Our Reporter
From managing kitchens at five star hotels, to providing catering services at local events, Charles Mubiru has done it all. Currently the head chef and catering manager of TokoToko Outside Catering services, Mubiru’s passion for catering is mirrored in his passion for customer satisfaction. He doesn’t just want you to enjoy his flavor-filled spread, set up, and beautiful presentation, but also wants his customers to leave satisfied with the service.
We caught up with him to share his experience.
Tell us about yourself
I am Mubiru Charles also better known as Chef Broccoli. I joined MUBS in 2005 and did a diploma in hotel management and catering. I finished university in 2007, and I went straight to Resort Beach Entebbe as a trainee. After about three months, they officially gave me the job in January 2008.
Up until 2011, I was employed by Resort Beach. Then, I crossed over to the Serena Hotel Kigo and worked in the salad kitchen. Later, I joined at Protea Hotel in Entebbe from 2012 to 2014.
I had the opportunity to travel out of Uganda in 2014 to Bahrain. I was given a job at Intercontinental Hotel. I served as their chef from 2014 to this year(2022) in March. I am currently the kitchen supervisor for Alhambra in the United Arab Emirates.
Why did you decide to venture into the catering business?
It’s my passion. I started cooking with my grandmother when I was still a young boy. She made me fall in love with cooking. To me, cooking is not just a job, it’s my life.
Additionally, the market for cooking is huge, and with my experience, I decided to bring my magical touch and try to modernize the outside catering business. I started my business to bring my five-star skills down to the common people.
When did you start your own business?
In 2010, my wife and I founded Toko Toko outside catering.
How much did you invest at the start?
Since we used to hire some of the things we use, I am actually unable to give an exact figure for my investment. But if I am to estimate, we started with around Shs 5 million.
Can you tell us about your experience in the field of catering?
I have a vast experience in cooking and presentation. I’ve had the opportunity to specialize in every area of the kitchen while working in some of the best hotels in the world. I have, in a nutshell, perfected the art of cooking.
How much do you charge per event? And how much money do you make per month?
For occasions in and around Kampala, we charge Shs20,000 per plate. For events held outside of Kampala, we charge between Shs25000 and Shs30000 per plate. We can, however, work out a deal.
About how much we make a month, it’s not that every month we have functions. But on average, we can turn a profit of Shs2m per month.
What types of events do you have experience with when it comes to providing catering services?
Basically, we deal with introductions, weddings, birthday parties, and church ceremonies.
What challenges have you faced while providing catering services at events?
The weather is the biggest problem we encounter. Additionally, some clients desire to make last-minute changes, and it’s not easy to pull off what they want.
What are your strengths in this business?
Our food’s presentation and flavor. I can proudly blow our own trumpet for those two.
What’s the best catering project you’ve ever worked on?
It was one of my friends’ wedding. I had to fly from the UAE to Uganda. On that particular day, we displayed everything.
What are your future plans for this business?
We want to have the most attractive exterior. We also want to create a school that skills the future generation on how to cook and present.
