Non Halal Restaurant jobs

Halal Executive

1. Management of Malaysia Halal Certification (SPHM)

• Application & Renewal: Managing new SPHM applications for premises owned by Mohd Chan Group (MCG) and renewing the certificates when the designated period arrives.
• Compliance: Ensuring all matters related to the SPHM are strictly complied with throughout the validity period of the certificate.
• Halal Audits:
• Conducting Internal Halal Audits twice a year for all premises that hold SPHM as well as premises preparing to apply for it.
• Dealing with auditors from JAKIM or the State Islamic Religious Department/Council during official audits at MCG premises, attending the sessions , and responding to all Non-Conformance Notices (NCR) within the stipulated timeframe.
• Documentation: Updating the Halal Assurance System (HAS) file as necessary when changes occur regarding new products, new menus, suppliers, product brands, menu ingredients, or internal Halal Committee members. Conducting regular Halal Committee meetings and preparing minutes to be reported to JAKIM or the State Islamic Religious Department/Council.

2. Halal Training Management

• New & Existing Employees: Conducting Halal Awareness Training (H.A.T.) for all new employees within 3 months of their employment date, and refresher H.A.T. sessions for employees who have served for more than 2 years since their initial training.
• Management & Supervisors: Organizing Halal Competency Training for the company's internal Halal Committee members once every 3 years, and providing training to Halal Supervisors across all MCG premises.

3. Inter-Departmental Coordination

• Human Resources Department: Coordinating on the transfer of premises' Halal supervisors and general workers, identifying staff requiring training, and ensuring the number of local Muslim workers meets the SPHM requirements for each premises.
• Purchasing/Procurement Department: Ensuring all suppliers deliver materials with JAKIM-recognized Halal certificates to MCG premises, tracking updates on new/changed suppliers and raw material brands , and instructing the department to request renewed Halal certificates for those nearing expiry or pending approval.
• Marketing Department: Overseeing the procedure for introducing new menus, ensuring they are registered with JAKIM 3 months prior to launch , and verifying that menu names and all marketing materials (including language and approved terminology) strictly comply with JAKIM guidelines.

4. Halal Quality Control at the Central Kitchen (CK)

Monitoring and ensuring strict compliance at the Central Kitchen, which covers:

• Receiving & Storage: Monitoring the receipt of raw materials from suppliers to ensure compliance, proper delivery vehicle cleanliness, accurate documentation, and correct storage methods (including cold rooms & freezers) to prevent cross-contamination.
• Processing & Packaging: Ensuring raw material processing follows cleanliness and safety procedures , and that product packaging and labeling are done correctly.
• Dispatch & Delivery: Monitoring the handling and preparation of goods to be sent to MCG restaurants, ensuring cleanliness, appropriate delivery temperatures, correct truck cleanliness, and preventing cross-contamination.
• Premises Cleanliness: Monitoring the overall cleanliness of the CK, including external areas, receiving bays, storage areas, processing zones, ready-to-use/cooked food storage, and stock arrangement before dispatch.

Summary: The primary role of this Halal Executive is to serve as a compliance officer responsible for maintaining MCG's Halal status. This spans across document management, staff training, supply chain oversight, and operational cleanliness monitoring at the central kitchen.

JOB REQUIREMENTS

· Qualifications & Experience

Academic Qualifications: Minimum Diploma or Bachelor’s Degree in Halal Management, Food Science, Food Technology, Islamic Studies, or a related field.

• Halal Executive Certificate: Possession of a recognized Halal Executive Certificate from a JAKIM-registered Halal Training Provider is highly preferred and frequently mandatory.

* Work Experience

• General Requirement: 1 to 3 years of hands-on experience in Halal certification, QA/QC, or compliance, preferably within the F&B or manufacturing industries.
• Experience Substitution: Candidates without a formal degree but possessing 5 or more years of extensive experience in Halal management may also qualify
• Experience in SME operations environment preferred
• Hospitality or F&B industry experience is an added advantage

Skills & Competencies

• Strong administrative and coordination skills
• Good communication and interpersonal skills
• Strong follow-up and multitasking ability
• Organized, disciplined, and detail-oriented
• Able to work independently with minimal supervision
• Professional, trustworthy, and responsible
• Able to maintain confidentiality

TECHNICAL SKILLS

• Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook)
• Familiar with reporting and documentation systems
• Basic understanding of office administration procedures

PERFORMANCE EXPECTATIONS

• Timely completion of assigned tasks
• Effective coordination between departments
• Accurate reporting and documentation
• Professional communication with staff and management
• Good attendance, punctuality, and discipline
• Ability to maintain organized office operations

COMPANY VALUES EXPECTATION

• Integrity & Trustworthiness
• Responsibility & Ownership
• Discipline & Consistency
• Professionalism
• Respectful Communication
• Teamwork & Cooperation
• Confidentiality

Pay: Up to RM2,500.00 per month

Benefits:

• Meal allowance
• Meal provided
• Opportunities for promotion
• Professional development

Ability to commute/relocate:

• Rawang: Reliably commute or planning to relocate before starting work (Preferred)

Work Location: In person