Diego A. Veguilla Rivera
Caguas
Summary
Offering passion for culinary arts and strong desire to learn and grow in fast-paced kitchen environment. Brings understanding of kitchen hygiene and food preparation techniques, coupled with excellent knife skills and ability to follow recipes precisely. Ready to use and develop culinary skills and teamwork.
Thrives in high-pressure kitchen environment, developing strong multitasking and time-management skills. Adept at maintaining high standards of food quality and safety while working collaboratively with team members. Looking to transition into new field by leveraging culinary expertise and commitment to delivering excellence in any role.
Overview
1
1
year of professional experience
1
1
Certification
Work History
Line Cook
La Mancha de Plátano
01.2024 - Current
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
Specialty Food Chef
Chestnut Lake Camp (Internship)
06.2024 - 08.2024
- Experienced in using alternative ingredients like almond flour, coconut milk, and egg substitutes to achieve desirable textures and flavors.
- Skilled in preparing gluten-free dishes that closely match traditional recipes. Familiar with selecting and incorporating gluten-free grains and flour (such as cornstarch) substitutes, and maintaining kitchen protocols to minimize cross-contamination.
- Competent in developing dairy-free and vegan meals that accommodate various allergies and dietary needs. Experienced in using plant-based milks, vegan cheeses, and natural thickeners to create well-balanced and flavorful dishes.
- Experienced in creating nut-free dishes and desserts, focusing on cross-contamination prevention. Familiar with using seeds and other safe alternatives in recipes, ensuring a safe dining experience for those with nut allergies.
Crew Member
Mcdonald’s
06.2023 - 11.2023
- Took orders, prepared meals, and collected payments.
- Worked front counter, drive-thru and other areas.
- Demonstrated strong multitasking abilities, handling multiple orders simultaneously without compromising quality or efficiency.
- Worked well with teammates and accepted coaching from management team.
- Improved customer satisfaction by providing friendly and efficient service at the register.
- Cleaned and maintained all areas of restaurant to promote clean image.
- Kept food preparation area, equipment, and utensils clean and sanitary.
Education
Bachelor of Science - Culinary Manegement
Universidad Ana. G Méndez
Carolina, P.R.High School Diploma -
Academia Cristo De Los Milagros
Caguas, P.R.05.2023
Skills
- Oriented to an objective
- Highly motivated
- Work under pressure
- Cleaning and organization
- Food safety knowledge
- Food presentation
- Portioning
- Allergen awareness
- Plating techniques
- Sauce making
- Team work
- Responsible
Certification
- Cocina para Principiantes, Escuela Hotelera de San Juan, 02/01/22
- Ahumado para Principiante, Universidad de la Barbacoa, Guayanilla, 06/01/22
- Curso Dual Servicio al Cliente, Universidad Ana G. Méndez, Recinto de Carolina, 01/01/23 - 05/31/23
Languages
Spanish
Native language
English
Upper intermediate
B2
French
Elementary
A2
Timeline
Specialty Food Chef
Chestnut Lake Camp (Internship)
06.2024 - 08.2024
Line Cook
La Mancha de Plátano
01.2024 - Current
Crew Member
Mcdonald’s
06.2023 - 11.2023
- Cocina para Principiantes, Escuela Hotelera de San Juan, 02/01/22
- Ahumado para Principiante, Universidad de la Barbacoa, Guayanilla, 06/01/22
- Curso Dual Servicio al Cliente, Universidad Ana G. Méndez, Recinto de Carolina, 01/01/23 - 05/31/23
Bachelor of Science - Culinary Manegement
Universidad Ana. G Méndez
High School Diploma -
Academia Cristo De Los Milagros
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