Total 137 Junior Executive commis chef job vacancies in Indonesia

Job Summary

You will prepare and cook food promptly, adjust recipes to meet customer needs, manage food stock and freshness, ensure kitchen safety and hygiene, and maintain food quality and presentation according to menu standards.

Responsibilities

• Cook food efficiently to meet service timelines
• Modify recipes to accommodate customer dietary requests such as reducing salt or removing dairy
• Monitor food inventory levels and place orders to maintain adequate stock
• Inspect food freshness regularly and discard expired items to ensure safety
• Enforce compliance with health and safety regulations within the kitchen environment
• Perform final quality and presentation checks on finished dishes to meet menu specifications
• Maintain a secure, clean, and safe kitchen area before ending each shift
• Manage multiple tasks calmly and effectively under pressure
• Apply problem-solving skills to resolve kitchen challenges promptly

Required competencies and certifications

• Proven work experience as a Chef or Cook
• Hands-on experience operating various kitchen equipment
• Knowledge of current cooking techniques and recipes
• Familiarity with sanitation regulations
• Ability to work split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Culinary school diploma preferred

Belimbing is part of The Coconut Club and The Lo and Behold Group, a hospitality company known for its ability to create timeless destinations and thought-leading experiences.

As a team, we are very passionate about the potential our industry has in shaping a city and take great pride in grooming the next generation of hospitality leaders. We build career paths around the individual, develop training modules both in-house and out, and design incentives and recognition programmes to ensure that good work always pays off.

For its efforts, the group has been recognised as a Human Capital Partner with the Ministry of Manpower, a “Great Place To Work” (2022 to 2025) and one of AON’s Best Employers. Wherever you are on the team, whatever your definition of success, we’ll set you on the right path.

Across all levels, our kitchen is a safe space for every culinary mind to explore their artistry and hone their craft in every dish, and in every detail.

You’ll be in charge of:

• Execute mise-en-place efficiently; including, setup an array of ingredients, the process of preparing, caring for your workstation
• Preparing a wide range of ingredients, meeting the highest standards of taste and presentation
• Assist with inventory count, quality of ingredients, and place orders when there are shortages
• Guide junior team members demonstrating cooking techniques, and providing guidance on food presentation and plating
• Familiar with food safety regulations and ensure food is prepared and stored in a safe and sanitary manner

We love people who:

• Go above and beyond to make someone else's day
• Are thoughtful and kind, while upholding high standards
• Own outcomes and drive solutions
• Are ever-curious and always learning

We believe in taking care of our people, so they can take care of others. We recognise and support each individual through our TLBG Partnership Programme (a monthly sales incentive), medical and insurance coverage, employee dining discounts across our venues, celebrations for each individual’s key milestones, as well as one month sabbaticals for long-service individuals.

Take an inside look at our culture or find out more here.
https://www.lobehold.com/playbook
https://instagram.com/tlbg.openarms

Click on Apply or send your CV via Whatsapp to 80832942.
Should your application progress to the next stage, we will be in contact to arrange for an interview.

· Ensure daily opening and closing duties in the outlet are properly executed

· Supervision of food preparation and food production to ensure that food quality

standards are met company SOP

· Ensure kitchen operations, food safety and hygiene standards as set in our SOP

· Recruiting& hiring of restaurant staff

· Responsible for induction training and on the job training of new employees and also newly promoted staff

· Train and demonstrate cooking techniques and proper equipment usage to staff

· Responsible for employee's performance and discipline

· Manage stock levels of food and other related utensils and cutleries

· Manage inventory control, usage and minimise usage

· Liaise with Central Kitchen and external suppliers for ordering

· Handling the repair & maintenance of restaurant equipment

· Ensure staffs follow company safety SOP

· Follow company safety SOP

· Backend duties: stock takes, scheduling etc

· Help out at other outlets when needed.

