Personal Profile

Full Name: Guilherme de Sousa Bäckström

Mobile: +351XXXXXXXXX

E-mail: suporte@guibackstrom.com

Adress: XXX XXXXX XX XXXXXXXXXX, XX XXXX-XXX Lisbon, Portugal

Linkedin: www.linkedin.com/in/guilhermebackstrom

Technical Skills:

• Classical sauce preparation
• Meat and fish fabrication (basic level)
• High-volume mise en place management
• Station organization and hygiene control
• Menu execution under pressure
• Multicultural kitchen experience
• Basic cost awareness

Languages:

• Portuguese – Native (C2)
• English – Advanced (C1)
• Spanish – Intermediate (B2)
• French – Basic (B1)
• Swedish – Basic (A1 – in progress)

Education:

Harvard Business School Online | 2025

• Executive Program
• Resilient Leadership

Lisbon School of Hospitality and Tourism | 2024 - 2025 (Level 5)

• Management and Kitchen Production

Profissional Experiences:

Design Boutique Hotel & Spa Golden Rose ★★★★★

Dinkelsbühl, Germany | 2026

Managing Garde Manger, Pastry, and Entremetier stations using French

techniques with premium German products..

Fine Dining: Executing seasonal tasting menus with a focus on high-quality local ingredients and precise plating.

Menu Agility: Adapting workflows for frequent menu rotations and seasonal updates.

Position: Cook

Ms Bizet River - Cruise Ship

Paris and Normandy, France | 2025

• Worked in structured cruise kitchen environment with weekly menu execution.

• Responsible for mise en place preparation of cold and hot sections.

• Assisted in maintaining consistency and plating standards under time constraints.

• Adapted quickly to international team and high operational discipline.

Position: Cook

Sauvage CCB - Restaurant

Lisbon, Portugal | 2025

• Operated in high-volume service environment, with 200 covers a day.

• Managed mise en place and service execution for Entremetier station.

• Modern Fusion & National Product:Fusion cuisine with quality portuguese ingredients, applying contemporary techniques to local products.

Position: Cook

O Insolente - Restaurant

Lisbon, Portugal | 2024 - 2025

• Opening Team: Contributed to the successful launch of the restaurant by setting up kitchen stations and defining operational workflows.

• Maintained hygiene and organization standards in fast-paced service.

• Modern Tapas & Sharing Concept:creative presentation and small-plate precision.

Position: Cook

Cook Internship

Village Heights - Resort ★★★★★

Crete, Greece | 2024

• Gained experience in resort hospitality and international buffet service structure.
• Participated in hot and cold kitchen production.
• Developed adaptability in multicultural kitchen environment

Position: Cook

Hotel da Estrela – Lisbon School of Hospitality & Tourism

Lisbon, Portugal | 2023 - 2024

• Practical training in classical and international cuisine production.
• Exposure to structured kitchen operations and service execution.

Other experiences

Padaria do Povo - Restaurant

Lisbon, Portugal | 2023/24

Position: Waiter

Titanic Sur Mer - Bar

Lisbon, Portugal | 2022

Position: Bartender