Anthea Gray Email & Phone Number

Philadelphia, Pennsylvania, United States

- Developed, sustained, and grew a portfolio of 80+ accounts valued at $4M. Acquired 20 new accounts within a year contributing an additional $300k in new revenue. - Known as the product knowledge expert and dedicated brand ambassador for a diverse catalog of premium fine foods, including cheeses, charcuterie, and olive oils.- Collaborated across teams to solve complex issues for clients and develop innovative solutions in a fast-paced, high-stakes environment.- Requested by top Philadelphia chef / restaurateur Aimee Olexy to be the singular sales rep for her 4 popular farm-to-table restaurants.- Took initiative to problem-solve, hand-deliver orders when needed, and go above and beyond for clients to maintain strong relationships.

Greater Philadelphia

- Led, trained, and mentored a team of four line cooks, fostering a collaborative and high-performing work environment.- Applied extensive culinary expertise, including a deep understanding of flavor profiles, ingredient combinations, and culinary techniques, to conceptualize and create innovative dishes and meal plans. - Delivered exemplary customer service, ensuring a positive and seamless experience for clientele.

800 Spruce Street Philadelphia Pa, 19107

- Attended to the daily needs of over 70 high-risk patients, addressing specific requirements such as allergies, dietary restrictions, and accommodating special requests with precision and care.- Facilitated cross-departmental collaboration to comprehensively understand guests' needs.- Established and upheld elevated customer service standards within a dynamic, fast-paced environment. Consistently provided exceptional service daily, particularly in emotionally sensitive situations, catering to the diverse needs and challenges of a wide range of patients.- Conducted training for five new employees, ensuring adherence to standard operating procedures and high customer service standards. - Oversaw the efficient management of inventory, ordering, restocking, and organization of the Back of House operations.

Greater Philadelphia Area

- Planned, oversaw, and executed the pastry program for an extremely high-volume banquet hall, restaurant, and country club.- Conceived and implemented innovative additions to the menu by staying abreast of the latest industry trends.- Engaged in continuous research and analysis to identify emerging culinary concepts, ensuring our offerings remained contemporary and appealing to evolving customer preferences.- Implemented cross-training initiatives to equip employees with the skills to proficiently manage large-scale banquets accommodating up to 600 guests.- Pioneered a systematic overhaul of essential documents crucial for daily production, optimizing workflow efficiency and improving document accessibility.- Facilitated the recruitment process by providing vital support and meticulously vetting prospective candidates.- Effectively implemented the strategic vision for an annual 1,600-person event, overseeing meticulous planning and flawless execution.

Greater Philadelphia Area

- Conceptualized and curated a portfolio of more than 18 original dessert recipes, customized to elevate the culinary offerings for both banquets and the restaurant.- Oversaw the training of eight new employees within the pastry department, ensuring a seamless integration into the team and adherence to high-quality standards.- Collaborated seamlessly with the banquets team, providing instrumental support in the precise planning and execution of plated services for events hosting 400+ attendees.- Earned a reputation for delivering excellent customer service by being formally recognized by the Executive Chef.

Greater Philadelphia Area

•Recognized for creativity and hard work by receiving First Class card from the Executive Chef•Created menu desserts and dishes to accompany main meal•Responsible for ingredient purchasing and inventory control for the Pastry Department•Responsible for prep work and training pastry interns •Cake Decorating- Created and spun ice cream and sorbets•Took on sole responsibility for the pastry station once the Pastry Chef left. •Catered parties of 20 people or more•Reputation for delivering excellent customer service

Greater Philadelphia Area

•Created and matched desserts for the Brunch Menu•Learned the ebb and flow of the kitchen•Worked in Garde Manager and hot line stations•Learned how to expedite the hot food from the kitchen•Organized and plated parties and banquets•Worked Special events

Greater Philadelphia Area

•Created breads, cookies, tarts for restaurant.•Worked events with Chef Tammy Michaels.•Plated parties of 40 people or more and created desserts for special occasions such as birthdays, anniversaries, and graduations. •Learned the ebb and flow of the kitchen, and was eventually hired as a full time pastry cook after graduation.

Associate Of Arts And Sciences (A.A.S.), Psychology

Was part time student, but going back to school was a big accomplishment for me. Within the ciriculum of psychology I was able to finite.

Associate'S Degree, Baking And Pastry Arts/Baker/Pastry Chef

Activities and Societies: Theatre Club, Soccer Club, Wine and Beer club.

Associate Of Arts And Sciences - Aas, Healthcare