The document is an application letter and resume from Harender Singh Negi applying for chef positions. It summarizes his 22 years of experience working as executive chef, sous chef, and other roles in restaurants and hotels in India, Indonesia, and Saudi Arabia. It details his responsibilities like menu planning, budgeting, training staff, and ensuring health standards. It provides his educational background and awards received like being named Best Indian Restaurant in Jakarta multiple times.

1. PRESENT ADDRESS
Negi Neketant
Duraga Puri
Disttric-Nenital
Ramnagger Uttrakhand
India
Chef.negi2005@yahoo.com APPLICATION LETTER
Subject:
Application for the post of Executive Sous Chef, Senior Sous Chef or chef de Cuisine Position in production
Department.
Dear Sir,
I am from the Hospitality Sector; I have over 22 years of Progressive Experience with reputed Companies (New
Delhi India, Indonesia & K.S.A).
I look forward to have an opportunity to discuss my suitability for absorption in your esteemed organization.
I am willing to relocate if given an opportunity for a challenge and to prove my credentials.
Current: Self Employs
Last Job-
I was working at Kinara Restaurant (cuisine of India) Aphrodite Group as Executive Chef, with Kinara
restaurant Jakarta Indonesia run by (Aphrodite Group). The Restaurant 114 cover Fine Dining Restaurant
(Kinara), 200 covers, Kinara Sogo (outlet of Kinara) Function Hall with roof top (Chand Garden), 100-cover
Sports Bar ( Fez Lounge) 150 Cover Specialty Ladies Bar ( Fez Dungeon).
Majorities my responsibilities: 22 August 2012 To 20 August 2015
Creating the menus and Presentation.
Fully responsibilities complain from the guest then responding and follow up as soon as possible.
Budgeting and cost control managing.
Assisting & training of culinary team.
Checking detail menus serving to the guest.
Ordering & checking item kitchen needed.
Attending the meeting daily needed.
I am strongly and friendly management and hard working team player, eager to learn, and a management
professional, proven well-documented & acknowledged record of effective professional performance over a
service, career spanning more than 22 years experiences.
Exhaustive exposure in overseas assignments, organizing facility planning, sets up of standard operating
procedures, food trials, developing of new concepts, training & implementation.
Extensive culinary creativity and experiences in creating menus & recipes and handling preparation of elaborate
meals. Specialized in Ala carte, ala minutes, buffets, breakfast, room service, set menu, banquets, outside
catering, hot & cold station and kitchen operations.
Extensive knowledge of budgeting cost control procurement, inventory maintenance, menus &prices. And More..
Thank you very much for your time to take look and considering my application.
Please do not hesitate to contact if you require any further information.
Best Regards.
Harender Singh Negi

