Ali Zafar
Doha
Summary
Accomplished hospitality leader with over 19 years of international experience in luxury hotels, Royal kitchen operation. Expert in multi-cuisine operations, kitchen management, menu development, and team leadership. Proven ability to lead large culinary brigades across multiple outlets while maintaining high standards. Strong focus on quality, cost control, hygiene, and guest satisfaction. Strategic thinker with hands-on leadership and a passion for culinary innovation.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Consultant Chef
Marsha Malaz Kempinski Pearl
Doha
11.2025 - 02.2026
- Managed large-scale production and service of approximately 2,000 meals per day for Ministry of Interior Qatar, ensuring operational efficiency, quality control, and adherence to event standards.
- Spearheaded the preopening culinary operations, including menu development, kitchen setup, team coordination, and implementation of authentic Levantine concepts aligned with brand vision.
- Led catering operations for the Men's and Women's Player Lounge (VVIP area), overseeing exclusive hospitality services for international athletes and VIP guests, maintaining the highest standards of presentation, discretion, and service excellence.
- Oversaw high-volume event operations with precision and efficiency.
- Led the planning and execution of premium hospitality services, ensuring seamless coordination across culinary and service teams.
- Personally managed VVIP guest catering, delivering exceptional dining experiences aligned with luxury service standards.
Interim Executive Chef / Executive Sous Chef
Al Messila resort & Spa
Doha
07.2023 - 08.2025
- Successfully led and executed the EXPO 2023, catering contract, delivering high-quality food service for a major international event.
- Managed culinary operations for the Qatar National Football Team during the AFC 2024, ensuring all dietary and performance-related needs were met.
- Provided tailored hospitality and catering services for Real Madrid and the El Clásico Legends, meeting high-profile expectations with excellence.
- Hosted the Kuwait National Football Team during their 2024 visit, delivering consistent and culturally appropriate food services.
- Delivered full-scale culinary support for the Saudi Arabia National Football Team, maintaining elite service standards.
- Successfully executed a 3,000-guest catering event for government institutions, showcasing strength in large-volume food production and logistics.
- Provided regular, customized meal service for the Al Sad Club Team, supporting their nutritional and operational requirements.
- Successfully re-launched 'Taj Rasoi' Indian Restaurant, achieving strong financial results and high guest satisfaction through enhanced food quality and concept development.
- (Luxury Collection hotel)
- Received Best casual Indian Dining Award in 2025.
Executive Chef & Interim Hospitality Manager
Buthailah WLL
11.2021 - 06.2023
- Oversee and coordinate daily operations across Kitchen, Housekeeping, and laundry departments to ensure efficiency and service excellence.
- Develop and implement SOPs for all three departments to maintain high standards of hygiene, safety, and quality.
- Plan and execute menus, special events, and theme nights while ensuring dietary requirements and budget constraints are met.
- Supervise departmental staff, including recruitment, scheduling, training, and performance evaluation.
- Monitor inventory levels and manage procurement for food supplies, cleaning agents, and linen to ensure cost control and availability.
- Ensure all areas comply with regulatory standards, including food safety (HACCP), sanitation, and workplace safety.
- Coordinate with senior management and other departments to align hospitality services with organizational goals and end user expectations.
- Prepare and manage monthly and annual budgets for kitchen, housekeeping, and laundry, ensuring cost efficiency and resource optimization.
- Handle End user & guest feedback and complaints related to cleanliness, laundry services, and food quality, taking corrective actions as necessary.
- Lead interdepartmental meetings to improve communication, streamline workflows, and maintain a cohesive operational approach.
Head Chef
Buthailah WLL
10.2019 - 10.2021
- Led and managed all culinary operations for high-profile events and daily VIP dining inside the palace.
- Created bespoke menus tailored to the preferences of royal family members and distinguished guests.
- Maintained the highest standards of food quality, presentation, and hygiene in a highly confidential environment.
