Israel de Freitas is a Portuguese male chef born in 1973 seeking a position as a kitchen chef. He has over 11 years of culinary experience working in restaurants in Portugal, Spain, Germany, and Norway. His experience includes positions as head chef and sous chef where he oversaw mise-en-place preparations, cooking, plating dishes, and helping create new menus. He has strong skills in European, Japanese, and molecular cuisines. He is highly motivated, ambitious, and enjoys working as part of a team to get the job done.

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. 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. 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 .