SHARIFUDEN MOHAMMAD DOM
CHIEF OPERATING OFFICER
Kuala Lumpur
Summary
Proven leader with a track record of strategic planning and operations management at Andorra Healthcare Berhad. Skilled in executive leadership and organizational development, achieving streamlined operations and enhanced personnel development. Excelled in multitasking, driving operational improvements and fostering team growth. Demonstrates a unique blend of strategic insight and operational oversight, contributing to significant business growth.
Accomplished tasks and responsibilities with progressive various industry background and decisive leadership style. Offers strategic planning abilities, background in change management and forward-thinking mindset. Ready for challenges and focused on meeting future demands. Persistent leader eager to lead and grow organizations. Skilled in strategic planning, problem-solving, and communication with good understanding of business principles, project management and team leadership.
Collaborative with relentless work ethic. Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.
Overview
38
38
years of professional experience
Work History
Chief Operating Officer
Andorra Healthcare Berhad
04.2022 - Current
- Oversaw day-to-day operations across multiple departments, ensuring timely delivery of projects and streamlined workflows.
- Oversaw day-to-day operations to keep organization running smoothly while meeting business goals.
- Streamlined operations by implementing efficient processes and systems in human capital development and corporate governance .
Manager
Cosmic Medic Sdn Bhd
10.2020 - 04.2022
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
Consultant
Dagangan Puncak Sdn Bhd
01.2020 - 05.2020
- Collaborated with cross-functional teams to successfully deliver comprehensive solutions for clients.
- Managed client relationships through regular check-ins and updates on project progress.
- Evaluated client needs and expectations, establishing clear goals for each consulting engagement.
- Developed innovative strategies for clients, resulting in increased revenue and business growth.
- Streamlined internal processes to enhance team efficiency and improve overall project outcomes.
Business Development Consultant
Prominent Motor Sdn Bhd
02.2017 - 09.2019
- Elevated client engagement levels through regular communication updates and strategically planned touchpoints.
- Reviewed client concerns and recommended appropriate changes to supervisors.
- Increased client base by identifying new business opportunities and developing strategic partnerships.
- Negotiated favorable contract terms with clients, maximizing profitability while maintaining strong relationships.
- Negotiated contracts with clients, ensuring mutually beneficial terms for both parties.
Manager of Operations
Sapura Holdings Sdn Bhd
02.2015 - 02.2017
- Improved employer satisfaction ratings by ensuring prompt resolution of issues and concerns.
- Established positive and effective communication among unit staff and organization leadership.
- Oversaw facility maintenance activities to ensure optimal performance of equipment and infrastructure elements.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Directed resource allocation efforts, maximizing utilization of personnel, materials, and equipment resources for efficient operations management.
- Managed daily operations, ensuring smooth workflow and timely completion of tasks.
Consultant - General Manager
Sani United Berhad - Hotel Division
02.2014 - 02.2015
- Collaborated with cross-functional teams to successfully deliver comprehensive solutions for clients and guests.
- Managed client relationships through regular check-ins and updates on project progress.
- Evaluated client needs and expectations, establishing clear goals for each consulting engagement.
- Developed innovative strategies for clients, resulting in increased revenue and business growth.
- Manage day to day hotel operations.
- Established best practices for project management within client organizations, leading to more predictable and successful outcomes.
- Improved organizational efficiency, overhauling outdated operational procedures with innovative, tech-driven solutions.
- Conducted regular reviews of operations and identified areas for improvement.
- Observed packing operations to verify conformance to specifications.
- Supported creation of detailed, technical financial models to value potential acquisition targets.
- Managed budget implementations, employee evaluations, and contract details.
Managing Director
Prestige Worldwide Hospitality (M) Sdn Bhd
11.2009 - 01.2014
- Set up and providing total hospitality services for Malaysia Airlines' Golden Lounges - Kota Kinabalu.
- Providing hospitality and cleaning services for all Malaysia Airlines Golden Lounges KLIA
- Strengthened client relationships with regular communication, timely services delivery, and high-quality services.
- Delivered consistent revenue growth by identifying new business opportunities and expanding service offerings.
- Developed comprehensive business plans, outlining long-term goals and actionable steps toward success.
- Oversaw operations and provided corrective feedback to achieve daily and long-term goals.
Corporate Executive Chef
Sapura Holdings Sdn Bhd - Sapura Resources Sdn Bhd
03.2000 - 11.2009
- Managed Owners Private Yacht total hospitality for efficient food production, ensuring timely delivery of high-quality dishes.
- Delivered excellent food quality and maximized owner and guests satisfaction by preparing meals according to customer requests and preferences.
- Spearheaded successful catering operations for corporate events and private parties.
- Mentored junior chefs, fostering a positive work environment that encouraged skill development and career advancement.
- Developed menus, controlled food costs, and oversaw quality, sanitation, and safety processes at all company's establishments.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw business operations, inventory control, and customer service for group establishments and owners' private residences, Yacht local and abroad.
