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Team JIHM - Our Intellectual Assets


Chef Anupam Dhoundiyal
Principal

Qualification
M.Sc. (Hotel & Tourism Management) from YCMOU, BHM from UOU, 3 Years Diploma in Hotel
Management from IHM (Dehradun)- Topper
Diploma (Business Management) from National Council for Labour Management.



Chef Anupam Dhoundiyal
Principal
Qualification
M.Sc. (Hotel & Tourism Management) from YCMOU, BHM from UOU, 3 Years Diploma in Hotel
Management from IHM (Dehradun)- Topper
Diploma (Business Management) from National Council for Labour Management.
Experience/Achievements

Chef Dhoundiyal is having vast experience of both industry and academia. He has worked at key position in various organizations of repute. He has approximately thirteen years of experience in training and development. He had worked with India’s one of the most prestigious and oldest Maritime Training Institute as founder principal of their Maritime Catering and Hospitality training college. Apart from this, he has more than seven years of experience as Executive Chef in prestigious hotels in Mumbai. He had also worked with Taj Group of Hotels (IHCL), Clarks Group of Hotels (UPHL), Best Western Hotels and Kohinoor Continental Mumbai.

Chef Dhoundiyal ‘s Accomplishments:

  1. Associated with Adhoc committee of University of Mumbai for development of curriculum of B.Sc in Maritime Hospitality Studies and B.A in Culinary Arts programme (CBCGS compliance)
  2. Associated in different syllabus development committees for Maharashtra State Board of Technical Education (MSBTE)
  3. Engaged in Layout planning and execution of various kitchens for four mid-size four star and five star hotels
  4. Qualified Internal Auditor for ISO 9000; certified by QMS Auditor Training Program for ISO9001:2000 in October 2005, ISO 9001:2008 by DNV on July 2011 & ISO 9001:2015 by DNV-GL in Jan-2018.
  5. Had been member of advisory board at D.Y Patil University for their Hospitality & Tourism College at Navi Mumbai for the year 2014-15
  6. Developed zero oil menu first time in the city of Mumbai for Best Western the Emerald.
  7. Certificate of merit from HABC (U.K) for HACCP level 3 training.
  8. Certificate of ‘Train the Trainer’ programme on HACCP (Hazard Analysis Critical Control Point), organized by FHRAI.





Chef Sunil Salunke
Sr. Lecturer (Food Production)

Qualification
M.Sc (Hotel & Tourism Management) from YCMOU
B. Com. from Jiwaji University, Gwalior.
Three year Diploma in Hotel Management and Catering Technology
One year diploma in Food Production from Food Craft Institute



Chef Sunil Salunke
Sr. Lecturer (Food Production)
Qualification
M.Sc (Hotel & Tourism Management) from YCMOU
B. Com. from Jiwaji University, Gwalior.
Three year Diploma in Hotel Management and Catering Technology
One year diploma in Food Production from Food Craft Institute
Experience/Achievements

Chef Sunil Salunke has wide experience of about twenty five years. He has approximately twelve years of work experience as HOD (Food Production) with India’s premier Maritime Training Institute; over there he was associated with programme affiliated by University of Mumbai, Maharashtra State Board of Technical Education (MSBTE) and tailor made courses as per the demand of shipping principals. He has also worked as Senior Sous Chef with Kohinoor Continental, Mumbai for three years. His experience also includes Goa Renaissance and later with Best Western Group of Hotels as Sous Chef. Further, He has been associated with Cidade-de-Goa as CDP and later senior CDP for five years. Besides this, he also has more than three years of experience of Sheraton Group of Hotels (Mughal Sheraton, Agra) as job trainee and later as commis in Indian Kitchen.





Mr. Abhishek Verma
Sr. Lecturer

Qualification
B.Sc. (Hospitality & Hotel Administration) from IHM, Gwalior.