· Handle any other duties assigned by Area Manager

· Minimum GCE N-Level or ITE qualifications

· Minimum 2 years working experience in F&B or relevant experience

· Positive attitude with ability to influence and lead a team

· Possess WSQ Food & Hygiene Certificate

· Good understanding of procedures related to kitchen operation

· Possess passion in Japanese Cuisine

· Able to work in warm, oily and humid environment

· Able to do split shift and work on weekends and public holidays

· Able to multi-task, adapt to fast paced environment and work under pressure

· Uphold excellent food hygiene and kitchen safety practices

This position is responsible for delivering quality food and maintaining kitchen standards.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Maintaining the entire kitchen operation

• Preparing hot and cold dishes and executing requests based on required specifications

• Assisting in the planning and development of menus and recipes

• Supervising, training, and developing staff and ensuring consistency in work performance

• Ensure quality control and presentation of the food

• Ensuring proper handling and storage of all food items in accordance with the Company standards and sanitation regulations

• Maintain a planned food cost

• Assist in cleaning duties

• Assisting Sous Chef

REQUIREMENTS

• Preferably with Food Hygiene Audit Cert (WSQ)

• Basic Food Hygiene Cert (WSQ)

• 4-5 years of related experience

Job Summary

You will prepare and cook food promptly, adjust recipes to meetcustomer needs, manage food stock and freshness, ensure kitchen safety andhygiene, and maintain food quality and presentation according to menustandards.

Responsibilities

• Cook food efficiently to meet service timelines
• Modify recipes to accommodate customer dietary requests such as reducing salt or removing dairy
• Monitor food inventory levels and place orders to maintain adequate stock
• Inspect food freshness regularly and discard expired items to ensure safety
• Enforce compliance with health and safety regulations within the kitchen environment
• Perform final quality and presentation checks on finished dishes to meet menu specifications
• Maintain a secure, clean, and safe kitchen area before ending each shift
• Manage multiple tasks calmly and effectively under pressure
• Apply problem-solving skills to resolve kitchen challenges promptly

Required competencies and certifications

• Proven work experience as a Chef or Cook
• Hands-on experience operating various kitchen equipment
• Knowledge of current cooking techniques and recipes
• Familiarity with sanitation regulations
• Ability to work split shifts, weekends, and public holidays

Preferred competencies and qualifications

• Culinary school diploma preferred

Job Title: Kitchen Assistant (Frying Operations)

Job Description:

We are hiring a Kitchen Assistant to support daily frying operations at a food stall in a hawker centre setting. The role focuses on preparing and frying food items supplied by a central kitchen, maintaining food safety standards, and ensuring outlet cleanliness.

Key Responsibilities:

• Perform deep-frying of food items according to standard procedures

• Ensure food is cooked properly and safe for consumption

• Assist with basic kitchen tasks as required

• Maintain cleanliness and hygiene of the outlet and work area

• Follow food safety and operational guidelines

• Support daily stall operations as part of a small team

Requirements:

• Prior experience in cooking or frying (hands-on frying required)

• Comfortable working in a fast-paced food stall environment

• Able to work a 6-day work week, including weekends

• Role involves standing for extended periods and handling hot equipment

• Able to start work within a short notice period

• Eligible to work in Singapore

Salary:

• $3,000 - $3,400 per month

Work Arrangement:

• 6-day work week

• 1 weekday rest day (Wednesday)

• Working hours: 5.00am – 3.00pm

Work Location(s):

• Marine Parade (hawker centre)
• Yishun (hawker centre)

Employment Type:

• Full-time

How to Apply:

Interested candidates may submit their application via MyCareersFuture or WhatsApp 87994886 "Kitchen Assistant - Operations Assistant"

Only shortlisted candidates will be notified.

Epiphanius Tan (R26160523)
Crew By HRnet | HRnet Ventures Pte Ltd EA24C2435

Job Description:

We are seeking a dedicated and versatile Assistant Chef to support our culinary team in both sushi and hot kitchen operations. The ideal candidate will be well-versed in Japanese cuisine, capable of assisting with sushi preparation, hot dishes, and general kitchen duties under the guidance of the Head Chef. This role is essential to ensuring smooth kitchen operations and delivering a consistently high-quality dining experience.

