Mayank Chopra
About Mayank Chopra
Mayank Chopra is the Assistant Director of Culinary at the Indian School of Hospitality with a diverse background in culinary arts and human resources management.
Current Role at Indian School of Hospitality
Mayank Chopra serves as the Assistant Director - Culinary at the Indian School of Hospitality. He has held this position since 2019. In this role, he oversees culinary programs and contributes to the educational framework, drawing from his extensive experience in the culinary arts and education management.
Previous Experience in Culinary Education
Prior to his current role, Mayank Chopra worked at the Indian School of Hospitality as a Sous Chef cum Learning Facilitator from 2018 to 2019. He also served as a Chef cum Culinary Demonstrator at Symbiosis School of Culinary Arts from 2016 to 2018 and as Chef cum Assistant Professor at Manav Rachna International University from 2014 to 2016. These positions highlight his commitment to culinary education and skill development.
Culinary Career Background
Mayank Chopra has a diverse culinary background, having worked in various prestigious establishments. He was a Chef at JW Marriott Hotel Aerocity in New Delhi from 2013 to 2014 and at Oberoi Hotels & Resorts in Jaipur from 2011 to 2012. His experiences in these high-profile kitchens have contributed to his culinary expertise.
Educational Qualifications
Mayank Chopra holds a Bachelor of Science in Hospitality Administration/Management from the Institute of Hotel Management Applied Nutrition & Catering Technology, Hyderabad, completed between 2008 and 2011. He further pursued a Master's in Hotel Management & Catering Technology from Punjab Technical University from 2018 to 2020, and a PGEMHR in Human Resources Management from the Institute of Management Technology, Ghaziabad, from 2015 to 2016. He also earned a Doctor of Philosophy (PhD) in Hotel, Motel, and Restaurant Management from Manav Rachna International University.
Certifications and Skills
Mayank Chopra is certified as a Qualified Learning Facilitator (QLF), which indicates his proficiency in educational methodologies within the culinary field. He possesses strong skills in operations management, particularly in hospitality and education management sectors, allowing him to effectively bridge culinary arts and personnel administration.