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 :
Executive Chef
Skill Level :
Sous Chef
Specialises In :
A la Carte, Buffet / Catering, Cafe style, Five star, French / European Cuisine, Italian / Greek Cuisine, Oriental Asian Cuisine, Roast / Grill, Seafood
Work History :

I am a dedicated Chef that likes to work in an energenic team environment that allows me to further develop my Chef & leadership skills.
I obtained my Certificate III in commercial cookery in 2012 and have been working in various establishments as Chef De Partie, Sous Chef and most recently a Head Chef.
My skills and experience include but not limited to are
-rostering, supervising and mentoring kitchen staff, maintaining and organising a busy kitchen, communication and leadership skills and time management
-Creativity, Menu creation, Menu costing, organizing and planning multiple functions, ordering and stocktake and quality control
I also always maintain a high standard of cleanliness and hygiene.

Freelance Hourly Rate :
47
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, French / European Cuisine, Italian / Greek Cuisine, Oriental Asian Cuisine, Roast / Grill, Seafood, Take Away, Vegetarian Cuisine
Work History :

I am a diligent, healthy and energetic with high work ethics and standards. I am passionate about food and continue to enjoy learning new skills and expanding my knowledge of the culinary arts.
Through the years I have gained invaluable skills in reliability, professional work ethics and commitment whilst managing hygienic work safe environments and brigades of chefs for both peers and employers.

During my career I have gained knowledge and perspective through numerous different work environments and situations, I remain composed with a professional efficient manner whilst working under pressure. This practise ensures I lead by example and expect standards of work production that I myself am willing to endorse along with strong effective communication skills and interpersonal skills.

With a broad range of experience in various types of establishment I am sure to be a valuable asset to meeting your establishments service requirements and goals.

Freelance Hourly Rate :
47
Can work in remote locations :
Yes
Citizen Status :
Australian Citizen,
Seeking work as :
Full Time Positions
Chef Level :
Executive Chef
Skill Level :
Executive Chef
Specialises In :
A la Carte, Breakfast, Buffet / Catering, Roast / Grill, Seafood
Work History :

I am a qualified Chef with a solid understanding of HACCP principals and over 15 years experience in hospitality.
I have had previous experience working FIFO, on the Sunshine Coast I’ve been working in functions, taverns and restaurants plus I have had 15+ years working with the Department of Defence.

I have a high level or catering skills (bulk or Al a carte)
– Food Preparation, cooking & presentation
– cleaning of Kitchen and equipment to high standard
– Thorough knowledge of HACCP and WH&S requirements Menu construction & costing
– Ordering, reciept & appropriate storage of stock

Personally I have strong communication & comprehension skills a high level work ethic, good problem solving skills and a strong ability to prioritise tasks.
With a high level of customer service skills and excellent time management I would be a great assest to any company or outlet.

Freelance Hourly Rate :
47
Can work in remote locations :
No
Citizen Status :
Australian Citizen,
Seeking work as :
Relief Staff Positions
Chef Level :
Skill Level :
Chef De Partie, Demis Chef, Executive Chef, Short order cook, Sous Chef
Specialises In :
A la Carte, Breakfast, Buffet / Catering, Cafe style, Five star, French / European Cuisine, Italian / Greek Cuisine, Roast / Grill, Seafood, Vegetarian Cuisine
Work History :

Freelance Hourly Rate :
47
Can work in remote locations :
Yes
Citizen Status :
Australian Citizen,
Seeking work as :
Relief Staff Positions
Chef Level :
Cook / Chef
Skill Level :
Chef De Partie
Specialises In :
Five star
Work History :

I am 36 years of age, I am fit, agile and a high energy worker with vast experience in a professional/commercial kitchen. My previous skills/training and experience would make a smooth transition into any kitchen, I also have great reliable relations with all the major local food service industry supplier’s and their Rep’s here in Cairns and surrounds, whilst having a comprehensive knowledge of local products, pricing and catering services available in FNQ. I would be an asset to any company as I have a proven and developed work ethic and I am settled and happy, ensuring stability in my personal life.I’m experienced in being responsible for all aspects of kitchen operations. Whether I’m leading a small proficient team, directing a major high-volume production kitchen or working independently I take pride in setting a standardised structure and being organised in maintaining a professional standard of hygiene and presentation of the kitchen and it’s OHS requirements. I have a passion for what I do!I have been a chef since the age of 15yrs when I commenced my apprenticeship at the Hilton, and over the last 21yrs I have established a mature and stable work ethic and have achieved many great awards from Employee of the month at Jupiter’s Casino Gold Coast to Gold medals in competition gala dinners/culinar’s.

Freelance Hourly Rate :
47
Can work in remote locations :
No
Citizen Status :
Australian Citizen