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Israel de Freitas CV english

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My cooking programming skills, coupled with my enthusiasm to assist others and learn from experience, make me a unique candidate for the Cook position in your company.

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Israel de Freitas CV english

  1. 1. Name Date of birth Nationality Gender Address Mobil: Mail Portuguese French English Spanish German 1989/90 1991 1991/95 1995/97 2002/23 2005 2006 2007 2009 PERSONAL STATEMENT Israel de Freitas 09/12/1973 Portuguese (30776902) Male Redwitzstraße 28 – 50937 – Cologne, Germany +49 1765546552800 whitevulture@hotmail.com LANGUAGES SKILLS Mother language Fluent Fluent Fluent Advanced EDUCATIONS AND COURS Introduction to art by the School of Arts Brazil. Conclusion of secondary school. Course Hôtellerie and international cuisine at UFSC, (Santa Catarina Faderal University) in South Brazil. Course of architectural design by CETECONTRE (Center for Teaching and Technology Consulting Business Training Ltd.) Auto CAD 2002 2D, 3D e Studio Viz r3i by NHK (Formação e Novas Tecnologias Unipessoal, Lda.) Lisbon, Portugal. Workshop in Painting with master Carlos Solano de Almeida by Hibiscos Gallery, Campo de Ourique, Lisbon, Portugal. Photography course (B&W lab, photography Composition) by IPF Lisbon, Portugal. Course of Japanese cuisine with Sushi Master Jailton dosSantos (Tsuki Restaurant, Lisbon). HACCP and WHS training (Health and safety at work).
  2. 2. 2002/04 2004 2004/08 2008 2008/10 2010 2010/11 2011/2013 05/2013 - 12/2013 01/2014 - 04/2014 04/2014 … WORK EXPERIENCES Restaurant “Labrador" (Grill). Charge: Kitchen helper, preparations of mise-en-place. » Calçada da Estrela, Lisbon. Patisserie Benard (3 months). Charge: Chef de Partie.. mise-en-place, cooking, preparation and serving of meals. » Rue Garrett, Lisbon. Café Ertilas. Charge: Chef de Partie. mise-en-place, cooking and carry out the preparatory work for creating dishes. » Ferreira Borges Str. 75, Lisbon. Restaurant and brasserie O Pavão. (6 months). Charge: Chef de partie. mise-en-place, helping to plate the dishes, helping to control products qualit. » D. Estefânia Str. Lisbon. Restaurant Le Petit Café, (cuisine de fusion). Charge: Head chef, mise en place, cooking and carry out the preparatory work for creating dishes, checking food items on delivery and tidy them into cold storage and high quality conditions, responsible for the operational management of the kitchen, renovation and creation of new menu. » Largo São Martinho 7, Lisbon. Freelancer cook in Barcelona, Spain (2 Month). Hotel Fenix Lisboa. Charge: Chef de Partie. (starters, amuse-bouche, dessert and preparation Buffet assembly). » Marquês de Pombal Plaza, Lisbon. http://www.hfhotels.com. Hotel restaurant Das Feuerschiff. Charge: Chef de Partie. (starters, amuse-gueules, dessert, also In charge of the cooking, preparation, renovation and creation of new menu). » City Sporthafen, Vorsetzen, 20459 Hamburg, http://www.das-feuerschiff.de. Tjuvholmen Sjmagasin Restaurant. Charge: “Avant-garde and molecular cuisine”: Chef de Partie. Preparations of mise-en-place, preparations of Shellfish dishes, helping to plate the dishes, helping to control products quality. » Allé 14, 0252 Oslo, Norway. http://www.sjomagasinet.no Japanese Restaurant Nippon Art Sushi: Hot kitchen, preparations of mise-en-place, preparation and plating sushi and sashimi, renovation and creation of new menu. Tordenskioldsgate 8, Oslo – Norway. http://www.nipponart.no Restaurant Pure White Food: “Avant-garde and molecular cuisine”: Sous-chef - Preparations of mise-en-place, preparations of Shellfish dishes, helping to plate the dishes, helping to control products quality, renovation and creation of new menu. Antwerpener Strasse 5 - 50672 Cologne – Germany. http://pure-white-food.de
  3. 3. Presentation letter. _ Object: application the vague of kitchen Chef. I enclose my curriculum vitae for your attention. As you can you see from my CV, I have more then 11 years experience of culinary. I thoroughly enjoy working in a kitchen. I know therefore I am careful about all tasks relative to this job. and always help my colleagues out to get the work done. I am highly motivated, ambitious and enjoy working to deadlines. I have excellent references and would relish the chance to work as part of the team at all previous employment. My cooking programming skills, coupled with my enthusiasm to assist others and learn from experience, make me a unique candidate for the Cook position in your company. I look forward to interviewing with you and showing the match between your precise requirements and my cooking skills. I should be grateful if you would contact me in case you have any vacancies in your company, or keep my information on file in case of future openings. Thank you for your attention in this matter. I look forward to hearing from you. Yours sincerely Israel de Freitas .

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