The head chef and catering manager of TokoToko Outside Catering services is Mubiru Charles. Despite the fact that it is a family affair, Mubiru is the person TokoToko’s lovely customers usually communicate with prior to the event.
Mubiru’s passion for catering is mirrored in his passion for customer service. He doesn’t just want you to enjoy his flavor-filled spread, set up, and beautiful presentation, but also the way he takes care of the guests and goes the extra mile to ensure peace of mind for his customers on all fronts.
Matooke Republic had a one-on-one with Mubiru Charles and he reflected on his nature and 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 roughly three months, they officially offered me the position in January. 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. I was with them for nine months.
Also, from 2012 to 2014, I worked at Protea Hotel in Entebbe and I worked in both the hot and kitchens.
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 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 okay, let me estimate an amount of around Shs5 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 do you get your bookings?
My Facebook page typically brings in the bookings for me. But also my friends have countlessly recommended me to clients. Additionally, my wife promotes the company.
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 managing and organizing catering?
Basically, we deal with introductions, weddings, birthday parties, and church ceremonies.
In your opinion, what challenges can you face while managing catering at a big event?
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.
How do you handle difficult customers?
Though we do our best, it’s difficult to please everyone. But calmness solves everything for me and the team.
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.