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“C U R R I C U L U M V I T A E”
Name: Maria João Aguiar Mobil: + 351 96 6030477
e-mail: mjpmaguiar@hotmail.com
http://www.linkedin.com/profile/view?id=115377173&trk=nav_responsive_tab_profile
EDUCATION SKILS: EHTS – School of Hospitality and Tourism Setúbal -
Setúbal, Portugal 2011/2013
Culinary Arts Level V (Curso de Gestão e Produção de Cozinha Nivel V),
regonized by L’Ecole Hôtelière de Lausanne.
This program has a 1,5 year length, and is divided in 3 semesters and one company
training (Curricular internship) of 3 months held at Altis Belém Hotel***** Lisbon
Portugal (Rest. Feitoria with a 2** Michelin Star)
PROFESSIONAL SKILS:
Able for a management and technical position in the kitchen;
I am able to prepare, cook and plate food in a top quality service by applying new
methods of food production;
I know how to use new production equipment and new products;
I can plan, direct and coordinate any kitchen brigade;
Collaboration with the Food & Beverage service in the structuring of menus and in the
process of costing is mandatory in a well-prepared kitchen. Teamwork is strength of
my personality.
Professional experience:
• April/2015 (up to date) – Restaurante Bovino Quinta do Lago, Almancil ,
Algarve (150 a 350 dinner covers/day)
o (Cook) Sides – mise-en-place, prepare, cook and present all sides for
service menu "à la carte";
o Starters - mise-en-place, prepare, cook and present all sides for service
menu "à la carte";
• Nov/2014 a Mar/2015 – working at Hotel Corinthia Lisboa***** - under Chef's
orientation, pastry;
• Dez 2014 – Associação dos Cozinheiros Profissionais de Portugal
o Workshop Bolo Rei à Moda Antiga + Pão – Chef Mário Rolando
• Junho de 2014 a Outubro 2014 – Hotel Conrad Algarve (100% booked, 350
pax)
o Since May 2014 – Hotel Conrad Algarve***** – Almancil, Portugal
o Larder (Garde-manger) – responsible for assisting the Chef de Partie
and Demis in the production and presentation of food, responsible for
making and presenting cold breakfast at the buffet, pool menu, salads
menu, sandwich menu
o Entremetier – responsible for making hot breakfast for the buffet, and
breakfast service “à lá carte”
o Entremetier – lunch service “à lá carte” (preparation of sides, pastas and
risottos)
• Janeiro de 2014 a Abril 2014 – Restaurante Chefe Cordeiro , Terreiro do Paço,
Lisboa

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o Pastry, prepare and cook the simple deserts and cold starters, pass.
• Jan 2014
o MasterClass Massa Choux – by Kiss the Cook, Portugal;
• Since Jun 2013 to Feb 2014 – weekly collaboration at Hotel Corinthia
Lisboa***** - Portugal under Chef’s orientation
o Since September mainly at breakfast area of work
• Setember 2013 to November 2013
o Cook – Restaurante Museo do Choco, Setúbal, Portugal (team of 2)
o Serves 50 meals lunch time, 20 meals dinner time
o Stocks management, cooking, plating, creation of menus, etc.
o HACCP
• June 2013 to August 2013
o Cook – Restaurant BarMar. Figueirinha Beach, Arrabida Mountains,
Setúbal - Portugal (team of 4)
o Serves 120 meals lunch time, 40 meals dinner time (open from 11am to
10h30pm nonstop)
o HACCP
o Stocks management, cooking, plating, creation of menus, etc.
• Jun 2013
o Pre-preparation of a 750pax dinner held – Hotel Corinthia Lisboa***** -
Portugal under Chef’s orientation
o
• May 2013
o Preparation for a 500px dinner, held at Corinthia Hotel Lisboa***** -
Portugal under Chef’s orientation
o Cake design
• Mar 2013
o Dinner for 50 pax – Event held at Hotel Áqualuz Troia**** - Portugal
o Responsible for workshop about “How to make Canapés” - Event held at
Hotel Áqualuz Troia**** - Portugal
o (Organize and full responsibility of cooking, catering services, for groups
of 50 people max.) – private catering
o Cake design
• Feb 2013
o MasterClass with Chef Luis Baena – Restaurant Fine Dining (London -
UK), organized by “Kiss the Cook”, Lisbon - Portugal;
Professional experience along the course:
• 3 month as a trainee at Hotel Altis Belém & Spa *****, Lisbon (Jun a Set 2012)
Restaurant Feiroria 2* Michelin + Restaurant Mensagem (my responsibility was
“rotisseur”)
• School restaurant, every Saturday open to the general public, during 18 months
(several times acting as a Chef)
• Jan 2012
o Chocolate (initiation training by Chef Antony Marques, Restaurant Bica
do Sapato, Lisbon- Portugal);
• Feb 2012
o Sous-vide (initiation training by por Chef Miguel Castro e Silva,
Restaurant O Largo, Lisbon - Portugal);
o Participation at Estoril Cooking 2012;
• Mar 2012
o Hot and cold jelly, training by CookingLab, Lisbon - Portugal;

