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
Once qualifying in 2007 I was lucky enough to learn under the team at Le Quartier Francais in South Africa, which at the time was number one restaurant in Africa. I’ve had 10 years’ experience as a chef in the industry where I have been lucky enough to have worked in some award winning restaurants and lodges in South Africa and New Zealand alongside some well known chefs who have earned michelin stars, hats and a number of accolades.
I enjoyed a Private chef role on an Australian based Yacht in 2016/2017 and thrived on the personal connection that comes alongside working with a client to create a wow – factor for their private dinners. I was very dedicated and passionate about producing high quality and innovative dishes and placed high importance tailoring the event to the client’s needs, in order to create a memorable experience for all.
Returning back from the yacht, I spent just under a year at Stillwater restaurant just outside Melbourne along the Mornington Peninsular.
I now run a small private chef business where I do private events at clients houses as well as freelance work in restaurants that need a helping hand.
17 years experience in the hospitality industry. Specialised in meat/sauce, award winning breakfasts, larder, garde-manger. Owned two successful restaurants, Sous Chef of two-hat restaurant. Currently studying at University and looking for work as relief chef or casual (breakfast chef). Available all weekends.
I have a very extensive, diverse knowledge and experience in hospitality, which is the outcome of my passion, highly motivated positive attitude, dedication, persistent perseverance and the opportunities I have had to work with the best in the industry.
Having worked on the cruise lines as an Executive Chef I have the experience to motivate and lead; a large multinational team, multiple speciality restaurants, fast food outlets and large dining rooms aiming to please palate of more than 2800 guests 24/7.
Over the years I have also acquired some great personal strengths, some include; my integrity, meet key objectives under intense pressure, flexible, attention to detail, hands on approach, guide by example, interpersonal skills and develop guest relations.
Every organisation has their own prerequisite and operating style, to which in a short time I am flexible to adapt, be an asset and a valuable team member.