• Develop and implement innovative project concepts that push boundaries and captivate audiences.• Coordinate with vendors, clients, and technical teams to bring creative visions to life on schedule and within budget.• Manage all aspects of project logistics, including venue selection, vendor coordination, and resource allocation.• Ensure seamless execution of events, from pre-production planning to post-event evaluation, to deliver exceptional experiences.• Foster a collaborative and high-performing team environment, providing guidance and support to project managers and coordinators.

Food & Beverages Curator | Marquis by Radisson Blu, Batlee by Sarovar Portico| Bengaluru, Karnataka.• Collaborate closely with executive chefs and F&B teams to design and implement seasonal menus that blend innovation with local flavors, catering to diverse palates and dietary preferences.• Spearhead the selection and sourcing of high-quality ingredients and beverages to ensure exceptional taste and presentation for all dining outlets.• Conceptualise and execute themed food festivals and pop-up dining events to introduce guests to global gastronomic trends and elevate the hotel's culinary reputation.• Continuously research industry trends, monitor guest feedback, and conduct competitor analysis to drive continuous improvement and maintain the hotel's competitive edge.• Cultivate strong partnerships with local farmers, suppliers, and artisanal producers to support sustainable practices and promote the hotel's commitment to responsible dining.

• Event planning and management.• Built and maintained professional relationships and worked closely with clients.• Organised various corporate, private events, concerts and university fests.• Drafted and proofread professional correspondence and assisted in sponsorships.• Assisted in the management of F&B partners.

Oatey manufactures premium quality Oat beverages. The products are diverse and have the benefits of being vegan, sustainable, lactose-free, gluten-free, nut-free and planet-friendly.Contributions-• Engaged in social media marketing.• Content creation for website and social media handles.• Emphasised in branding and marketing.

• Worked in the production unit for the production of cakes, breads, cookies, pastries, puffs and savories.• Product formulation and sensory trails for Russian Honey Cake.• Product formulation- Croissant (Chocolate, Cheese, Hazelnut, Blueberry) Product Shelf-life improvisation for Carrot Cake.• Biochemical analysis of different bakery products.• Assisted in minimizing the bakery defects and quality control.

Organised various activities like-• National nutrition week.• Value added course in management and entrepreneurship development in plant based industry.• MNCH awareness program.- Department fest- HEXIS.

• Content creator for club newsletter- Tech a bite.• Proofreading of newsletter.• Managed club events like suit up, twist n jam etc.• A part of the core committee.• Organised the department fest- HEXIS