- Handled and stored food to eliminate illness and prevent cross-contamination.
Sous Chef
The Ritz Carlton Hotel
03.1999 - 02.2000
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Participated in menu planning meetings, offering creative input that led to new signature dishes garnering rave reviews from guests.
- Assisted in budget planning and cost management efforts, helping the establishment maintain profitability without sacrificing quality or service standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Served as an integral part of the hiring process for new kitchen staff members, contributing valuable insights into candidate selection based on experience and skill set compatibility with existing team dynamics.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
Sous Chef
MS Garden Hotel
01.1998 - 01.1999
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Reduced staff turnover rates through effective communication skills, creating a supportive work atmosphere for all team members.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Assisted in the development of staff training programs, improving overall consistency and efficiency within the kitchen environment while fostering professional growth among junior team members.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Chef De Partie
Diamond Puteri Hotel
01.1997 - 12.1998
- Supported head chef in menu creation, incorporating seasonal ingredients for innovative dishes.
- Enhanced kitchen efficiency by streamlining prep work and implementing time-saving techniques.
- Provided support in all areas of the kitchen as needed, demonstrating versatility and adaptability under pressure.
- Plated meals paying special attention to garnishes and overall presentation.
- Reduced food waste by carefully monitoring inventory levels and adjusting orders accordingly.
- Ensured compliance with food safety regulations by maintaining proper storage protocols for perishable items and promptly addressing any potential hazards.
Commis Chef - Demi Chef De Partie
The Pan Pacific Hotel
04.1994 - 08.1997
- Placed orders to restock items before supplies ran out.
- Maintained well-organized mise en place to keep work consistent.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
- Assisted other chefs with ingredients preparation in support of recipes designed by head chef.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Gained valuable insights into the inner workings of a successful restaurant by actively participating in all aspects of kitchen operations.
Commis Chef
Putra World Trade Centre
02.1991 - 03.1994
- Maintained well-organized mise en place to keep work consistent.
- Worked with chef de partie to learn storage locations of fresh ingredients for daily use by station staff.
- Contributed to a well-organized and efficient kitchen by maintaining clean workstations and following sanitation guidelines.
- Prepped daily menu items to quickly deliver upon request.
- Developed strong multitasking abilities by managing multiple cooking stations during peak hours, ensuring consistent quality output.
Kitchen Prep Cook
Hoshigaoka Japanese Restaurant
02.1990 - 02.1991
- Maintained clean, hygienic kitchen workspace by sweeping, mopping, and taking out trash.
- Washed, peeled, and cut fruits and vegetables in advance to save time on food preparation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Preserved freshness of food by storing food in designated containers and storage areas within freezer or refrigerator.
Production Machine Operator
Shin Etsu (SEH Malaysia)
02.1987 - 12.1989
- Maintained quality of product by checking labels, packaging and other factors.
- Set up and ran machinery to produce exceptional products for industrial needs.
- Organized and cleaned work area to meet standards, keep tidy, and prevent injuries.
- Operated multiple machines simultaneously, maximizing output while maintaining high-quality standards.
- Participate in Quality Control Circle activities, NPC Gold Award.
Education
No Degree - Technology And Industrial Arts Education
Sekolah Seri Ampang
Kuala Lumpur, Malaysia 04.2001 -
Skills
Strategic Planning
General management and administration
Personnel development
Multitasking Abilities
Operations Oversight
Executive Leadership
Organizational Development
Operations Management
Timeline
Chief Operating Officer
Andorra Healthcare Berhad
04.2022 - Current
Manager
Cosmic Medic Sdn Bhd
10.2020 - 04.2022
Consultant
Dagangan Puncak Sdn Bhd
01.2020 - 05.2020
Business Development Consultant
Prominent Motor Sdn Bhd
02.2017 - 09.2019
Manager of Operations
Sapura Holdings Sdn Bhd
02.2015 - 02.2017
Consultant - General Manager
Sani United Berhad - Hotel Division
02.2014 - 02.2015
Managing Director
Prestige Worldwide Hospitality (M) Sdn Bhd
11.2009 - 01.2014
No Degree - Technology And Industrial Arts Education
Sekolah Seri Ampang
04.2001 -
Corporate Executive Chef
Sapura Holdings Sdn Bhd - Sapura Resources Sdn Bhd
03.2000 - 11.2009
Sous Chef
The Ritz Carlton Hotel
03.1999 - 02.2000
Sous Chef
MS Garden Hotel
01.1998 - 01.1999
Chef De Partie
Diamond Puteri Hotel
01.1997 - 12.1998
Commis Chef - Demi Chef De Partie
The Pan Pacific Hotel
04.1994 - 08.1997
Commis Chef
Putra World Trade Centre
02.1991 - 03.1994
Kitchen Prep Cook
Hoshigaoka Japanese Restaurant
02.1990 - 02.1991
Production Machine Operator
Shin Etsu (SEH Malaysia)
02.1987 - 12.1989
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