TERMS OF REFERENCE CONSULTANCY – Corporate Head Chef, Head Office

1      Background

The general increased prevalence of Non-communicable Diseases (NCDs) in Jamaica as well as the specific increase in children indicate that greater nutrition and dietetic interventions are required.

With the increased prevalence of NCDs among Jamaicans, 54% of the population were categorized as either pre-obese or obese, 12% of the population 15 years and older were diagnosed with diabetes, another 12% were pre-diabetic (The Jamaica Health and Lifestyle Survey III, 2018). Another survey showed that 69.1% of students aged 13-17 years regularly drank carbonated soft drinks, and that 32.5% of those students (aged 13-17 years) were categorized as overweight/obese (Global School-based Student Health Survey for Jamaica, 2017).

Studies also showed that 1 in 10 people consumed excess salt or sodium by adding salt at the table or frequent consumption of salty sauces and high-sodium processed (pre-packaged) foods. Hospital Patient Satisfaction Surveys generally report that while meals may be served at the correct temperatures, the meals may not be as aesthetically pleasing, and therefore patients are less likely to consume the therapeutic meals provided. It is assumed that taste and texture are the main drivers behind patient satisfaction when it comes to hospital food service, but presentation makes a big difference in whether a patient likes or dislikes a meal. How food looks greatly influences whether or not a patient wants to eat it; visual appeal is just as important as the tasting experience of the food.  On-site cooking demonstrations are a great way to show off easy and delicious recipes. They are a good way to promote ingredients that persons may be unfamiliar with, highlight a less common preparation method and are a helpful way of introducing new products to persons that they have not tried before.

 

2       Objectives of the Consultancy

It is the expectation that during this consultancy, training of hospital Chefs and Cooks will be facilitated across the regions; food demonstrations and sampling will be facilitated at Nutrition events.

 

3      Contract Period

The Consultancy will be conducted over two years.

 

4      Scope of Work

Guided by the Ministry of Health and Wellness’ HPE & PR/Communications team, the Consultant will be expected to:

General

• Prepare a comprehensive work plan with timelines and budget for the completion of the agreed scope of work
• Assist with the development of Information, Education and Communication (IEC) materials for each targeted group outlined under the different settings.
• Provide support for and/ or participate in PR related activities including but not limited to:
  • Educational videos
  • Social media events
• Promote the use of local and easily accessible whole foods, through development and demonstration of affordable, simple and nutritious recipes, for dissemination using electronic and print media
• Participate in Healthy Recipe and Cooking Competition by judging and assisting with development of media (such as pictures and videos)

 

Health Promoting Environment:  Hospitals

• Collaborate with Dietitians to develop recipes according to Nutrition Standards
• Develop costed Training Plan and Training Materials for training of hospital chefs and cooks
  • Serve safe
  • Procurement
  • Food preparation and presentation skills
• Implement the Training Plan and Training Materials for training of hospital chefs and cooks
• Collaborate with Dietitians to monitor the implementation of best practices in the Dietary Departments

 

Health Promoting Environment:  Schools

In support of the implementation of the National School Nutrition Policy:

• Develop training plan for all levels of school chefs and cooks, including
  • Training curriculum, including

• Serve Safe
• Procurement
• Food preparation and presentation skills

• Training materials
• Budget
• Sample agenda for training sessions

• Revise the existing Recipe Manual according to National School Nutrition Standards
• Collaborate with Nutritionists to monitor the implementation of best practices in Food Service areas
• Promotion recipes from the revised Recipe Manual using creative methods including but not limited to
  • Food demonstrations
  • Food sampling
• Increase capacity of parents and caregivers to prepare affordable healthy meals in alignment with the food based dietary guidelines for Jamaica through:
  • Workshops or seminars
  • Food demonstrations and sampling

 Health Promoting Environment: Communities

• Collaborate with the Nutrition Unit to develop consultation plan, draft sample menus and draft protocol/ guidelines for the promotion and implementation of healthy conference, meeting and event menus for caterers (including hotels, meeting venues and event caterers).