2. PERSONAL DETAILS
NAME HARENDER SINGH NEGI
FATHER’S NAME LT .DR. GUSAIN SINGH NEGI
DATE AND PLACE OF BIRTH CHAMOLI INDIA, 01 JANUARY, 1973
SEX MALE
MARITAL STATUS MARRIED
NATIONALITY INDIAN
QUALIFICATION 10TH
CLASS U.P BOARD OF EDUCATION 1991
EMAIL ADDRESS chef.negi2005@Yahoo.com /negi_tandoor@hotmail.com
BLOGGER www.Chefnegilinks.Blogger.Com
PHONE / MOBILE +62-21-7190677 / 81315891361
PASSPORT NUMBER F9505521
DATE OF ISSUE 1-9-2006
VALID TILL AND ISSUE OF PLACE 31-8-2016 NEW DELHI
CURRENT ADDRESS 78-B JAKARTA, 12730, INDONESIA
PERMANENT ADDRESS NEGI NEKETAN BHART PURI, RAM NAGER NENITAL
,UTTRAKHAND, INDIA
OTHER SKILLS
COMPUTER PROGRAMS MICROSOFT WORD, EXCEL, OUTLOOK, INTERNET, M.M.S,
P.O.S.
LANGUAGES HINDI, ENGLISH & INDONESIAN
OTHERS INTEREST LEARNING TO NEW DISHES & LISTENING TO MUSIC.
SPECIAL ASSIGNMENT
1. IN MAY 2000, AT THE TIME OF FIRST CENTURY CELEBRATION OF INDIA ARMY (2ND
GARHWAL
2. RIFFLE) I HAVE MADE FOOD ARRANGEMENT FOR 5000 PEOPLE.
3. ON 15TH
AUGUST 2006, I HAVE MADE HUGE BURFFI FOR THE PRESENTATION IN THE HOTEL
4. CLARKS INN THE SIZE OF THE BURFFE WAS 150 SQUARE FEET.
5. MADE MORE THAN 11000 LADDU ON THE OCCASION OF HOLI 4TH
MARCH 2007.
TV PROGRAM
6. HAVE DONE A 15 EPISODE T.V. PRESENTATION FOR ETV URDU ON INDIAN COOKERY WHILE
7. WITH CLARKS INN-IN BRIDGE RESTAURANT IN THE YEAR 2005-2006. (Visit at
Http://Youtu.Be/Ch0tc8wlwj8)
8. ONE DAY JUDGE AT BIG BOSS HOUSE (GRHA CINTA) FOR ANTV JAKARTA INDONESIA
WITH KINARA RESTAURANT IN THE YEAR 22 OCT 2014 (Visit at- https://youtu.be/lSVxzk_AjLg
9. PRESENTS BRUNCH SESSION AT KINARA WITH ABRARESTO.(AbraResto is Indonesia’s online
food platform) https://youtu.be/PB12ZDujK00.
AWARD RECEIVED: BEST INDIAN RESTAURANT IN TOWN (JAKARTA INDONESIA) 3 YEARS 2002
TO 2005. & 2012 -2014.
PROFESSIONAL EXPERIENCE
1.NINE YEARS- FINE DINING RESTAURANTS INDIAN CUISINE (JAKARTA AND INDIAN)
2.FOUR YEARS- MULTI CUISINE RESTAURANTS (D.V.8, HOTEL CLARKS INN & HOTEL EXECUTIVES)
3.THREE YEARS -FINE DINING RESTAURANTS MEXICAN CUISINE (RODEO, CAFÉ PEDRO AND SACRED
EARTH)
4.FIVE YEARS -BANQUETS AND CONFERENCES (Y.S.F HOTEL AND PARTY MAKER)
EMPLOYMENT HISTORY
POSITION EXECUTIVE CHEF

3. JOIN DATE AUGUST 22-2012 TILL 20 August 2015
1. COMPANY DETAIL
COMPANY NAME APHRODITE GROUP
RESTAURANT NAME KINARA
ADDRESS JL.KEMANG RAYA 78 –B JAKARTA -12730
PHONE +62-21-7192677
WEBSITE www.theaphroditegroup.com/www.kinara.co.id
REPORTS & WORK TOGETHER WITH GENERAL MANAGER DAY TO DAY -MS.RINA
POSITION MASTER CHEF
JOIN & EXIT DATE 15 MAR.2010 TO 15 MAR 2011
REASON EXIT CONTRACT FOR OPEN NEW PROJECT
2. COMPANY DETAIL
COMPANY NAME 32ND
MILESTONE
RESTAURANT NAME INDIA HOUSE
ADDRESS N.H 8 GURGAON HARIYANA –INDIA
PHONE +91-124-4870400
WEBSITE www.32ndmilestone.com
REPORTS TO CORPOERATE CHEF-MR.NATHAN
WORK TOGETHER WITH CORPOERATE CHEF & GENERAL MANAGER
JOB DESCRIPTION
1.Working as a food consultant for new project.
2.Working as a Master Chef at India House Indian Cuisine Restaurant (one year job for raining the restaurant).
3.Menu Planning, costing and Cost control for kitchen.
4.Ensuring health and hygiene procedures under correct sanitary procedures.
5.Train all employees to perform the standard procedures as applicable to there job position.

POSITION EXECUTIVE CHEF
JOIN & EXIT DATE MAR 2009 TO 25 OCT 2009
REASON EXIT CONTRACT FOR KITCHEN CONSULTANT
3.COMPANY DETAIL
COMPANY NAME HOTEL EXECUTIVE
RESTAURANT NAME THE ALTEMPO+COFFEE SHOPE+BANQUET
ADDRESS P.O BOX-7347 RIYADH-2299-12244 OLAYA STREET OLAYA
K.S.A
PHONE +966-12885522
WEBSITE www.executives-hotel.com
REPORTS TO GENERAL MANAGER-MR.MAJET HAJI
WORK TOGETHER WITH GENERAL MANAGER DAY TO DAY

