Mishell Pina
Fort Myers
Summary
Passionate Executive Chef skilled in menu creation, kitchen staff management, and culinary direction. Creative and artistic professional recognized for upholding highest standards and developing compelling seasonal menus.
Dynamic Chef recognized for creating memorable dishes with fresh ingredients. Monitors and evaluates purchasing, staffing, production and inventory to control food and labor costs and waste. Maintains federal, state, and local food sanitation and safety standards.
Versatile Chef with vast experience preparing dishes to impress diners. Trains and develops chefs to company standards. Anticipates ingredient needs and arranges re-stock to facilitate productive kitchen flow and uphold business standards.
Innovative professional with well-rounded food background and extensive knowledge of all kitchen equipment. High-energy leader emphasizing healthy dishes made with local ingredients. Creatively builds exciting meals to satisfy discerning customers.
Experienced and dependable general worker with a proven track record of efficiently completing tasks in various settings. Skilled in manual labor, equipment operation, and maintaining a clean and organized workspace. Safety-conscious with a strong work ethic and the ability to adapt to different environments. Ready to contribute to a dynamic team and make a positive impact.
Customer-focused individual with a passion for delivering exceptional service. Strong interpersonal skills with a talent for effectively addressing concerns. Committed to improving customer satisfaction and driving positive outcomes.
Overview
1
1
Certification
16
16
years of professional experience
Work History
Executive Chef and GM
Tito’s cantina
Cape Coral
09.2023 - 12.2025
- Developed seasonal menus featuring fresh, local ingredients for diverse customer preferences.
- Trained and supervised kitchen staff to maintain high culinary standards and efficiency.
- Managed kitchen operations and ensured compliance with health and safety standards.
Executive chef and Gm
Sunset beach tropical grill
Fort Myers Beach
12.2014 - 07.2021
- Designed diverse menus reflecting local flavors and seasonal ingredients.
- Supervised kitchen staff to maintain high standards of food quality and safety.
- Implemented efficient food preparation processes to optimize kitchen workflow.
- Coordinated with front-of-house staff for seamless service delivery during busy hours.
- Managed inventory levels to ensure availability of essential ingredients.
- Trained new chefs on cooking techniques and kitchen equipment usage.
- Collaborated with suppliers to source fresh produce and specialty items.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Trained kitchen workers on culinary techniques.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Performed financial analysis and recommended effective methods to cut costs.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Monitored quality, presentation, and quantities of plated food across line.
- Provided guidance and support for Sous Chefs during peak service hours.
- Coordinated and executed menu planning, recipe development, and daily restaurant operations.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Tracked sales figures for each dish served in order to identify popular items.
- Created daily specials based on seasonal ingredients and customer feedback.
- Coordinated with front-of-house staff regarding reservations and table management.
Chef
Fresh catch bistro
Fort Myers Beach
07.2011 - 12.2015
- Contributed innovative ideas and solutions to enhance team performance and outcomes.
- Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
- Completed day-to-day duties accurately and efficiently.
Executive Sous Chef
Doc Ford's Rum Bar & Grille
Fort Myers Beach
09.2009 - 07.2011
- Managed kitchen operations to ensure efficient food preparation and service.
- Supervised culinary team, providing training and guidance on techniques and standards.
- Developed seasonal menus, incorporating local ingredients and flavor profiles.
Skills
Passionate Executive Chef experienced in menu creation, kitchen staff management, and culinary direction Achieved high standards through innovative seasonal menus and memorable dishes crafted with fresh ingredients Focused on enhancing kitchen efficiency, maintaining food safety standards, and training chefs to uphold business excellence
Passionate Executive Chef experienced in menu creation, kitchen staff management, and culinary direction Achieved high standards through innovative seasonal menus and memorable dishes crafted with fresh ingredients Focused on enhancing kitchen efficiency, maintaining food safety standards, and training chefs to uphold business excellence
Accomplishments
• I won three 1st place awards in three consecutive years for ‘Taste On The Beach’
• I won two 1st place awards in the Youth Empowerment Culinary Competition for Future Foodies.
Certification
- Certificate in Food Safety and handling manager.
Timeline
Executive Chef and GM
Tito’s cantina
09.2023 - 12.2025
Executive chef and Gm
Sunset beach tropical grill
12.2014 - 07.2021
Chef
Fresh catch bistro
07.2011 - 12.2015
Executive Sous Chef
Doc Ford's Rum Bar & Grille
09.2009 - 07.2011