International expert in sea cucumber processing
Provide expertise in sea cucumber processing to enhance coastal livelihoods
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Overview
Provide expertise in sea cucumber processing to enhance coastal livelihoods
You have:
- University degree in fisheries or aquaculture or related degree with specialization in aquatic post-harvest/processing technology
- 5 years of experience in sea cucumber processing and value addition
- Working knowledge (Level C) of English, French or Spanish and limited knowledge (Level B) of one of the other two or Arabic, Chinese, Russian
Organizational Setting
The Government of the Democratic Socialist Republic of Sri Lanka (GoSL) and the Food and Agriculture Organization (FAO) of the United Nations have jointly formulated the Project to increase livelihoods of coastal communities through improve technology-based farming innovations, product processing and good practices. The FAO TCP programme is looking for an international expert in sea cucumber processing consultant who is to be recruited under the project will be responsible for achieving project outputs. The consultant will have experience in sea cumber processing and value addition with special attention on sea cucumber processing good practices. The consultant will also have valuable experience in developing sea cucumber other value-added products using low value species.
Reporting Lines
The incumbent will work under the overall guidance and supervision of Assistant FAOR (Programme) in Sri Lanka and in close collaboration with other Government counterparts, the Lead Technical Officer, Lead Technical Unit in FAO HQ
Technical Focus
International expert is responsible for outputs related to technical aspects of providing training on sea cucumber processing, value addition and best processing practices and to provide inputs and guidance to prepare comprehensive document on processing.
Tasks and responsibilities
• Conduct two 2-day workshops to industrial and cottage-level sea cucumber processors to provide hands-on training on key processing steps (cleaning, evisceration, boiling, salting, drying, and packing) and best processing practices (BPPs) to enhance skills in the production of high-quality bêche-de-mer (sea cucumber).
• Provide guidance and inputs to prepare a comprehensive, complete, and user-friendly processing guidelines and a demonstration video as reference guides and materials for further field training activities.
• Assess the potential to develop other value-added products using low-value sea cucumber species and discards from the processing of the sandfish as raw material.
CANDIDATES WILL BE ASSESSED AGAINST THE FOLLOWING
Minimum Requirements
• University degree in fisheries or aquaculture or related degree with specialization in aquatic post-harvest/processing technology; and
• 5 years of experience in sea cucumber processing and value addition.
• Working knowledge (Level C) of English, French or Spanish and limited knowledge (Level B) of one of the other two or Arabic, Chinese, Russian. For PSA, working knowledge of English, French or Spanish is required.
FAO Core Competencies
• Results Focus
• Teamwork
• Communication
• Building Effective Relationships
• Knowledge Sharing and Continuous Improvement
Technical/Functional Skills
• Work experience in more than one location or area of work
• Extent and relevance of experience in
• Familiarity with
Potential interview questions
| Can you provide an example of a successful training program you implemented? | This question assesses your ability to develop and execute effective training programs. | Discuss specific strategies you used, the audience you targeted, and the outcomes achieved. |
| How do you stay updated with the latest practices in sea cucumber processing? | This question evaluates your commitment to continuous learning in your field. | Pro members can see the explanation. |
| Describe a challenge you faced in previous projects related to value addition and how you overcame it. | Pro members can see the explanation. | Pro members can see the explanation. |
Added 2 years ago
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Updated 1 year ago
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Source:
fao.org