4. JOB DESCRIPTION
1.The hotel includes 111-cover coffee shop 99 cover Family restaurant (The Altempo), 200 covers banquet Hall and
24 Hours Room Service.
2.Prepare the annual Kitchen budget for submission for the General Manager.
3.Menu Planning, costing and Cost control for kitchen.
4.Ensuring health and hygiene procedures under correct sanitary procedures.
5.Identify reliable suppliers of Kitchen material including Poultry, grocery and fresh vegetable Etc.
6.Reply, respond and report by email to General Manager.
POSITION EXECUTIVE CHEF
JOIN & EXIT DATE 25 JUN 2005 TO 5 FEB 2009
REASON EXIT TAKE NEW CHALLENGE (as a kitchen consultants)
4. COMPANY DETAIL
COMPANY NAME HOTEL CLARKS INN (CLARK GROUP OF HOTELS)
RESTAURANT NAME THE BRIDGE,TRINKET,BALL ROOM&ANTE ROOM
ADDRESS DR. BURMAN ROAD PACIFIC MALL GHAZIABAD U.P-
201010.INDIA.
PHONE +91-120-3012311
WEBSITE www.Clarksinn.In
REPORTS TO GENERAL MANAGER-MR.ANUJ KHARY
WORK TOGETHER WITH GENERAL MANAGER DAY TO DAY
JOB DESCRIPTION
1.The hotel includes 85-cover coffee shop (The Bridge), 75 cover typical Rajasthani Restaurant (Trinket), 500
covers banquet Hall (Ball room), 100-cover conference hall (Ante Room) and 24 hours Room Service.
2.. Part of another project team in Agra (November-2006) there are 02 restaurants. (One is trinket Indian) that has
55 covers and another is Chan Lee (Chinese Cuisine) -which has 65 covers.
3. Prepare the annual Kitchen budget for submission for the General Manager.
4.Menu Planning, costing and Cost control for all kitchen and outlets.
5.Handling 56 staffs in different outlets of kitchen.
6.Conducting different food festivals in coordination with Food and beverage department.
7.Ensuring health and hygiene procedures under correct sanitary procedures.
8.Identify reliable suppliers of Kitchen material including Poultry, grocery and fresh vegetable Etc.
9.Develop kitchen systems and procedures and see that they are followed.
10. Train all employees to perform the standard procedures as applicable to their job position.
POSITION SOUS CHEF
JOIN & EXIT DATE 2ND
JUL. 2002 TO 20 MAY. 2005
REASON EXIT END OF CONTRACT
5. COMPANY DETAIL
COMPANY NAME P.T DARWAZA
RESTAURANT NAME KINARA
ADDRESS 78-B JL KEMANG RAYA JAKARTA-12730
PHONE +62-21-7192677
WEBSITE Www.Kinara.Co.Id
REPORTS TO EXECUTIVE CHEF-MR.SUNIL MARHWA
WORK TOGETHER WITH EXECUTIVE CHEF

5. JOB DESCRIPTION
1. Part of project team. 114 Cover Fine Dine restaurants. (Kinara) 200 Cover banquet (Chand Garden)
2. Menu Planning with Executive chef and costing for all kitchens.
3. Ensuring health and hygiene procedures under correct sanitary procedures.
4. Supervise inspections by assistance of all areas in a frequent and unvarying schedule.
5. Identify reliable suppliers of Kitchen material including Poultry, grocery and fresh vegetable Etc.
6. Train all Local employees to perform the standard operating procedures as applicable to job position.
POSITION C.D.P
JOIN & EXIT DATE 11 FEB 2001 TO 20 JUN 2002
REASON EXIT GOT JOB IN ABROAD
6.COMPANY DETAIL
COMPANY NAME DEVIATE ENTERPRISES P.L.T
RESTAURANT NAME DV8
ADDRESS 13 REGAL BUILDING CONNAUGHT PLACE NEW DELHI-
110001. INDIA.
PHONE +91-11-5150694
REPORTS TO EXECUTIVE CHEF-MR.GOMSH
WORK TOGETHER WITH EXECUTIVE CHEF
JOB SUMMARY:
1. Reporting to the Executive Chef. (D.Gomsh).
2. D.V.8 Multi cuisine 85 Cover restaurants and pup.
3. Responsible for the smooth operations and food quality Indian. Tandoor & Conti Department.
4. Take care of the preparation of the Indian.Tandoori & Conti Items.
5. Menu Planning with Executive chef and costing for kitchens.
6. Prepare duty roster for the monthly.
7. Monitor all opening and closing Balance.
POSITION C.D.P
JOIN & EXIT DATE 1ST
SEPT 1997 TO 5 FEB 2001
REASON EXIT TAKE NEW CHALLENGE
7.COMPANY DETAIL
COMPANY NAME Y. S. F HOTEL & RESORTS
RESTAURANT NAME BANQUETS AND CONFERENCES
ADDRESS 27 LODHI COLONY NEW DELHI 110003. INDIA.
PHONE +91-11-4629284
WEBSITE Www.Icon-Ysf.Com
REPORTS TO EXECUTIVE CHEF-MR.PURI
WORK TOGETHER WITH EXECUTIVE CHEF
JOB DESCRIPTION
1. Supervisor the daily routine jobs like taking instructions from the Executive chef regarding functions.
2. responsible for maintaining the overall standards of food presentation and execution to passengers and crew.
3. According to function and standards at respective section or area responsibility.
4. Prepare duty roster for Weekly.

