Veronica Parrague Saavedra

Culinary Experience at La Taquería

I transitioned from a background in tourism to professional cooking, gaining hands-on experience with recipes, techniques, and kitchen operations. This role deepened my appreciation for gastronomy and laid the foundation for my culinary career.

Key Responsibilities:

• Maintained high standards of cleanliness, organization, and food sanitation.
• Supervised and trained team members, fostering a positive and productive atmosphere.
• Created dishes using popular recipes, enhancing customer satisfaction and loyalty.
• Ensured proper cleaning and disinfection of work areas, adhering to safety protocols.

Reference:
Lizette Mendoza (Kitchen Manager)
+1 778 252 5984

Assistant Kitchen Manager
During my second season at Chupito, I contributed to recipe development, supervised kitchen operations, and supported team management to ensure high standards of quality and efficiency. I coordinated inventories, implemented operational improvements, and strengthened my leadership, problem-solving, and adaptability in a dynamic environment.

Reference:
Maria Ponce (Executive Chef)
+1 236 863 7930

Cold Station Cook
During my first season at Chupito, I specialized in preparing and presenting ceviches, aguachiles, and dishes blending Mexican and Japanese cuisine. I honed skills in cutting techniques, marinating, and flavor combinations, while ensuring high-quality standards. This role emphasized creativity, precision, and teamwork in a fast-paced, high-demand environment.