Key Responsibilities:

• Assist in the preparation of sushi, sashimi, and other traditional Japanese dishes following instructions from the Head Chef.
• Support hot kitchen operations including grilling, frying, boiling, and plating of cooked dishes.
• Follow precise preparation techniques and maintain consistency in presentation and flavor.
• Prepare mise en place and ingredients according to daily prep lists and recipes provided by the Head Chef.
• Maintain cleanliness and organization of all kitchen areas, workstations, and storage areas in compliance with hygiene and safety regulations.
• Follow and uphold food safety and sanitation standards (including proper storage and labeling of ingredients).
• Support in receiving and checking deliveries, ensuring quality and freshness of all ingredients.
• Collaborate closely with kitchen and service staff to ensure smooth and timely service.
• Adapt to various line positions across sushi and hot kitchen stations as required.
• Remain open to learning new techniques and contributing to a positive team environment.

Requirements:

• Minimum 3 years in similar position of relevant experience in Japanese cuisine, including both sushi and hot food preparation.
• Competency in basic sushi handling and knife skills.
• Experience working in a fast-paced kitchen environment.
• Strong work ethic, attention to detail, and commitment to consistency.
• Completed Basic Food Hygiene course.
• Willingness to work on weekends and public holidays.
• Positive attitude, good communication skills, and the ability to follow instructions precisely.
• Eagerness to learn and take direction from senior chefs and contribute to overall kitchen operations.

JOB SUMMARY

The Jr Sous Chef is responsible for supporting leadership to the culinary team, assisting directions in driving stellar business profitability and productivity, alongside leading the team by example in providing outstanding service, adhering to all established standards & procedures.

ACCOUNTABILITIES:

Responsibilities include creating and upholding a positive culture, assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef’s absence to ensure that the culinary team has proper direction.

1. Support & oversee food preparation to meet the specifications of guests in a timely manner.

2. Enforcing cost control measures are in place with accuracy in the measurements of kitchen ingredients and food portions.

3. Ensuring the culinary team adheres to set standards, procedures, department rules and sanitation requirements, constantly improving upon for further effectiveness.

4. Support maintenance with all kitchen tools & equipment, taking necessary corrective actions.

5. Managing the kitchen inventory and ensuring supplies are fresh and of high quality.

6. Ensuring proper food temperatures when cooking and managing proper storage at all times.

7. Taking charge of kitchen opening, closing and administrative duties as directed.

8. Supporting in purchases ranging from equipment to managing food stock ordering according to appropriate budget & par levels set and managed according to business needs.

9. Ensure sufficient staffing levels are maintained, with training & development planned, implemented & monitored for all team members; induction and mentorship with continuing development opportunities, supporting their employment & growth journey.

10. Review and implement action plans according to directions shared covering matters ranging from HR, cost control and guest feedback.

11. All workplace safety and food hygiene regulatory guidelines must be strictly adhered to by all team members, at all times.

12. To maintain flexibility to perform other duties and projects as required and deemed necessary to support the Hotel’s overall business objectives.

QUALIFICATIONS:

· A diploma holder preferably specializing in hotel/restaurant management or culinary arts, or equivalent experience is required.

· Minimum 5 years of experience in European culinary and 3 years managerial experience.

SKILLS:

· Knowledgeable and passionate about European and Asian cuisine preferred.

· Attentive, adaptive, strong team player with an eye for detail, whilst still having the ability to work independently with minimum supervision.

ATLAS is seeking a Junior Sous Chef to join our large and dynamic brigade. This is an opportunity to be part of a passionate team in a high-performance kitchen, where attention to detail, creativity, and most importantly consistency are key.

The culinary program at ATLAS focusses solely on European cuisine style, with elevated bistro classics showcasing simple, yet refined technique. Our food offering within that style is varied; our Dining menu encompasses bar snacks, formal entrée and main course dishes and a focused dessert selection from our pastry team; as well as an Afternoon Tea featuring both sweet and savoury elements, through to large scale canape menus for events and takeovers. Learn from an experienced Executive Chef and further develop your skills in a structured brigade, within a bustling venue.

About the venue:

Nestled in the heart of Singapore, ATLAS is a forerunner in the region’s cocktail culture, celebrated for its Art Deco setting and world-class hospitality. We are an opulent and elegant establishment that boasts an extensive collection of rare and exquisite spirits, wines and champagnes from around the world. Our venue offers a unique blend of classic European charm and contemporary luxury, providing an unparalleled experience for our guests over the past seven years.

