Raquel Rawlins work email
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Raquel Rawlins personal email
-Over 30 years of successful supervisory and managerial experience-Proven record managing a total quality control system-Resourceful: ability to “get the job done with positive results”-Work well and calm under demanding conditions-Adaptability: setting the priority strait is the key of my success-Handle simultaneous projects and meet deadlines-Customer focus-Sales, merchandising and marketing experience-Very competitive hold recognitions for various contest and awards-Able to perform in any food environment (proficient and knowledgeable in all foods)-Set up Bakery Systems and development of tools for bakery operating manufacture proficiency (all areas)-Presenter and facilitator-Video training, video analytical comparable tools as well as writing content scripts, steps, shots, etc.-Layout plans for operation food service industry
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Glg Network ExpertGlg Jun 2023 - Aug 2024New York, Ny, UsAs a GLG Network Member, I bring 25 + years of experience in the food, ingredients and production to help solve some of the challenges from an early stage of product innovation and development to the finish line @ launch, weighing in and designing all factors in between the process. -
CulinologistRich Products Corporation Feb 2018 - Oct 2022Buffalo, Ny, UsLead/influence functional teams on key food trends, new techniques and market demands that accelerate innovation and platform development.Lead in ideations, tradeshows, conferences, culinary leadership team and customer visits to build innovative Dessert platforms to accelerate innovation in Dessert solutions.Facilitate cross functional teams to integrate technical and culinary strengths in product development.Execute highly disciplined innovation process with an unwavering focus on commercial feasibility -
Bakery Ingredients Specialist Global Category Icings, Glazes And ToppingsCsm Bakery Solutions 2014 - Jul 2017Bertrange, LuBasics of product development, lab practices, analytical measurements of icing, and technical aspects of product application of icings on various types of bakery products. Confirming specification on icing products, various analytical performance testing on specification ranges of various icing types. Presentations with multiple segments of the organization and key customers (establish plans layout and logistics).Development of training Icing category tools for the organizationDevelopment of measurement standardize data gathering toolsand much more... -
Corporate Culinary SpecialistCsm Mar 2012 - Sep 2014UsIdentified, created and developed a Hispanic line using CSM Bakery Products with the implementation of a Hispanic brochure to one of the CSM web sites.Helped with the launch of a CSM internal web site my purpose was to upload all recipes existing or new creations and pictures of recipes into a product directory for internal use.Trade show events (IDDBA,IBIE,SYSCO,HEB, Grocery Supply, etc) and sales meetings internal and external. Plan, organize, order product, help plan logistics, draw lay out of rooms to be used, Lead teams and schedule production of product being presented, communicate plan and daily learnings.Develop new Hispanic products for strategic accounts- VIP accounts.Help create and plan promotions for the company sales force.Plan and organize creative sessions on new flavors or trends - two to three times per year every year since my integration to the culinary team.Develop product for marketing photo shoots.Test and analyzed several products for R&D on performance of product.Trained customer accounts on several categories of their bakery business. -
Technical Service RepresentativeCsm Bakery Supplies North America 2010 - 2012Bertrange, LuServiced grocery store accounts, mom and pap stores from the Texas and Louisiana. Market Basket, Rice epicurean, Harlans, Fiesta, Arlans, The Globe, etc - over 300 accounts. Distribution house Grocery supply and Bunzl.Prepared decorating books for accounts, Developed training and materials for trainning sessions for the accounts, sold over a million pounds a year into the accounts with new icings, cakes and cookies with continued improvements to help develop new programs for certain accounts and at the same time keeping the trends and fresh outlook of the in store bakery in service.
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Technical Sales RepresentativeH.C. Brill 2007 - 2010Us -
Bakery ManagerHeb 2004 - 2007San Antonio, Tx, UsImplemented and set up plan to achieve sales for the company growth and profit objections. Employee interviewing and hire staff. Open stores for HEB. Inventory control, scheduling and cost control standards and merchandising for customer growth. -
Bakery ManagerSafeway 1998 - 2004Us -
Pastry ChefHilton Worldwide 1995 - 1998Mclean, Va, UsEstablished production systems, managed product development and quality control, menu planning, handle all aspects involved with the serving of 3 restaurants, bar, banquets and special events. -
District Bakery Manager TrainerSafeway 1990 - 1995UsTrained new managers for the company. Accountable for daily operations, comprehensive financial management, supervised managers emphasizing product knowledge and quality customer service.
Raquel Rawlins Skills
Raquel Rawlins Education Details
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Houston Community CollegeCulinary Arts/Chef Training -
College Of The MainlandBusiness/Managerial Economics
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College Nuestra Senora De BetlemBusiness Administration
Frequently Asked Questions about Raquel Rawlins
What is Raquel Rawlins's role at the current company?
Raquel Rawlins's current role is Food and beverage Innovation/All bakery/ Product development/Business development/ Domestic and international markets/ fully finished products & Ingredients Expert/.
What is Raquel Rawlins's email address?
Raquel Rawlins's email address is rr****@****ich.com
What schools did Raquel Rawlins attend?
Raquel Rawlins attended Houston Community College, College Of The Mainland, College Nuestra Senora De Betlem.
What skills is Raquel Rawlins known for?
Raquel Rawlins has skills like Food, Bakery, Food Industry, Ingredients, Food Safety, Product Development, Food Processing, Culinary Skills, Management, Food Science, Food Technology, Sensory Evaluation.
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