Diego Muñoz

Elevating culinary experiences at Joe's Cafe Brighton, I specialised in recipe adaptation and food presentation, enhancing dining through innovative breakfast and brunch dishes. Skilled in knife techniques and safety management, I led teams in maintaining high standards of food safety, significantly contributing to the establishment's reputation for quality and creativity. Focused student with knowledge of food sanitation and safety, customer satisfaction, and telephone etiquette.

Aiming to leverage my abilities to successfully fill the vacancy on your team. Frequently praised as diligent by my peers, I can be relied upon to help your team achieve its goals.

Chef The Partie - The White Horse Rottindean - Rottindean

(2025-08)

• Prepared, cooked and presented dishes consistently to company specifications and service standards.
• Maintained excellent food hygiene and safety standards in accordance with HACCP and Food Safety regulations.
• Monitored food quality, temperature controls and correct storage procedures.
• Assisted with stock rotation (FIFO), stock control and minimising food waste.
• Ensured all mise en place was completed efficiently before service.
• Worked effectively under pressure during busy service periods while maintaining consistency and attention to detail.
• Assisted in training and supporting junior chefs and kitchen team members.
• Followed allergen procedures and ensured dishes were prepared safely for guests with dietary requirements.
• Assisted with deliveries, checking product quality and storing ingredients correctly.

Commis Chef - The Pearly Cow

(2024-11 - 2025-01)

• Assist the team and head chef with the mise en place
• Follow the recipe food preparation
• Prepare my section for service (lunch and dinner)
• Checked inventory and ordered supplies as needed.

DEMI CHEF DE PARTIE - The White Heart

(2024-09 - 2024-11)

• Developed new recipes, menus, and food concepts to promote sales.
• Competency at running two sections competently
• Ability to prep and plan these sections without guidance and ensure the mise en place is performed to a high standard
• Understanding and implementing the HACCP at all times
• A full understanding of COSHH, health and safety, food safety and allergens and to ensure these are adhered to at all times

Chef - Joe's Cafe Brighton - Brighton

(2024-01 - 2024-09)

My role was made up of many varying responsibilities including: Preparing, cooking and presenting dishes, breakfast, brunches, hashes and sandwiches

• Prepare my Mise en place and have the all ingredients prepared for the day, check the store are in suitable conditions before to start and after to close.
• Checked quality of raw and cooked food products to meet standards.
• Checked inventory and ordered supplies as needed.
• Operated and maintained equipment and reported malfunctions.

Level 2 - Lifetimetraining (2026-09)

Level 3 - MET Brighton College (2024-09 - 2025-06)

Level 2 - MET Brighton College (2023-09 - 2024-06)