Line Cook Trainer - Dannieh

Line Cook Trainer

DESCRIPTION OF SERVICES AND DELIVERABLES

Introduction & Objectives

Through a market-driven approach that builds sustainable linkages among value chain actors (including producers, processors, supplier and traders), CARE is leading a project funded by WFP through BMZ and implemented by CARE Lebanon, Fairtrade, ADR (Association for the Development of Rural Capacities), and IDRAK. The Project Objective to improve sustainable livelihood opportunities for 1085 vulnerable women and youth (18+) in targeted refugee and Lebanese communities in North Lebanon, Mount Lebanon, and South Lebanon, will therefore increase incomes of rural farmers, benefiting the broader Lebanese economy through rural job creation that also benefits marginalized youth and women, by increasing producer value in both domestic and export markets by upgrading entrepreneurial skill-sets and production/processing capacities in order to improve quality, quantity and consistency of agro-products.

At the individual level, this project will improve the skills, capacities and livelihood opportunities of 330 vulnerable women, youth, and men (Specific Objective/SO 1), including the capacity building of vulnerable agriculture workers at the communal level, the project will work with 485 farmer, food producer cooperative members and agro-processors engaged in targeted value chains in order to increase their income and market opportunities (SO 2); at the institutional level, the project will strengthen key agricultural and market support (AMS) infrastructure that benefits targeted value chains (including coop and processor entities SO 3).

The expected Topics for the training program:

The following topics should be included in the training subjects:

GHP: Maintain Hygiene (HACCP Practices); Food safety and sanitation management; Waste Control;

GMP: Adopt Safety Precautions (Awareness of Health & Safety Measures);

Perform Pre-Work (Cleaning the Kitchen and Preparing For Work);

Prepare, cook and finish meat, poultry and fish dishes; Prepare, cook and finish eggs and egg dishes; Prepare and cook vegetables; Prepare and finish simple salad and fruit dishes; Prepare hot and cold dishes and sandwiches; Prepare, cook and finish pasta and rice dishes; Prepare and cook soups, stocks and sauces;

Reading and applying recipes; Measurements;

Maintaining Store for Finished Products; Pest Control;

Life Skills: Communication Skills; Stress Management;

Giving Basic First Aid and Responding to Emergencies.

Proven Experience:

Experience in working with the local environment, Minimum of 2 years’ experience as a Chef or sous chef in North Lebanon; Previous experience working with NGO’s;

Experience of teaching diversity of ages, nationalities, and economical backgrounds.

Team work skills; Good verbal and non-verbal communication skills.

Education & Certification:

Bachelor degree, vocational degree, or a similar degree in Hospitality

Technical Skills:

Familiarity with MS Office software.

Language Skills:

Arabic                    Fluent in speaking, reading and writing                       

English                   Ability in speaking, reading and writing                       

French                    Optional              

Responsibilities and Tasks:

With the support of CARE staff, set a class curriculum and lesson plan for a 60 hours course: curriculum should include a detailed agenda of the lessons with the learning objective of each. The lesson plan should provide a detailed description of each session as well as a pre- and post- self-assessment for participants to evaluate their progress.

Set up the working station, support staff to identify missing items needed for the class.

Support staff to identify and enroll interested participants from the community.

Teach the participants proper kitchen sanitation and cleanliness, food handling and storage, different recipes, use of different kitchen equipment and tools, controlling waste and spoilage, proper measurement of products, and practical application of the recipes.

Teach the participants about the different types of cooking cuisines; 

Train the participants on the Mediterranean, American, and Italian cuisines (Appetizers, main courses, side dishes, desserts)

Take attendance and follow-up with participants on their regular commitment.

Maintain a safe and effective teaching / learning environment during the sessions and report any incident to CARE staff.

Preserve and keep track of all the training materials and class equipment and report to the line manager in case of missing items.

Might procure consumable learning raw materials if required.

Develop a midterm and a final exam to evaluate the learning effectiveness.

Provide weekly reports to measure progress, identify barriers to learning and recommend action to overcome barriers;

Follow and respect CARE’s code of conduct

Deliverables

Submit a weekly report mentioning all trainings / visits / activities

A power point presentation should be submitted by the trainer to the Technical manager before the training session (for branding and reviewing content)

The training material will be also provided by the trainer to be revised before the training (for branding and reviewing content).

Patriciate in the development of the requested curriculum.

Submit monthly time sheets

Period of performance

A minimum of 45 training hours and a maximum of 50 training hours will be conducted in one month during the period of February 25th 2019 till March 25th 2019 as follows:

The trainer will be informed 3 days ahead of the training hours needed.

Supervision

The consultant is expected to work closely with the Agriculture Technical Specialist in the preparation of the training content, visits, and reporting.