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 :
Part Time / Casual
Chef Level :
Skill Level :
Chef De Partie
Specialises In :
A la Carte, Breakfast, Buffet / Catering, Cafe style, Five star, French / European Cuisine, Italian / Greek Cuisine, Roast / Grill, Seafood, Take Away, Vegetarian Cuisine
Work History :

Clean, fast and organized. That is how I work in the kitchen. Taste is number one! I make sure
my team knows what they have to do and that they hit the deadline. For every problem I think
of a solution. I motivate people to work as a team and when stressed I clear their head by giving
them a hand. I want to make people happy with the food I make. If people enjoy the food, they
enjoy their stay. I always ask the wait staff if the guest enjoyed their meal. Take a look at my
facebook, you can find some pictures of the meals I made. I like it when I get positive feedback
from people who taste my food, however critical feedback makes me want to improve. Staying
one step ahead and always pushing yourself to develop new and different skills is definitely
some of the many things I teach my peers. When I was seven I wanted to work in the kitchen, I
loved to cook, and so it happened. I started to work when I was 14 years old. I loved it from the
start and still do now. People call me a hard worker! And that is what I do!

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Non Australian Citizen with Australian 457 Work Visa,
Seeking work as :
Part Time / Casual
Chef Level :
Cook / Chef
Skill Level :
Short order cook
Specialises In :
Roast / Grill
Work History :

Barron River Hotel- Grill, deep fryers, ovens
The Courtyard – food prep, pressure cookers, grills,
The Schnitzel Haus Canberra- food prep, cook, plate up
Baa-Moo Restaurant, Canberra

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Australian Citizen
Seeking work as :
Full Time Positions
Chef Level :
Executive Chef
Skill Level :
Executive Chef
Specialises In :
Seafood
Work History :

Hi guys, please read my resume, all information you need it’s in this document

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Non Australian Citizen seeking Visa Sponsorship
Seeking work as :
Part Time / Casual
Chef Level :
Cook / Chef
Skill Level :
Chef De Partie, Short order cook, Sous Chef
Specialises In :
A la Carte, Breakfast, Buffet / Catering, Cafe style, Desert / Pastry, Five star, French / European Cuisine, Italian / Greek Cuisine, Oriental Asian Cuisine, Roast / Grill, Seafood, Take Away, Vegetarian Cuisine
Work History :

Clean, fast and organized. That is how I work in the kitchen. Taste is number one! I make sure my team knows what they have to do and that they hit the deadline. For every problem I think of a solution. I motivate people to work as a team and when stressed I clear their head by giving them a hand. I want to make people happy with the food I make. If people enjoy the food, they enjoy their stay. I always ask the wait staff if the guest enjoyed their meal. Take a look at my facebook, you can find some pictures of the meals I made. I like it when I get positive feedback from people who taste my food, however critical feedback makes me want to improve. Staying one step ahead and always pushing yourself to develop new and different skills is definitely some of the many things I teach my peers. When I was seven I wanted to work in the kitchen, I loved to cook, and so it happened. I started to work when I was 14 years old. I loved it from the start and still do now. People call me a hard worker! And that is what I do!

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Non Australian Citizen with Australian 457 Work Visa,
Seeking work as :
Full Time Positions
Chef Level :
Cook / Chef
Skill Level :
Chef De Partie
Specialises In :
Buffet / Catering, Italian / Greek Cuisine, Roast / Grill, Seafood
Work History :

Good day
I have graduated hospitality of diploma and commercial cookery in Brisbane.
Also I have at least 3 years of experience in Hospitality in Au as a Chef.

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Non Australian Citizen seeking Visa Sponsorship,