Julian Proujansky Email & Phone Number

New York, United States

Brooklyn

On a daily basis, I track and record sales from our external sports venue clients. Additionally, I reconcile internal transfers and sales between our commissary and off-site locations. I am responsible for ensuring that all clients are billed correctly and that we receive payment in a timely manner.

Deerfield, Massachusetts, United States

I volunteered to work with the Franklin Land Trust setting up the D2R2 cycling fundraiser

New York

In this roll I manage a team of sixty line cooks and five sous chefs on a daily basis. I also am responsible for the ordering of produce and protein for the kitchen. I designed and implemented the HAACP program for the kitchen this a complex set of safety protocols for the use of sous vide cooking. I use a number of computer programs to mange the work flow.

West Village New York

Menu Planning, Ordering, Kitchen management, Pay roll, scheduling, over seeing four million dollars in annul revenue, hiring and firing, mentor to a young staff, maintaing a 32% food cost and 10% labor cost, maintain A letter grade, implement HACCAP plan.

Greater New York City Area

manged a large team of cooks and help plan and execute large events

Greater New York City Area

Developed the pasta program, and maintained all kitchen stations, predominately Meat Roast.

New York

Nantucket, MA

Emba

Bachelor'S Degree, Economics

Activities and Societies: Columbia Cycling Club StudentStudent Sep 2020 - May 2023 · 2 yrs 9 mos New York City Metropolitan AreaNew York.

High School Diploma, General Studies