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From studying engineering at the University of Southampton Malaysia (UoSM) to leading operations at a chocolate manufacturing plant in the UK, Elwynn Tan’s journey is a testament to the power of adaptability, resilience, and community.
According to Elwynn, studying in the UK was a significant cultural shift. Compared to the hustle and bustle of Malaysia, life in the UK felt more laid-back and slower-paced. One of the most noticeable changes? The absence of the beloved mamak culture. "Back home, we’d hang out at our favourite mamak stalls late into the night. In the UK, most places close by 10pm, it was definitely something to adjust to," he reflects.
Fortunately, he wasn’t alone. Reconnecting with friends he had made during his time at UoSM proved invaluable. Together, they navigated a new environment and culture with shared understanding and support.
Mental health and wellbeing also played a major role in the student experience abroad. “In the UK, mental health is given a lot of importance,” he notes. Student unions and societies frequently organised initiatives like petting zoos, wellness workshops, and mental health seminars, especially around exam season, to help students manage stress and stay grounded.
Today, he serves as a Process Engineer Lead at GCB Cocoa UK, a chocolate manufacturing company. His day-to-day responsibilities are diverse and impactful. From overseeing the installation of chocolate production machinery at a new plant to leading continuous improvement projects using Lean and Kaizen methodologies, his work is as hands-on as it is strategic.
He also trains and leads factory operatives, manages operations reporting, and keeps senior stakeholders updated on progress. “It’s a role that challenges me every day; and I love that,” he shares.
GCB Cocoa UK is unique in its cultural makeup. As a Malaysian-owned company operating in the UK, the workforce comprises both Malaysian and British team members. “At times, our cultural differences emerge, but ultimately, we’re all working toward the same goal,” he says. This cross-cultural collaboration has enriched his professional experience and sharpened his communication and leadership skills.
So, what inspired a former semiconductor engineer to move into the food industry?
“It was a leap of faith,” he admits. “I had no background in food manufacturing. But I saw the opportunity to grow, to learn, and to challenge myself in a completely new environment.”
It’s a decision that has paid off, both professionally and personally.
GCB Cocoa’s commitment to sustainability is captured in its aptly named initiative, “Good Cocoa & Beyond.” The programme aims to build a resilient, ethical, and sustainable cocoa supply chain. It begins in Côte d’Ivoire, the world’s largest cocoa-producing country, where the company is investing in local procurement and community development through a dedicated Sustainability Committee.
With a vision that extends beyond just chocolate, the programme reflects the company’s dedication to long-term impact, both environmentally and socially.
When asked to describe the University of Southampton Malaysia in one word, he chooses: "Cosy." The smaller campus size created an environment where students and lecturers knew one another, fostering a sense of close-knit community. “It felt like a home away from home,” he recalls.
His engineering degree played a significant role in preparing him for the challenges of his current role. “It trained me to think critically, solve problems efficiently, and use tools that have given me a competitive edge in the workplace.”
One of the most pivotal career decisions he made was leaving his job in Malaysia’s semiconductor industry to join a chocolate factory in the UK. “It was scary, but it also turned out to be one of the best decisions I’ve made.”
Looking ahead, he sees both challenges and opportunities in the food manufacturing sector, particularly in navigating and complying with global regulations. “As a global company, we must ensure that not only we but also our suppliers align with evolving standards. It’s an ongoing effort, but a necessary one.”