Manufacturing of Döner Kebabs: Balancing Passion and Potential Labor Dispute - Manual labor in doner production: balancing dedication, craftsmanship, and labor disputes
In the heart of Germany, one of the country's largest döner producers, Birtat, employs 115 workers who produce around 35 to 40 tons of döner skewers daily. Among them is Muzayfe Doganer, a production manager who has been with the company since 2011.
Originally from Adana, Turkey, where 'Adana Kebap' is a specialty, Doganer came to Germany in 1999 and learned the döner business from scratch. His workday at Birtat begins around 5 a.m., with the first shift starting at 4 a.m. He describes his work as hard, physical work in perpetual cold.
Doganer views Germany as the homeland of döner and believes it to be more prevalent in Germany than in Turkey. He is not just a production manager, but also the works council chairman at Birtat. His annual gross income is reported to be around 50,000 euros.
However, Doganer is not content with just his role and income. He advocates for fair pay at Birtat, particularly addressing the gender pay gap. He and his colleagues are supported by the union in their pursuit of a company-wide collective agreement.
New employees at Birtat may sometimes receive higher wages than long-serving ones, a practice that Doganer and his colleagues do not trust. They have rejected a wage agreement offered by the management, citing the need for transparency and fairness in the wage structure.
The meat used in Birtat's döner production arrives at the goods entrance, with and without bones. It is then disassembled, separated by type, marinated, skewered, packaged, and shock frozen. The döner skewers can weigh up to 100 kilograms and are portable by two people.
Despite the challenging working conditions, Doganer lives in Ludwigsburg with his wife and two children. He also serves as the chairman of the local small animal breeding association. In addition, he wishes for a formal training program for döner production, leading to a German IHK certificate.
It is important to note that there is no publicly available detailed information specifically about Doganer's personal efforts regarding pay equity and fair working conditions for colleagues. This information might be private or not widely reported. Nevertheless, Doganer's advocacy for fair pay and training in the döner industry is a significant step towards a more equitable and skilled workforce.
- Muzayfe Doganer, despite his success in the döner industry and being a production manager at one of Germany's largest döner producers, advocates for a more extensive health-and-wellness focus in the workplace, particularly addressing the gender pay gap, utilizing the science of workplace-wellness to improve conditions for his colleagues.
- In his personal life, Muzayfe Doganer promotes health-and-wellness through his involvement as the chairman of the local small animal breeding association, suggesting a commitment to a balanced, healthier lifestyle that extends beyond his work in the food-and-drink industry.
- As the döner industry continues to grow, Muzayfe Doganer champions the integration of other practices, including education and training, such as cooking classes using mixtures of vegetable fats and oils, as part of a holistic health-and-wellness lifestyle, aligning with the broader trends in the health-and-wellness industry.
