EDSON FERREIRA
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Keywords: Private chef , looking for job in Swiss preference in Geneva
3 Biddenden Way
London SE9 3DN
phone: 0044 7525289384
email: [email protected]
Keywords: Private chef , looking for job in Swiss preference in Geneva
3 Biddenden Way
London SE9 3DN
phone: 0044 7525289384
email: [email protected]
EDSON FERREIRA
0044-7525289384 [email protected]
Dear Sir/Madame:
Hello, my name is Edson Ferreria, I am a chef and I would like to introduce myself in a few words.
As a chef I learn every day, either something that helps me in my career or on how to see life.
I like to know about the origin of the ingredients, its history, why things happen with certainty. I like to reed. I believe a chef is also made by practicing, practicing, and practicing. This provides the ability to know how to do things, how to improve them and how to solve problems.
A chef can learn from its assistance and vice versa. It is important to do things with humility, this helps us grow professionally and personally.
A chef is not made in a day, it is the cause of a lot of effort and dedication. It is made of years of work, growing in the kitchen, and learning from how to peel potatoes, create plates and innovate recipes, to maintain an impeccable hygiene in the kitchen.
The kitchen means dedication, effort, sacrifice, compromise with yourself with your team and your environment, responsibility and punctuality. I like to look a step forward when I am working, to be professional, sincere, correct, to be part of the team and run it with dedication. I am discreet and dynamic.
Being a chef is the opportunity to delight people with the five senses. This is what I like the most, create magic to surprise and captivate people ́s palate and heart.
People have different tastes and needs, to me it is important to be open minded, qualified, and able to realize appropriate improvements when needed to offer an exceptional service to the clients. I also prepare and adjust menus for special needs and diets when necessary.
I am looking for still evolving and developing my career in a consolidate and stable environment where I can share my knowledge, my experience, and grow professionally and personally.
Thanks in advance for your time. Have a great day.
Sincerely Edson Ferreira.
EDSON FERREIRA
0044-7525289384
[email protected]
Grow personally and professionally within a stable and consolidate environment. Share and develop my knowledge and experience.
WORKING EXPERIENCE
Private Chef - GenevaSwitzerland2012-2014
Responsible for the organization of the kitchen and the presentation and serving of food. Daily meal preparations with total flexibility, stoking of the kitchen. Developing and creating menus based on family demands. Adapted to special needs of the family and guests. Breakfast, lunch, dinner. Menus for any dinning experience in consultation with the family house manager, from formal parties, to high standard when required, kids dates or birthday parties for example.
Chef - London2007-2012
• The Savoy Hotel TEI 2010-2012
Organizing and coordinating the work in the kitchen. Menus conception, recipes design and ingredients election.
Settling up the expenses, and menu costs, reporting to the Head Chef. Working as a Sous Chef with Carry Moss ( 2012 UK Master Chef winer) in a team of 8 cooks. My main tasks were plates innovation and creation, moreover assistance with the team direction. In charge of ordering and purchasing all food items. Supervising the pastries and maincorse area. Always guaranteeing and maintaining an impeccable hygiene and quality.
• The Recipe 2009-2010
Exclusive catering for corporate and private clients that want to give their event a personal touch. Working in a team of 12 cooks as a Sous Chef with Ash Meier (2011 UK Master Chef winer). Helping with recipes creation and guaranteeing an excellent product quality. The service was adapted to each client wishes and needs.
• Office Dinner 2007-2009
Working as a Chef de Partie. Managing a particular area of production at the catering. In a kitchen with 22 cooks, I was a Sous Chef in different areas as pastering, maincorse, entrances, canapes. My main task were elaborating the recipes, plates presentation with elegance and creativity. Always maintaining an impeccable hygiene and quality.
Chef –ElPardo,Madrid,Spain2004-2007

Sous Chef in El Gamo restaurant. Working in an 8 cooks team. Chef partie in the tapas area, designing and creating daily different recipes for 250 daily guests up to 400 during the weekends.
Chef – ElVinoCuritiba,Brazil.2000-2004
Restaurant ́s Head Chef. Elaborating the menu, leading a 5 cooks team. In charge of the legal, hygiene, quality compliance, besides supplying. Also plates creation and innovation, with special attention to taste and presentation.
EDSON FERREIRA
041 799411909 [email protected]
ACADEMIC FORMATION
High quality in food production. The Savoy Hotel, London. 2010
High quality service for hotels. The Savoy Hotel, London. 2010
Health and safety awareness in food premises. The Savoy Hotel, London. 2010 Master Cookery. Raymond Blanc School, Oxford. 2008
English course. The Westminster Kingsway College, London. 2007-2008 Sommelier course. Renowned European and Argentinean someliers. Brazil. 2004 Gastronomy SENAC. Brazil. 1998-2001
Gastronomy SENAC. Brazil. 1996-1998
Traditional Brazilian Kitchen SENAC Brazil. 1997
LANGUAGES
Portuguese: Mother tongue

