Curriculum Vitae

Sobre o meu Curriculum Vitae

Gui Bäckström

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