RONALD KIBEDI
4910 Southcenter Blvd ,USA
Summary
My career goal is to continuously expand my food & Beverage and culinary and industrial skills, knowledge, and experience in the hospitality industry, with a focus on international opportunities. Over the next 5 to 10 years, I aspire to establish myself as a renowned executive chef and consultant in the global hospitality and culinary world. Additionally, I aim to achieve my dream of founding an event and catering company that will not only showcase my expertise but also provide employment opportunities for other hospitality professionals. My ultimate ambition is to become an influential and respected figure in the industry, contributing to its growth and innovation.
Overview
19
19
years of professional experience
Work History
Cook
Muckleshoot Casino
Auburn WA
10.2025 - Current
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Developed and implemented new menu items in collaboration with culinary team.
- Trained junior cooks on cooking techniques and equipment operation for skill enhancement.
- Coordinated inventory management and procurement of kitchen supplies for operational efficiency.
Banquet Server
Marriott Tacoma Hotel
Tacoma, WA
09.2025 - Current
- Set up banquet rooms according to event specifications and client preferences.
- Delivered exceptional service to guests during events, ensuring a positive dining experience.
- Assisted in inventory management of tableware and linens for seamless event execution.
- Collaborated with kitchen staff to coordinate timely food service and presentation.
- Maintained cleanliness and organization of service areas throughout events.
- Adapted quickly to changing circumstances and guest needs during high-pressure situations.
- Communicated effectively with team members to ensure efficient workflow during events.
- Received positive feedback from guests for attentiveness and professionalism in service delivery.
- Served appetizers, delivered entrees, and refilled beverages for banquet guests.
- Managed multiple tasks simultaneously while maintaining composure under pressure in fast-paced banquet environments.
- Set up banquet tables and chairs based on event requirements.
- Demonstrated exceptional teamwork by collaborating with fellow servers to maintain a smooth flow of service during large-scale events.
- Completed post-event tasks such as cleaning, breakdown, and inventory management to prepare for future banquets efficiently.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Assisted in setting up the event space, ensuring proper table arrangements and placement of utensils for seamless guest experience.
Lead Cook
The Ritz-Carlton Lake Tahoe Truckee California
09.2024 - 09.2025
- Supervised kitchen staff to ensure high-quality food preparation and presentation standards.
- Developed and implemented seasonal menu items, enhancing guest dining experiences.
- Trained junior chefs in culinary techniques and kitchen safety protocols.
- Collaborated with management to streamline inventory processes, reducing waste.
Chef De Partie
Tasha’s Group, Dubai, United Arab Emirates
Dubai, United Arab Emirates
02.2023 - 08.2024
- As a Chef De Partie, I work directly under the supervision of the Head Chef, assisting in all aspects of food preparation and production while always ensuring that food safety procedures are strictly adhered to. My responsibilities also include reading out food orders to line chefs, reporting technical problems to management, and emphasizing to commis chefs the importance of following the right recipes. I am responsible for checking stocks on hand and following the correct standards of kitchen stocks using FIFO and LIFO principles. I also train new kitchen staff on weekly fare and promotional specials, check the temperature and quality of oil in the fryers and chillers, monitor the sanitizing process of vegetables, handle kitchen ordering and inventories, check and receive kitchen products, check for expired items and proper labeling in the kitchen, and help train and develop trainee chefs. Additionally, I ensure that my working station is always clean and sanitized to maintain a high level of food safety and hygiene standards.
Chef De Partie
Jail Bird JBR, Dubai, United Arab Emirates
Dubai, United Arab Emirates
09.2021 - 02.2023
- My responsibilities included overseeing food preparation and production, ensuring strict adherence to food safety procedures. I was in charge of reading out food orders to line chefs, reporting technical issues to management, checking stocks and product expiration dates, monitoring wastage, and maintaining kitchen cleanliness and hygiene. Additionally, I was responsible for creating kitchen schedules, ordering supplies, receiving and checking kitchen products, and training and developing junior chefs. My attention to detail and dedication to maintaining high standards in food preparation and kitchen operations were very evident in my work.
Chef De Partie
Kitopi Group of Restaurants, Dubai, United Arab Emirates
Dubai, United Arab Emirates
10.2020 - 09.2021
- As a chef de partie, my role was crucial in ensuring that food preparation and production were of the highest quality while also guaranteeing food safety procedures were always strictly followed. I was responsible for reading out food orders to line chefs, reporting any technical issues to management, and recording the temperature of freezers, refrigerators, and heating equipment to specific requirements. I emphasized the importance of following recipes accurately to commis chefs, checked stocks on hand, made kitchen schedules, and ensured that the food preparation areas were always clean and hygienic. I monitored wastage bins and reduced any wastage, managed kitchen ordering and inventories, checked and received kitchen products, and ensured that all kitchen products were properly stored and labeled. I assisted in training and developing trainee chefs, maintained a clean and sanitized working station, and made sure that products for food preparation met high standards. Additionally, I was in charge of checking mise en place (preparations for the next shift) inventory counting to ensure efficiency in the kitchen operations.
