- Follow up warehouse stocks of restaurants-Preparing short term and mid term food requirement plans according to restaurants' stocks and their demands.-Submit these plans and orders to the companies-Establish supply chain for 106 branches.-Preparing planning schedules and evaluate it's results-Using SAP (MM-SD modules)

-Management of stocking-Production planning-Purchasing-Wine Tasting-SAP (mm &pp modules)-Doing microbiological analysispH,brix,Total asit analysis for grapesFree SO2, Total SO2, protein stabilization,tartaric stabilization analysis for Wine

- Carrying out inspections from the raw material to final product and reporting all process. - Inspecting stock level of organic products,the cleaning procedures, traceability, records of all steps, pest management of the companies. - Preparing the reports of inspections and communicating with head-office in Germany for final evaluation. Inspected Places: SHAYA(Starbucks)-İstanbul,Ceylan Intercontinental-İstanbul,Bozcaada Wine Plants (Corvus,Talay,Gülerada,Ataol) , Chateau Nuzun (Wine plant in Tekirdağ),Barba Yorgo Wines-Gökçeada , Yenigün Jams-Antalya, Kozmopolitan Oliveoil-İzmir, Yakamoz Vinegar -Manisa,The LifeCo-İstanbul,Birki-İstanbul,Tekser Olive oil-Çanakkale, Eriva Olive and Oliveoil-Çanakkale,Çalışkan Spices-Denizli,Erkon Black Carrot Juice Concentrate-Konya...