Kristen Weidlein Email & Phone Number

Greater New York City Area

New York City

-Effectively prepared all recipes in a timely manner for service period-Plated desserts for 150-250 covers each night-Ensured consistency of company’s standard portion sizes, cooking methods, quality standards and kitchen rules-Acted as food expeditor for pastry line to ensure all dishes sent out were meet with criteria of Executive Chef

Providence, Rhode Island Area

-Responsible for introducing 2000+ incoming first year students and family members to the University-Compiled surveys and revealed an average of 99% strongly agreeing to having an overall positive experience at Orientation-Utilized critical thinking and problem solving skills to improve difficult situations -Recruited interested future Orientation Team members, then further mentored and trained newly accepted members

Orlando, Florida Area

-Produced daily orders of 150+ muffins, danishes, biscuits, and croissants for retail and special orders-Aided with everyday production of other seasonal products; such as cookies, cupcakes, fillings, and breads-Plated desserts in signature dining restaurant, typical 300+ covers each night-Assisted with hot and cold appetizer lines in restaurantMaintained par stock of about 20 items for bakery store room

Bachelor In Science, Baking And Pastry Arts/Baker/Pastry Chef, 3.78/4.0 Gpa

Activities and Societies: Dean’s List, Presidential Academic Scholarship, S.H.A.R.P.:Accelerated Degree Program Participant

Associate Of Science - As, Baking And Pastry Arts/Baker/Pastry Chef, 3.78/4.0 Gpa

Activities and Societies: Dean’s List, Presidential Academic Scholarship