English: High level Spanish: High level French: A-B
0044-7525289384 [email protected]
Dear Sir/Madame:
Hello, my name is Edson Ferreria, I am a chef and I would like to introduce myself in a few words.
As a chef I learn every day, either something that helps me in my career or on how to see life.
I like to know about the origin of the ingredients, its history, why things happen with certainty. I like to reed. I believe a chef is also made by practicing, practicing, and practicing. This provides the ability to know how to do things, how to improve them and how to solve problems.
A chef can learn from its assistance and vice versa. It is important to do things with humility, this helps us grow professionally and personally.
A chef is not made in a day, it is the cause of a lot of effort and dedication. It is made of years of work, growing in the kitchen, and learning from how to peel potatoes, create plates and innovate recipes, to maintain an impeccable hygiene in the kitchen.
The kitchen means dedication, effort, sacrifice, compromise with yourself with your team and your environment, responsibility and punctuality. I like to look a step forward when I am working, to be professional, sincere, correct, to be part of the team and run it with dedication. I am discreet and dynamic.
Being a chef is the opportunity to delight people with the five senses. This is what I like the most, create magic to surprise and captivate people ́s palate and heart.
People have different tastes and needs, to me it is important to be open minded, qualified, and able to realize appropriate improvements when needed to offer an exceptional service to the clients. I also prepare and adjust menus for special needs and diets when necessary.
I am looking for still evolving and developing my career in a consolidate and stable environment where I can share my knowledge, my experience, and grow professionally and personally.
Thanks in advance for your time. Have a great day.
Sincerely Edson Ferreira.
EDSON FERREIRA
0044-7525289384
[email protected]
Grow personally and professionally within a stable and consolidate environment. Share and develop my knowledge and experience.
WORKING EXPERIENCE
Private Chef - GenevaSwitzerland2012-2014
Responsible for the organization of the kitchen and the presentation and serving of food. Daily meal preparations with total flexibility, stoking of the kitchen. Developing and creating menus based on family demands. Adapted to special needs of the family and guests. Breakfast, lunch, dinner. Menus for any dinning experience in consultation with the family house manager, from formal parties, to high standard when required, kids dates or birthday parties for example.
Chef - London2007-2012
• The Savoy Hotel TEI 2010-2012
Organizing and coordinating the work in the kitchen. Menus conception, recipes design and ingredients election.
Settling up the expenses, and menu costs, reporting to the Head Chef. Working as a Sous Chef with Carry Moss ( 2012 UK Master Chef winer) in a team of 8 cooks. My main tasks were plates innovation and creation, moreover assistance with the team direction. In charge of ordering and purchasing all food items. Supervising the pastries and maincorse area. Always guaranteeing and maintaining an impeccable hygiene and quality.
• The Recipe 2009-2010
Exclusive catering for corporate and private clients that want to give their event a personal touch. Working in a team of 12 cooks as a Sous Chef with Ash Meier (2011 UK Master Chef winer). Helping with recipes creation and guaranteeing an excellent product quality. The service was adapted to each client wishes and needs.
• Office Dinner 2007-2009
Working as a Chef de Partie. Managing a particular area of production at the catering. In a kitchen with 22 cooks, I was a Sous Chef in different areas as pastering, maincorse, entrances, canapes. My main task were elaborating the recipes, plates presentation with elegance and creativity. Always maintaining an impeccable hygiene and quality.
Chef –ElPardo,Madrid,Spain2004-2007

Sous Chef in El Gamo restaurant. Working in an 8 cooks team. Chef partie in the tapas area, designing and creating daily different recipes for 250 daily guests up to 400 during the weekends.
Chef – ElVinoCuritiba,Brazil.2000-2004
Restaurant ́s Head Chef. Elaborating the menu, leading a 5 cooks team. In charge of the legal, hygiene, quality compliance, besides supplying. Also plates creation and innovation, with special attention to taste and presentation.
EDSON FERREIRA
041 799411909 [email protected]
ACADEMIC FORMATION
High quality in food production. The Savoy Hotel, London. 2010
High quality service for hotels. The Savoy Hotel, London. 2010
Health and safety awareness in food premises. The Savoy Hotel, London. 2010 Master Cookery. Raymond Blanc School, Oxford. 2008
English course. The Westminster Kingsway College, London. 2007-2008 Sommelier course. Renowned European and Argentinean someliers. Brazil. 2004 Gastronomy SENAC. Brazil. 1998-2001
Gastronomy SENAC. Brazil. 1996-1998
Traditional Brazilian Kitchen SENAC Brazil. 1997
LANGUAGES
Portuguese: Mother tongue

English: High level Spanish: High level French: A-B
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