Ronald Ssenkungu

Experienced and dedicated Sous Chef with over 10 years of experience in hotels, restaurants, banqueting, and mass catering. Highly skilled across all kitchen sections including continental cuisine, pastry, banquets, and VIP functions. Strong leadership abilities, excellent hygiene standards, and proven experience in stock control, staff training, and menu development. Passionate about delivering high-quality food and maintaining professional kitchen standards.

Sous Chef - Casa Solada Hotel

(2021-01 - 2023-12)

• Worked across all kitchen sections: pastry, starters, mains, and vegetables
• Independently ran the mains section for 8 months
• Played a key role in banquets and events for up to 150 guests
• Assisted with food ordering, stock control, stock rotation, and deliveries
• Collaborated with Head Chef on seasonal dessert menu development
• Ensured strict compliance with hygiene and food safety standards
• Reduced food waste through proper portioning and planning
• Trained and onboarded new kitchen staff
• Prepared and presented high-quality dishes under pressure
• Maintained excellent customer service standards
• Demonstrated strong product knowledge and professionalism
• Worked effectively as part of a multicultural kitchen team
• Daily production of breads, desserts, and pastries
• Buffet setup, garnishing, and food presentation
• Outside catering, banquets, and VIP functions
• Conducted weekly and monthly stock takes
• Maintained cleanliness and safety of all workstations

Chef de Partie (CDP) - Capital Kitchen

(2019-01 - 2021-12)

• Supervised daily food preparation and kitchen operations
• Managed kitchen stocks and ensured availability of ingredients
• Assisted Head Chef with menu creation and recipe development
• Trained and supervised Commis Chefs
• Ensured compliance with food hygiene and safety regulations
• Monitored portion control and waste management
• Contributed to achieving a five-star food hygiene rating

Chef - Protea Hotel

(2016-01 - 2018-12)

• Prepared and presented high-quality dishes under pressure
• Maintained excellent customer service standards
• Demonstrated strong product knowledge and professionalism
• Worked effectively as part of a multicultural kitchen team

Head Chef - Biyem Hotel

(2015-01 - 2015-12)

• Daily production of breads, desserts, and pastries
• Buffet setup, garnishing, and food presentation
• Outside catering, banquets, and VIP functions
• Conducted weekly and monthly stock takes
• Maintained cleanliness and safety of all workstations

Commis Chef - Mediterraneo Restaurant – Villa Kololo

(2014-01 - 2014-12)

• Assisted senior chefs in recipe and dish development
• Maintained high standards in a fine-dining kitchen
• Ensured strict hygiene and safety compliance
• Supported smooth kitchen operations during service

Certificate - Food Production & Hospitality Management - Jimmy Sekasi Institute of Catering (2010-01 - 2011-12)

Uganda Advanced Certificate of Education (UACE) (2009-01 - 2009-12)

Primary Leaving Examination (PLE) (2005-01 - 2005-12)