Regional Chef Planning

The position is responsible to create and manage a solid foundation between MAB and KUL & Station Caterer to achieve high quality standards within budget and the agreed SLA, managing all menus and simultaneously developing new innovative menus and service components by following spanet and industry trends to create a unique F&B onboard experience for our guests on outbound and inbound flights. This includes creating new innovations for new aircraft types and routes in the MAB network, covering all non-standard flights and cargo menus outbound for all destinations, while assisting the Manager In-Flight Service Food & Beverage and coordinating with all menu design Chefs.

• Systematically develop new menus, detailed recipes, and product specifications with KUL & Station Caterer, adhering to agreed SLAs for all routes, zones (classes), and services. Ensure alignment with passenger mix budgets and local/sector-specific requirements, considering regional and international spanet trends. Communicate effectively with colleagues in Marketing, Crew, and Service Delivery Caterers. Represent MH as a Culinary Ambassador for special functions, events, and promotions as requested by management.
• Ensure all non-alcoholic F&B items are fully Halal, prepared to Islamic and Malaysian Halal standards, and meet HACCP standards.
• Manage menu design and rotations for MH cargo destinations within the region, staying within budget and coordinating with the IFO team responsible for MAB cargo.
• Oversee contract agreements with KUL & Station Caterer, evaluating performance and providing detailed reports to QA/Halal team and Senior Management. Coordinate daily with MAB Base catering officers regarding operational issues.
• Plan and conduct menu presentations with caterers for new station start ups or menu rotations, including the selection process based on culinary performance, food product costs, and labour.
• Plan and manage F&B requirements for non-scheduled MH flights, including VVIP flights and those with special requirements both outbound and inbound of Malaysia. • Develop and ensure proper sign-off for all inflight food-related printed menus, including coordination with the product team.
• Support the Manager In-Flight Service Food & Beverage 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 MABs goals and vision.
• Benchspan menu design against industry standards, including other airlines, restaurants, and food production companies.

• Certificate in Hospitality, Catering Operations, or related field.
• SPM or equivalent with relevant experience will be considered
• Minimum 3 years’ experience in airline catering, food production, or hospitality operations

• Basic Food Safety & Hygiene Certificate.
• Occupational Safety & Health awareness is an advantage

• Food preparation, tray setup, dispatch operations, and basic quality/hygiene practices.
• Familiarity with flight operations and catering logistics is an advantage

• Reliable, punctual, and responsible.
• Team-oriented with good communication skills.
• Detail-conscious and quality-driven.
• Willing to work shifts, weekends, and under pressure