I have a large roll of foil. I brew in my shop, the foil serves as an instant clean work spot, and heat shield for hoses, temporary lids for vessels, etc.
I put my chiller in the kettle pretty much at the beginning of brew day, where it stays till cleanup. I have a recirculating arm on mine. So at end of boil, I cover with foil, hit the recirculation pump (whirlpool) and I chill to 170f, cut the cooling water and add whirlpool hops. After however long I choose to whirlpool the hops at 170f i turn the cooling water back on and chill to pitching temp. Then I pump to my fermenter. Done
As far as boil trub getting through to the fermenter, some swear that transfering only clear wort to the fermenter makes great beer. I agree! And others say you can literally dump the whole kettle contents into the fermenter and make great beer. I agree! I've done both with different types of beer, dark, pale, those with lots of hops, and those with just a little. My experience is that one method doesn't stand above another. My opinion is that clear wort might benefit light hopped pale lagers more than other styles, but so would getting that chilled wort oxygenated and pitched as quickly as possible. So I don't worry about boil trub getting into my fermenter