Preserves Trainer - F&B - Cash for work project

1. Description 

  The project comprises three types of cash for work activities targeting 500 workers: food production activities, including the production and distribution of daily meals and preserves baskets to 400 vulnerable families in targeted neighborhoods; agricultural activities including urban farming, small-scale farming and composting; and crafts activities including quilting, and possibly wood work, pottery, shoemaking, or copper production. In addition, we propose a Full-Stack Web Development VT targeting 25 women from vulnerable neighborhoods. All sub-activities will run for 3 cycles, and each cycle will start with a period of training, part of which will be technical, and will differ from one sub-activity to another, and part of which will be cross-cutting across all sub-activities, over two days. The latter part will include onboarding training on PSEA, code of conduct, non-violent communication, work ethics and well-being. Once training is complete, the workers will move on to the production phase. 

2. Objectives 

The objectives of the training on food preservation are: 

Educating individuals, professionals, or communities about various techniques and practices to preserve food effectively. 

Ensure that food remains safe to consume, maintains its nutritional value, and has an extended shelf life. 

Main Responsibilities  

Ensure that the activities are delivered on time, and in line with the program proposal and timeline  

Develop a training curriculum on preserves (mouneh) making, food safety and kitchen safety.  

Oversee the entire preserves production value chain, including the proper use of industrial machines leading to product delivery.   

Conduct 18 days of training starting September  

Keep attendance and other records  

Monitor performance and engagement through the sessions  

Support the Project Coordinator with other additional tasks as required  

2- Competencies and Skills   

A professional background and extensive experience (5 to 10 years) in delivering training in relevant areas  

Expert in using the necessary equipment and machinery specialized in preserves production.  

Arabic fluency is a must (spoken and written), English fluency is an asset  

Good organizational and time-management skills  

Excellent interpersonal and communication skills   

Advanced Emotional Intelligence Skills  

Proactive, flexible, and dynamic  

A good understanding of effective teaching methodologies and tools  

Must have a TOT (Training of Trainers) or Certified Trainer Certificate  

3- Qualifications and Educational Background  

Bachelor degree in Hotel Management or LT in Hospitality is a plus