Chefs4Chefs was founded in 2006 by a team of experienced freelance chefs, each with their own contribution and passion for the profession! With Chefs4Chefs, we want to apply our knowledge and experience to professional kitchens, and having worked as chefs in various top kitchens in the Netherlands and abroad, we know better than anyone else what it is really like in the kitchen and what you might encounter. We have hands-on experience and want to make a difference together with you!

Chefs4Chefs has a network of more than 350 certified freelance (head) chefs, and we know each chef's skills. We apply a strict selection process and evaluate regularly to provide the best solution for your request. Expertise, entrepreneurship, commitment, and a proactive attitude are the keys to our success.

Chefs4Chefs B.V. is Certified in Accordance with the SNA Self-Employed Intermediary Module & NEN 4400-1

Reliability and professionalism form the foundation of Chefs4Chefs B.V.’s services. That is why we hold the SNA quality mark and comply with the requirements of the SNA Self-Employed Intermediary Module (Tussenkomst) and the NEN 4400-1 standard.

This certification confirms that our organization manages its administration, financial processes, and partnerships with care and in full compliance with applicable laws and regulations. For both clients and self-employed professionals, this provides additional assurance and transparency.

To ensure the quality of our operations, we are audited twice a year by Normec VRO, an independent inspection organization specializing in standards and compliance. During these inspections, the following aspects are assessed, among others:

• Whether administrative processes are carried out correctly;
• Whether tax obligations are fulfilled on time;
• Whether collaborations comply with current legislation;
• Whether business is conducted transparently and responsibly with clients and self-employed professionals.

Through these regular audits, our processes demonstrably continue to meet the standards required within the industry.

The Use of Self-Employed Professionals and the SNA Intermediary Module

With the introduction of the additional SNA Intermediary Module in 2026, greater attention has been given to organizations that work with self-employed professionals.

This extension specifically focuses on the proper structuring of collaborations with freelancers and assesses whether organizations operate in accordance with the guidelines of the Dutch Tax Administration and the Deregulation of Assessment of Employment Relationships Act (Wet DBA).

The assessment includes, among other things:

• The way agreements and contracts are drafted;
• The actual execution of the work performed;
• The independence of the professional;
• The prevention of false self-employment (bogus self-employment).

For clients working with Chefs4Chefs B.V., this means they can rely on the professional and legally compliant engagement of freelance chefs.

We believe in clear agreements, transparent collaboration, and a way of working that aligns with current labor market legislation and regulations.

Kind regrds team Chefs4chefs BV

Where Chefs4Chefs ends, Hospitality4Hire begins! 

It is becoming increasingly difficult to find experienced service staff. We are happy to supply managing service staff. For example, party managers, hostesses, baristas, and top service staff.

Some days you can use an extra pair of hands, while other days you have staff to spare. 

That is why we work with freelancers. We have a large network in both the Netherlands and Belgium, which means we can always place the right service/hospitality worker in your establishment.

We set up our sister company Chefs4Care to bring our professional catering experience to healthcare facilities. Whether it is day-to-day operational support or advising on and implementing a new policy, Chefs4Care has the knowledge, experience, and chefs to ensure that a care home's kitchen delivers the best possible return. 

For example, we can help you control costs, advise on menus, and select the right suppliers to ensure that fresh and varied food is available for every budget and to reduce food waste. 

Assignments can be undertaken on the basis of Service Level Agreements or on an ad hoc basis.