Professional info
I have a rich background in the culinary arts, as well as a firm background in operational leadership. My path began at the early age of 12 working at my father’s restaurant. Some of my most memorable experiences over 30+ years in the hospitality industry have been working for several 3 star chefs in New York City as a line cook, and as an Executive Assistant to famous chefs and restaurateurs such as Gray Kunz, Francois Payard, Pino Luongo and Reika Yo. I have experience in both the back of the house as well as front of the house and have a great understanding of the operations of the restaurant and hospitality industry.
As a person working in the hospitality industry, I understand the importance of our actions today, and how it can shape our tomorrow, and that we only have one opportunity to make a lasting impression. I realize that a happy and satisfied customer is the best form of advertisement for any establishment and it is essential to any thriving business.
I am a self starter and love organization and ironing out the fine details of elaborate and challenging projects. Two Years ago I started my own Gluten- Free Meal Delivery Service, "Healthy Meals Anna" and a Full Service Catering, " Anna Lee Catering". Since we have been opened, we have developed a very loyal client base and have received many rave reviews. Please take a look at our 5 Star google reviews at this link https://g.page/r/CbAKF2loO2tMEBE/ .
We were recently nominated for
Best Gluten-Free
and Healthy Eatery in
Philly's Best of Metro US 2021
I was also featured on the cover of the Northeast Times, you can read my interview @ https://northeasttimes.com/2019/08/28/cooking-from-the-heart/
Prior to that, I worked as a Sous Chef at Friends Hospital, managing a staff of 10 in the kitchen and preparing dinner for 200 patients as well as working the line for the cafeteria that serves about 200 employees, I also handle all catering and banquet needs of the hospital. I also was a Sous Chef at Houlihan's, where I managed a kitchen staff of 15, and a front of the house staff of 15, supervising and working on food production and expediting on the line. In 2007, I worked on the opening of Union Gourmet Market & Cafe, where I research point of sales systems, equipment, phone systems and created training manuals, procedures and checklists for both front and back of the house, trained the staff and supervised the front of the house as well as back of the house food production. I can provide you with a reference letter from the owner of Union Gourmet.
My past experiences includes working as personal executive assistant to chefs and restaurant owners managing their daily schedules, payroll, bookkeeping, expense reports, traveling arrangements, human resources, training manuals, handbooks, newsletter and updating company websites. I have also managed kitchens at the various restaurants and hospitality establishments I have worked in, have implemented public relations campaigns for an International Olive Oil Council, and have managed human resources functions, created training manuals and set up procedures and systems for places such as EN Japanese Brasserie, Café Gray, Payard Patisserie and Bistro and Joy Luck Restaurant. My culinary experiences also include working in the kitchens of 3 star chefs, such as Christian Delouver at the Essex House Hotel, Chef Peter Fiscel at the Plaza Hotel.
If given the opportunity to work in your company, you will find me to be very hard working, responsible, and loyal. I am the kind of person who gives as much effort as is needed to ensu
re an optimal result in any endeavor. In every position I have undertaken, I do so as if it were my very own business. That is how I work, and my record proves my skill and dedication. References from previous employers are available to verify my work ethic and performance.
Thank you in advance for your consideration and I look forward to meeting with you in person to further discuss my credentials!
Sincerely yours,
Anna Lee
Summary of Qualifications:
Skilled Chef with over 30 yrs of experience in the culinary arts and the hospitality industry. Familiar with a wide variety of equipment and cooking techniques. Experience gained working closely with entrepreneurs and project managers in the opening new restaurants, include great organizational & communication skills, Catering Sales, Human Resources: Created Employee Handbooks, Food Production Manuals, and Policies/ Procedures Manuals, Training FOH and BOH staff, Programming of Point of Sales System & Bar Code Scanning Systems, Special Events Promotion, Culinary Training and Experience working with 3-4 star NYC Chefs, Pastry Training, Catering Chef, Food Displays and Vegetable/Fruit Carvings, Public Relations, Creating Press Kits, Promoting Celebrity 4 Star Chefs and the International Olive Oil Council, Recipe Editing, Company Website Maintenance and Executive Assistant to Owners of Multiple Businesses.
