International Mission of Mercy (IMM)
Vinod Tandon has extensive experience in the telecommunications sector, currently serving as Assistant Manager at TATA Teleservices Ltd. since January 2015. Prior roles include Senior Executive at the International Mission of Mercy and Senior Sales Executive at Idea Cellular Ltd. from January 2013 to January 2015. Vinod's career also includes positions at Aircel, Reliance, and Vodafone, demonstrating a solid track record in sales and customer relations. Educationally, Vinod holds a Master of Business Administration (M.B.A.) with a focus on Marketing/Marketing Management, completed between 2003 and 2005 at Government Senior Secondary School.
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International Mission of Mercy (IMM)
International Mission of Mercy (IMM) was founded in 1991 by Satish Mehtani, a veteran of disaster relief missions in Kuwait, Japan and at the World Trade Center following September 11, 2001. IMM is a certified 501(c)(3) nonprofit organization whose goals are to serve people of all cultures following natural or man-made disasters, including weather-related catastrophes and violent uprisings. Mr. Mehtani and his wife Sneh are honored and proud to live in freedom in the United States. To pay tribute to their good luck, they have pledged a portion of their resources from Mehtani Restaurant Group, a 30-year-old, national portfolio of seven fine-dining Indian, Pan-Asian and Italian restaurants, and an award-winning catered events business, to rebuild communities and care for affected populations around the world. The professional team committed to IMM includes renowned physicians in the fields of pediatrics, geriatrics, orthopedics, infectious disease, ophthalmology, pain management, obstetrics and gynecology, internal medicine, psychology, physical therapy, nuclear medicine and more. Also on the distinguished Board of Directors is a former U.S. Ambassador, a retired Major General USA, attorneys, the Manhattan Chamber of Commerce CEO and respected leaders in the community. IMM provides satellite feeding centers capable of serving up to 10,000 people per day, using foods and designing recipes common to the culture of the region.