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o Participation at Futurália 2012 (International Empowerment event held
once a year in Lisbon;
o Chef – responsible for create a menu, cooking and directing kitchen
brigade: Gastronomy and wines, by Adega Cooperativa de Palmela,
wine company in Palmela - Portugal;
o Participation at Feira da Saúde (Health Fair) Secondary School of
Alcochete - Portugal;
• April 2012
o Responsible for organizing and conducting a workshop about sous-vide,
to other students of under level IV - School of Hospitality and Tourism
Setúbal - Setúbal, Portugal;
• Nov 2012
o New textures, training by CookingLab, Lisbon - Portugal;
o Sushi (initiation training by Chef Paulo Morais, Restaurant Umai Chiado,
Lisbon - Portugal);
• Dec 2012
o Caviar & Sferifications (vegetarian) training by CookingLab, Lisbon -
Portugal;
o Responsible for organizing and conducting a workshop "How to
rentabilize your Bimby" - School of Hospitality and Tourism Setúbal -
Setúbal, Portugal;
• Jan 2013
o Responsible for create of a regional cake “Bolo Rei Setubalense”, by
request of Casa da Baia de Setúbal - Portugal;
o Responsible for the organization and coordination of a lecture at Casa da
Baia de Setúbal, about "New Challenges of Food & Beverage
Management ", with the participation of Dr. Pedro Pinto, F&B Director of
Hotel Altis Belém & Spa, Lisbon
EDUCATION SKILS:
Baccalaureate (incomplete) – Administration & Executive Secretarial Course
I.N.P. – Instituto de Novas Profissões – Lisbon - Portugal, 1989
Other professional experience:
Executive Office Administration (Executive Secretary) at:
PHILIPS – 1986/1988
Administration Secretary – General Manager of Software Branch
Rima, Sistemas e Comunicações, SA (NIXDORF) – 1988/1989
Administration Secretary – South of Portugal Commercial Manager
Ford Electrónica Portuguesa – 1989/1991.
I started my activity in this Company still in the phase of project, since the “foundation
and creation”, development and beginning of laboring. I give assessor-ship to the five
existing Directors: Plant Manager, HR Manager, Systems Manager, Finance Manager,
and Purchase Manager.
Administration Secretary – Plant Manager and HR Manager:
In 1991, I was given the responsibility to coordinate a new area department.
Karmann Ghia de Portugal Lda – 1997/1998.

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Administration Secretary – Plant Manager Personal Secretary, and responsible for
supervising reception services, (composed by three people)
Foreign Services Administrator (reporting to HR Manager) at:
Ford Electrónica Portuguesa – 1991/1997.
Public Relations (reporting to Marketing and Sales Manager) at:
José Maria da Fonseca Vinhos, S.A. March 1999/Jun 2003
Purchasing (reporting to Materials and Packaging Director) at:
José Maria da Fonseca Vinhos, S.A. July 2003/October 2010
OTHER SKILS:
Office (Word, Excel, Outlook, Internet, etc)
Languages – English: written and spoken; Spanish: regular spoken; French: regular
written and spoken;
Participation has an Assistant in Congresses/Seminars; Promoter at Duty Free Shop
(Lisbon Airport); Teacher of Secretarial and Administrative Courses (total 900 hours);
Participation has voluntary in the “Food Bank” voluntary in other different areas;
Tennis, Indoor Cycling, Body Pump, Body Jump, Read, Cinema; Motorbike travelling;
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