OFFICE SKILLS:
Proficient in Microsoft Office applications: Word, Excel, Publisher, PowerPoint, Outlook, Adobe, Photoshop, Internet, Updating Website, Quicken, QuickBooks, and Mac proficiency
AWARDS: 11/94 Societie Culinaire Philanthropique, NYC – Recipient of a Silver Medal for a 5 Course Dinner Competition
EDUCATION
NEW YORK TECHNICAL COLLEGE BROOKLN, NY 09/96 - 06/99 Associates in Hospitality Management - (DEAN'S LIST 06/99)- GPA 3.0
CERTIFICATIONS:
SERV SAFE CERTIFICATION – Expires 07/21/2019
CULINARY ESTABLISHMENT OF HONG KONG KOWLOON, HK
05/95 - 08/95 Diploma: Bread Making
05/95 - 07/95 Diploma: Roasting Meats & Simmering Techniques
05/95 - 07/95 Diploma: Chinese Appetizers & Desserts
NY HOTEL & MOTEL TRADES COUNCIL TRAINING PROGRAM 09/93 - 05/94 Diploma: French Pastry
09/92 - 06/93 Diploma: Dining Room & Bar tending (HONORS)
PROFESSIONAL EXPERIENCE:
01/18- Present - HEALTHY MEALS BY ANNA - PHILADELPHIA, PA
CHEF/ OWNER
Weekly Healthy Meal Delivery Business - provides fully prepared fresh meals that are Gluten, Soy, Corn-Free, Dairy Free, Keto, Paleo, Whole30, Vegan options, Individual & Family Meals, No Subscription & No Contact Delivery. Serving Philadelphia, Bucks, Montgomery & the Main Line. Also providing full service catering and cooking demonstrations and cooking classes. Read our 5 Star Reviews on Google https://g.page/r/CbAKF2loO2tMEBE
Cooking Classes - Link to pictures of cooking classes https://www.instagram.com/p/B6HYYOcghwV/?utm_medium=copy_link
09/12 – 09/17 - JESSICA LEE CATERING - SOUTHAMPTON, PA – FREELANCE PARTY CHEF & CAPTAIN/WAITRESS
Work as freelance chef, Preparing menu items from scratch, food carvings & garnishes, setting up buffet tables and cooking at events and stations.
02/15 – 03/16 - FRIENDS HOSPITAL – PHILADELPHIA, PA – SOUS CHEF
Created prep list, pulled out items that need to be defrosted and prepped. Prep station in cafe and assist in service for cafe. Prep for dinner service cooking for 200 patients, also handling all catering and banquet needs of the hospital and requisitioned for catering. Patients scored our food at 3.98 and since I started working we have scored at 4.10 and our goal.is 4.20. I have improved the quality of dinner thus getting better patient satisfaction. Also featured in Company Newsletter for Outstanding Work and providing great service to patients
04/10 - 01/15 PRIVATE CLIENT – MARIA & LOUIS LENDVAY- PHILADELPHIA, PA – PRIVATE CHEF
Worked as a Private Chef for a senior couple 3 times per week, while being a stay at home mom
08/09 – 02/10 - SODEXO AT DREXEL UNIVERSITY- PHILADELPHIA, PA – CATERING SALES MANAGER
Managed 2 Sales Associates, Contacted Clients & managed events, Updated Sales & Donations Reports, Developing great customer service program, Developed Catering Menus, Developed Equipment Lists and packing list for events, Profiling VIP Clients, Requisition and ordering of products & supplies & equipment
09/08 - 09/09 - HOULIHAN’S – PHILADELPHIA, PA – ASSISTANT KITCHEN MANAGER
Managed Staff of 15 BOH and 15 FOH staff members, Created Production Lists & Production of menu items, Performed Line Checks & Expedited on the Line, Working all stations on the Line: Broiler, Sauté, Fryer & Pantry, Requisition & ordering of products & menu items
05/07 - 09/08 - UNION GOURMET MARKET & CAFÉ – PHILADLEPHIA, PA - MANAGER
Researched POS Sys/Equipment, Setting up phone sys /Programmed POS Sys, Developed & refined employees training manuals and handbooks, Employee Scheduling & handling payroll, Entered Accounts Payables with Quickbooks, Ordering supplies for the office & ordering supplies for the store, Catering Sales & Special Events / Developing marketing & promotional ideas
EXECUTIVE ASSISTANT TO CHEFS & RESTAURATEURS:
Assisted Project Manager on the opening of a 180 seat restaurant, Coordinated with contractors & attended construction meetings, Researched various vendors, suppliers, service companies, Screened new hire and scheduled interviews, Purchased equipment: phone systems, office, security companies etc., Created employees handbook & training manuals, Handled HR duties, in screening resumes, interviewing applicants and providing employment forms etc, Accounting duties with Quickbooks, Paid vendors & Expense reports for Owner, Office manager: Organized Daily Itinerary, Scheduled Appointments, ordered supplies for the office as well as for restaurant, Catering Sales & Special Events, Organized Cooking Classes, Created Monthly Newsletters, Updated website/ promotional materials, Coordinated press interviews & photo shoots, Collected & prepared press clippings and press kits, Applied for LLC incorporation, liquor license & permits, Processed J1 Visas for chefs from abroad / Processed invoices/ employees payroll & traveling arrangements
06/04 – 02/07 - EN JAPANESE BRASSERIE – NYC – ASSISTANT TO THE OWNER, GM & PROJECT MANAGER
02/01 - 05/04 - CAFÉ GRAY – EXECUTIVE ASSISTANT TO CHEF GRAY KUNZ
03/01 – 11/02 – PINO LUONGO – OWNER OF: Le Madri, Coco Pazzo (NYC), Centolire, Tuscan Square, Coco Pazzo, Teatro, Coco Marina, Coco Pazzo (Chicago) – NYC – EXECUTIVE ASSISTANT
06/00 - 02/01 - PAYARD PATISSERIE & BISTRO - NYC – EXECUTIVE ASSISTANT TO CHEF FRANCOIS PAYARD
12/96 - 04/00 - FOODCOM PUBLIC RELATIONS - NYC – ASSISTANT TO THE VICE PRESIDENT -Public Relations Firm that represented the International Olive Oil Council
Organized daily itinerary, Appointments & Made Travel Arrangements, Press Correspondence & Updated media list / Coordinated media events, conferences, seminars & press tours, Created recipe brochures & edited recipes of Star Chefs for I.O.O.C. cookbook, Maintained & developed recipe library on olive oil, Monitored press articles on olive oil, collected/maintained press clippings/prepared press kits, Edited recipes for a cookbook featuring recipes of star chefs, organized a press tour of Spain and Portugal with select journalists from all over the US
04/09 - 01/15 – PRIVATE CLIENT – MR. WIDDOWSON – NYC – PRIVATE CHEF- Part Time While Attending College
10/95 - 06/96 – PLAZA HOTEL – NYC – GARDE MANGER CHEF AT THE EDWARDIAN ROOM RESTAURANT
04/94 - 03/95 - ESSEX HOUSE HOTEL – NYC – GARDE MANGER CHEF AT LES CELEBRITES RESTAURANT
Worked as Garde Manger Chef in the Banquet department preparing meals for up to 350 people with 3 - 4 functions per day. Was later transferred to work with 3 Star Chef Christian Delouver of Les Celebrites Restaurant
03/95 - 04/95 - LE CIRQUE RESTAURANT – NYC – 1 MONTH APPRENTICESHIP WITH JACQUES TORRES IN PASTRY
06/93 - 09/94 – JOY LUCK RESTAURANT – TEANECK, NJ – OWNER/ MANAGER -
Handled Scheduling, Advertising, Marketing and Promotions, Catering Sales & Special Events, Customer Relations & Purchasing for front and back of the house & Bookkeeping records
04/92 - 06/93 - ST REGIS HOTEL – NYC – COMMIS CHEF
05/92 – 12/93 – CELEBRATIONS INTERNATIONAL – NYC – FOOD STYLIST/ PREP COOK
VOLUNTEER WORK
CONTEMPORARY ROMAN CATHOLIC CHURCH (NYC) – Taught monthly cooking classes to groups of 20 – 30 people from 09/ 00 – 09/01 Contact: Dave Cervini – 212.873.2256
JOURNEY’S WAY (Phila.) - Senior companion & home visits. Contact Jim Remsen 215.487.1750
ST MARY OF ASUMPTION (Phila.) - Prepared meals for Sundays. Contact Father James McGuinn 215.482.4264
GIFT OF LOVE HOUSE (NYC) - This is an AIDS Hospice run by the Sisters of Charity - I volunteered every Saturday to prepare dinner for 10 of the men living in the house. Contact Sister Catherine 212-645-0587
SCHOOL SISTERS OF NOTRE DAME (Peru) – Cooked for impoverished seniors, assisted with community health programs, and created presentations for various organizations to use for fundraising events. Contact: Sister Mirta mirta_cucchetti@yahoo.com
THE RED CROSS - Aided in the feeding of Rescue Workers in Ground Zero
WEST SIDE COOKING BRIGADE –Chef Coordinator preparing meals for firefighters returning from Ground Zero
CHILDREN'S HOPE FOUNDATION - Served on their committee organizing fundraisers and food events.
CITY MEALS ON WHEELS – Delivered meals to homebound seniors.
PROFESSIONAL REFERENCES
TODD GAILEY (Caterer) 215.768.0221 todd@cateringbyjessicalee.com
MARIA GABRIELLE LENDVAY (Private Chef Client) 215.920.2042 lou.gabi@verizon.net
THERESA FERA (Owner of Union Gourmet & The Down Town Club) 215.925.2040 TFeraDTC@aol.com
REIKA YO (Owner of EN Japanese Brasserie) 212.647.9196 x103 reikayo@earthlink.net
GRAY KUNZ (Chef / Owner of Café Gray) 917.693.7522 E-mail: kunzfood@earthlink.net
FRANCOIS PAYARD (Pastry Chef/Owner of Payard Patisserie & Bistro in NYC/ Brazil) 212.426.1772 francois@payard.com
PINO LUONGO - Owner of Le Madri, Coco Pazzo (NYC), Centolire, Tuscan Square, Coco Pazzo, Teatro, Coco Marina, Coco Pazzo (Chicago) – 917.518.0162