Result of Service
Core Duties & Operational Activities
1. Documentation Review & Compliance (approx. 28 containers/week) including verification of delivery notes, invoices, and ration records
2. Food Storage & Temperature Monitoring (ambient, chilled, frozen) across all storage points
3. Disposal Management of Rejected/Unfit Food (warehouse & cafeteria sites)
4. Hygiene & Sanitation Inspections (Cafeteria & TCC kitchens – 5 sites)
5. Rations Reporting, Data Entry & Coordination (including eRMS systems)
6. Stock Monitoring & Inventory Control (FIFO/LIFO, consumption tracking, stock counts)
7. Contractor & Supply Chain Coordination (vendors, transport, warehouses) Performance Indicators / Expected Results 1. 100% verification of food documentation ensuring accuracy and compliance with UN procedures
2. Full compliance with food safety standards (GHP, HACCP principles) and temperature control requirements
3. Immediate reporting and proper disposal of non-compliant food items with complete audit trail
4. Minimum 95% compliance in hygiene inspections across all facilities
5. Accurate and timely weekly/monthly reports (operations, compliance, consumption)
6. Zero stock discrepancies through proper inventory tracking and reconciliation
7. Timely delivery of rations in line with contractual obligations and operational requirements Estimated Activity Volume (3-Month Period) High-volume ration operations including documentation processing, inspections, stock checks, and coordination activities across multiple sites and supply chain actors Continuous operational coverage ensuring uninterrupted food supply, compliance monitoring, and reporting over the 3-month period Average Productivity Scope
1. Documentation & Invoice Verification
2. Temperature Monitoring & Food Safety Checks
3. Rejected Food Handling & Disposal Oversight
4. Hygiene Inspections & Compliance Audits
5. Reporting, Coordination & Data Management (eRMS)
6. Inventory Control & Warehouse Monitoring
7. Contractor Performance Monitoring Activities executed on a monthly cycle for up to 120 days, ensuring continuous operational oversight and compliance up to 31 December 2026
Duties and Responsibilities
The National Individual Contractor will support the Rations Unit in Port-au-Prince by carrying out the following key tasks:
Receive and review ration container documentation to ensure compliance with contractual and quality assurance requirements.
Inspect and record temperature logs for stored food rations across all storage facilities.
Witness the disposal of rejected food items, ensuring proper procedures are followed and that all actions are accurately documented to promote transparency and accountability in waste management.
Conduct weekly hygiene condition inspections at cafeterias to verify compliance with food safety and sanitation standards.
Perform bi-weekly inspections at contingent premises to assess adherence to proper food handling and storage practices.
Qualifications/special skills
High school diploma is required.
At least three (03) years of progressively responsible experience in the areas of supply chain, Inventory management, food industry for candidates who hold a diploma or a minimum of one (1 year) of relevant experience for candidates who possess a first- level university degree or higher is required.
Technical or vocational certificate/diploma in agriculture, biochemistry, food catering services, food quality, relevant training in one of the following areas: Project/contract management/administration, food technology, catering services, supply chain or logistics is desirable.
Languages
Working knowledge of English is required and working knowledge of French is desirable.