Max Paronich
Sebastian,FL
Summary
Talented kitchen leader and team motivator successful at maintaining staff focus and productivity in high-volume, fast-paced operations. Experienced with Southern Italian seafood, New England Style, European, sourcing ingredients, controlling budgets and boosting restaurant profiles.
Demonstrated expertise as Private Chef catering to individual needs and preferences.
Overview
17
17
years of professional experience
Work History
Owner, Professional Chef
Self Employed
01.2013 - 11.2023
- Managed day-to-day business operations.
- Consulted with customers to assess needs and propose optimal menus.
- Trained and motivated employees to perform daily business functions.
- Evaluated suppliers to maintain cost controls and improve operations.
Executive Chef Corporate Dining
Entergy/Pilgrim Station
04.2013 - 02.2018
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Chef to regular staff and Outage service for 2000 employees
Corporate Chef
CWC Continental Wingate Corporation
03.2008 - 03.2013
- Educated employees in effective methods to avoid cross-contamination and ways to prepare dishes for patrons with food allergies.
- Instituted positive kitchen atmosphere by promoting regular training and ensuring that employees felt valued for hard work.
- Managed all food supply orders with manufacturers and vendors and kept track of inventory.
- Trained employees in various cooking techniques, food safety regulations and corpora
- Trained employees in various cooking techniques, food safety regulations and corporate policies.
- Executive Chef in charge of food for United States Senators fund raisers.
- Additionally, provided Personal Chef Services for President and Founder, Gerald Schuster.
Executive Chef
Woods Hole Golf Club
02.2007 - 02.2008
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Planned promotional menu additions based on seasonal pricing and product availability.
Education
Professional Chef Certification - Professional Chef Training
South Coastal Chef Training
Quincy, MA06.1988
Associate of Science - Criminal Justice
Cape Cod Community College
West Barnstable, MA06.1977
Skills
- Safe Food Handling/ ServSafeCertification
- BOH Operations
- Forecasting and Planning
- Hiring, Training, and Development
- Food Prep Planning
- Signature Dish Creation
- Customer Service
Timeline
Executive Chef Corporate Dining
Entergy/Pilgrim Station
04.2013 - 02.2018
Owner, Professional Chef
Self Employed
01.2013 - 11.2023
Corporate Chef
CWC Continental Wingate Corporation
03.2008 - 03.2013
Executive Chef
Woods Hole Golf Club
02.2007 - 02.2008
Professional Chef Certification - Professional Chef Training
South Coastal Chef Training
Associate of Science - Criminal Justice
Cape Cod Community College
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