Production Equipment Customer Service

Ardjan Braho

Medford, MA

***********@*****.***

Cell#: 650-***-****

Upstream and Media Biomanufacturing Technician

TAKEDA, Cambridge, MA February 2021 – Present

• Perform routine and critical manufacturing operations under general supervision, including but not limited to Cell Culture, Solution Preparation.

• Operate production equipment in compliance with Standard Operating Procedures (SOPs) for clinical and commercial products.

• Prepare media and buffer solutions; clean and tear down production equipment such as tanks, filtration systems, and production lines.

• Operate production equipment such as pH/conductivity meters, autoclaves, and portable mixers.

• Monitor and document key process parameters.

• Ensure adherence to GDP/GMP guidelines in all relevant paperwork.

• Perform routine maintenance and cleaning of production equipment to maintain GMP compliance.

• Execute aseptic sampling techniques and contribute to Continuous Improvement Teams.

• Receive and distribute supplies to production areas, ensuring all equipment is set up, maintained, and properly cleaned.

• Troubleshoot minor to moderate issues and contribute to DCRs (Deviation Change Requests)

• Proactively collaborate cross-functionally to implement new technologies and improve processes.

• Support personal development goals and assist in the accomplishment of team tasks.

• Basic knowledge of cGMP manufacturing and regulatory regulations. Key Skills:

• Cell Culture & Cell Processing

• GMP Compliance & Documentation

• Troubleshooting & Process

Improvement

• Aseptic Techniques & Sampling

• Managed day-to-day restaurant operations, ensuring excellent customer service and guest satisfaction.

• Resolved guest complaints and concerns, providing proactive solutions.

• Assisted in training and developing restaurant staff.

• Coordinated human resources activities, including scheduling and training programs. Floor Manager

Bacco Restaurant, San Francisco, CA November 2016 – March 2020

• Managed restaurant operations, overseeing food, liquor, and beverage orders to ensure quality customer service.

• Led and motivated staff, optimizing labor management to meet customer demand.

• Planned and executed promotional programs and managed daily sales reporting.

• Ensured compliance with safety and operational standards.

• Contributed to the preparation of monthly operations reports. Senior Sous Chef - Catering Sales

Servers Standing By, San Mateo, CA April 2012 – April 2016

• Directed kitchen staff, ensuring timely completion of tasks and maintaining high food quality standards.

• Provided training and support to kitchen workers on culinary techniques and hygiene practices.

• Managed a high-volume catering service, handling 6,000 covers per week.

• Worked with vendors to design customized menus and ensure client satisfaction.

• Monitored market trends and competitor analysis to stay competitive in the catering industry. Senior Sous Chef - Catering Sales

Il Fornaio, Burlingame, CA May 2010 – November 2012

• Assisted the Head Chef in managing kitchen operations, ensuring profit and revenue targets were met.

• Maintained Health & Safety standards, while training and developing kitchen staff.

• Controlled food costs and wages in line with business needs.

• Participated in large-volume functions and vendor relationship management. Education

Tirana Culinary Academy

Languages

• Basic Italian

• Basic Spanish

Server

Il Casale, Belmont, MA December 2021 – 2023

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