About Job Position:

We are on the hunt for an eager Junior Sous Chef to join our distinguished brigade and play a pivotal role within our Main Kitchen. Working alongside the Executive Chef in maintaining high culinary standards, quality, consistency and presentation, and ensuring the efficient operation of the kitchen. This is an exciting opportunity for an ambitious chef looking to further develop their leadership skills, refine their craft within a luxury hospitality environment, and advance their career as part of a dynamic and high-performing team dedicated to creating memorable guest experiences.

Duties and Responsibilities:

·       Assist the Executive Chef in the day-to-day management of kitchen operations, ensuring the highest standards of food quality, consistency, presentation, and service are maintained at all times.

·       Supervise and lead the kitchen brigade during service, providing guidance, training, and mentorship to junior team members

·       Prepare mise en place according to established guidelines.

·       Assist with inventory management, ordering, receiving, and stock rotation to ensure optimal product quality and availability.

·       Keep guest satisfaction as the ultimate goal, maintaining a flexible attitude to meet their needs.

·       Collaborate with the Executive Chef on menu development while contributing ideas that enhance the overall guest dining experience.

Do you thrive in a fast-paced environment? 

Be ready to embrace the excitement and energy of a fast-paced environment. Experience the thrill of working in a dynamic atmosphere where you can continuously challenge yourself and grow as a professional.

If you are dedicated to excellence, and eager to contribute to a team that values your skills, then we want to hear from you! Whether you're an experienced professional or just starting your journey in hospitality, we welcome you to apply. We believe in fostering growth and are committed to developing your skills and knowledge within the World of hospitality. 

Are there other benefits? 

Our commitment to growth extends to our Employees, and if you have a genuine passion for guest experiences as well as all things food and drink, this is the ideal place for you to thrive.

Join our team and enjoy fantastic benefits, including:

·       Monthly Service Charge: As a member of our team, you'll have the opportunity to earn a monthly service charge. Your dedication and outstanding service will definitely be rewarded.

·       Medical and Dental Benefits: We care about your well-being. As part of our commitment to our Employees, we provide medical and dental benefits to ensure you stay healthy and happy.

·       Yearly Work Anniversary Incentives: We value our Employees and believe in recognizing their hard work. In addition to competitive wages, we offer an annual work anniversary incentive to celebrate your work anniversary with us.

Junior Sous Chef responsibilities include supporting the head chef in the general running of the

kitchen. Managing the kitchen staff, including setting the rota, and handling disciplinary and HR issues

in the absence of the head chef

RESPONSIBILITIES & EXPECTATIONS

− Assist Assistant Chef on stock purchase and menu planning.

− Maintain Food quality and standards.

− Maintain good personal hygiene and work safety standards.

− Lead and Motivate Kitchen Cooks/Help.

• Well established Japanese Restaurant
• Salary range: $3000 - $3500
• Working days: 5.5 Days
• Working location: Central / East
• Excellent Welfare & Benefits

Job Scope

• Assist the Head Chef in managing kitchen operations, including ordering, cost control, staffing, and efficiency.
• Ensure food preparation and presentation meet recipe, SOP, and brand standards.
• Prepare and cook dishes according to menu specifications.
• Maintain food quality, minimize waste, and control costs.
• Train and supervise kitchen staff, ensuring proper hygiene and grooming standards.
• Handle guest feedback and kitchen-related issues promptly.
• Ensure kitchen equipment maintenance and compliance with SFA food safety standards.
• Maintain a clean, organized workspace and promote teamwork for smooth operations.

Requirement

• GCE O Level and above
• 1 year related experience in restaurant supervision position
• Possess WSQ Food and Hygiene Certification

Candidates are encouraged to apply this position via Apply Now button with the following information in the resume:

• Work experiences and job responsibilities
• Current and Expected salary
• Reason for leaving
• Date of availability
• Education background

We regret that only shortlisted candidates will be contacted.

YEOW CHANG FU (R23118759)
EA Recruitment Pte Ltd
EA License No: 21C0492

With thousands of hotels in over 100 countries and territories, Hilton offers countless opportunities to delight. From an open door to a welcoming smile and an exceptional experience, we offer the millions of travellers who stay with us every year a welcome they will never forget. In addition to our flagship brand, Hilton Hotels & Resorts, the family of brands includes Waldorf Astoria, LXR, Conrad, Canopy, Curio Collection, DoubleTree, Hilton Garden Inn, Hampton and many others.

