Alexis Rodriguez Email & Phone Number

Miami, Florida, United States

Custom menus focused in American, Global, Fusion, Latin and Asian Cuisines.

Miami, Florida, United States

• Develop/formulate new recipes during New Product Development season.• Produce/Prepare/Ship bench top samples of new formulations for all sales meetings and in-house evaluations. • Research and learn authentic, ethnic cuisines and cooking methods from Asia, South America and Northern Africa. • Launch new product at co-pack sites, assist in training co-packer staff on new recipes and best production practices for sensitive/unique ingredients/recipes. • Travel to co-packers to test potential ingredients and cooking methods, pilot batches for future potential innovation. • Research vendors and establish relationship between co-packer and vendor for specialty ingredients.• Evaluate Quality Control production samples from all co-packers, report findings to production facilities and monitor corrective actions when necessary.• Serve as a member of the AHC Food Safety Team as PCQI (Preventative Controls Qualified Individual).• Review HACCP, SOP and Food Safety Plans of co-packers, and vendors as needed, in relation to Quality failures and FSMA. • Respond directly to consumer complaints daily, report quality issues to co-pack sites and monitor corrective action as needed.

Fall River, Massachusetts, United States

• Evaluate products and processes in concert with legal requirements and customer expectations. • Lead first shift team and ensure all audits, station work and tasks are completed in a timely fashion. • Maintain product consistency by identifying and isolating questionable product. • Develop process improvements through documented observations and verbal/written communication with other departments. • Assist R&D, and Ingredient Procurement teams with new product transitions, test batches, recipe updates & adjustments. • Assist in transition and implementation of Quality Programs at other Blount Facilities (Mckinney, TX; Warren, RI). • Author, organize and maintain training materials (Culinary Workshop, QC Training Manual) to reflect updated production processes, future goals, and the purpose of Quality Control. • Train new staff in Quality Control Associate and Technician positions as Corporate Trainer.• Serve as a substitute for all shifts and positions during co-worker and manager absences.