Ajaya Thapa

• Direct oversight of culinary operations for flagship venues includin

§ Katsuya

§ Carna by Dario Cecchini

§ Cleo Mediterráneo

§ Baha Bay Waterpark Restaurants

§ Beach Club

§ Privilege Private Pool

§ Bungalow Pools & Bar

§ Monkey Bar (Lobby Lounge)

§ Sky Bar

§ Bond Nightclub

§ In-Room Dining (IRD)

• Lead and manage a large brigade of chefs, sous chefs, cooks, stewards, and culinary supervisors.
• Ensure consistent execution of luxury dining standards across multiple restaurant concepts ranging from Japanese, Mediterranean, steakhouse, poolside, nightclub, and room service operations.
• Collaborate with Executive Chef and F&B leadership on strategic planning, budgeting, menu engineering, and concept development.
• Monitor food cost percentages, labor expenses, inventory controls, waste reduction initiatives, and profitability targets.
• Developed and implemented SOPs to improve food safety compliance and enhance guest satisfaction through streamlined culinary operations.
• Coordinated high-volume operations for resort events, VIP functions, and conferences, ensuring seamless service during casino events and holiday activations.
• Conduct regular training programs focused on culinary techniques, food safety, sanitation, and leadership development.
• Maintain compliance with HACCP, food safety regulations, and luxury hospitality brand standards.
• Drove culinary innovation with seasonal menu development, creating unique guest experiences across diverse dining concepts.
• Successfully managed culinary operations across 11 diverse revenue-generating outlets and service areas.
• Improved operational efficiency through enhanced food production planning and labor optimization.
• Implemented food waste reduction and product repurposing initiatives, contributing to cost savings and sustainability goals.
• Developed and mentored future culinary leaders within the organization.

• Managing 5 outlets including the All Day Dining ( Cleo- by Danny Elmaleh) of 350 seating capacity.
• 300 - 450 breakfast covers daily and 350 - 550 à la carte dinner covers.
• Leading the culinary team of over 65 in various outlets.
• Innovating dishes that align with resort branding and culinary trends.
• Oversaw daily kitchen operations across all outlets, enhancing service quality to consistently exceed guest satisfaction.
• Cost control and budget management for all outlets.
• Guest interaction and satisfaction.
• Collaboration with the management (General Manager, Hotel Director, Sales, Resort Director, Executive Chef, FOH team, etc.) to improve and implement Hotel Standards, Policies as well as guest requests.
• Develop special menus for holidays, large parties prix fixe, banquet events and dietary restrictions.
• 300 - 450 breakfast covers daily and 350 - 550 a la carte dinner covers.
• Facilitated guest interactions to enhance overall satisfaction and address concerns.

• Invited by Mandarin Oriental Doha for the Flavors of MO 2023 as a Celebrity Chef for 7 days.
• High end Dinning and Multi Cuisine Gastronomy Expertise
• Oversaw daily activities across two dining outlets and in-room dining. with Tailored ODC.
• Collaborated with FOUR SEASONS, THE NED, MONDRIAN, MANDARIN ORIENTAL, QATAR AIRWAYS, and QATAR FOUNDATION on culinary projects
• Curating Menus and Developing Home Made Products and suppling to 5 Star Hotels
• Curated menus and developed homemade products supplied to five-star hotels, enhancing guest experiences
• Profit and Waste Management Oriented
• Guest engagement and Patron focused
• Engaged in food and agriculture-related activities to drive business development and foster partnerships
• Working with Holistic methods in agriculture and Farm to Table Concept
• Business Development by engaging in Food and agriculture related activities
• 2 Outlets and IRD with Tailored ODC.
• Ensured consistent food quality and adherence to HACCP standards.

• Oversaw pre-opening procedures and handover processes at the venue.
• Designed menus aligned with farm to table concept, enhancing local sourcing and sustainability.
• Implementing System of Micros to Oracle
• Inventory control and food costing
• Business Development and HACCP implementation
• Food and Beverage Training
• Managed costs through portion control and local sourcing, optimizing resource utilization.
• Engineered menus based on P&L analysis, aligning offerings with profitability goals.
• Qatar

• Galeries Lafayette - Concept Restaurant by ALIAN DUCASS
• Monitored stock levels and planned production to ensure timely purchasing.
• Strong implementation of HACCP and food safety procedures.
• Stock Monitoring, Production planning and purchasing.
• Line Check- Conduct everyday tasting.
• Strong implementation of HACCP and food safety procedure.
• Outdoor Catering and VIP Lounge in charge.
• Tracked wastage and controlled portion sizes to optimize resource usage.
• Tracking wastage and control portion
• Managed relationships with vendors to ensure quality supplies.
• Re- training the team members on the Proper HACCP and Hygiene inside the workplace.
• Re- training the team members the Proper HACCP and Hygiene inside the workplace.
• Worked for World Cup and Arab Cup with DOHTNA and MATCH HOSPITALITY

• Worked as an Acting Chef De Cuisine for Indo Chin ( Asian Fusion Restaurant).
• Pre-opened STREAT CULTURE BAR and restaurant as an Outlet in Charge.
• Coordinated re-launch of Blu Terrace with Greek influenced menu as Outlet in Charge, enhancing guest dining experience.
• HACCP and hygiene supervising.
• Maintained inventory accuracy to prevent stock shortages and overages. and Ordering.
• Pre opened STREAT CULTURE BAR and restaurant as an Outlet in Charge.
• Calculated menu item costs to establish pricing strategies..
• Main kitchen and IRD operation supervising.
• Trained staff on quality, cost, and hygiene standards, ensuring consistency in service and compliance.
• Doha, Qatar

• Re launched El Faro ( Spanish Cuisine) with 2 Michelin Star Chef Xavier Aranda.
• Banquet Operations in large scale production and plated functions as well as buffets.
• Food quality checking and assisting Chefs for orderings.
• All Day dining with continental, Asian, Italian and contemporary Cuisine ( SAWA).
• Coordinated outdoor catering services
• Main kitchen and IRD operations for a year.
• All Day dinning with continental, Asian, Italian and contemporary Cuisine ( SAWA).
• Maintained checklist and ensured MEP was organized with fellow staff members.
• Conducted food quality checks and assisted chefs with ordering processes.
• Worked with specialized menus that meets the Outlets Standard
• Trained junior team members to uphold menu quality standards.
• Tracked stock availability
• Maintained hygiene and safety in the workplace
• Career Highlights
• - Bronze Medal in QATAR SALON CULINAIR in the division of Live Cooking Signature 2019.
• - Special Recognition Award by Cluster General Manager and Director of HR.
• - Level 2 Certification in Food safety and HACCP by Boecker
• Outdoor Caterings.