Demi Chef De Partie
Wakira Investments, Dubai, United Arab Emirates
Dubai, United Arab Emirates
06.2017 - 10.2020
- As a demi chef de partie, I reformed my basic and intermediate cooking skills by mastering the preparation of soups, sauces, stocks, frying, and broiling, as well as focusing on another specialty dish. I quickly adapted to the preferences of customers to ensure their satisfaction and proper functioning in the kitchen. I consistently prepared food according to healthy standards and quality guidelines, storing it safely to prevent spoilage. I also took on the responsibility of identifying and reporting any safety concerns to management while maintaining a clean and organized kitchen environment, removing garbage and moving food products as needed. In addition, I proactively managed kitchen equipment, reporting any maintenance or repair issues to the manager. I meticulously prepared food and beverages to meet quality, taste, and presentation standards, while also managing safe storage and rotation of food products within designated budgets. I consistently followed health and safety procedures to ensure a safe work environment for myself and my colleagues. Overall, my role as a demi chef de partie allowed me to refine and expand my culinary skills while maintaining a high standard of food preparation and kitchen organization.
Commi Chef
Caribo Restaurant Cafe And Bakery, Kampala, Uganda
Kampala, Uganda
06.2013 - 05.2017
- My responsibilities included overseeing food preparation and production, ensuring strict adherence to food safety procedures. I was in charge of reading out food orders to line chefs, reporting technical issues to management, checking stocks and product expiration dates, monitoring wastage, and maintaining kitchen cleanliness and hygiene. Additionally, I was responsible for creating kitchen schedules, ordering supplies, receiving and checking kitchen products, and training and developing junior chefs. My attention to detail and dedication to maintaining high standards in food preparation and kitchen operations were very evident in my work.
Commi Chef
Havana Hotel, Kampala, Uganda
Kampala, Uganda
02.2011 - 10.2012
- My responsibilities included overseeing food preparation and production, ensuring strict adherence to food safety procedures. I was in charge of reading out food orders to line chefs, reporting technical issues to management, checking stocks and product expiration dates, monitoring wastage, and maintaining kitchen cleanliness and hygiene. Additionally, I was responsible for creating kitchen schedules, ordering supplies, receiving and checking kitchen products, and training and developing junior chefs. My attention to detail and dedication to maintaining high standards in food preparation and kitchen operations were very evident in my work.
Commi Chef
Nile View Casino, Jinja, Uganda
Jinja, Uganda
03.2008 - 02.2011
- My responsibilities included overseeing food preparation and production, ensuring strict adherence to food safety procedures. I was in charge of reading out food orders to line chefs, reporting technical issues to management, checking stocks and product expiration dates, monitoring wastage, and maintaining kitchen cleanliness and hygiene. Additionally, I was responsible for creating kitchen schedules, ordering supplies, receiving and checking kitchen products, and training and developing junior chefs. My attention to detail and dedication to maintaining high standards in food preparation and kitchen operations were very evident in my work.
Commi Chef
2Friend Restaurant, Jinja, Uganda
Jinja, Uganda
05.2007 - 03.2008
- My responsibilities included overseeing food preparation and production, ensuring strict adherence to food safety procedures. I was in charge of reading out food orders to line chefs, reporting technical issues to management, checking stocks and product expiration dates, monitoring wastage, and maintaining kitchen cleanliness and hygiene. Additionally, I was responsible for creating kitchen schedules, ordering supplies, receiving and checking kitchen products, and training and developing junior chefs. My attention to detail and dedication to maintaining high standards in food preparation and kitchen operations were very evident in my work.
Education
Uganda Advanced Certificate of Education - undefined
Pilkington College Muguluka
Jinja, Uganda11.2005
Skills
- Team leader, Motivated, Professional, Good communicator, Detail oriented in the kitchen, Computer skills (daily and monthly inventory, ordering), Scheduling, Forecasting of the weekly sales, Energetic, Friendly, Passionate, Focused, Cooperative, Determined, Creative, Flexible, Self driven, Reliable, HACCP procedures, Inventory control, Firefighting
Languages Spoken
English (Fluent)
Timeline
Cook
Muckleshoot Casino
10.2025 - Current
Banquet Server
Marriott Tacoma Hotel
09.2025 - Current
Lead Cook
The Ritz-Carlton Lake Tahoe Truckee California
09.2024 - 09.2025
Chef De Partie
Tasha’s Group, Dubai, United Arab Emirates
02.2023 - 08.2024
Chef De Partie
Jail Bird JBR, Dubai, United Arab Emirates
09.2021 - 02.2023
Chef De Partie
Kitopi Group of Restaurants, Dubai, United Arab Emirates
10.2020 - 09.2021
Demi Chef De Partie
Wakira Investments, Dubai, United Arab Emirates
06.2017 - 10.2020
Commi Chef
Caribo Restaurant Cafe And Bakery, Kampala, Uganda
06.2013 - 05.2017
Commi Chef
Havana Hotel, Kampala, Uganda
02.2011 - 10.2012
Commi Chef
Nile View Casino, Jinja, Uganda
03.2008 - 02.2011
Commi Chef
2Friend Restaurant, Jinja, Uganda
05.2007 - 03.2008
Uganda Advanced Certificate of Education - undefined
Pilkington College Muguluka