- Supervised and trained a multicultural team of chefs, ensuring precision and consistency in execution.
- Coordinated closely with protocol officers, nutritionists, and service teams to deliver seamless, discreet service.
Indian Specialty Chef / Interim Executive Sous Chef
Marriott Doha
Doha
03.2016 - 09.2019
- Led Indian kitchen operations across à la carte, buffet, banquets, and VIP functions, ensuring authentic flavors and modern presentations.
- Designed regional Indian menus, including North, South, Coastal, and fusion dishes, aligning with guest preferences and seasonal ingredients.
- Managed procurement, inventory, and cost control while maintaining quality and minimizing wastage.
- Trained junior chefs and kitchen staff in Indian culinary techniques, hygiene standards, and plating aesthetics.
- Collaborated with the Executive Chef and F&B team on menu engineering, food promotions, and guest feedback improvements.
- Supervised multiple outlets during Executive Sous Chef's absence, ensuring smooth kitchen operations and inter-departmental coordination.
- Ensured full compliance with HACCP and hygiene regulations across all Indian kitchen sections.
Sous Chef
Lux Resort
South Ari Atoll
11.2014 - 01.2016
- Assisted the Executive Chef in managing daily kitchen operations across multiple outlets, including fine dining, buffet, and live stations.
- Supervised food preparation and ensured consistency in taste, quality, and presentation across all cuisines.
- Played a key role in menu planning, cost control, and inventory management for smooth and efficient operations.
- Led training sessions for junior chefs, promoting skill development, hygiene practices, and team collaboration.
- Coordinated special events, themed nights, and guest culinary experiences to enhance resort dining standards.
Junior Sous Chef
The Imperial Hotel New Delhi
New Delhi
08.2013 - 11.2014
- Assist the Banquet Sous Chef in planning, organizing, and supervising all banquet food preparation and presentation to ensure quality, consistency, and timely delivery for events.
- Oversee and guide the team during large-scale functions, ensuring food safety, hygiene standards, and proper mise-en-place are maintained.
- Coordinate closely with sales team and service teams to align menus with guest requirements, dietary restrictions, and function schedules.
- Monitor food cost, inventory levels, and minimize wastage by enforcing portion control and proper storage practices.
- Train and mentor junior kitchen staff, promoting teamwork, skill development, and maintaining high standards of professionalism in the banquet kitchen.
Director (Board Member)
PG Purity Food Pvt Ltd
Delhi
08.2010 - 04.2013
- Oversaw strategic planning, daily operations, and performance of six diverse food outlets within the food court.
- Developed and implemented operational SOPs, quality control measures, and brand standards across all units.
- Led menu development, pricing strategy, and seasonal promotions in coordination with outlet chefs and managers.
- Managed P&L, budgeting, supplier negotiations, and cost optimization to ensure profitability and efficiency.
- Recruited, trained, and supervised outlet managers and key staff, fostering a culture of excellence and accountability.
- Ensured high levels of customer satisfaction, hygiene compliance, and service consistency across all outlets.
Senior Chef De Partie (Team Leader)
Ananda in the Himalaya
Rishikesh
12.2006 - 08.2010
- Prepared and presented nutritious, Ayurveda-inspired dishes aligned with guest wellness goals and dietary needs.
- Collaborated with wellness consultants and nutritionists to create balanced, detox-friendly menus.
- Specialized in low-fat, gluten-free, and plant-based cooking techniques using organic and locally sourced ingredients.
- Ensured portion control, calorie management, and ingredient integrity in all meal preparations.
- Trained junior chefs on wellness cuisine principles, mindful cooking, and hygienic kitchen practices.
Chef De Partie
Trident Udaipur
Udaipur
05.2006 - 12.2008
- Managed Indian kitchen section (North and South Indian cuisine, Curry & Tandoor) for breakfast, lunch, and dinner service in an all-day dining Kitchen.
- Prepared and presented a variety of Indian dishes, ensuring consistency in taste, quality, and presentation.
