Robert Kirk Mobile: +*** (0-53-531*-*** adi8a1@r.postjobfree.com Skype: robertdouglaskirk

Page 1 of 4

ROBERT D KIRK

Date of Birth: 10.20.1975

Nationality: Canadian

Marital status: Married (Single Status for Work)

Country of residence: Kingdom of Saudi Arabia, Riyahd Mobile telephone: +966-**-****-***

Email address: adi8a1@r.postjobfree.com

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Professional Experience

RK Culinary Consultancy

Consultant Chef 05/2020-Current

Encompassing MENA Region

Currently working with UHNWI consultation, kitchen design, menu development Implementation, staff selection and training for multi concept outlet (7) venue 200 seats opening early 2021

Previously Feasibility study and competition survey, conceptualization, proforma, ROI multi-site high end Coffee Trend Pastry Bakery Chocolate Shop, all day a la carte 5 locations and central kitchen catering. Galleria Hotel, Jeddah Saudi Arabia

Executive Chef 12/2016-5/2020

385 rooms, 6 Restaurants, Banqueting up to 1500, Plus off site capabilities

Pre-opening, full kitchen redesign of this newly built city center ultra-luxury hotel with Avg, Room Rate 370 USD.

Specification and purchase of heavy equipment.

Menus restaurant food conceptualization across All day dining, Lobby Lounge, Italian Restaurant, Fine Dining Steakhouse, Artisanal Chocolate Cake Boutique, Pool Restaurant, Banqueting and Off-site Catering.

Selection and management of multinational Brigade of 55 plus 40 stewarding associates.

Budgeting and contingency plans for different business volumes;

Menu training and demonstration. Numerous high-profile pre-opening parties.

Complete implementation of HACCP, Corporate FSMS and Municipal standards.

Awarded HACCP FSMS Certification as accessed by third party auditor November 2018, November 2019

Fully operational all outlets 400-1500 covers daily including numerous off-site;

Food Cost 28.76% Vs BGT 30% 2020

Food Cost 28.99% Vs BGT 31% 2019

Food Cost 29.66 % Vs BGT 31% 2018

The Empire Hotel Golf and Country Club Brunei (Managed By The Dorchester Collection) Executive Sous Chef 2/2014-5/2016

5oo Rooms 20 Villas, 6 Restaurants, Banqueting up to 1500 ppl

Implemented central commissary kitchen and in-house butchery;

Co Project with Kings College Culinary in London UK providing basic and intermediate training to worldwide accepted stands for all hotel chefs,

Implemented controls and reduced hotel food cost from 39.5% to 30%;

Re-conceptualizing and launched previously closed outlets, including menu planning, training and operations;

Obtaining 99% ‘exceeded’ or ‘met expectations’ in outlets within scope of responsibility;

LQA score of 98% achieved in Italian restaurant within 2 months of opening; Robert Kirk Mobile: +966 (0-53-531*-*** adi8a1@r.postjobfree.com Skype: robertdouglaskirk Page 2 of 4

Coordinated stewarding, chefs and engineering to raise hygiene standards to HACCP compliant level;

Recruited Indian Chef, Commissary Chef, Asian Specialty Chinese chef to support immediate improvements in food;

Established performance management for leadership, with evidence-based training, employee and guest feedback. Shangri-la Hotel Bangkok

Executive Sous Chef 4/2013-11/2013

800 Rooms, 8 Restaurants, Banqueting up to 6000 ppl

Redeveloped numerous buffet and banquet menus, improved presentation.

Led F+B team to successful completion of corporate HACCP audit score 86% vs previous fail

Menu consultations with VIP clients for special occasions and large themed events.

Implemented S.O.P’s for Banquet kitchen preparation and food service, increasing scores of timeliness on client surveys.

Identified and corrected many deficiencies in food costing/purchasing system. Resulting in delivering food cost within budget.

Indigo Pearl Hotel, Phuket, Thailand (Slate formerly Indigo Pearl) Executive Sous Chef /CDC Rivet Grill 7/2012-2/2013 280 Rooms plus 35 exclusive Villas, 8 outlets, Banqueting up to 800 ppl

Re launch of Hotel signature fine dining restaurant Rivet grill menu training and execution. Achieving 96% Exceeded expectations for food quality, taste and value for money.

Implemented along with chief steward HACCP compliant practices and standards of kitchen hygiene.

Raised standards and awareness of workplace safety jointly with engineering and stewarding teams. Mandarin Oriental Hotel Group,Sanya, China

Executive Sous Chef 5/2010-5/2012

220 ROOMS 65 Villas, 6 Outlets, Banqueting up to 800 ppl (5 Star)

Increase retention of Chinese culinary trainees YoY from 17% to 80% through training and mentoring engagement.

