In charge of overseeing 34 delicious products and an amazing daily production of up to 55,000, Chef Riza Ismail is on a journey to redefine fine dining. For that, a good store offers consumers delicious and economical options. “
I learned marketing techniques,” he told FMT Lifestyle. “At first, it was restaurants and cafes. Then it was a man’s attitude, and people had turned to food. When locks, everyone went to the restaurant. “After that, maybe because of the economic crisis, people started to save money – so the process of buying food in the supermarket is good. It’s a good market now. “So I said to myself, why not? I also want to be a pioneer,” said Riza, who joined 7-Eleven Malaysia as its new managing director last June. His love affair with food began at the age of nine, when he stood next to his mother in their kitchen in Taiping, Perak, immersed in the sights, sounds and smells of traditional Malaysian food. “I used to help my parents, especially my mother, in cooking for my brothers and sisters or for family gatherings,” he recalled happily. From perfecting nasi goreng to making spicy spring rolls and sweet kariap, Riza’s first experiences ignited her culinary fire. And now, building on its roots, Riza is incorporating local flavors into 7-Eleven menus. From trying bunga kantan and sandwiches to preparing Nyonya-style dishes in Melaka, Riza’s creations celebrate Malaysia’s rich culinary heritage. His love affair with food began at the age of nine, when he stood next to his mother in their kitchen in Taiping, Perak, mesmerized by the sounds and smells of traditional Malaysian food. “I used to help my parents, especially my mother, in cooking for my brothers and sisters or for family gatherings,” he recalled happily. From perfecting nasi goreng to making steamed spring rolls and sweet kariap, Riza’s first experiences ignited her culinary fire. And now, building on its roots, Riza is incorporating local flavors into 7-Eleven menus. From trying bunga kantan and sandwiches to preparing Nyonya-style dishes in Melaka, Riza’s creations celebrate Malaysia’s rich culinary heritage. One of the challenges of his job is to maintain flexibility while balancing manual and automated processes. However, Riza’s human approach and his commitment to innovation keep him going.
We never stop learning. There is a lot of training, research and development. Malaysia is still relatively new to convenience store technology compared to Japan. They are 20 to 30 years ahead of us.
“This is why we are working with 7-Eleven Japan,” he said. “They send me training and sometimes they come here to give us advice. »
Outside of work, the father of three enjoys sports such as tennis and badminton, as well as his newfound interest in farming. “Whether the plants are alive or not is secondary,” he joked. Looking ahead, he is responsible for the quality of the store’s food and changes based on customer feedback, always focusing on quality, shelf life and food safety.
“It’s a great option for everyone,” he said. “Nowadays in a restaurant or a restaurant, you can’t get a drink or a meal for RM10. But in a good store, you can find both. »
