National Chef Consultant - SSA 11

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STANDARD MINIMUM QUALIFICATIONS

Graduated tunisian national chef

sensitive to the issues of "eating in season", short circuit, anti-waste

Experience in the media, ideally a public figure.

Experience in the editorial field: publishing, journalistic writing.

Mobility throughout the Tunisian territory and relational ease.

Good communication skills in arabic, french and english languages

ORGANIZATIONAL CONTEXT

WFP Tunisia is working on The ADAPT program “Support for Sustainable Development in the Agricultural and Artisanal Fishing Sector”

An initiative of the European Union, carried out by the Italian Agency for Development Cooperation (AICS Tunis), in partnership with the World Food Program (WFP).

ADAPT aims to support ecological and sustainable production systems by improving the economic, social and environmental performance of operators in the associated value chains. It aims, first of all, to facilitate the investments of private promoters in the sectors of agriculture, aquaculture and artisanal fisheries that are part of an ecological and sustainable production approach. To do this it is planned :

The strengthening of national capacities in the area of school feeding linked to local production, thus contributing to the development of an "institutional market" for supplying school canteens with local products. This action will be carried out by WFP (Output 3).

The ADAPT program includes a communication component that aims to support and activate the mechanism of the financial process and its replication. Communication is the green voice of the program, aiming to make known the opportunities of ADAPT to the economic operators of artisanal fishing and agriculture. It also promotes the adoption of innovative and sustainable production and exploitation practices.

As part of the implementation of ADAPT program activities, WFP wishes to implement a Social Behaviour Change Communication (SBCC) strategy in the field through the development and dissemination of educational and training materials on nutrition, sustainable agricultural production, and climate change adaptation.

Please note: The ADAPT program's visual identity and overall ADAPT communication plan are available.

JOB PURPOSE

The strengthening of national capacities in the area of school feeding linked to local production, thus contributing to the development of an "institutional market" for supplying school canteens with local products.

Goal : Social mobilization for behaviour change

• Disseminate knowledge and understanding of the ADAPT program by informing the target audience of the principles of the action as well as the general public throughout the national territory.
• Raising awareness on the importance of local purchasing and consumption in terms of nutritional value as well as in economic and ecological terms.
• Valuation of local fruits and vegetables and local agricultural know-how.

KEY ACCOUNTABILITIES (not all-inclusive)

Approach to intervention: develop a booklet for school canteen food preparers, which highlights :

Local and regional products Small local farmers Nutritional education The fight against waste And any other topic of interest to the ADAPT program

Implementation of activities:

Promoting producers and professional organizations and local products through :

Portraits of different actors in photo, text and video format. Recipes highlighting local products in photo and text format. Articles to raise awareness among producers about the objectives of the ADAPT program. Files that deal with the problems encountered by producers and food preparers in school canteens, particularly in terms of local supply. In the form of:

5 booklets that will be a tool for producers and food preparers in school canteens, to accompany them in their work, federate them around a common document and enhance their work. Digital content to enrich the website and the social network page of the ADAPT program. Demonstration days to promote the booklet, communicate the objectives of the ADAPT program and enrich the digital content. Work with opinion influencers to disseminate this content and promote the goals of the ADAPT program. Tasks :

Define a global editorial line for each issue. Writing journalistic articles about the actors of the collective catering. Realization of recipes intended for the collective catering and the development of the local products. Travelling to regions for cooking demonstrations and meetings with producers. Create and relay qualitative content for social networks. Manage the whole project: ensure the coherence of the different articles and the link with the different actors.

FUNCTIONAL CAPABILITIES

Sensitive to the issues of "eating in season", short circuit, anti-waste

Experience in the media, ideally a public figure.

Experience in the editorial field: publishing, journalistic writing.

Mobility throughout the Tunisian territory and relational ease

DESIRED EXPERIENCES FOR ENTRY INTO THE ROLE

minimum of 10 years experience as a senior Chef Consultant

TERMS AND CONDITIONS

Job Title: National Chef Consultant (1 opening) Type & Level of Contract: Short Staff Agreement - Level 11 - Tunisian National Only Duration: 11 months (renewable 1 term) Unit/Division: Communication Duty Station(City, Country): Tunis, Tunisia

DEADLINE FOR APPLICATIONS

Interested candidates are invited to submit their application no later than 10 April 2022.

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All employment decisions are made on the basis of organizational needs, job requirements, merit, and individual qualifications. WFP is committed to providing an inclusive work environment free of sexual exploitation and abuse, all forms of discrimination, any kind of harassment, sexual harassment, and abuse of authority. Therefore, all selected candidates will undergo rigorous reference and background checks.

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.