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 :
Full Time Positions, Part Time / Casual, Relief Staff Positions
Chef Level :
Skill Level :
Commis Chef
Specialises In :
A la Carte, Breakfast, Buffet / Catering, Cafe style, Roast / Grill, Seafood, Take Away
Work History :

I Started and completed my apprenticeship indentured through Rydges in Cairns, (Esplanade, Plaza and Tradewinds). since then I have worked as a chef at a number of fast paced restraints such as Rhino bar and grill, Green island resort and Fitzroy island resort. I’ve also spent the last 8 years working for the department of defence, in the recruiting department. I was promoted twice over that time from case manager to Executive assistant and from there to business analyst. whilst there I completed cert IV in management and Cert IV Business. I have a broad array of skills and knowledge about hospitality, business, Management, recruiting and corporate Corporate.

Freelance Hourly Rate :
Can work in remote locations :
Yes
Citizen Status :
Australian Citizen,
Seeking work as :
Part Time / Casual
Chef Level :
Executive Chef
Skill Level :
Chef De Partie
Specialises In :
A la Carte
Work History :

I have been working within the hospitality industry for 16 years now with 10 years of that as a chef mainly working in fine eligant dining and 5 star resorts. I have a broad range of experience in a la crate and banquets.. I’m real passionate about my work the hospitality industry and food.. I allways strive to achieve my best in a professional and timely matter.

Freelance Hourly Rate :
47.00
Can work in remote locations :
Yes
Citizen Status :
Australian Citizen
Seeking work as :
Full Time Positions, Part Time / Casual, Relief Staff Positions
Chef Level :
Skill Level :
Chef De Partie, Commis Chef, Demis Chef, Short order cook
Specialises In :
A la Carte, Breakfast, Buffet / Catering, Five star, French / European Cuisine, Italian / Greek Cuisine, Roast / Grill, Seafood, Take Away, Vegetarian Cuisine
Work History :

Passionate chef eagar to work for you ! Been in the industry for 7 years, started off as a porter and worked my way up to where I am today !
I have worked in a variety of establishments from my apprenticeship at a fine dining establishment, to a private club to most recently the convention center in Sydney !

I have experience on all stations from salad to grill to buffet in many different styles of cuisine.

Volume with finesse is where I excell , I am accustomed to working 1800 cover nights as well as large functions of up to 3000, all while maintaining a fine dining standard.

Please check my resume for further information .

Questions are welcome and look forward to working with you !

Freelance Hourly Rate :
$47
Can work in remote locations :
No
Citizen Status :
Non Australian Citizen with Australian 457 Work Visa,
Seeking work as :
Relief Staff Positions
Chef Level :
Cook / Chef
Skill Level :
Commis Chef, Short order cook
Specialises In :
Breakfast, Buffet / Catering, Cafe style, Roast / Grill, Vegetarian Cuisine
Work History :

Having completed my Certificate III in Commercial Cookery I am looking to progress my cooking career in the hospitality industry.
With a back ground in Food and Beverage I have found a passion in cooking, my current experience has been at Coolum Pereigian RSL and Noosa Residental aged Care

Freelance Hourly Rate :
47
Can work in remote locations :
No
Citizen Status :
Australian Citizen,
Seeking work as :
Relief Staff Positions
Chef Level :
Executive Chef
Skill Level :
Chef De Partie, Sous Chef
Specialises In :
A la Carte, Buffet / Catering, Roast / Grill, South East Asian Cuisine
Work History :

Freelance Hourly Rate :
47
Can work in remote locations :
Yes
Citizen Status :
Australian Citizen,