Other relevant training background and activities
Having completed his training as chef (Hotel Management School Bad Hofgastein, Grand Hotel Sauerhof, Baden) and after gaining practical experience working for the Austrian Armed Forces, Manfred Ronge started his career in large-scale catering. Ever since 1982 he has applied himself to the fields of gastronomy, large-scale catering and food production and has been able to gain valuable experience not only as kitchen manager but also as a chefs’ teacher. Before going self-employed with Ronge & Partner he was operative manager of more than 100 industrial kitchens. Being a frequent member of the jury at World Championships and Olympic Games of Chefs his sense of quality and precision in dealing with food and dishes is outstanding.
He has been able to motivate his staff to successfully implement a number of new work practices and work systems (such as HACCP, Cook&Chill, QM-implementation, ISO und IFS). Working as managing director of one of the largest Austrian gastronomy, catering and food production companies Manfred Ronge expanded his operative know-how by adding further aspects of the culinary world to his expertise.
Noteworthy projects were the development and expansion of markets in all segments of the company he headed, culminating in becoming market leader in most business fields, the recertification of production facilities in line with IFS (International Food Standard), the general refurbishment of a number of restaurants and staff restaurants, the restructuring of all business areas and the development of a system gastronomy product line. Manfred Ronge is a gastronomy expert through and through and always ran these projects with its nigh on 1.100 staff members in almost 100 production facilities (gastronomy, large-scale catering, catering and production) in close cooperation with his staff.
Planned and organised by Manfred Ronge Europe’s largest fresh food kitchen opened its doors in Vienna’s 23rd district in September 2006 after an 18 months construction time. The facility produces and serves more than 100.000 set meals a day, for the most part with the Cook&Chill method.
Self-employment seemed a logical consequence to the father of five children. As a co-founder of the university course Gastronomic and Culinary Management at the University of Applied Sciences Vienna, as the founder of the training course Certified Large-Scale Kitchen Manager® and as a certified mental coach Manfred Ronge has become a leading authorities in the field of gastronomy, large-scale catering and food production.
The takeover of the Engineering Office for Industrial Kitchens (now the IB Ronge Stria GmbH) and its 100% integration in the Ronge & Partner Group reignited Manfred Ronge’s passion for the planning of industrial kitchens and he has perfected his expertise in this field to become the industry’s leading expert.
With this background of outstanding expertise in mind Ronge & Partner KG was established and has expanded continuously. Tolerance and respect are not only alive among the team but also apply to our partners, the environment and future generations. It is with heartfelt conviction that we pay attention to these values when it comes to solving our tasks.
True to our slogan:
We design culinary delights with heart & passion