6. 5. Maintain guest comments during the function and take direct feedback.
6. Discuss details one party and other requirements of guest while functions are being finalized.
7. Monitor all opening and closing Balance.
8. Responsible for smooth operations at banquets in the respective shift.
9. Responsible for guest satisfaction for the Food assigned.
10.Organize most of the large outdoor functions in the terms of planning the Kitchen setups.
POSITION ASSISTANT.CHEF
JOIN & EXIT DATE 22 JAN 1996 TO 20 AUG 1997
REASON EXIT CLOSED BY GOVERNMENT
8. COMPANY DETAIL
COMPANY NAME SACRED EARTH
RESTAURANT NAME SACRED EARTH
ADDRESS 1- HAUZ KHAS VILLAGE NEW DELHI-110016.INDIA.
REPORTS TO CHEF -PRAM
WORK TOGETHER WITH CHEF -PRAM
JOB RESPONSIBILITY
1. Reporting to Chef (Mr. Prem).
2. Sacred Earth Mexican cuisine 85 cover restaurant.
3. Prepare duty rosters for the monthly.
4. Monitor all opening and closing Balance.
POSITION COOMI I
JOIN & EXIT DATE DEC. 1994 TO JAN.1996
REASON EXIT FOR BANQUETING EXPERIENCE
9. COMPANY DETAIL
COMPANY NAME FABLES
RESTAURANT NAME CAFÉ PEDRO
ADDRESS 18&19 HAUZ KHAS VILLAGE
NEW DELHI-110016.INDIA.
PHONE +91-11-6961789
REPORTS TO H.O.D
WORK TOGETHER WITH H.O.D
JOB RESPONSIBILITY
1.Reporting to Executive Chef & M.D (Mr. Pran Khanna).
2.Adjudged top ten restaurants 1995-1996 and 1996- 1997(Mexican and Tex-Mex).
FABLES-
Outdoor catering in several cuisines. Specialization designer menus.
Multiple-day International conference catering etc.
POSITION TANDOORI HELPER
JOIN & EXIT DATE 18 MAR. 1994 TO 7 DEC. 1994
REASON EXIT 10 MONTHS CONTRACT
10. COMPANY DETAIL
COMPANY NAME STAR HOTEL
RESTAURANT NAME RODEO
ADDRESS 12 A CONNAUGHT PLACE NEW DELHI-110001.INDIA
PHONE +91-11-3713780-81
WEBSITE Visit At- Shervani Hospitalities Ltd

7. REPORTS TO H.O.D
JOB RESPONSIBILITY:
1.Reporting to H.O.D. (Chef Sanotra).
2.Half to our senior.
3.Should maintain the hygiene of cooking area.
4.Maintaining the cleanness of kitchen.
OSITION KITCHEN HELPER
JOIN & EXIT DATE 5 FEB. 1993 TO 15 FEB. 1994
REASON EXIT CLOSED
11. COMPANY DETAIL
COMPANY NAME PARTY MAKERS
RESTAURANT NAME BANQUET
ADDRESS 213 KRISHNA PARK EXTENSION KHANPUR
NEW DELHI -110062. INDIA. 110062
PHONE +91-11-6448482
REPORTS TO H.O.D
JOB RESPONSIBILITY:
1. Prepare Staff food and should be Reedy on time.
2. Help to our senior & any senior in the kitchen.
3. Maintaining the cleanness of kitchen.