Kerstin Seiter

Servery food and servery bar

• Company Overview: Cantonal Pharmacy Zurich
• Planning, coordinating, and executing GMP qualifications and validations for production facilities, lab equipment, rooms, and processes.
• Supplier qualification of GxP-relevant objects, rooms, and technical service providers.
• Drafting and updating procedural documents related to re-qualification and re-validation, including performing reviews.
• Supporting the management of deviations, changes, and quality management tasks.
• Developing and maintaining validation matrices and other quality management documents.
• Performing cleaning validations, including documentation and evaluation of results.
• Conducting internal audits.
• Leading and participating in special projects.
• Supervising interns within the department.
• General office management, including archive and inventory administration and procurement.
• Key Responsibilities:

• Company Overview: Microbiology Lab
• Managing microbiological quality control, including sterile sampling of incoming goods and production lines.
• Processing samples using conventional methods and the Tempo system.
• Identifying microorganisms using API and participating in interlaboratory tests.
• Conducting air, surface, and water monitoring at various production sites.
• Calibration and maintenance of laboratory monitoring equipment.
• Training staff and new employees in personal hygiene and workplace hygiene practices.
• Conducting internal inspections in line with AIB standards.
• Implementing pest control and disinfection measures in the production area.
• Member of the sensory evaluation team.
• Key Responsibilities:

• Company Overview: Quality Control Lab
• Deputy Laboratory Manager
• Conducting quality control of finished products and authorising their release.
• Supervising interns.
• Managing archives and inventory.
• Leading internal projects to improve processes and workflows.
• Key Responsibilities:

• Provided high-quality service to guests in a fine dining setting.
• Assisted with food and beverage service, ensuring a positive guest experience.
• Maintained cleanliness and organization of the dining area.
• Collaborated with kitchen staff to ensure timely meal preparation and service.
• Processed customer payments and handled cash transactions.
• Key Responsibilities:

• Oversaw daily restaurant operations, ensuring seamless service and customer satisfaction.
• Managed and trained staff to maintain high service standards.
• Coordinated inventory and supply management to meet operational demands.
• Handled customer inquiries, complaints, and special requests professionally.
• Ensured compliance with health and safety regulations.
• Key Responsibilities: