Melbourne: 1300 934 910Sydney: 1300 984 835Brisbane/Gold Coast: 1300 984 716

Frequently Asked Questions

Employer/Client FAQs

  • The hourly rate excludes GST but includes all payroll related expenses, superannuation and on site insurances. There are no hidden or extra costs.
  • When utilising our services, you can rest assured the team working with your staff are hospitality professionals who know the industry. Unlike other agencies or job placement platforms, we focus solely on the hospitality sector which our consultants are passionate about. All of our staff go through a rigorous interview and induction process, which includes phone screening, face-to-face interviews and skills testing. 
  • We handle the payment of all wages, so you won't need to make any direct payment to the staff on site. We will then email an invoice the following week based on the hours our staff worked. There are numerous methods of payment which we are happy to discuss prior to engagement.
  • That's not a problem at all – we understand this is a great way to source qualified staff who are already familiar with your workplace! You're not able to approach the staff member directly without our approval. You'll just need to speak with one of our consultants who will be able to advise the process and fee involved. 
  • We appreciate how difficult it can be to attract and retain staff in regional areas and we have a division within the company to deal with these requests. With offices across Australia, there's nowhere we can't reach! For more information, visit our Regional and Remote page.
  • Absolutely. Depending on the number of staff and contract duration, we're more than happy to discuss different pricing structures that work for your business.
  • As a recruitment company, we're solely focused on hospitality recruitment and love this industry. All our consultants are ex-industry professionals who are equipped to handpick the right staff for the right job. Unlike other platforms, at I Need A Chef you deal with real people who care about your business.

Staff/Candidate FAQs

  • Working with I Need A Chef is a great way to work flexible hours and get paid for every hour you work. Certain times of the year are busier than others, which differs from state to state. Based on your skillset and availability, we will always try to assign you to as many shifts as possible; however, due to the changing demands of clients, we're unable to guarantee set hours per week.
  • Payroll is run on a weekly basis. Timesheets can be submitted via email, fax or hand delivered and need to be sent to payroll by 9am every Monday. It's a good idea to send them in once you know you have completed your last shift for the week.
  • It's important you contact us immediately. Office hours are Monday - Saturday 8am-8pm but a consultant is always on-call outside of these hours. Each state has a different on-call mobile number and it's important you have this saved in your phone. On-call numbers can be found by clicking here.
  • Please contact us immediately. We would never stand in the way of full time opportunities; however, there are processes/fees involved which will need to be approved by I Need A Chef in conjunction with the client.
  • If you're involved in a workplace incident which results in injury, inform the Manger or Site Supervisor immediately. If required, seek medical attention and then call the I Need A Chef on-call mobile number relevant to your state as soon as possible.