

  3. Conduct market research, competitor benchmarking, and trend analysis to inspire culinary innovation.
  4. Participate in tastings, sensory evaluations, and recipe refinement with internal teams and external partners.

  5. Collaborate with caterers to develop and source ingredients aligned with cost, quality, and sustainability objectives.

  6. Culinary Standards & Compliance

  7. Assist in drafting and updating Standard Operating Procedures (SOPs) for food preparation, handling, and presentation.

  8. Support audits of catering facilities, lounges, and production kitchens to ensure adherence to food safety standards (HACCP, ISO 22000, GMP).

  9. Monitor compliance with internal quality standards, inflight specifications, and regulatory requirements.

  10. Training & Knowledge Sharing

  11. Prepare recipe documentation, plating guides, and training materials for cabin crew and catering staff.

  12. Assist in delivering training sessions and workshops to ensure consistent execution of culinary standards.

  13. Support initiatives to build food safety and quality culture across teams.

  14. Event & Stakeholder Engagement

  15. Assist in organizing and managing meal presentations, customer tastings, and stakeholder culinary showcases.

  16. Work cross-functionally with departments such as Product, Marketing, Procurement, and Operations to ensure alignment of culinary objectives.

  17. Provide on-ground support for culinary events, product launches, photoshoot and inflight catering initiatives.

  18. Continuous Improvement & Innovation

  19. Contribute to seasonal and regional menu projects by proposing new concepts and adapting recipes for diverse dietary requirements.

  20. Explore new technologies, cooking methods and packaging solutions to enhance product quality and sustainability.
  21. Track and analyze feedback from passengers, crew, and stakeholders to drive continuous menu improvement.
Qualification & Working Experience
  • Diploma or Degree in Culinary Arts, Food Science, or related field
  • 2–5 years of experience in culinary roles
Areas of Experience
  • Menu development and Innovation
  • Food safety & hygiene compliance
  • Guest experience and quality assurance
  • Culinary operations management.

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