If you appreciate the impact global travel can have on the world, you may be just the person we are looking for to work as a Hilton Team Member. Because it’s with Hilton where we never forget the reason we're here: to delight our guests, Team Members, and owners alike.

Position Statement

The Assistant Chinese Banquet Chef supports the Chinese Banquet Chef in managing the Chinese Kitchen, ensuring the preparation and delivery of high‑quality dishes for banquet events and Chinese culinary operations. This role assists in meal planning, supervising kitchen team members, maintaining culinary standards, and ensuring cost‑effective operations.

In the absence of the Chinese Banquet Chef, the Assistant Chinese Banquet Chef will oversee all Chinese banquet kitchen operations to ensure continuity, consistency, and smooth service delivery.

What will you be doing?

As the Assistant Chinese Banquet Chef, you will be responsible for performing the following tasks to the highest standards:

Culinary Operations & Food Quality

• Assist in planning, preparing, and executing high-quality dishes for Chinese banquets and related operations.

• Ensure all recipes, standards, and plating guides are followed consistently.

• Support menu preparation, new dish development, food tastings, and photo shoots as required.

• Monitor the quality, presentation, and portioning of all food items, ensuring economical use of ingredients.

• Conduct regular checks on ingredients and mise‑en‑place for daily menus and specials.

• Ensure timely and accurate preparation of all banquet and event-related dishes.

• Uphold food safety standards and manage proper storage and handling of all ingredients.

Hygiene, Safety & Maintenance

• Ensure compliance with HACCP, food hygiene regulations, and internal sanitation standards.

• Oversee the cleanliness and maintenance of all kitchen areas, equipment, and tools.

• Work closely with the Stewarding team to ensure cleanliness and minimisation of breakages.

• Report equipment defects and assist in preparing work orders for Engineering.

Team Leadership & Training

• Supervise and coordinate the daily activities of kitchen team members.

• Train and develop team members to ensure competency in their assigned roles.

• Lead daily briefings and team meetings when delegated, and in the absence of the Chinese Banquet Chef.

• Promote a positive, professional, and collaborative working environment.

• Ensure all team members comply with hotel policies, procedures, and SOPs.

Menu Development & Collaboration

• Assist the Chinese Banquet Chef and Executive Chef in planning menus, seasonal specials, and promotional dishes.

• Provide input on recipe improvements and operational enhancements.

• Liaise with the Chinese Banquet Chef or Executive Chef on operational challenges and ensure uninterrupted guest service.

• Support the creation and updating of recipes, costing sheets, and training materials.

Cost Control & Administration

• Help monitor food costs and minimise wastage to achieve profitability targets.

• Assist with inventory management, stock rotation, and purchasing decisions for the Chinese Kitchen.

• Support the verification of timesheets, scheduling, and leave records to ensure operational coverage.

• Maintain updated recipe costing and assist in documenting operational changes.

Operational Support & Additional Responsibilities

• Oversee all Chinese banquet kitchen operations when the Chinese Banquet Chef is absent.

• Attend management and operational meetings as assigned.

• Support departmental initiatives, audits, and continuous improvement projects.

• Respond appropriately to guest feedback and requests.

• Perform any other duties assigned by the Chinese Banquet Chef or Executive Chef.

• Management reserves the right to amend the job description as necessary.

What are we looking for?

An Assistant Chinese Banquet Chef serving Hilton Brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• High school graduate or education in culinary.

• At least 10 years of Kitchen experience and supervisory level in a 5-star hotel, with strong exposure to Chinese cuisine.

• Good command in English, both verbal and written to meet business needs.

• Up to date with local sanitation regulation.

• Possess a valid Food Hygiene certificate.

• Knowledgeable in HACCP.

• Participated in additional culinary classes or seminars is an advantage.

What will it be like to work for Hilton?

Hilton is the leading global hospitality company, spanning the lodging sector from luxurious full-service hotels and resorts to extended-stay suites and mid-priced hotels. For nearly a century, Hilton has offered business and leisure travelers the finest in accommodations, service, amenities and value. Hilton is dedicated to continuing its tradition of providing exceptional guest experiences across its global brands. Our vision to fill the earth with the light and warmth of hospitality unites us as a team to create remarkable hospitality experiences around the world every day. And, our amazing Team Members are at the heart of it all!

Position Overview

We are seeking a passionate and hands-on Junior Sous Chef to oversee and actively participate the culinary operations of our independent bistro with a seating capacity of 40 guests. The candidate will combine strong leadership skills with deep knowledge of local and Asian cuisines, ensuring exceptional dining experiences while maintaining the highest standards of food safety and professionalism.

Key Responsibilities

Kitchen Operations & Cooking

• Lead and supervise all kitchen activities while actively cooking and preparing dishes.
• Ensure consistency, quality, and timely delivery of meals during service.
• Oversee food presentation and plating to maintain high standards.

Inventory & Procurement

• Manage food inventory, monitor stock levels, and handle purchasing to optimize costs and minimize waste.
• Build relationships with suppliers to ensure timely delivery of fresh, high-quality ingredients.

Team Leadership

• Develop and manage back-of-house staff rosters.
• Train, mentor, and motivate kitchen staff to achieve operational excellence.

Compliance & Hygiene

• Ensure strict adherence to Singapore Food Agency (SFA) hygiene and safety guidelines.
• Maintain a clean, organized, and compliant kitchen environment.

Culinary Expertise

• Design and innovate menus featuring local, and Asian cuisines.
• Incorporate creativity to accommodate special customer requests and dietary needs.

Professionalism & Customer Focus

• Uphold a professional image when interacting with associates and customers.
• Deliver exceptional customer satisfaction through culinary creativity and service excellence
  
  Requirements
• Minimum 2 years as a Junior Sous Chef in supervisory level 
• Relevant culinary qualifications or certifications are an advantage.
• Strong knowledge of local and Asian cuisines.
• Excellent communication, and organizational skills.
• Ability to adapt to a fast-paced environment and handle pre-opening challenges.
• Ability to manage inventory, purchasing, and cost control effectively.
• Knowledge of hygiene and food safety regulations and compliance standards.
• Creative mindset with flexibility to meet customer requests.
• Professional demeanor and commitment to high service standards.

Benefits

• Competitive salary package.
• Opportunity to lead and shape the culinary direction of an independent restaurant.
• Supportive team environment with room for creativity and innovation

Assistant Cook Job Description:

An Assistant Cook, or Assistant Chef ensures the kitchen is orderly and assists Cooks to prepare and arrange food. Their duties include cleaning the kitchen area, washing dishes and utensils and ensuring that the Cook has everything required to run the kitchen efficiently.

Assistant Cook duties and responsibilities:

• Assisting the Cook in food preparation activities, such as cleaning, cutting, chopping and peeling food ingredients

• Cleaning and sanitising the food preparation areas based on company and industry hygiene codes and health and safety standards

• Washing, disinfecting and properly storing cooking and kitchen utensils and equipment

• Buying, weighing and storing ingredients and food supplies

• Operating a variety of kitchen appliances and instruments including cutters, knives, mixers and ovens

• Managing inventory, unloading supplies and organising the storeroom

• Participates in and/or contributes to programs, committees, or projects designed to improve quality of service and employee productivity.

• Maintains clean work areas, utensils, and equipment.

• Develop new menu items while improvising the existing ones.

• Maintain and manage kitchen expenses,food costs, inventory, and staffing with in budgetary limits.

• Able to cook north Indian food.

• Able to do shift work.

• Ensure daily opening and closing duties in the outlet are properly executed
• Supervision of food preparation and food production to ensure that food quality standards are met company SOP
• Ensure kitchen operations, food safety and hygiene standards as set in our SOP
• Recruiting& hiring of restaurant staff
• Responsible for induction training and on the job training of new employees and also newly promoted staff
• Train and demonstrate cooking techniques and proper equipment usage to staff
• Responsible for employee's performance and discipline
• Manage stock levels of food and other related utensils and cutleries
• Manage inventory control, usage and minimise usage
• Liaise with Central Kitchen and external suppliers for ordering
• Handling the repair & maintenance of restaurant equipment
• Ensure staffs follow company safety SOP
• Follow company safety SOP
• Backend duties: stock takes, scheduling etc
• Help out at other outlets when needed.
• Handle any other duties assigned by Chef