Arriving in Australia 40 years ago with very little English, Mina had business in his blood and a very strong desire to deliver quality products to the market. Inspired by his father in law’s deli style shop in Rockdale, Mina decided to open his very own place on King Georges rd Wiley Park. A key moment in the M&J story was Mina’s decision to begin supplying the food service industry with fresh, high quality poultry products. Very quickly, the operation outgrew the premises and a decision was made to move to Sloane st, Marrickville, where M&J continues to operate today.
Mina is still very hands on in the business and can be found on the factory floor or on the forklift overseeing his 300 + employees daily. A strong work culture and commitment to quality and service has been built around Mina’s ethos and continues to permeate throughout M&J nationwide.
Sam oversees all aspects of the company’s domestic & international trade and is responsible for advancing M & J Chickens as one of the country’s leading Full-Service Poultry Suppliers. Guiding the company’s overall direction and strategic priorities, Sam leverages M & J’s absolute commitment to quality and service to extend the company’s presence and leadership.
With some 21 years in the Poultry Processing industry he has helped grow the business into one of the largest privately owned and operated processor of chicken products in Australia. Sam’s passion and strategic skills have brought innovations in production and distribution giving M & J the solid platform to serve clients throughout Australia, Asia & the Middle East.
Sam holds a Bachelor of Arts majoring in Economics from the University of Sydney.
Growing up in the business, and after completing a degree at the University of Western Sydney (B,Bus, Majoring in Marketing), Harry joined M&J’s production team in an operations capacity. A natural born leader, Harry has been at the forefront of M&J’s efforts to continuously improve its capabilities by helping identify and procure advanced equipment from across the globe to maintain M&J’s position as a market leader.
In 2017, Harry oversaw a multimillion dollar upgrade to M&J’s main processing facility in Marrickville, Sydney, aimed at automating more of M&J’s production, as well as setting the benchmark for the future.
Approaching his 20th year in the business, Michael is responsible for overseeing the day to day requirements of managing a 110 vehicle strong fleet. M&J Chickens prides itself on its ability to delivery product nationally in both regional and city areas in the most timely and efficient manner. As a result, Michael’s role in maintaining strong relationships and leadership over our front line representatives is paramount in maintaining M&J’s service mantra.
Since Steve Joined the M&J Business in 2006 M&J has seen continuous growth in both Value and Kgs year on year.
Prior to M&J Steve worked in a retail environment that started with a Management traineeship with Woolworths after finishing High School in 1978. After 10 years Steve moved into Senior Management roles with several Multi National Retail Manufacturers including Nestle, SC Johnson & General Mills.
Steve has demonstrated an ability to successfully acquire larger strategic accounts as well as convey a strong leadership, coaching and mentoring presence among the sales team nationally.
Michael joined the M&J team in 2017 and is primarily in charge of the company’s domestic operations. Ensuring process streamline efficiency from raw product to processing, manufacture, distribution and delivery to the end consumer is part of Michael’s challenge at M&J. As the business continues to grow from strength to strength, it is important to ensure that M&J is continuously planning for the future.
Having previously been M&J’s bank manager for 10 years, Michael is no stranger to the business and has been able to provide a unique perspective on the business.
Michael has over 25 years’ experience in Banking with ANZ Bank, St George Corporate and Bankwest as a Senior Manager. As a business Owner, he operated a consultancy firm that has specialised in area’s such as business planning, succession planning and mortgage broking.
Michael has the following qualifications, Diploma of Commerce, Diploma of Financial Services (Financial Planning) FNS50804, Certificate IV in Finance & Mortgage Broking.
With 17 years’ experience at M & J Chickens, Andrea has been a pivotal part of the Groups growth from a single operation in Sydney to a nationwide processing and distribution network servicing thousands of customers in each state. M&J’s growth has brought forward the necessary requirement to introduce and maintain systems and procedures to support day to day operations. Andrea has taken the lead in this area and has been able to identify and implement the right infrastructure and processes to support the business.
With a background in Banking and holding a Diploma in Business Management Andrea oversees a team of 8 Admin staff.
David Pearman has been with M&J for over 11 years and during this time the company’s reputation for quality and consistency has been a key plank in the strategy for growth.
David leads a Quality Assurance Department which has implemented and maintains strong Quality and Food Safety systems in the main Marrickville facility and five other plants throughout Australia, which regularly meet the stringent requirements of an international auditing body, State Food Authorities and the DAWR – the Federal body that maintains our Export registration. These audits are conducted frequently both announced and unannounced.
David holds degrees in Microbiology, Food Technology and an MBA from Macquarie Graduate School of Management and brings experience from senior manufacturing and Quality management roles with Berri Juices, Carlton and United Breweries, Penfolds Wines and has worked with a number of major companies in an advisory capacity.
Eddie Cofie is Group Chef & Development Manager of M&J Chickens and has held various roles during his long career in the catering industry.
Eddie has a great passion for food & a very strong food background; he spent 8 ½ years, from May 1999 to November 2007 as the Executive Chef at Sydney’s Olympic Park. He set-up and managed of all the restaurants and catering facilities for the Sydney 2000 Olympic Games,
Eddie ventured into television where he spent two seasons on Channel 10’s Recipe to Riches playing the role of ‘Kitchen Commander’ where contestants compete against each other under his guidance to prepare their products hoping to get their recipes onto supermarket shelves.
Eddie spent 8 years as an airline Executive Chef with 4½ years at Ansett Australia’s in-flight Catering division where he was an integral part of the start-up of Ansett International and 3½ years as Executive Chef for Australian Airlines.
Eddie has owned and operated his café and other food businesses and continuously seeks improvements in the catering industry.
Prior to working in Australia, Eddie spent time plying his trade in some of London’s finest hotels, namely, The Grosvenor House Hotel, London’s Savoy Hotel & the Le Meridian Hotel in Piccadilly. After arriving in Australia in 1989 he was employed as Sous Chef at The Regent Hotel, Sydney (now known as The Four Seasons Hotel) and spent 2 years as a chef working on board P&O’s luxury cruise liner, The Canberra.