- Monitored mise-en-place, stock levels, and freshness of ingredients for smooth daily operations.
- Maintained strict hygiene, safety, and food handling standards in compliance with HACCP regulations.
- Supported junior staff through hands-on training, daily briefings, and performance guidance.
- (Previous Trident Hilton)
Education
Culinary Degree -
INSTITUE OF HOTEL MANAGEMENT (IHM TARATALA)
KOLATA, IndiaSkills
- Multi-Unit Restaurant Management
- Menu Development & Innovation
- Indian & International Cuisine
- Oriental & Middle Eastern Cuisine
- Vegan & Healthy Cuisine
- Ayurvedic cuisine consultant
- Banquet & Event Catering
- Budgeting & Cost Control
- HACCAP & Food Safety Compliance
- Kitchen Staff Training & Leadership
- Service Excellence & Guest Relations
- SOP Implementation
- Culinary Team Mentoring
- High-Volume Banquet Execution
- Buffet & Themed Dining Concepts
Certification
- HACCP
- Marriott Leadership Programs
- Food Hygiene
Awards
- Influencer of the Year Award (Leadership Skill), 2019, Doha Marriott
- Winner - Fact Dining Awards Doha (Best Indian Restaurant), 2019, Fact Dining Awards
- Winner - Time Out Doha Award (Best Indian Restaurant), 2017, Time Out Doha
- Highly Commended - Time Out Doha Award, 2016, Time Out Doha
- Certified Departmental Trainer, The Imperial Hotel, New Delhi
- Preferred Star of the Month, July, 2009, Ananda in the Himalayas
- Star of the Month, May, 2007, Trident Udaipur
- Captain of the Year & Best Captain, 2007, Trident Udaipur
- Certified Departmental Trainer, Trident Udaipur
References
Available upon request
Personal Information
- Date of Birth: 01/10/81
- Nationality: Indian
- Marital Status: Married
- Religion: Islam
Exposure
- Creative Clinic Workshop - The Westin Hotel, Doha (2019)
- Develop You and Develop Others - Marriott Hotels
- Cross-Department Managerial Skills - Finance, Sales & Marketing, F&B Administration
- Foundation of Leadership - Marriott Hotels
- Dynamic Team Member - Marriott Hotels
- 5 Choices of Extraordinary Productivity - Marriott Hotels
- 360-Degree Leadership Program - John Maxwell
- Winning with People Program - John Maxwell
- Uplifting Service - Ron Kaufman
- Organized Kebab & Biryani Festival - 7Cs Café & Fine Dining, Srinagar (August 2014)
- Task Force - JW Marriott Marquis Doha (2019)
- Ayurvedic Cuisine Consultant Chef - Soneva Kiri & Six Senses, Thailand (2013)
- Exposure Training - The Oberoi Udaivilas, Udaipur (2008)
- Industrial Training - The Oberoi Grand, Kolkata (2003)
Timeline
Consultant Chef
Marsha Malaz Kempinski Pearl
11.2025 - 02.2026
Interim Executive Chef / Executive Sous Chef
Al Messila resort & Spa
07.2023 - 08.2025
Executive Chef & Interim Hospitality Manager
Buthailah WLL
11.2021 - 06.2023
Head Chef
Buthailah WLL
10.2019 - 10.2021
Indian Specialty Chef / Interim Executive Sous Chef
Marriott Doha
03.2016 - 09.2019
Sous Chef
Lux Resort
11.2014 - 01.2016
Junior Sous Chef
The Imperial Hotel New Delhi
08.2013 - 11.2014
Director (Board Member)
PG Purity Food Pvt Ltd
08.2010 - 04.2013
Senior Chef De Partie (Team Leader)
Ananda in the Himalaya
12.2006 - 08.2010
Chef De Partie
Trident Udaipur
05.2006 - 12.2008
Culinary Degree -
INSTITUE OF HOTEL MANAGEMENT (IHM TARATALA)