Gian Jerry Rademeyer
South Africa
Summary
I am a young and energetic chef with a proven ability to work effectively in both team-based and independent settings. I am eager to expand my culinary expertise and push my capabilities to the highest level. With excellent time management skills, I thrive in fast-paced and demanding environments, consistently delivering high-quality results under pressure.
Overview
5
5
years of professional experience
Work History
Sole Chef
D5 ( Charter Boat 24m )
07.2025 - 09.2025
- Developed and executed diverse menus to meet dietary requirements and preferences of clientele.
- Managed kitchen operations, ensuring compliance with health and safety.
- Streamlined inventory management processes to optimize ingredient usage and minimize waste.
Chef
Ultima Antarctica Logistics
10.2024 - 02.2025
- Oversee kitchen operations, ensuring optimal stock levels are consistently maintained.
- Implement FIFO (First In, First Out) practices daily to minimise waste.
- Design and plan weekly menus to cater to diverse dietary preferences.
- Lead and manage the kitchen team while coordinating supply orders for the entire base.
- Enforced health and safety standards for food storage, preparation and handling.
- Conducted food safety inspections, maintaining strict hygiene standards in the kitchen.
- Planned menus for daily use, special events and seasonal promotions.
Senior Sous Chef
Peperboom Restaurant
10.2023 - 10.2024
- Enhanced performance standards by collaborating with the chef-partner to mentor and guide team members.
- Conducted meticulous line quality assessments through regular inspections, proactively addressing deficiencies.
- Executed routine checks on culinary equipment to ensure peak functionality and timely maintenance.
- Boosted productivity and minimised waste by effectively overseeing food preparation and production processes.
Freelancing Sous Chef
Private
02.2023 - 10.2023
- Assisted various chefs in executing private functions and catering services.
- Crafted bespoke menus tailored to client desires and diverse dietary needs.
Commis Chef; Chef De Partie; Junior Sous Chef
101 Meade Restaurant
06.2021 - 02.2023
- Supported the Head Chef in the formulation of menu items and maintenance of stock par levels.
- Coordinated with kitchen staff to ensure timely delivery of all dishes during service hours.
- Maintained strict adherence to food safety regulations established by local health authorities.
- Ensured cleanliness and organisation within the pastry kitchen workspace.
- Produced pastries, cakes, and breads according to customer orders and dietary restrictions.
Commis Chef
The Succulent Restaurant
10.2020 - 05.2021
- Executed food preparation for buffets, plated dinners, and private events.
- Prepared accurate food items based on recipe cards and production procedures, ensuring rigorous hygiene practices.
- Supported kitchen profitability goals through effective waste control and precise ingredient portioning.
- Contributed to the visual presentation of dishes, enhancing overall flavour appeal.
Education
Highfield Level 2 Award in Food Safety for Catering - Food Health & Safety Level 2
Highfield Qualifications
South AfricaSTCW
Highfield Level 3 Diploma for Professional Chefs - Culinary Arts
Francois Ferreira Academy
George, Western CapeNMA Medical -
Norwegian Maritime Authority
Skills
- Kitchen management
- Food safety
- Menu planning
- Culinary techniques
- Quality control
- Health compliance
- Customer engagement
- Time management
- Food Hygiene
Personal details
- DOB - 16 Oct 1999 (25 years old)
- Nationality - South African
- Location - Antibes , France
- Visa - Schengen
- Non-Smoker
- Visible Tattoos on Left arm
- Availability - 15 Jul
- Whatsapp: +27 722789073
References
101 Meade Restaurant
Johnathan Niemann ( Head Chef)
+27 79 281 0706 / johnathan.niemann@gmail.com
Peperboom Restaurant
Frikkie Botha ( Owner)
+27 62 569 8998 / frikkie@supabrand.co.za
Ultima Antarctic Logistics
Imke Meintjies - Oasis Manager
+27 72 483 7041 / Oasismanager@ultima-antarcticexpeditions.com
Sprout 360
Jesse Meintjies - Head Chef Oasis and Provisions Manager
+27 72 042 5570 / jesse@sprout360.africa
Frankly Fresh Catering
Francois Lenferna De La Motte - Head Chef
+27 82 891 7317 / francois@sprout360.africa
Duncan Gale - Captain
+33 6 95 54 14 22 / doppitgale@gmail.com
Languages
Afrikaans
First language
English
Proficient
C2
Personal Information
Hobbies and Interests
- UFC
- Football
- Music
- Cricket
- Traveling
Timeline
Sole Chef
D5 ( Charter Boat 24m )
07.2025 - 09.2025
Chef
Ultima Antarctica Logistics
10.2024 - 02.2025
Senior Sous Chef
Peperboom Restaurant
10.2023 - 10.2024
Freelancing Sous Chef
Private
02.2023 - 10.2023
Commis Chef; Chef De Partie; Junior Sous Chef
101 Meade Restaurant
06.2021 - 02.2023
Commis Chef
The Succulent Restaurant
10.2020 - 05.2021
Highfield Level 2 Award in Food Safety for Catering - Food Health & Safety Level 2
Highfield Qualifications
STCW
Highfield Level 3 Diploma for Professional Chefs - Culinary Arts
Francois Ferreira Academy
NMA Medical -
Norwegian Maritime Authority
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