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
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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, Commis Chef, Demis Chef, Executive Chef, Pastry Chef, Short order cook, Sous Chef
Specialises In :
A la Carte, Breakfast, Buffet / Catering, Cafe style, French / European Cuisine, Italian / Greek Cuisine, Oriental Asian Cuisine, Roast / Grill, Seafood, South East Asian Cuisine
Work History :

Hi my name is Peter I’ve been cooking from 1976 to present.Started cooking in the Australian Army Catering Corps for 12 years after leaving I’ve worked at Tony Roaches Racquet Resort Salamander Bay as Executive Chef ,Newcastle West Leagues Club for 10years as Chef Supervisor, Nambour RSL Executive Chef 10years,Ess Compass Group 8years Libe Chef,Hays Labour Hire 2 years,Spotless Ausco Chinchilla Stayover Camp 3months working 2 Weeks on 1 Week Off and presently working for Spotless. Looking for some shifts locally on my Week off. I am experienced in all aspects of Catering all types of cruisine fast efficient safe Reliable and a team player thanking you Peter Brown.

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Australian Citizen,
Seeking work as :
Relief Staff Positions
Chef Level :
Executive Chef
Skill Level :
Executive Chef
Specialises In :
Five star
Work History :

Unit 23 Plantation Resort
Port Douglas Qld 4877
23rd November 2018

To Whom It May Concern:

My name is Chris. I have been a Chef for the past 22 years. For the past 18 months I have been working remotely at Groote Eylandt Lodge, Outback Spirit {Murwangi safari Camp} Gove and Nhulunbuy N.T. My last position was Executive Chef of the Reef Resort, Port Douglas which I held for over 4 yrs also been in the rolls as Head/Executive Chef at various establishments and places; some of these locations where in isolation eg Daintree, Weipa and Thursday Island and before be coming a Chef I work in Shearing shed in far Western Queensland and NSW. I have resided in the Port Douglas area for past 13 years and have established my home here.

I now have created a work life balance working back in remote areas. I feel your company can give me this opportunity to continue. However I do have some requirements to be fulfilled but meeting these prerequisites you’ll find I have the tools and experience to be an asset to you and to those who use your services. I find working in remote areas present different challenges and not only hospitality scenarios but environmentally conditions as well.

What I like as Requirements:
Minimum $32.00 per hour (Negotiable)
Superannuation (as per government regulations)
Travel, Accommodation and Meals
1 Rostered day off a week. (Maintain personal requirements)
At least 36 hours notice to travel
Contract position – Minimum 7 days to 10 weeks (Negotiable)
Area – Northern Australia and Outback/Central Australia

As my Resume will show I have particular skills in trouble shooting;
In regards to:
Menu Design
Menu costings and percentages
Operations – Kitchen design and organisation
Stock Control – Ordering, Stocktakes, Rotation, Wastage
Suppliers – Pricing, supply, delivery
Demographics – Location and price point
Marketing

I have obtained a Northern Territory RSA 2017, White Card 2016. I have applied for current National Police check application QNPC-125346 (Previous 2012). I have attached a Resume for your perusal.

I am hopeful that I will hear from you soon so we can confirm a great and propitious working relationship. Thank you for your time.

Regards
Chris O’Reilly

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Australian Citizen
Seeking work as :
Full Time Positions, Part Time / Casual, Relief Staff Positions
Chef Level :
Cook / Chef
Skill Level :
Executive Chef, Sous Chef
Specialises In :
A la Carte, Bakery, Breakfast, Buffet / Catering, Desert / Pastry, Five star, French / European Cuisine, Italian / Greek Cuisine, Oriental Asian Cuisine, Roast / Grill, Seafood, South East Asian Cuisine, Vegetarian Cuisine
Work History :

I am creative chef with dedication to quality and professionalism. These attributes, combined with my varied experience in this field, would prove beneficial to a progressive hospitality operation. I am a great team player with a positive “CAN DO” attitude.
I am very skilled in many of the methods and techniques of cooking and I am very knowledgeable in healthy cooking techniques.
I look forward to joining a team where I can expand my culinary knowledge and contribute to the operation’s growth and success

Freelance Hourly Rate :
Can work in remote locations :
Citizen Status :
Australian Citizen,
Seeking work as :
Full Time Positions, Part Time / Casual, Relief Staff Positions
Chef Level :
Cook / Chef
Skill Level :
Chef De Partie, Executive Chef, 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, Vegetarian Cuisine
Work History :

Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. I am dynamic leader in high-pressure settings. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Motivated head chef offering over 30 years’ experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.

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

TO THE MANAGER…. HAVING RELATIVES IN SYDNEY THAT HAD A RESTAURANT IN MOSMAN, AT THE AGE OF 19YRS OLD I DISCOVERED THAT HOSPITALITY WOULD BE PART OF MY LIFE, SO NOW 45YRS ON I HAVE NEVER LOOKED BACK AS IT HAS TAKEN ME AS A CHEF AROUND THE PLANET TO AMAZING COUNTRIES THAT I HAVE WORKED IN … I HAVE WORKED AS A HEAD CHEF IN SKI RESORTS FOR OVER 15YRS , ISLAND RESORTS COVER OVER 7YRS , ALA CARTE RESTAURANTS FOR OVER 20YRS COVERING BAR AND GRILLS , CAFES, AND HOTELS. I HAVE ALSO HAD A RESTAURANT OF MY OWN AND HAVE RUN A CLUB ON THE GOLD COAST, PROVIDING CATERING TO A SURF CLUB. SO IN SUMMING UP , I HAVE HAD A FULL LIFE AS A CHEF AND NOW AT 64 IM STILL GOING STRONG. YOURS FAITHFULLY ,DAVE BLOODWORTH

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