Tek Shern Mok
About Tek Shern Mok
Tek Shern Mok is a Product Innovation specialist at AirAsia, focusing on Santan F&B. With a background in culinary arts and extensive experience in food technology and product management, he has contributed significantly to the establishment of satellite kitchens and vendor management.
Current Role at AirAsia
Tek Shern Mok has been working at AirAsia as a Product Innovation specialist for Santan F&B since 2019. In this role, he focuses on developing innovative food products and enhancing the overall dining experience for customers. His responsibilities include sourcing and vetting potential vendors, evaluating product quality, negotiating costs, and conducting on-site audits prior to vendor approval. He also plays a crucial role in creating digital assets through food styling for photoshoots, as well as writing and proofreading menu descriptions and designing menus.
Previous Work Experience
Tek Shern Mok has accumulated diverse experience in the food industry. He began his career as a Food Laboratory Assistant at Ecolex Sdn Bhd in 2013. He then worked as a Kitchen Trainee at Convex Malaysia Sdn Bhd in 2014. In 2015, he held two positions at Nestlé, first as a Quality Assurance Executive and later as a Product Technologist until 2017. Following this, he served as a Food Product Manager at dahmakan from 2018 to 2019. Additionally, he worked as a Food Technologist Assistant at Matrix Flavours and Fragrances in 2015.
Education and Qualifications
Tek Shern Mok completed his high school education at Sekolah Menengah Kebangsaan Usj 13, where he studied Sub-Science from 2005 to 2009. He pursued further education at Taylor's University, obtaining a Diploma in Culinary Arts/Chef Training in 2011. He continued at Taylor's University, earning a Bachelor's Degree in Culinary Science/Culinology from 2012 to 2015. His educational background provides him with a strong foundation in culinary practices and food science.
Achievements in Product Innovation
During his tenure at Santan Restaurant, Tek Shern Mok successfully set up three satellite kitchens within a one-month timeframe during the Movement Control Order (MCO). This initiative significantly contributed to the restaurant's operations, accounting for 40% of the total revenue. His ability to adapt and innovate during challenging circumstances highlights his effectiveness in product management and operational strategy.