Meals Provided

Transport Allowance

Brahim's Food Services Sdn Bhd

Brahim’s Food Services Sdn Bhd 199401031599 (317281-X), (BFS), formerly known as Brahims SATS Sdn Bhd (BSFS), is the principal inflight services provider at both the Kuala Lumpur International Airport (KLIA) and Penang International Airport.
BFS currently serves 36 international airlines. BFS is one of the main vendors to MAS, the national carrier, while other clients include AirAsia, AirAsia X, Etihad, Cathay Pacific, China Airlines, Japan Airlines, Korean Air, Thai Airways, Emirates Airliness, Garuda, KLM, Indian Airlines, Eva Air and Pakistan International Airlines.
BFS caters to an average of 190 aircraft per day and prepares an average of 35,000 to 40,000 meals per day from its huge and highly sophisticated halal flight kitchen located in KLIA. Menus are planned in collaboration with in-flight services teams from the customer airlines which usually stipulate their requirement. The chefs at BFS will then suggest recipe modifications taking in account the locally available raw ingredients. A food tasting session is then arranged before a new menu is adopted and finally implemented.
BFS’s flight kitchen is categorised into three departments known as the hot kitchen, the cold kitchen and the pastry and bakery kitchen. These kitchens produce a combination of hot meals, cold salads, desserts, bread and pastries. The operations in the kitchen are enhanced by modern equipment.
Operating 24 hours daily with a maximum capacity of about 50,000 meals per day, BFS prides itself as a globally recognised 100% halal certified flight kitchen with a fully halal compliant integrated food logistics supply chain.
Besides food, BFS also provides cabin handling services covering laundry services for pillows and blankets, filling the cabin trolley with items for in-flight sales as well as providing passenger headsets, newspapers and periodicals.

Our Mission - Enriching Halal Food & Services 

&nbsp;
<ins>Brainstorming Programme</ins>
We conducted two series of brainstorming sessions for their staff at Ancasa Apartment, Port Dickson. The first series was on 30 to 31 March 2011 attended by 30 participants and the second series on 6 to 7 July 2011 with 37 participants. The programme’s objective was to build a close relationship between staffs and to give new ideas for improving their job functions.
<ins>Employee Self Development</ins>
We have continued the Program Biro Tata Negara (BTN) for the sixth and seventh series in the year of 2011 at Kem BTN, Tg. Rhu Sepang. The two series were held on 16 to 18 June 2011, where 39 of the participants attended the sixth series and a total of 38 participants in the seventh series. The programme conducted by LSGB involved the company’s staff together with Government agencies including Persatuan Pengurusan Sumber Manusia, and Lapangan Terbang Kuala Lumpur, Malaysia. Among the activities carried out over three days and two nights were lectures and physical activities that aimed to promote the spirit of nationhood and teamwork among employees and companies.
CBASE Workshop in Frankfurt. A CBASE workshop was held in Frankfurt, Germany from 12 to 16 September 2011. The purpose of the workshop was to identify and address the gaps in food preparation efficiency and to find out how the system can be used at LSGB kitchen in KLIA, Malaysia. LSGB CBASE project members were taken on a kitchen tour to see how Operations and Production areas utilise the system at the International Kitchen in Frankfurt.

Our Vision - To be preferred partner in Halal Food solutions. 

<ul>
<li>&nbsp;Assist in the provision of foundational nutrition services under the supervision of a senior dietitian, including supporting the assessment of dietary needs, contributing to the formulation and execution of meal plans, and assisting with the monitoring and management of catering inventory to ensure alignment with nutritional and operational standards."</li>
<li>&nbsp;Assist in developing seasonal menus that meet nutritional guidelines, airline preferences, and customer expectations.&nbsp;</li>
<li>Support in designing meals for different travel classes and special meal categories (e.g., vegetarian, vegan, low-lactose, low-sodium, gluten-free, diabetic-friendly, child meals).</li>
<li>To ensure meals are compliant with HACCP, ISO 22000, and other food safety certifications.</li>
<li>Participate in hygiene audits, production line checks, and regular inspections of preparation and setting.</li>
<li>Assist in food tasting and meal presentation to ensure quality and presentation follow the customer requirement.</li>
<li>&nbsp;Ensure that meal preparation areas, kitchen equipment, and workspaces are maintained in a clean and sanitary condition in accordance with established hygiene and safety standards.</li>
<li>Monitor the availability of ingredients and supplies, and coordinate appropriate substitutions in accordance with dietary guidelines and menu requirements when items are unavailable.</li>
<li>&nbsp;Familiarity with food labeling legislation, allergen identification, and religious dietary laws (Halal, Kosher, Jain, etc.).&nbsp;</li>
</ul>

This job is for a Junior Dietitian who helps create tasty and nutritious meal plans while ensuring food safety. You might like this job because you’ll design meals for various dietary needs and work in a lively kitchen environment!

Interpersonal Communications




- Assist in the provision of foundational nutrition services under the supervision of a senior dietitian, including supporting the assessment of dietary needs, contributing to the formulation and execution of meal plans, and assisting with the monitoring and management of catering inventory to ensure alignment with nutritional and operational standards."


- Assist in developing seasonal menus that meet nutritional guidelines, airline preferences, and customer expectations. 


-Suppo...

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