Curriculum Vitae
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Personal Profile
Full Name: Guilherme de Sousa Bäckström
Mobile: +351966010195
E-mail: suporte@guibackstrom.com
Adress: Rua Tomás da Anunciação, 86 1350-331 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
