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Adrian
Founder, General Manager & Executive Chef (Owner-Operator)
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Competencies
Experiencia demostrada en Multi-outlet operations.
Experiencia demostrada en P&L ownership.
Experiencia demostrada en Cost control.
Experiencia demostrada en Recipe costing.
Experiencia demostrada en Menu development and pricing.
Education
Languages
Summary
Founder, General Manager & Executive Chef (Owner-Operator) buscando nuevas oportunidades
Experience
Founder, General Manager & Executive Chef (Owner-Operator)
Runs an F&B concession inside a premier private yacht club serving approx. 600 high-net-worth members (about 400 active), across four service points (main dining, rooftop, poolside, events) plus delivery, with 30+ staff, full P&L, and direct reporting to the club board.. Cross-referenced supplier invoices and inventory counts against recipe yields and POS sales, and ran cost and margin analysis across departments (kitchen, bar, floor, events); adjusted purchasing and pricing accordingly.. Leads daily service from the floor across all service points, supervising service and kitchen teams to deliver personalized service to a demanding luxury clientele.. Recruits, trains, coaches, and evaluates service and kitchen staff; built the SOPs, recipes, training materials, and opening and closing routines the team executes independently.. Plans and executes private dinners, VIP experiences, tastings, and member events, coordinating directly with members and other club departments.. Enforces food safety and sanitation: receiving, storage, temperature control, shelf life, labeling, traceability, and allergen and cross-contamination controls.
Founder & Executive Chef
Built the restaurant from the ground up as chef-founder: concept, menu, recipes, sourcing, kitchen and service standards, and team.. Ran it in parallel with the Yacht Club operation from 2017 to 2020, two full businesses at once, until the COVID closure in March 2020.
Independent F&B and Hospitality Consultant
Advised food and beverage and hospitality businesses on operations, concurrent with running Davao Sushi Fusion.
Sushi Chef (Itamae) to Chef de Cuisine
Progressed from itamae to chef de cuisine, moving from the sushi line to leading the kitchen.
Front Office Manager
Managed the front office of a private eye-surgery practice: patient reception, scheduling, and the first and last impression for a high-expectation private clientele.. Held the role while completing culinary training and the Saitama line, up to founding Davao Sushi Fusion in December 2012.
Assistant Head Coach to Head Coach, Girls' Varsity Soccer
Led training, game preparation, and team development for a varsity squad.