Chef/ Food Preservation Trainer

About ACTED

ACTED is an international non-governmental organization founded in 1993 working in over 38 countries and working in Lebanon since 2006. Independent, private and not-for-profit, ACTED respects a strict political and religious impartiality and operates according to principles of non-discrimination and transparency. ACTED does not select beneficiaries or areas of intervention based on non-humanitarian principles – we provide assistance based on need alone. Since 1993, ACTED has been committed to its mandate, and to providing immediate humanitarian relief to support those in urgent need and protect people’s dignity, while co-creating longer term opportunities for sustainable growth and fulfilling people’s potential. Our vision is to establish a link between emergency, rehabilitation and development through a multidisciplinary approach which is adapted to each context.

About ACTED

ACTED is an international non-governmental organization founded in 1993 working in over 38 countries and working in Lebanon since 2006. Independent, private and not-for-profit, ACTED respects a strict political and religious impartiality and operates according to principles of non-discrimination and transparency. ACTED does not select beneficiaries or areas of intervention based on non-humanitarian principles – we provide assistance based on need alone. Since 1993, ACTED has been committed to its mandate, and to providing immediate humanitarian relief to support those in urgent need and protect people’s dignity, while co-creating longer term opportunities for sustainable growth and fulfilling people’s potential. Our vision is to establish a link between emergency, rehabilitation and development through a multidisciplinary approach which is adapted to each context.

Project: support to small-scale producers

ACTED is seeking an expert consultant to provide training and mentorship to women on food processing within their homes. This position is contingent upon securing funding from the donor.

1. Key Deliverables:

• Design a curriculum with key learning objectives and outcomes for food preservation
• Design training materials including presentations with relevant content including multimedia resources, handouts etc.
• Deliver trainings of 20 hours on food preservation, and an addition 8 hours on food safety to 450 beneficiaries across the areas of West Bekaa, Central Bekaa, Zahle, Tyr, Marjayoun, Hasbaya.
• Support in distribution of in-kind kits for home-based food preservation

Some Key Points:

• The curriculum must include techniques such as canning, fermentation and pickling.
• A particular emphasis is on locally-relevant fermentation techniques, with the training content going beyond standard practices such as production of ‘kishek’ and must include new and innovative recipes that can be incorporated into the local diet, for adding a unique selling point to the foods that are processed.
• The trainer is expected to jointly develop recipes/share additional recipes with the beneficiaries during training for incorporating fermented and other preserved local produce such as vegetables.
• The sessions on food safety must sessions on how to avoid common microbial contamination, issues related to botulism etc

2. Required competencies:

• Required degree in Culinary Arts or related fields. The degree requirements may be waived for candidates with at least 5 years of practical experience in the sector.
• Demonstrated experience working as a Chef or in developing recipes for agri-food businesses will be prioritized. Candidates with specific experience in processes such as fermentation, canning or pickling will be prioritized.
• Required competency in English and Arabic.
• Previous experience providing trainings prioritized.
• Must be able to work independently to organize the trainings, follow up with required paperwork and ensure all sessions are completed in a timely manner.

3. Documents to be Submitted:

1. CV of trainer
2. A cover letter indicating previous experience and relevant technical skills in food preservations. Please include a daily rate and a detailed schedule of the trainings you would recommend. Note: ACTED recommends conducting the training in batches of 18-22 students with around 4-6 hour sessions.
3. A brief outline of recommended key learning objectives for the trainings