Food Technologist NOB

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WFP seeks candidates of the highest integrity and professionalism who share our humanitarian principles.

Selection of staff is made on a competitive basis, and we are committed to promoting diversity and gender balance.

ABOUT WFP

The United Nations World Food Programme is the world's largest humanitarian agency fighting hunger worldwide. The mission of WFP is to help the world achieve Zero Hunger in our lifetimes. Every day, WFP works worldwide to ensure that no child goes to bed hungry and that the poorest and most vulnerable, particularly women and children, can access the nutritious food they need.

STANDARD MINIMUM QUALIFICATIONS

Education: Advanced University degree in food technology, Health Sciences, Food Control, Nutrition or other related field, or First University degree with additional years of related work experience and/or training/courses.

Language: Fluency in French and English language

At least 7 years working experience

At least 2 years experience as food technologist

JOB PURPOSE

The job holder will operate with a high degree of independence, may provide technical support to specific food processing initiatives, and is involved in day– to-day activities and analytical work. He/ she will collect, analyse and report on information as a basis for maximising the efficiency of food technology activities and enhancing food risk assessment and management in country operations.

KEY ACCOUNTABILITIES (not all-inclusive)

1. Collate and analyse data and contribute to the preparation of reports relating to food quality and safety, to inform risk management and mitigation and contribute to a WFP wide view of food technology activities. 2. Prepare evidenced based recommendations for senior staff on control measures to combat and reduce food commodity losses and food quality and safety issues. 3. Prepare evidenced based recommendations for senior staff on tools to enable rapid response to situations with food safety concerns. 4. In the event of food safety incidents, support investigation exercises to enable lessons learned to be documented and shared, to reduce re-occurrence of the incident. 5. Support project teams on the food technology aspects of food assistance programs, ensuring compliance with WFP food and safety regulations. 6. Contribute towards the development and/or implementation of protocols and tools relating to food technology issues, ensuring alignment with WFP procurement and supply chain strategy, policies and plans. 7. Support the capacity building of WFP staff and partners for efficient and effective delivery of food assistance to beneficiaries (e.g. through the design and review of training materials). 8. Identify and build productive relationships with supply chain colleagues and staff within the area of assignment to support an integrated approach to food assistance. 9. Guide and supervise more junior staff, acting as a point of referral and supporting them with more complex analysis and queries. 10. Follow emergency preparedness practices to ensure WFP can quickly respond and deploy food and needed resources to affected areas at the onset of the crisis. 11. Act in an assigned emergency response capacity as required to meet emergency food assistance needs. 12. Other as required.

4Ps CORE ORGANISATIONAL CAPABILITIES

Purpose

• Understand and communicate the Strategic Objectives: Understands WFP’s Strategic Objectives and the link to own work objectives.
• Be a force for positive change: Flexibly adapts individual contributions to accommodate changes in direction from supervisors and internal/external changes (such as evolving needs of beneficiaries, new requirements of partners).
• Make the mission inspiring to our team: Recognizes and shares with team members the ways in which individual contributions relate to WFP’s mission.
• Make our mission visible in everyday actions: Sets own goals in alignment with WFP’s overall operations, and is able to communicate this link to others.

People

• Look for ways to strengthen people's skills: Assesses own strengths and weaknesses to increase self-awareness, and includes these in conversations on own developmental needs.
• Create an inclusive culture: Participates in open dialogue, and values the diverse opinion of others, regardless of background, culture, experience, or country assignment.
• Be a coach & provide constructive feedback: Proactively seeks feedback and coaching to build confidence, and develop and improve individual skills.
• Create an “I will”/”We will” spirit: Participates in accomplishing team activities and goals in the face of challenging circumstances.

Performance

• Encourage innovation & creative solutions: Shows willingness to explore and experiment with new ideas and approaches in own work.
• Focus on getting results: Consistently delivers results within individual scope of work on time, on budget and without errors.
• Make commitments and make good on commitments: Commits to upholding individual accountabilities and responsibilities in the face of ever-changing country or functional priorities.
• Be Decisive: Makes rational decisions about individual activities when faced with uncertain circumstances, including in times of ambiguity regarding information or manager direction.

Partnership

• Connect and share across WFP units: Seeks to understand and adapt to internal or cross-unit teams’ priorities and preferred working styles.
• Build strong external partnerships: Demonstrates ability to understand and appropriately respond to and/or escalate needs of external partners.
• Be politically agile & adaptable: Portrays an informed and professional demeanor toward internal and external partners and stakeholders.
• Be clear about the value WFP brings to partnerships: Provides operational support on analyses and assessments that quantifies and demonstrates WFP’s unique value as a partner.

FUNCTIONAL CAPABILITIES

Capability Name Description of the behaviour expected for the proficiency level Food Quality Management Provides guidance to team on the appropriate handling, storage, and preservation of food types to optimize use of resources. Research & Development Coordinates research on food properties and local needs using awareness of available resources (e.g., literature and research on public health). Commodity Knowledge Demonstrates thorough knowledge of food safety and quality and product optimization concepts and principles to implement protocols and tools to relating to food technology issues. Incidence & Risk Communication Management Demonstrates understanding of when to handle minor risks and/or escalate larger issues to appropriate authorities. Ethics & Compliance Demonstrates ability to collect, collate and report records relating to ethics and compliance to assist in the analysis of audit findings.

OTHER SPECIFIC JOB REQUIREMENTS

1. Provides guidance to team on the appropriate handling, storage, and preservation of food types to optimize use of resources.

2. Coordinates research on food properties and local needs using awareness of available resources (e.g., literature and research on public health.

3. Demonstrates thorough knowledge of food safety and quality and product optimization concepts and principles to implement protocols and tools to relating to food technology issues.

4. Demonstrates understanding of when to handle minor risks and/or escalate larger issues to appropriate authorities.

DESIRED EXPERIENCES FOR ENTRY INTO THE ROLE

1. Has worked in emergency response capacity. 2. Experience implementing food technology related tools and protocol. 3. Experience working on food assistance programs development projects. 4. Has acted as a mentor to junior staff

TERMS AND CONDITIONS

Duration : 01 year renewable

Duty station : Ouagadougou

Be Burkina Faso national or a hol a valid Burkinabe work permit

DEADLINE FOR APPLICATIONS

7 february 2021

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Female applicants and qualified applicants from developing countries are especially encouraged to apply

WFP has zero tolerance for discrimination and does not discriminate on the basis of HIV/AIDS status.

No appointment under any kind of contract will be offered to members of the UN Advisory Committee on Administrative and Budgetary Questions (ACABQ), International Civil Service Commission (ICSC), FAO Finance Committee, WFP External Auditor, WFP Audit Committee, Joint Inspection Unit (JIU) and other similar bodies within the United Nations system with oversight responsibilities over WFP, both during their service and within three years of ceasing that service.