Haani Shahzad

• Monitored storage temperatures to preserve food quality.
• Replenished and rotated food items, following correct food cooling and storage procedures.
• Maintained strong knowledge of food safety practices.
• Cleaned and maintained kitchen equipment and oven.
• Complied with health and safety codes.
• supply the cafe with cakes, cinnamon buns and other baked goods on weekly basis
• Prepared exceptional pastries and desserts.
• Prepared custom-made pastries based on customer preferences.
• Expanded menu with gluten-free and vegan-friendly desserts.
• Inspected and cleaned food preparation areas to maintain sanitary practices.
• Developed new products based on seasonal ingredients and dessert trends.
• Decorated completed baked goods with glazes, icings and artistic elements.
• Monitored ovens, setting time and temperature controls to achieve optimum baking results.
• Prepared and served hot and cold beverages promptly, maintaining temperature, quality and presentation.
• Maintained and operated espresso machines, blenders and commercial coffee brewers.
• Cleaned counters, machines, utensils and seating areas for immaculate cafe conditions.
• Performed all opening and closing duties fully and accurately to maintain cleanliness of café equipment.
• Warmly greeted and served customers, promptly processing payments to minimise wait times.
• Produced high-volume coffee orders quickly and accurately, meeting customer demand.

• Packaged and labelled baked goods with accurate descriptions and ingredients.
• Prepared exceptional cakes and desserts.
• Mixed various ingredients to make fillings for cakes and pies.
• Researched new recipes to create distinctive bakery brand.
• Complied with health and safety codes.
• Prepared custom-made pastries based on customer preferences.
• Cleaned and maintained kitchen equipment and oven.
• Developed and produced allergen-free cakes according to customer needs, employing strict attention to detail to ensure customer needs are met
• Offered cake tastings and samples to attract approximately various local cafes and new customers.
• Inspected finished cakes for quality assurance purposes, ensuring compliance with customer requirements.
• Applied icing and glazes to confections to achieve desired tastes and looks.
• Baked products accurately and quickly, ready for finishing processes and timely despatch.
• Designed and made showpieces for different seasons and events.
• Loaded and unloaded mixtures into and from ovens for baking purposes.
• Interpreted and implemented recipe specifications, enabling uniformity and high quality of baked goods.
• Crafted new and exciting baked goods to fulfil customer requests.
• Monitored ingredient stock levels, updated inventories and reordered items to replenish out-of-stock items.
• Prepared fresh ingredients, storing and using in line with health and hygiene regulations.

• As a Band 3 I received cytogenetic samples Identified, investigated and recorded incorrectly labelled specimens to eliminate risk of stock mismanagement and book them in
• Loaded samples onto centrifuges and other sample preparation equipment including , ensuring attention to detail throughout, setting up cultures, hands on harvesting of cultures, FISH slide dropping, slide preparation, G- banding and FISH wash.
• Accurately stored, archived and retrieved samples, dispatching selected samples to referral sites as needed.
• Labelled and organised samples to guarantee order and efficiency.
• Regularly cleaned and disinfected working areas taking extra precautions to comply with current Covid-19 regulations.
• Safely treated and disposed of clinical waste in accordance with company policy.
• Performed laboratory cleaning duties including safe waste disposal, disinfecting surfaces and laundry management.
• Processed samples for research, clinical trials and equipment testing procedures using Filemaker
• reagent management and stock management, reagent preparation.
• Unpacked, scanned and processed high volume of incoming reagents, identifying and addressing errors.

Organize work by matching computer orders with specimen labelling; sorting specimens; checking labelling; logging specimens; arranging reports for delivery; keeping work surfaces clean and orderly.

• Maintain quality results by running standards and controls, verifying equipment function through routine equipment maintenance and advanced trouble shooting; calibrating equipment utilizing approved testing procedures; monitoring quality control measures and protocols.
• Serve as technical resource by participating in staff training; answering questions of other professionals; participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
• Identify and communicate abnormal patient conditions by alerting supervisory personnel, pathologist, patient physician, or nurse; reporting mandated information to public health department or other designated officials.
• General scanning,filing and archiving of request forms and other hard copy data
• Handling with telephone system (e.g. placing calls on hold/transferring calls) in order to receive incoming calls to department and deal with them.appropriately, through a broad knowledge of company's operations.

• Managed external queries regarding patient samples and engaging with clients face-to-face, by phone and through email.
• Stored digital and hard copies of important documents and reports in computer software and filing system.
• Prepared materials , stock check reports, keep record of deliveries received and prepare ordering lists
• Received, sorted and distributed incoming mail and facilitated outgoing mail for department.
• Improved booking system by reducing customer wait times and eliminating appointment errors.

• Created and implemented after-school student science clubs to help them getting hands on experience with science models.
• Explained and taught lessons as prepared relevant to science projects specifically ad helped them preparing their take home model.
• Prepared and performed experiments which included experiments from all areas of science suitable for children aged 3 to 9 in assemblies and birthday parties.