Avery Walter Email & Phone Number

Pelham, Nh, Us

Portsmouth, New Hampshire, United States

Basel, Ch

Daily supervision of Cell and Gene Therapy manufacturing team producing autologous medications/treatments in a ISO-14644-1 Grade 5 environment following strict aseptic processing procedures.

Basel, Ch

Basel, Ch

Centennial, Colorado, Us

Utilizing aseptic techniques I handle hundreds of samples daily which are being tested for various microbes in order to determine viability for transplantation. Samples are set up in different media types and moved into incubators to encourage growth of any bacteria, yeast or fungus which are present within the samples. I will then determine what type of growth, if any, has occurred using both manual techniques and the Maldi-tof system. I am extremely proficient with this system including troubleshooting as it is extremely sensitive and needs to be monitored constantly. I have been an integral part in the roll out of our new data entry system, helping to train other employees and brain storm work arounds with the IT team especially during its initial phases of go live.

Upon moving to Denver I acquired this position working as the Bar Manager and Head Bartender at this small French Absinthe bar and restaurant. I was in charge of ordering and picking different beer and wine to hold at the establishment. I would often travel around Colorado looking for local varieties of liquor and beer to bring into the bar/restaurant. I established relationships with the local wine reps and held tastings to determine what wine would be best to pair with our style of food. I was in charge of training incoming bar staff and was given closing duties for the establishment every evening I worked. I also created a number of unique cocktails utilizing our extensive absinthe collection and sold hundreds of units of these drinks during my employment. I sadly had to leave this eclectic and unique establishment upon landing my position working at Labs Inc utilizing my biology degree.

I originally started working at Old Post Tavern as a food runner and quickly established myself as a valuable employee, allowing me to rise in the front of house ranks. I was the go to bartender for our private events as well as working normal night shifts at this position. I was also given closing responsibilities for weekends which included maintaining a balanced and secure cash drawer and promptly resolving any discrepancies in the days take.