Ms. Rupreet Jassi
Executive Director - Student Relations and Placement
With a unique blend of culinary expertise and mechanical engineering acumen, Rupreet (alumni IICA 2010) serves as the Executive Director - Student Relations and Placements at International Institute of Culinary Arts, New Delhi. With a degree in Mechanical Engineering from India's TOP 10 Engineering Institutes, she has a deep understanding of Human resource and skill development with a strategic, analytical approach. Rupreet excels in shaping student experiences and career trajectories in the dynamic world of culinary arts. She brings a wealth of hands-on experience and dynamism from the culinary field. Having trained at ITC Maurya she is a Silver medallist at AAHAR 2010 and was also shortlisted for the ICEX Spanish food and wine 2011 scholarship in Spain after which she has been instrumental in placing chefs for IICA as well as the hospitality industry. She has also successfully completed the CIA ProChef Level 1 Certification Course by the Culinary Institute of America.
Few projects undertaken :
- Michelin star chef restaurant Junoon in Dubai
- Comorin, Old World Hospitality
- Gymkhana in Doha
- Bollywood Dreams, Okinawa Japan
- ChocoArt, Kuwait
- Masala Art in Manila Philippines etc in the past 12 years with the placement division of IICA , New Delhi
Rupreet believes in the transformative power of education and the importance of bridging the gap between academic learning and industry practice. By integrating a chef’s passion for culinary excellence with an engineer’s precision and analytical approach, she is dedicated to empowering students to achieve their professional goals and excel in their careers.
Key Responsibilities:
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Student Relations Management:
- Foster strong relationships with students, providing guidance and support throughout their academic journey.
- Develop and implement initiatives to enhance student engagement, satisfaction, and retention.
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Career Placement and Development:
- Design and execute comprehensive placement strategies that align with industry trends and student aspirations.
- Cultivate partnerships with leading culinary establishments, ensuring valuable internship and employment opportunities for graduates.
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Program Enhancement:
- Utilize engineering principles to analyze and improve student placement processes, ensuring efficiency and effectiveness.
- Collaborate with faculty and industry professionals to continuously refine curriculum and training programs based on market needs.
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Strategic Planning:
- Leverage a dual perspective of culinary and engineering expertise to inform strategic decisions and drive the school’s placement and student relations goals.
- Analyze data and trends to guide strategic initiatives and measure the success of student engagement and placement programs.