Manager, Culinary Standards

Malaysia Aviation Group; Kuala Lumpur; On-site; MYR 60,000 - 90,000; Full time

Job summary

A leading aviation company in Malaysia is seeking a Manager for Culinary Standards. This role involves leading inflight food and beverage strategy, ensuring compliance with quality and safety standards, and managing the culinary team. Candidates should have a degree in a related field, 5+ years in airline catering management, and strong knowledge of food safety regulations. The position emphasizes strategic planning and collaboration with internal and external stakeholders to enhance passenger satisfaction and operational efficiency.

Qualifications

• Minimum 5 years’ experience in airlines catering management.
• Solid understanding of hospitality operations and culinary practices.
• Strong knowledge of food safety regulations and performance management.

Responsibilities

• Lead the development and continuous evolution of inflight menu strategy.
• Establish standards for inflight food and beverage offerings.
• Translate inflight F&B strategies into actionable plans.
• Monitor and evaluate impact of initiatives on passenger satisfaction.
• Drive ongoing operational improvements by identifying process gaps.

Skills

Airlines catering management

Food safety regulations

Strategic mindset

Analytical thinking

Excellent communication

Interpersonal skills

Education

Degree / Diploma in Hotel Management, Catering, Food Production or related field

Food Safety & Hygiene Certification (e.g., HACCP)

Job description

Manager, Culinary Standards

Reporting To: Head, Culinary & Product Development

Position Summary: Responsible for leading MAGCS inflight F&B strategy, including menu innovation, operational excellence, quality and safety compliance, caterer performance management and team capability development. Drives passenger satisfaction continuous improvement initiatives, while overseeing strategic planning to ensure alignment with corporate objectives and industry best practices.

Key Accountability

• Lead the development and continuous evolution of MAGCS’s inflight menu strategy, ensuring alignment with market trends, passenger preferences, and operational requirements.
• Establish and maintain standards for inflight food and beverage offerings through structured menu frameworks and policy development.
• Ensure all inflight F&B strategies are aligned with direction set by Top Management.
• Translate inflight F&B strategies into actionable plans with clear timelines and deliverables.
• Monitor and evaluate the impact of initiatives on passenger satisfaction through structured customer feedback analysis.
• Collaborate with internal stakeholders to develop menu structures tailored by flight type, sector, and region.
• Conduct continuous menu reviews based on passenger feedback, crew insights, and performance data.
• Drive ongoing operational improvements by identifying process gaps and coordinating corrective actions with cross-functional teams.
• Oversee and support the culinary team in collaborating with internal stakeholders and external culinary experts, both domestic and international.
• Lead the development of unique recipes and menu concepts that strengthen brand identity, enhance marketing value, and differentiate MAGCS in the market.
• Champion the effective use of ICOS to streamline inflight F&B processes, improve efficiency, and support data-driven decision-making.
• Support culinary chefs and relevant stakeholders in maintaining the highest standards of food quality, safety, and consistency.
• Participate in crew training sessions and management-level food presentations to ensure alignment in service delivery and product understanding.
• Lead, coach, and develop a high-performing inflight F&B team to achieve departmental objectives.
• Implement performance management, capability-building initiatives, and succession planning to ensure team effectiveness and delivery of key results.
• Lead the tendering, selection, and evaluation of catering partners, ensuring compliance with Service Level Agreements (SLAs) and standards of product quality, portioning, presentation, and consistency across all routes.
• Foster collaborative partnerships with caterers to drive innovation, enhance operational alignment, and resolve escalated service or performance issues.
• Develop and sustain long-term strategic relationships with domestic and international stakeholders to enhance product quality, innovation, and cost-efficiency.

Qualifications and Working Experience

• Degree / Diploma in Hotel Management, Catering, Food Production, or a related field from a recognized institution, with a solid understanding of hospitality operations and culinary practices.
• Food Safety & Hygiene Certification (e.g., HACCP) is an added advantage.

Skills & Knowledge

• Minimum 5 years’ experience in airlines catering management.
• Strong knowledge of food safety regulations and performance management.
• Strategic mindset and analytical thinking.
• Excellent communication and interpersonal skills.