Joharudin Nordin

Managing daily operations of the company through strict enforcement coupled with high quality on-job training development, including an open-door policy while implementing 3F managerial style approach to ensure operational excellence across all company business properties.

• Spearheaded comprehensive vendor supply networking & negotiation efforts, leading to a 15% decrease in food costs while maintaining quality standards; implemented menu engineering strategies that increased average check size by 10%.
• Directed strategic initiatives in finance, human resources, & customer relations, boosting guest satisfaction & loyalty metrics by 30%, orchestrated successful marketing campaign.
• Developed and implemented a profitable business strategy resulting in a 50% increase in shareholder value by expanding market reach & diversifying product offerings.
• Saved 35% in food costs for the year by ordering meat & fresh produce from local vendors & farmers, cutting transportation expenses, & improving delivery times.
• Increased food & beverage revenues by 15% year-to-year for three consecutive years.
• Motivated back & front of house staffs to ensure cohesive kitchen operations & increased staffs productivity performance.
• Provider of a uniquely unforgettable dining experience to food lovers from all walks of life.

Worked as director of kitchens, executive chef, culinary director of innovation, and executive sous chef at leading luxury hospitality industry groups encompassing upscale restaurant food services, hotels and posh resorts locally and abroad.

• Instrumental for the success of elevating overall food quality within food-service restaurant outlets including progressive new menu creativity of to ensure absolute unforgettable guest satisfaction.
• Demonstrated expertise in creating new revenue streams including developing kitchen procedures.
• Managed kitchen managers, designed kitchen layout, and controlling kitchen costs.
• Produced teams that constantly and consistently increased productivity, generated high profitability growth, created steady clientele & decreased staff turnover, reducing spoilage & increased the investor shares values.
• Controlled food cost at below 34% & maintained labor cost at below 7%, reduced spoilage, prepares all kitchen reports and staffs rota approval.
• Increased productivity, efficiency, and market opportunity to enhance stakeholder share value.
• Produced teams that constantly and consistently increased productivity, generated high profitability growth, and created steady clientele.
• Managed people of multicultural respect among all kitchen employees including front-of-house staff background, via strong work ethics, adaptability, flexibility, sense of ownership and entrepreneurial mindset to ensure flawless daily kitchen operations.
• Combined creative culinary skills with administrative acumen to elevate the dining experience, maintained this company reputation and contributed to its profitability.
• Delivered 100% service excellence via continuous staff productivity performance maximization to enhance profitability growth.

Oversaw culinary operations for 12 restaurant concepts across Southeast Asia, Africa, South America, Europe.

• Conceptualized and launched 4 successful restaurant brands.
• Implemented cross-training program increasing kitchen efficiency.
• Reduced food costs by 15% through vendor negotiations.
• Fostered positive & collaborative work environment by promoting teamwork, communication, & mutual respect among all kitchen employees including front-of-house staff members.
• Resolved conflicts, trouble shot issues with innovative solution, increasing productivity, efficiency, market opportunity to enhance stakeholder share values.

Held diverse roles of backhouse crew from F&B - culinary / kitchen rank & files positions until Head Chef designation ever since year 1992.

• Demonstrated chef supervision of kitchen operations & participated & involved in kitchen administrative duties including cost management.
• Monitored line cooks, junior cooks, & kitchen helpers activities.
• Managed backhouse staffs to execute food preparation & monitor cooking session.
• Exhibited effective direction as for flawless kitchen operations to several cooks on day-to-day basis.
• Maintained backhouse operation efficiency whilst boosting staff productivity & delivered exceptional customer satisfaction.
• Demonstrated exceptional guest service coupled with premium standard of the Absolute Magical & Total Memorable Dining Experience that made a huge impact to the local community.
• Developed standardized recipes and training programs that improved consistency and reduced staff turnover by 35%.