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Founder and Executive Chef of Chef RT Signature and Events, a catering and culinary brand delivering food experiences for private and corporate events. Led business operations, client communication, quotations/bookings, event logistics, and catering execution, including social media and marketing.

Founder & Executive Chef of Chef RT Signature & Events, a catering and culinary brand dedicated to delivering exceptional food experiences for private and corporate events.

Key responsibilities:
• Lead all business operations, client communication, and customer relationship management.
• Prepare quotations, manage bookings, and coordinate event logistics from inquiry to delivery.
• Plan and ex

• Prepared 3 daily meals for a household of six, tailoring menus to diverse dietary needs and preferences.

•Developed weekly rotating menus (20+ dishes/month) featuring local and international cuisine.

•Managed sourcing, budgeting, and inventory, reducing food waste by 25%.

•Maintained high food safety and hygiene standards in all kitchen operations.

•Catered small events (10–25 guests) with f

Completed an apprenticeship at Caviar Culinary Art School, building culinary skills through workshops, seminars, and hands-on preparation. Worked on plating/presentation, knife skills, safe kitchen operation, sanitation, and research with a team of students on improved flavors.

Responding to customers inquiries, complaints and requests via phone, live chat and emails.

Providing information on bank accounts, polices, products and services.

Updating Customer contact and account information.

Restricting compromised accounts, Hotlisting compromised debit card and Flagging fraudulent transactions.

Priming and reissue of new debit cards to customers.

•Managed operations, inventory and customer relationships.

•Resolved complaints and prepared reports.

Worked closely with clients regarding their nutritional goals and implemented meal plans accordingly.


• Maintained a clean and organized kitchen workspace, adhering to strict sanitation guidelines and safety protocols.


• Plated every dish with flair to continually exceed client expectations.


• Planned menu based on seasonal pricing and product availability.


• Demonstrated versatility by pr

• Planned promotional menu additions alongside the chef, based on seasonal pricing and product availability.

• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.

• Supervised the preparation high quality meals for up to 70 customers daily, gaining proficiency in various cooking techniques and kitchen equipment.

Completed a Bachelor of Science degree in Economics from 2015 to 2019. Gained academic grounding in economic principles and related coursework.