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 a broad range of skills in all areas of kitchen operations , from 5 star , fine dine ,banqueting, café/ brasserie and offsite catering , in classic and modern cuisine
I have gained a broad range of experience with over 15 years experience working as a Chef.
I have worked in 5 star hotels in India for approximately 5 years and then alongside Michelin Star chefs on P&O Cruise ships out of the UK for approximately 8 years. which has given me the experience and skills in Hotels, fine dining, grills and Al A Carte.
With my experience I have gained many valuable skills as a Chef with the ability to supervise and train new employees, plan a variety of menus plus work schedules and assign duties in accordance to the work schedule.
I can efficiently handle inventory to ensure waste etc is reduces plus a solid understanding and enforcement of saftery procedures.
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.
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.
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.