My passion for food and experience in handling large process driven operations lead me to set up a Central Kitchen Facility for one of the largest healthcare chains in the country. Catered to five of their hospitals, serving 5000 meals a day. This was an innovative approach in healthcare and it has improved not only quality of food but optimised the cost as well. Further to this success, now also managing food and beverage operations for other clients, including a luxury maternity hospital in New Delhi. Currently setting up a Central Kitchen Facility for one of the largest Student Accommodation providers, which will cater to 20,000 meals a day. The entire operations will be managed by Invisible Kitchens.

Responsible for managing P&L and entire operations of five Fortis Hospitals of Delhi/NCR. In my capacity of Senior Vice President, the CEOs and/or Facility Directors of the hospitals were reporting into me.

As an Executive Vice President, had responsibility for worldwide operations of airport services, cabin crew, catering, security and cargo operations. Joined the airline when it had only three aircrafts and played a pivotal role in the expansion of the fleet, and product and service design, for which the Kingfisher received many awards for outstanding services.

Responsible for all the services, in India and overseas, and had a major role in making the airline the most preferred airline of the country.

Joined ITC Hotels as Management Trainee and ultimately rose to become Resident Manager.