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 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.
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.
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…..