Product Designer at MyMuse India

Led end-to-end design for India's first app-controlled device, contributing ~70% of company revenue. Delivered research, UX flows, high-fidelity designs, and developer-ready assets within 1.5 months. Conducted user research and beta testing; translated insights into UX refinements and landing pages for a seamless launch across app and web. Redesigned the MyMuse website end-to-end over 8 months, improving brand visuals, UX, and interactions through research—raising user engagement from 1.4% to 2%. Built the company’s first design system, streamlining team workflows and ensuring visual consistency across digital products. Designed and launched Confessions & Guides, supporting India’s first large-scale intimacy report—doubling daily email sign-ups and increasing conversions from 6% to 7.5%. Optimized post-purchase warranty flows, increasing QR scan rates from 7% to 20% and unlocking marketplace buyer data for targeted retention.

UI/UX Designer at Metafi

Designed interfaces for fintech, healthcare, and education products, translating existing flows and requirements into clean, scalable UI across multiple client projects. Worked on Titan Urban’s driver mobility app, focusing on onboarding, ride management, and communication flows—creating wireframes, prototypes, and final UI for cross-functional teams. Mentored a team of 10 designers, supporting hiring, onboarding, and skill development while fostering a collaborative design culture.

Pastry Commis-3 at Hunger Inc. Hospitality

Began as an intern across The Bombay Canteen and O Pedro; promoted to full-time within 2 months based on performance. Independently managed morning pastry operations, handling production, baking, plating, and quality control—often covering entire shifts solo and preparing five core desserts daily. Developed efficient, resource-conscious workflows to reduce prep time and streamline tasks, adapting to a fast-paced kitchen with minimal equipment.

Culinary Intern at Galaxy Cloud Kitchen

Supported operations across hot and cold kitchens, bakery, and confectionery in a central kitchen setup; assisted the Corporate Chef on recipe R&D for consistency, scalability, and high-volume production.