Find Relief Chefs
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
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
I have 20+ years experience with national and regional awards in my Greek cooking. My experience includes the building and establishment of a chain of cafes and restaurants that were separate entities and also chain associated. Production kitchen franchised brand associations with corporate structure my base modeling enabled global supply of products.
I have done FIFO in the last 4 years as my primary work base as I also study research medicine with a specialized field of molecular pharmacology and drug design so 2 week on 1 off has been very attractive work conditions
I have spent over 20 years holding the title “Chef” after my childhood kitchen experiences transformed fun to 2 partime jobs for 3 years of simultaneous cafe and restaurant work distracted me from puberty. Tertiary education in professional cooking fused new trained skills with the business systems impressed in my mind from kitchenhand duty, and my interest in functionality and ergonomics grew with my passion for the chemistry of cooking.
I began progressing up kitchen command in a popular Greek restaurant (Yannis) during which Awards in our cuisine came during my first Head chef appointment. Intergrated into a larger company group my employer offered me to become involved in expansion by design and build of various food business formats. The Restaurant fabrication had to be designed to optimize every aspect in product delivery so I eagerly contributed my obsession of ergonomic flow, with safety and cleaning systems. Kitchen design was dedicated to seamless integration of stock control preparation/service flow with electronic management system inclusion of POS and stock reconciliation HACCPT documents giving real time food cost as service progresses. SOP and training education were drawn up after 6 months so they were refined by our trading and documented to enable franchise standardization.
2010 was in New Zealand for 4 years during which I put my build experience into a chain of cafes which became 11 separate outlets in 2 years. The breakfast service became a challenge between stores with cabinet food and salads all made by the one chef in between orders. Despite my distaste for early morning starts I enjoyed the satisfaction of busy days especially if the store was the highest in turnover and singlehanded mothers day service challenged sanity.
2014 was a change to FIFO as Origin Energy Coal Seam Gas needed chefs . The offer of special training in OHSA, safety and inductions was free education and the different setting of remote work kept my interest up. The paperwork was like HACCPT on steroids, and my knowledge in workplace safety became clinical.
My transition to HAYS provided contracts in Military secured and unsecured
and Rio Tinto camp placement..
I am a highly experienced qualified chef with over 20 years experience in a vast array of culinary styles. I began my early career in one of Cairns most renowned seafood restaurants, while there under the personal tutorship of the executive chef I gained a vast array of knowledge of a highly established a la carte restaurant. I continued my career in mining camps, hotels, cruise ships, bistros, specialist restaurants and sports clubs, where I gained extensive knowledge in breakfasts, buffets, banquets, a la carte, fine dining and event planning. As an executive chef I gained experience in menu creation and planning, staff management and delegation, stock control, event management, facility management, budget implementation and facility mobilisation. I am a meticulous chef who takes absolute pride and care in my work, I strive to produce and present the best quality and highest standard of dining experience for my customers.