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 :
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
Seeking work as :
Relief Staff Positions
Chef Level :
Executive Chef
Skill Level :
Executive Chef
Specialises In :
A la Carte
Work History :

I began my hospitality journey as an apprentice chef over 35 years ago. I trained in one of Melbourne’s top restaurants at the time, John Smith’s. This was modern English/European cuisine and was awarded 1 and then 2 “Chefs Hats” during my time there. This, together with my apprenticeship training at William Angliss College, Melbourne, gave me the foundation to my cooking career.

After qualifying I then worked for 2 years as a line chef alongside Stephanie Alexander in her award winning “3 hat” restaurant “Stephanie’s”. This was a most enjoyable and rewarding experience cooking modern French/European cuisine alongside some of Melbourne’s most talented chefs.

After that I took on my first head chef role in an up-market Melbourne hotel. This taught me the importance of good management. Including staff relations, rostering, menu planing and stock control.

After that I then travelled overseas, working in London for 3 months and then in Germany for nearly 2 years. I gained valuable experience in many different establishments including restaurants, catering companies and bistro’s.

I then returned to Australia but left shortly afterwards to take on a head chef position in Hong Kong. “Michelle’s” was a multi award winning (stand alone) restaurant in central Hong Kong set up and managed by Michelle Garnaut, a fellow Melbournite now based in Shanghai. Michelle’s was doing modern Mediterranean/Middle Eastern cuisine that was ahead of it’s time and had not been seen before in Hong Kong.

After a 5 year stint in Hong Kong I then returned again to Australia. It was then that I decided to start my first restaurant business in an outer suburb of Melbourne. I continued to cook the food that I loved offering my guests Mediterranean and Middle Eastern influenced food.

I later went on to work for Andrew Blake at “Blakes” Southgate (Melb). A “2 hat” restaurant that was serving modern Australian/Continental cuisine.

I then worked for a large Melbourne based catering company “Damm Fine Food”. An up-market catering company serving some of Melbourne’s finest parties and events.

Before moving to the Sunshine Coast (Qld), My wife and I were in partnership in a Thai restaurant just outside Geelong (Lara, Vic). We then established our own Thai restaurant in Maroochydore “Tuptim Thai”. My role here has been more front of house and business management, with my (Thai) wife taking the reigns in the kitchen.

Another chapter now begins with me joining the team at Chef2Go…..

Freelance Hourly Rate :
47
Can work in remote locations :
Yes
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, Five star, French / European Cuisine, Italian / Greek Cuisine, Oriental Asian Cuisine, Roast / Grill, Seafood, South East Asian Cuisine, Take Away, Vegetarian Cuisine
Work History :

I have been in the hospitality and catering industry for over 34 years, My journey began in 1979 as a passionate young french culinary student in one of Europe’s finest cooking schools; ‘ecole hoteliere de Strasbourg’, I studied here for three years learning every aspect of hospitality.

I then qaulified and graduated with the highest honors which projected me into working for the next two years in the finest michelin star restaurants Strasbourg had to offer including; Hotelerie du Cerf a Marlheniem and Le restaurant L’orangerie.

I then went on to work at 5 star hotel Hilton International of Strasbourg for two years in there acclaimed restaurant la maison du boeuf, I then went onto work at various other Hilton establishments including Hilton international Geneva(Switzerland) and Hilton International London Park Lane (England).

I then went on to work at arguably London’s finest hotel; The Dorchester, where i had the privelage to cater to many famous people including Cher, Barberer Strysand, Specific Royal families, TV personalities and TV producers etc etc. I then went on to work at South Hampton Princess hotel(Bermuda), This then lead me to live and work in New Zealand.

The restaurants in NZ i worked in included; Puka Park Lodge (Coromandel) Quality Hotel Queenstown ,Gallery 88,La tropezienne French cafe(Auckland) Catalonia french restaurant,Aubergine restaurant Takapuna , Providore Agency as Chef consultant Aubergine restaurant Albany.

I then went onto work at various temp agencies around Australia , then onto Bel Cibo at Port Douglas before settling in Cairns and working as a freelance Chef for Chefs2Go.

Freelance Hourly Rate :
43.50
Can work in remote locations :
Yes
Citizen Status :
Australian Citizen,