- Organizing meals for an average of 450 personnel per day in 2 cafeterias located in different locations.- Planning monthly meal menu according to the technical specification - Preparation of technical specifications before the tender process - Subcontractor management (ensuring that the requirements of the contract and technical specifications are fulfilled, making inspections and following the processes in order to comply with the rules specified in the legislation, etc.) - Supervision and follow-up of legal processes that must be provided by the subcontractor. (Food Safety and Quality Control Standards, ISO 22000, ISO 9001, Regulations etc.) - Monthly reporting of number of meals to support progress payment and accounting processes - Material acceptance inspection (Controlling the contents of the raw materials supplied by the subcontractor and following whether they have the necessary certifications, etc.)

-Making and monitoring the necessary organization for food services, carrying out the invoicing processes of related services,-Tracking of fixed assets.-Providing support to the relevant units by creating the necessary technical specifications in the service and material procurement processes and following the processes to achieve results,-Conducting internal/external correspondence,-Providing and monitoring in-company telecommunication services, checking the invoices of the relevant job on a monthly basis, detecting overcharges and following the refund request processes,-Following up and making the necessary reports,-Carrying out studies to improve the services within Administrative Affairs,-Tracking daily, weekly planned activities,-Follow-up of progress payment processes and subcontractor management-Providing coordination of personnel transportation

- I personally experienced the production flow chart for different types of chocolate (white chocolate, milk chocolate, dark chocolate, cocolin, praline, spreadable chocolate, etc.) by taking part in the production. - I contributed to the quality control and material acceptance processes by taking samples from raw materials, semi-finished products and final products, and I experienced the details of sampling. - I assisted in the microbiological, chemical and physical analyzes of chocolate by taking part in microbiology and quality laboratories.

- I gained experience in mass food production by taking part in production (Approximately 2000 meals were produced daily) - I received training on food safety in the quality unit. - I learned the details by working in food warehouses, improving my knowledge about how food products should be stored, temperature controls and material acceptance. - I assisted in keeping the necessary records in order to ensure traceability within the scope of Food Safety and Quality Control.

- I learned the details of the flow charts for different canned products by working in different production lines. - I supported the analyzes carried out in the quality and microbiology laboratory. - I have been in contact with companies by taking part in R&D studies - I had the chance to make a technical tour in the factory area by being rewarded by my responsible Quality Engineer, especially due to my intense effort in the field of production and my ambition to learn new things :)