Jocelyn Lee

Jocelyn is a Certified SQF Consultant specializing in formulating and establishing these initiatives:  A Strategic Food Safety Quality Management Plan, Develop and Foster a Culture of Food Safety, Operational Excellence, and Continuous Improvement & Environmental Compliance at all levels of the organization.

Jocelyn Lee’s career spans over 25 years in the Food Industry in Restaurant Establishments, Rail-Transport (State and Federal) Food Supplier for onboard food service and Food Safety General Services as Executive Chef, Owner, President and Professional Food Safety Manager.  

Jocelyn’s extensive background includes Culinary Development, Facility Management, Food Safety HACCP-HARPC Coordination and Implementation, Production Quality Assurance/Quality Control/Process Control, Regulatory Compliance, Continuous Improvement, and Start-Up Consulting.  Jocelyn’s four star rated Restaurants received accolades from food publications and recognition from numerous celebrity patrons including Walter Cronkite.  Jocelyn wrote Marin County’s first HACCP Plan for a Japanese Cuisine Restaurant.  Jocelyn’s Rail Services Team received numerous recognitions and commendations for consistently producing and delivering “Gold Star Restaurant Quality” Food and providing reliable Food Safe General Services.