Mr. Abhishek Verma
Sr. Lecturer
Qualification
B.Sc. (Hospitality & Hotel Administration) from IHM, Gwalior.
Experience/Achievements

Shri verma have fourteen years of industrial and academic experience. His Six years of Industrial Experience includes reputed Hotel brands like Oberoi, Taj, Jaypee and Travel Portal Yatra.com Further, his eight years of academic experience includes his working at IHM-A, Heritage institute of Hotel & Tourism, Agra and NIMS University, Jaipur





Chef Anil Andrews
Lecturer (Food production)

Qualification
Bachelor in Hotel Management and Catering Technology, Additional Diploma - (HACCP- personal hygiene & safety) from Dubai UAE



Chef Anil Andrews
Lecturer (Food production)
Qualification
Bachelor in Hotel Management and Catering Technology, Additional Diploma - (HACCP- personal hygiene & safety) from Dubai UAE
Experience/Achievements

Chef Andrews have about 13 years of blended experience of industry and academia. He has seven years of industrial experience in Dubai at Le Royal Meriden beach resort & spa. Dubai. (UAE). He worked at La- costa Barcelona Spain for three years. His foreign experience also includes two years of experience at Red hat Restaurant London (UK). Moreover, he is also having one year of experience at Taj Vivanta by Hari Mahal, Jodhpur. He is also having good experience of teaching diploma and UG classes. His career achievement includes Genius book of world record in largest chef gathering in Dubai UAE. and Merit selection in Three course menu by Emirates saloon culinary Dubai UAE.





Mr. Yuvraj Singh
Lecturer (Front Office)

Qualification
B.Sc. (Hospitality & Hotel Administration)



Mr. Yuvraj Singh
Lecturer (Front Office)
Qualification
B.Sc. (Hospitality & Hotel Administration)
Experience/Achievements

Shri Yuvraj Singh is having more than six years of industrial experience which includes about six month at Oberoi Hotels, Udaipur. He have one and half year experience at Hrh Group of hotel Ranakpur. He also worked at Leela Group of Hotel, Udaipur for one year. His vast industrial experience also includes one and half year experience at Nifa pvt ltd alongwith two years at Landmark group of hotel Udaipur.





Mr. Munna lal kata
Asst. Lecturer (Food & Beverages)

Qualification
B.Sc. (Hospitality & Hotel Administration) form IHM Gangtok (Sikkim).
Diploma in Food Production from SIHM, Jodhpur
Diploma in Fruit and Vegetables carving from Shai Institute of Carving Chennai.



Mr. Munna lal kata
Asst. Lecturer (Food & Beverages)
Qualification
B.Sc. (Hospitality & Hotel Administration)
Experience/Achievements

Mr Katta has about ten years of vast experience in many hotels of repute. He Qualified speed program at vivanta by Taj harimahal Jodhpur. He has Personalize service experience to Hon’ble Prime minister of India Shri Narendra Modi.





Ms. Priyanka Chaudhary
Asst. Lecturer (Housekeeping)

Qualification
B.Sc. in (Hospitality & Hotel Administration) from SIHM Jodhpur.



Ms. Priyanka Chaudhary
Asst. Lecturer (Food & Beverages)
Qualification
B.Sc. in (Hospitality & Hotel Administration) from SIHM Jodhpur.
Experience/Achievements

Ms Choudhary is having more than four years of teaching and industrial experience. Her experience includes one year teaching at FCI Ajmer. She worked for two years at Ajit Bhawan Palace, Jodhpur. Her industrial experience also includes one year at Kempinski Ambience Delhi and six months industrial training from Le Meridien Jaipur.





Ms. Manisha Sisodiya
PA to Principal

Qualification
MBA (HR), BCA



Ms. Manisha Sisodiya
PA to Principal
Qualification
MBA (HR), BCA
Experience/Achievements

Ms Sisodiya is having two years of experience in career counseling with one year experience as HR at Enggmech group of companies. She is also having five years of experience of Hospitality sector.





Sumit Purohit
Senior Technical Assistant

Qualification
M.Sc(Computer Science), MCA(Master in Computer Application.



Sumit Purohit
Lecturer
Qualification
M.Sc(Computer Science), MCA(Master in Computer Application.
Experience/Achievements

He is Working as a Senior Technical Assistant(Computer Networking) and having 7 years experience in JIET.









 
Address
JIET Group of Institutions
NH-65, Pali Road, Mogra, Jodhpur - 342802(Raj.)
EPABX: 0291- 2868152/53
E-mail: info@jietjodhpur.ac.in