Successfully Positioning property as number one for F+B in the market.

Conceptualized with executive chef all food services for Hainan rendezvous .China's largest luxury lifestyle show.

Increased score consistently YoY for food hygiene HACCP compliance as measured by external auditor.

Re launch of all day dining restaurant, implementing open kitchen cooking in previously non performing area. Driving revenue and average check.

Responsible for managing food cost consistently at budgeted 35% or lower for 2 years. Mandarin Oriental Hotel Group, Washington, DC

Banquet Chef 6/2008-4/2010

450 Rooms 3 Outlets, Banqueting up to 1700 plated, 6000 reception (5 Star)

Part of F+B team recognized by corporate M.O. for achieving lowest food cost and highest profit per cover in banquets across the organization in 2009.

Combined and saved jobs providing additional revenue via food service retail during 2008 economic turn down preventing layoffs.

Managed successfully in a heavily unionized environment.

Re-wrote all banquet menu packages, complete with training and costing and implementation.

Increased food quality and guest satisfaction in Rooms Service food product by changing to sous vide cooking, at the same time as shifting headcount from non profit generating areas. Robert Kirk Mobile: +966 (0-53-531*-*** adi8a1@r.postjobfree.com Skype: robertdouglaskirk Page 3 of 4

Mandarin Oriental Hotel Group, Elbow Beach, Bermuda (No Longer held by Mandarin Oriental) Main Kitchen Sous Chef 4/2006-5/2008

385 Rooms, 4 Outlets, Banqueting 200 on the Terrace, 400 Beachside (5 Star)

Increase food quality in All day dining restaurant, room service and pool outlets by 8% year over year.

Implementation and execution of new banqueting menu.

Coached junior chefs for Bermuda young chefs cooking competition;

Led cross departmental task force for kitchen maintenance, renovations.

Raised HACCP external audit score by 25% year over year.

Voted Manager of the quarter 2007

Earlier Experience

Millcroft Inn and Spa, Ontario, Canada

Chef 4/2004-4/2006

60 Rooms 1 Outlet, Banqueting 120

Restaurant Gordon Ramsay, London, England

Chef de Partie 07/2003-01/2004

45 Seats (3 Star Michelin)

Anton Mossman’s Belfry, London, England

Chef de Partie 09/2002-07/2003

45 Seats plus numerous luxury themed private dining rooms total capacity 110 (2 Star) Splendido Restaurant, Toronto, Canada

Sous Chef 08/2001-09/2002

65 Seats plus 20 seat private room. (Leading fine dining restaurant in Canada) Fairmont Royal York Hotel, Toronto, Canada

Chef de Partie Saucier 10/1999-08/2001

1100 rooms, 8 Outlets, Banqueting for up to 4500 ppl Centro Grill & Wine bar, Toronto, Canada

Sous Chef 02/1998-10/1999

170 seat dining room, 75 seats cocktail and sushi lounge. Top rated in Canada under French Chef Marc Thuet

Westin Harbor Castle, Toronto, Canada

1st Commis 05/1997-02/1998

1250 Rooms, 5 Outlets,Up to 11000 ppl banqueting

Ottawa Delta Hotels and Resorts Ottawa, Canada

Apprentice Chef 05/1995-05/1997

180 Rooms, 2 outlets, up to 500 ppl banqueting

Robert Kirk Mobile: +966 (0-53-531*-*** adi8a1@r.postjobfree.com Skype: robertdouglaskirk Page 4 of 4

Education:

1997 Algonquin Culinary College of Applied Arts and Science Diploma in Culinary Management 1996 Algonquin Culinary College of Applied Arts and Science Diploma Culinary Skills 1995 Woodroffe High School, Secondary School Diploma, Certification/ Membership

2019 World Association of Chef Societies Active Member 2019 Saudi Arabian Chefs Table Circle Active Member 2016 RSHP Level 3 Supervising Food Safety in Catering (HACCP) 2015 RSHP Level 3 Supervising Food Safety in Catering(HACCP) 2009 RSHP Level 3 Supervising Food Safety in Catering (HACCP) 2008 Serve Safe Certificate

2007 RSHP Foundation Certificate (HACCP)

2006 ISO 22000, Food Safety Management System HACCP 2006 CIEH Foundation Certificate in Food Hygiene

2006 Basic Food Hygiene Certificate – Chartered Institute of Environmental Health 1997 Inter provincial Cooking Red Seal – Ontario Canada 1997 1996 Canadian Federation of Chefs de Cuisine Member Technology

Fidelio Material Control

Opera

Fidelio

Delphi

Micros

Infogenisis

Resort Chef

Chef Tec

Check EAM

Know Cross

Material Control System

Excel

Outlook

Power Point

Microsoft Office

BirchStreet

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