Ethan Kho

HOSPITALITY OPERATIONS LEADER WITH A PROVEN TRACK RECORD ACROSS LUXURY DINING, INTERNATIONAL F&B LAUNCHES, AND INDEPENDENT RESTAURANT MANAGEMENT IN MALAYSIA AND TAIWAN. DELIVERED MEASURABLE RESULTS DRIVING A RESTAURANT'S OPERATIONS — INCLUDING A 40% REVENUE INCREASE THROUGH MENU STRATEGY AND A 10% REDUCTION IN FOOD COSTS — WHILE LEADING TEAMS, BUILDING SOPS, AND RUNNING DIGITAL MARKETING THAT GREW BRAND ENGAGEMENT. FIRST-CLASS HONOURS GRADUATE IN HOSPITALITY MANAGEMENT WITH HANDS-ON TRAINING AT NOBU AND HOTEL-SCALE DINING OPERATIONS, BRINGING A RARE MIX OF CULINARY CRAFT, COMMERCIAL ACUMEN, AND CROSS-BORDER OPERATIONAL EXPERIENCE TO DRIVE SUSTAINABLE BUSINESS GROWTH.

LOOKING FOR A HOSPITALITY PROJECT MANAGEMENT JUNIOR ROLE

Restaurant Operations Manager at Datong Taiwanese Street Food (2023-01 – Present)

Managed daily restaurant operations across front-of-house and kitchen teams of six, ensuring service consistency, workflow efficiency, and operational standards.

• Improved profitability through supplier negotiations, inventory control, and food cost optimisation, achieving approximately 10% annual reduction in food costs while maintaining product quality.
• Developed and implemented a set-meal strategy that increased overall revenue by approximately 40% through improved customer value proposition and menu optimisation.
• Led digital marketing initiatives, including social media campaigns and influencer collaborations, to increase brand awareness and customer engagement.
• Developed standard operating procedures (SOPs), streamlined kitchen workflows, and conducted staff training to improve operational consistency.
• Analysed sales performance and customer feedback to identify improvement opportunities in menu strategy, pricing, and customer experience.

Opening Team / Operations Lead at AI Laksa Taiwan (2023-01 – 2023-06)

Supported the successful launch of a Malaysian fast-casual dining concept in Taipei, managing operational readiness throughout the two-month pre-opening phase.

• Adapted menu offerings and operational processes to align with Taiwanese consumer preferences while preserving Malaysian culinary identity.
• Assisted in establishing kitchen systems including food preparation procedures, inventory management, storage standards, and workflow design.
• Coordinated opening operations and supported high-profile launch events attended by media representatives, celebrities, and public figures with an attendee count of 60 Pax.
• Worked closely with management teams to ensure smooth transition from pre-opening preparation to daily operations.
• 7 Menu items localised and tested for the taiwanese market.
• Week 1 over 400 covers served during opening.

Kitchen Intern at Nobu Kuala Lumpur (2022-01 – 2022-04)

Trained in a luxury fine-dining environment with strict standards for food quality, preparation techniques, presentation, and service excellence.

• Rotated across multiple kitchen sections including preparation, hot kitchen, cold kitchen.
• Maintained compliance with food safety, hygiene, and quality assurance standards in a high-performance culinary environment.
• Developed strong discipline, attention to detail, and teamwork through exposure to international fine-dining practices.
• Over 30 Plus dishes learned for plating and prep.
• Served as section line cook for 200 cover Dinner and Lunch Services.
• Total over 700 hours logged over a 4 month period.

F&B Intern at Concorde Hotel Dim Sum Restaurant (2020-01 – 2020-04)

Gained foundational experience in high-volume restaurant operations within a 400+ seating establishment.

• Gained hands-on experience in high-volume restaurant operations.
• Assisted with food preparation, kitchen organisation, service execution, and customer experience management.
• Developed foundational knowledge of hospitality operations, teamwork, and service standards.

Bachelor of Hospitality Management in Hospitality Management – UCSI University (2022-01 – 2025-05)

Diploma in Culinary Arts in Culinary Arts – UCSI University (2020-01 – 2022-08)