Максим

MAKSYM LAVRYNOVYCH
HEAD CHEF / EXECUTIVE CHEF
Date of Birth: 18.05.1985 (41 y.o.) Address: Espoo, Finland
Phone: [open contact info](look above in the "contact info" section) Email: [open contact info](look above in the "contact info" section)
Instagram: [open contact info](look above in the "contact info" section)

PROFESSIONAL SUMMARY

High-caliber Head Chef with over 17 years of strong international experience in the restaurant industry across
multiple European countries. Specialized in managing demanding kitchen operations, high-volume service, and
launching new restaurant projects (Start-ups) from scratch. Deep knowledge of ingredients, high stress
resistance, and proven ability to motivate kitchen teams to peak performance under high pressure.

Seeking a permanent role at Compass Group or other large-scale catering institutions. Proficient in strictly
following standard recipes, maintaining food safety standards (HACCP), cost-effective purchasing, and rigorous
food waste management.

CERTIFICATES & EDUCATION

Hygiene Passport (Hygieniapassi) Valid / Active
Official Finnish Food Hygiene Competence Certificate.

Finnish Language, Working Life & Society Training 10.03. – 27.07.2026
Turun TAITO-koulutus Oy
Intensive Finnish language studies, integration into Finnish working environment, occupational safety rules, and societal
knowledge.

CORE COMPETENCIES & EXPERTISE

International Culinary Expertise: European, German, Italian (including Sicilian), Ukrainian, and Middle Eastern (including
Israeli) cuisines. Specialized in authentic live-fire grilling (Grill/Josper), cold & hot stations, artisan pizzas, and bakery.

Kitchen & Financial Management: Menu engineering, developing technical cards (Tech maps) & standardized recipes,
food waste mitigation, stock control, and inventory procurement.

POS & Management Systems: R-Keeper, Poster POS.

Work Ethic: High physical endurance, flexibility, teamwork, and readiness for shift work.

Maksym Lavrynovych — Curriculum Vitae (CV) Page 1 of 2

INTERNATIONAL CULINARY EXPERIENCE

Head Chef / Chef 08/2026 – Present
Restaurant KORCHMA, Espoo (Finland)
Managing overall kitchen operations, shift scheduling, daily workflow routines, and food preparation.

Head Chef / Sous Chef (International Venues) 05/2007 – 2024
Multiple top-tier restaurants, hotels & kitchens (Germany, Ukraine, Bulgaria, Moldova)
Key establishments include prestigious venues such as "Nikas", "Barcelona", "NEBO", Trattoria "Fluid", "Shishkin", "F-Club",
"Krasna Sadiba", and "Iva Maria Hotel Complex".
International Experience: Successfully operated across multiple European countries (Germany, Ukraine, Bulgaria, Moldova),
managing multicultural kitchen teams.
Start-up Expertise: Designing new culinary concepts, setting up kitchens from scratch, equipment procurement, and
organizing logistics.
Leadership & Quality Control: Menu development, staff training, task delegation, and enforcing high performance and
hygiene standards.

Cook / Kitchen Worker 02/2024 – 06/2024
Mehmet Yilmaz Sezgin, Finland (Catering Services)
Food preparation, prep work, maintaining kitchen sanitation, and compliance with the self-monitoring plan (HACCP) in a
fast-paced environment.

OTHER WORK EXPERIENCE IN FINLAND

Construction & Assembly Worker / HVAC Assistant 01/2025 – 11/2025
IKS-LVI Oy, KTS Solution Oy, L&N Group Oy (Finland)
Versatile installation and renovation work requiring high physical endurance at large industrial sites, including Meyer Turu
Shipyard.
Demonstrates high work ethic, adaptability, and deep understanding of Finnish workplace culture.

LANGUAGE PROFICIENCY

Ukrainian Native Russian Fluent / Native proficiency

Finnish Basic (Level A1.2, Speaking A1.3) English Elementary / Basic working language

Maksym Lavrynovych — Curriculum Vitae (CV) Page 2 of 2