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DrFly Asian

@drflyasian

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F&B Operations Manager building kitchen ERP systems, with food cost below 40% and waste around 5% at Bắc 24.

Vietnam

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What I'm looking for

I’m aiming to take on an F&B Operations Manager role for a 5–20-location chain or central kitchen, directly implementing an ERP system that connects purchasing, production, inventory, costing, and the ledger.

At Bắc 24, I keep food cost below 40% and waste around 5% by standardizing recipes and managing inventory. I also optimized purchasing and operating standards, saving the investor around 20% in monthly costs.

At Tĩnh Healthy Food, I built and operate the kitchen from its launch, growing the brand from zero to around 50 meals a day through its fan page. I develop healthy menu items and maintain food cost and waste targets through standardized portions and daily inventory control.

For AI Kitchen Manager, I designed and built an ERP system for commercial kitchens and F&B chains, connecting purchasing, production, inventory, costing, and ledger records. It includes recipe costing, FIFO inventory tracking, production and quality-control workflows, and KPI dashboards.

My kitchen experience also includes Chef de Partie roles at Harmony Hotel & Spa and BonChon Vietnam. I’m aiming for an F&B Operations Manager role with a 5–20-location chain or central kitchen, where I can implement an ERP system linking purchasing through to the ledger.

Experience

Work history, roles, and key accomplishments

Current

Kitchen Manager

Current

Tĩnh Healthy Food

Oct 2025 - Present (1 year)

Built and operated a healthy food kitchen from startup phase, growing the brand from zero to ~50 meals per day and ~4 million VND daily revenue via fanpage. Managed R&D, standardized portioning, controlled food cost and waste, and coordinated with marketing and suppliers.

BOM Food Cost Control Inventory Management R&D Corporate Trainer Supplier Management Marketing Coordination

Current

Kitchen Manager

Current

Bắc 24

Sep 2025 - Present (1 year 1 month)

Managed 8 kitchen staff, controlled food cost below 40% and waste at ~5%, saving ~20% monthly costs. Built SOPs, standardized recipes, managed inventory by par level, and developed new menu items with suppliers.

Food Cost Control Waste Reduction SOP Development Inventory Management Menu Engineering Supplier Negotiation Team Management

Current

Founder & System Architect

Current

AI Kitchen Manager

Jan 2025 - Present (1 year 9 months)

Designed and built a specialized ERP system for industrial kitchens and F&B chains, integrating purchasing, production, inventory, cost, and ledger in one data flow. Developed costing engine, inventory ledger, production & QC workflows, and KPI dashboard.

ERP Design Google Sheets Appsheets Supabase PostgreSQL Vercel Claude ChatGpt Data Architecture System Design

Chef de Partie (CDP)

Harmony Hotel & Spa

Mar 2025 - Jun 2025 (3 months)

Managed a station in a 4-star hotel kitchen, ensuring food quality and presentation. Supervised commis chefs, controlled ingredient storage per food safety standards, and coordinated with Sous Chef and F&B/Service during peak hours.

Food Preparation Quality Control Food Safety Team Supervision Coordination

Chef de Partie (CDP)

BonChon Vietnam

Sep 2024 - Mar 2025 (6 months)

Prepared dishes according to chain menu standards, ensuring product consistency across shifts. Assisted in training new staff on preparation and cooking processes per brand standards.

Menu Adherence Training Food Preparation Consistency