Mehmet ŞEKER
0 536 267 83 32              [email protected]

 

Objective:
A well-functioning work to the reduction of rejects, maintenance of uniform quality, increased customer satisfaction, and employee morale, while at the same time minimizing costs.

 

Worked positions :
Güney Gıda San. AŞ(Meat and Meat Products)                Antalya           Product Engineer   ( 2002 - 2004 )

Dardanel (Tuna Fish, Fruit and vegetable Canning)           Çanakkale     Shift supervisor       ( 2000 - 2002 )
Seyran Gıda (Dried Fruits and Nuts)                                     Denizli              Product Engineer   (1998  - 2000 )

Nuh’un Ankara Makarnası (Pasta, Semolina)                      Ankara           Production chief    (1994  - 1998 )

Saray(Sagra) Gıda (Chocolate and Candy)                       İstanbul          Product Engineer   (1993  - 1994 )

 

Education:
Middle East Technical University / B.S. in Food Engineering Department                                 ( 1986 – 1992 )

 

Engineering Skills and Qualifications:

·        To consider production and quality control procedures as they apply to maximizing labor and equipment efficiency.

·        During the production to produce maximum quantities in terms of product yield and also to insure that this objective is achieved without impairment to quality and with a maximum of profit.

·        The uses of the statistical data during the production to indicate an optimal process and also see the manufacturing operation is direct with the product specifications.

·        Making relationships between the related departments to enhance the product quality and specifications.

·        To monitor hygienic and sanitary procedures from receiving of raw materials to packaging of finished products. And than improvement of hygienic practices and conditions with applying food sanitation programs.

·        Applying Quality Assurance Systems and making HACCP plans during production and researching for the new products.

·        Knowledge of food chemistry and science and using laboratory skills to monitor the product specifications.

·        Knowledge of heat preservation and processing; blanching, pasteurizing, canning. Determining heat treatments to destroy micro-organisms and food enzymes.

·        Food drying process and dehydration of the products.

·        To control of manufacturing the following products ; pasta, chocolate, milk, dried nuts, tuna fish canning, fruit and vegetable canning, wine, honey ,meat and meat products.

 

Personal:

·        Good operational skills of common computer programs (Excel, Word, Outlook, Lotus notes, PowerPoint, Oracle,AS400 )

·        Good knowledge of the English language (written and spoken).

·        Organizational and Office Management skills (Document Control)

·        Married and have one daughter.

·        No healthy problems and completed military obligation.

 

Courses joining in:

·        ISO 9000 Temel Eğitimi, İPK eğitimi – TSE                    Ankara  1997

·        Yönetim Becerileri Eğitimleri - ROTA danışmanlık      Ankara 1998

·        Dış Ticaret Eğitimi / İGEME                                        Ankara  1999

·        ORACLE, Lotus Notes / Arthur Anderson                 Çanakkale 2001

·        Pest Kontrol / National Britannia                              Çanakkale 2001

·        Liderlik ve Etkili Yönetim,Takım Çalışması/ ATSO      Antalya 2003

·        HACCP Temel Eğitimi-GMO                                     İstanbul 2003

·        İstatistiksel Proses Kontrol ISO 9001-2000/ TSE           Antalya 2004