HEAD OPERATION CENTRAL PRODUCTION UNIT 1 (CPU 1)
@ BANDAR BARU SALAK TINGGI, SELANGOR
Tang Tzyy Wen boasts a dynamic and illustrious background in culinary innovation across diverse sectors, including cafés, restaurants, hotels, hospitals, and airlines, with over 20 years of experience. As the Head of Productions and Operations at Kuala Lumpur, he brings unparalleled expertise in establishing and developing new restaurant concepts in Kuala Lumpur, Shanghai, Nanchang, Myanmar, and Cambodia. His extensive experience spans managing diverse work environments, ingredients, personnel, and local authorities, making him a versatile leader in the culinary industry.
Tang Tzyy Wen has spearheaded the setup of state-of-the-art kitchens for hospitals, ensuring the seamless integration of culinary operations with healthcare requirements. His role in establishing new production units has given him a profound understanding of large-scale production logistics and management, enabling him to optimize efficiency and maintain high standards.
At the forefront of inflight dining, Tang Tzyy Wen orchestrates the complex planning of inflight operations and production, overseeing the preparation of up to 15,000 meals daily. His meticulous attention to detail and innovative approach have consistently enhanced the passenger dining experience, setting new benchmarks for quality and satisfaction in the airline industry.
Driven by a passion for culinary excellence and a commitment to operational efficiency, Tang Tzyy Wen continually redefines production management standards. He ensures that every meal served embodies a perfect blend of creativity, nutrition, and impeccable taste, elevating the culinary experience across all sectors he serves. His visionary leadership and dedication make him a cornerstone of MAS Awana Services Sdn. Bhd.’s success in delivering exceptional culinary services.