Bernd Kirsch Email & Phone Number

Kiel, Schleswig-Holstein, Germany

Norway

Split-Dalmatia, Croatia

Department head of culinary operations

Fulda, Hesse, Germany

Moscow, Russian Federation

Radisson Blu Hotel Bucharest

- While still in charge as Executive Chef at Radisson Blu Hotel Bucharest, took over the challenge to help develop and evaluate 19 more hotels in SEE and CE- November ’13 implemented Food Waste Management Program in several hotels in SEE, CE, D, A and CH- Supporting hotels on their commercial return from renovations by assisting with right-fit concept development and implementation- Assisting area teams at new openings- Conduct culinary workshops and hotel specific training in order to ensure brand-relevant quality and individual hotel profitability- Consistent implementation of F&B initiatives, projects and concepts across the area- Taking the lead from the Area Operations leadership team, implementing or assisting with Area or Hotel-specific menus liaising with Corporate Chef- Liaise with Area Procurement Director as well as with Head office, all Executive Chefs and F&B Managers in all relevant aspects to ensure a smooth co-operation across the area

Radisson Blu Hotel Bucharest

In addition to the position of Executive Chef I accepted the challenge of combining it with the position of F&B Manager carrying out the additional duties:- Developed, implemented and evaluated the hotel’s marketing plan and general business plan- Consistently monitored the market and its needs, to ensure that we stay competitive and even one step ahead of other competitors- Inspections in all F&B areas were carried out regularly to make sure that security and hygiene standards are met at all times- Recognition programs for staff in order to raise their market awareness were developed and carried out by my assistant and myself- Analyzing departmental costs on an ongoing basis was indispensable in order to pin point negative deviation and take immediate action if necessary- Sales strategies were developed, reconsidered and implemented to ensure optimum guest satisfaction- F&B services and quality had to be audited on a regular basis and sometimes new strategies and ideas needed to be implemented in order to improve results- In-house activities and packages had to be co-ordinated with other HOD’s- F&B reservation lists, hotel arrival list, conference guest list and VIP list needed to be checked to make sure staff is aware of VIP guests- Successfully carried out catering for UEFA Europe League Final in Bucharest, on 9th of May 2012, which was the biggest sport event ever carried out in Bucharest

Radisson Blu Hotel Bucharest

Awarded with the GLOBAL HOTEL OF THE YEAR 2010 AWARDfor its outstanding performance.- during pre-opening period conducted staff interviews and trainings- established rota systems- implemented health and security procedures as per Radisson Standards, respecting HACCP guidelines- created menus while taking concepts and local circumstances in mind- contracted suppliers in cooperation with Purchasing department, while making sure that high quality standards will be met- monitoring food and staff costs at all time- in order to ensure top service and high quality food, staff trainings are developed and conducted on a regular basis- monitoring food cost at all times in order to ensure profitability of al F&B outlets- in cooperation with F&B Manager concepts were re-discussed and re-adapted to the local market in order to achieve the best results- Regular inspections of all F&B areas were carried out to ensure safety, security and health standards- Due to the takeover in January 2010 of the Centre Ville Hotel Bucharest - (which is owned by the same owner as Radisson blu Hotel) the operation grew up to 820 rooms and 10 F&B outlets and some transformations were made:- New concepts were realized and put into action;- Radisson standards were implemented;- Staff needed to be trained as per Radisson standards;- Menus needed to be changed, calculations revised etc.

Radisson Blu Hotel Berlin

In charge for all kitchen related matters from pre-opening, during Soft and Grand Opening and of course during normal operation6 F&B outlets (427 rooms) out of which especially the Heat restaurant and the Noodle kitchen wereextremely well accepted in the market since the concepts were new to BerlinAt the same time as part of the Grand Opening team for Carlson Rezidor, I helped with the opening of several 5 star hotels thoughout Europe.

5 Star Beach Rotana Hotel And Towers, Abu Dhabi / Uae

One of the leading hotels of the world Commenced employment in the position of Sous-Chef in Oct. ’97 and was subsequently promoted to Executive-Chef, in charge from Oct.`99 – Oct. 2003. Over this period the hotel grew from 227 to 558 rooms and went through a major extension program. Restaurants were opened, closed and relocatedwhile having business as usual. The most notable of which was the opening of the largest Grand Ballroom of Abu Dhabi and 7 multi purpose meeting rooms.In charge of 11 F&B outlets Banquet facilities for up to 800 pax seatedOutside caterings for up to 4500 paxOutside catering section was a high volume division, clients consisted of Sheikh Palaces, Embassies and the Government as well as the lucrative local wedding business.