AZMIL BIN HARANAY a Malaysian, aged 45 is currently a Lecturer and a chef at UCSI University. He holds Master in Business (Hospitality and Tourism) from Griffith University, Australia (2005), Bsc. (Hons.) in Foodservice Management from MARA University of Technology (2001), Diploma in Chef Training from MARA Institute of Technology (ITM) 1998, and Professional Certificate in European Classical Cuisine and European Chocolate and Pastry from Domino Carlton Tivoli (DCT), Luzern, Switzerland (1999). He has a total of 19 years in the Foodservice and Catering industry. He began his career as Chef de Partie at Marc Zimmermann Restaurant in Luzern, Switzerland as a Saucier in 1999. Later he joined Pizzaguys Inc. in Sacramento USA as an Area Manager covering the north of California State in 2001. Under his supervision, 15 outlets have been open and become one of the top selling areas (Roseville) for its pizza; opportunity arise for him, when Sribima offered him as a Campboss for PM9 area in Terengganu waters in 2000. Later, he joined KDU University College and UiTM as a lecturer in the Culinary Department from 2005 until 2011. He holds various position in the department overlooking the implementation of the Outcome Based Education and the formalisation of Culinology Department (Chemistry and Culinary combination). In this period, he is responsible on the progress and development of culinary student in terms of vocational skills and theoretical. In 2014, he joined Positive Seas Sdn. Bhd as an Operation Manager. During his tenure, few projects’ recommendation from clients for the company, for their best catering practices and hygiene procedure has projected his career milestone in management role. In 2017, he joined Live Consistent Sdn. Bhd as Head Chef, responsible for the catering operation in Hospital Sg. Buloh (In- Patient /Dietetic). He managed all the in-house patient's diet food planning and smooth running of food production's operation. Prior joining Malaysia Airlines, he also served Ijeon Group Sdn Bhd as Sous Chef for the Main Kitchen. His role is coordinating all kitchen staff, daily food costing and ensure all execution of the food prepared is according to the company and client's expectations. Daily food preparation is between 300 to 2000 pax daily/weekly.