Experience

Istanbul Halk Ekmek

• Farming
• 1 - 100 Employee

• Senior Investment Specialist

  • Jan 2021 - Present

• Operations chief

  • Oct 2018 - Jan 2021

• shift supervisor

  • Nov 2013 - Oct 2018

  Working 3 shifts in 1 of 3 factories of İstanbul halk Ekmek A.Ş. which is located in Cebeci. Im responsible for the shift in which the bread is produced and also im responsible for 50 men. We are producing 400.000 breads a day. Starting from flour to bread in every stage we try to get the right texture of both dough and bread at the same time we try to get the right adjustments for the tools and equipments.



Aynes Gida Sanayi ve Ticaret A.S

• Denizli, Turkey

• İnternship in a company which produces consumable milk and milk products

  • Jun 2010 - Jul 2010

  I worked in the milk acceptation laboratory. i learned there a lot of milk experiments and the terms which we should search for by accepting milk to the factory including temperature testing, Alcohol test, later added water test, antibiotic test with test kits, fat amount test, pH test, acidity test, fermentation test. I worked in the HTST milk section and learned the principles of HTST milk production. I worked in the ayran and yoghurt section. All the two sections have little differences… Show more I worked in the milk acceptation laboratory. i learned there a lot of milk experiments and the terms which we should search for by accepting milk to the factory including temperature testing, Alcohol test, later added water test, antibiotic test with test kits, fat amount test, pH test, acidity test, fermentation test. I worked in the HTST milk section and learned the principles of HTST milk production. I worked in the ayran and yoghurt section. All the two sections have little differences. Ayran is a liquid yoghurt product while yoghurt is more solid and hard.I learned about the fermentation rooms and the fermentation. I learned how to inject the yeast culture and also learned about the maturation procces. I also worked in the cheese and kaşar cheese section. and learned about the principles including the maturation, salting, coagulum breaking, fermentqation and the suppression procces. and in all sections i learned about all the tools and equipments, how to use them, how to clean them and how to fix them in any problem. Show less I worked in the milk acceptation laboratory. i learned there a lot of milk experiments and the terms which we should search for by accepting milk to the factory including temperature testing, Alcohol test, later added water test, antibiotic test with test kits, fat amount test, pH test, acidity test, fermentation test. I worked in the HTST milk section and learned the principles of HTST milk production. I worked in the ayran and yoghurt section. All the two sections have little differences… Show more I worked in the milk acceptation laboratory. i learned there a lot of milk experiments and the terms which we should search for by accepting milk to the factory including temperature testing, Alcohol test, later added water test, antibiotic test with test kits, fat amount test, pH test, acidity test, fermentation test. I worked in the HTST milk section and learned the principles of HTST milk production. I worked in the ayran and yoghurt section. All the two sections have little differences. Ayran is a liquid yoghurt product while yoghurt is more solid and hard.I learned about the fermentation rooms and the fermentation. I learned how to inject the yeast culture and also learned about the maturation procces. I also worked in the cheese and kaşar cheese section. and learned about the principles including the maturation, salting, coagulum breaking, fermentqation and the suppression procces. and in all sections i learned about all the tools and equipments, how to use them, how to clean them and how to fix them in any problem. Show less