Its easy! Simply view the available freelance chefs. Then contact us to book your preferred Chef, or let us recommend an ideal candidate for you!

  • Freelance Chefs can be booked for a minimum of 4 hours
  • Hire on demand to cover sick days, unforseen staff shortages, functions or to impress your friends at your next dinner party
  • Up to 3 months extended period contracts available
  • Cost effective all chefs advertise their rates no penalty rates, no booking fees, no super, just flat hourly rate
  • Risk free opportunity to trial chefs, and offer full time employment for a recruitment fee
  • No subscription required. Just choose a chef and contact us, or ask for our advice
  • Simplified book-keeping. We handle payroll and charge by invoice

Quality Check

Every Chef listed on Chefs2Go has been interviewed by a Chefs2Go regional manager, who has extensive experience and knows the trade. Not all applicants make it through our stringent interview process, which is there to ensure you can be confident that your applicants are have the experience and qualifications to meet the level listed on Chefs2Go.

Current Freelance Chefs

Seeking work as :
Relief Staff Positions
Chef Level :
Cook / Chef
Skill Level :
Chef De Partie, Commis Chef, Demis Chef, Executive Chef, Short order cook, Sous Chef
Specialises In :
A la Carte, Buffet / Catering, Cafe style, Five star, Roast / Grill, Seafood, Take Away
Work History :

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Australian Citizen,
Seeking work as :
Relief Staff Positions
Chef Level :
Skill Level :
Sous Chef
Specialises In :
A la Carte, Buffet / Catering, Roast / Grill
Work History :

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Australian Citizen,
Seeking work as :
Relief Staff Positions
Chef Level :
Executive Chef
Skill Level :
Executive Chef
Specialises In :
A la Carte, Bakery, Breakfast, Buffet / Catering, Cafe style, Desert / Pastry, Five star, French / European Cuisine, Italian / Greek Cuisine, Oriental Asian Cuisine, Roast / Grill, Seafood, South East Asian Cuisine, Take Away, Vegetarian Cuisine
Work History :

I have over 16 years experience in the hospitality and catering industry in a vast range of specific culinary environments. My journey began as an apprentice baker/pastry chef where i was fortunate enough to learn from and work in a ‘traditional’ bakery environment learning the science of breads and pastry’s from ‘scratch’ (no premixes) which is very rare these days in the heavily franchised modern bakery environment.

This foundation has allowed me to have a specialized skill set with breads, pastries and desserts that few modern Chefs possess. This then followed into my journey as an apprentice Chef in some of Cairns finest 5 star fine dining establishments including Sea Temple Resort and Spa, Palm Cove, Sebel Reef House and Spa and various other 5 star hotels and resorts. I was heavily influenced and encouraged from my senior Chefs during my apprenticeship to participate in all of the regional cooking and culinary competitions where I was fortunate enough to experience success taking out awards in numerous ‘Les Torques Blanches’ culinary arts competitions, Nestle Golden Chefs Hat Award, and Gold medals in the Pantacchinis Seafood Competitions at the FNQIT. This all contributed to achieving finalist apprentice of the year award for Cairns region group training 2008.

After spending two years post apprenticeship honing my culinary skills and leadership within the hierarchy of 5 star hotels, restaurants and resorts i decided to extend my culinary diversity and flexibility into the high volume bulk catering industry, I spent 3 years in various mining camps around Australia, Temp agencies and other remote bulk catering environments including Sherger Air Force Base in Weipa catering to 1000 pax in the immigrant detention camps.

I then gained experience working for a friends local Cairns based Catering company before traveling to South East Asia to broaden my cultural knowledge, Challenge myself and further my skills as a Chef, I spent 1 year traveling and working in Thailand, Laos, and Vietnam as a Chef.

I then became involved with a high level personal development company in Bali Indonesia where i worked as a Mindset transformation and leadership coach gaining extensive knowledge in the field of Behavioural Psycology and furthering my skill set mastering in the field of NLP. This all has added extensive value to my skill set in terms of leadership and management of staff which can be superimposed over any business model to generate more successful outcomes for clients as well as staff members.

With a vast and extensive new mindset, cultural diversity and outlook I then set my sights back into catering with the intention of contributing and adding massive value back into the industry. this has manifested and cultivated itself through my current position of leadership as the Area Manager of the North Queensland and Cairns region of Chefs2Go! your Go2 catering and hospitality agency solution.

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Australian Citizen,