 

5           Key Deliverables

The specific deliverables of the consultant include the following:

Deliverables	Timeline
	Year 1	Year 2
General
Comprehensive work plan with timelines and budget for the completion of the agreed scope of work, within two weeks after signing contract	Quarter 1	–
Implementation schedule of activities	Quarter 1
Quarterly progress report on execution of the scope of work	Quarters 1 – 4	Quarters 1 – 4
Soft (electronic) copy of the editable version of all IEC materials produced under the consultancy	–	Quarter 4
Catalogue of recipes	–	Quarter 4
Final report	–	Quarter 4
Health Promoting Environment: Hospitals
Compendium of recipes in print and electronic format	–	Quarter 4
Training plan	Quarter 2	–
Training Curriculum	Quarter 2	–
Training materials in editable electronic form	Quarter 2	–
Training report	Quarter 4	Quarter 2; Quarter 4
Monitoring report	Quarter 2; Quarter 4	Quarter 2; Quarter 4
Health Promoting Environment: Schools
Training plan	Quarter 2	–
Training Curriculum	Quarter 2	–
Training materials in editable electronic form	Quarter 2	–
Training report	Quarter 4	Quarter 2; Quarter 4
Revised recipe manual		Quarter 1
Monitoring report	Quarter 2; Quarter 4	Quarter 2; Quarter 4
Food demonstration/sampling plan and report	Quarter 1; Quarter 4	–
Workshop/ seminar report	Quarter 2; Quarter 4	Quarter 2; Quarter 4
Health Promoting Environment: Communities
Sample meeting, conference and event menus	Quarter 2	–
Draft protocol/ guide for healthy event catering

 

Please note that all information and/ or documentation attained during the consultancy will remain the property of the Ministry of Health and Wellness.

6           CONSULTANCY PERFORMANCE INDICATORS

1. Quality of developed products, its accordance to the MOHW guidelines
2. Innovation developed/applied
3. Stakeholders’ feedback
4. Good communication
5. Good organization skills
6. Strict following of the deadlines

7           Travel

Travel to the field of work will be needed for completion of the assignment. All travel should be restricted to key activities as outlined in Section 3.

8           Performance Evaluation

A performance evaluation will be conducted at the end of the contract period.

9           Qualifications

The consultant must have:

• Heart Culinary Certification Level 5 or Associate degree in Culinary Arts & Restaurant Management or other equivalent qualification
• Certificate in Nutritional Science or equivalent from a reputable institution
• Valid Food Handlers permit
• Expertise in a hands-on managerial role
• Experience in training and education

 

10       Reporting Relationship

The consultant will report to the Director, Nutrition Unit. Technical guidance will be provided by the Manager Dietetic Services, Programme Development Officer and Training and Education Nutritionist.

The applicant will be required to submit reports on all activities monthly based on an agreed template.

 

 11       Payment schedule

Payments will be made upon approval of the deliverables. Total sum will be paid as indicated below, and includes all the Consultant’s expenses, including travel.

PAYMENT SCHEDULE
Timeline	Percentage Payment	Deliverable
Year 1
Within 2 weeks of contract signing	10%	Submission and approval of comprehensive work plan and implementation schedule for the consultancy, with timeline and budget
Quarter 2	10%	Submission and approval of training plans, training curricula and training material for hospitals and schools
Quarter 2	10%	Submission and approval of monitoring reports: ·         Monitoring report for Hospitals ·         Monitoring report for Schools
Quarter 4	10%	Submission and approval of: ·         Training report for Hospitals ·         Training report for Schools
Quarter 4	10%	Submission and approval of monitoring reports: ·         Monitoring report for Hospitals ·         Monitoring report for Schools
Monthly	24% (2% per month)	Submission of 12 monthly reports verifying implementation of activities based on the plan.
Quarterly	26% (6.5% per quarter)	Submission of four Quarterly Reports on the execution of the scope of work
YEAR 1 TOTAL	100%
Year 2
Quarter 1	10%	Submission and approval of  revised Recipe Manual for schools
Quarter 2	5%	Submission and approval of monitoring reports: ·         Monitoring report for Hospitals ·         Monitoring report for Schools
Quarter 2	5%	Submission and approval of: ·         Training report for Hospitals ·         Training report for Schools
Year 2 cont’d
Quarter 4	5%	Submission and approval of monitoring reports: ·         Monitoring report for Hospitals ·         Monitoring report for Schools
Quarter 4	5%	Submission and approval of: ·         Training report for Hospitals ·         Training report for Schools
Quarter 4	10%	Submission and approval of electronic version of all IEC material produced and compendium of recipes (print and electronic)
Monthly	24% (2% per month)	Submission of 12 monthly reports verifying implementation of activities based on the plan.
Quarterly	26% (6.5% per quarter)	Submission of four Quarterly Reports on the execution of the scope of work
Within 2 weeks after completion of contract	10%	Submission and approval of final report.
YEAR 2 TOTAL	100%

 

 

12       Ministry of Health and Wellness Role

The MOHW will provide the following under this Consultancy:

• Rental of large equipment for outdoor activities
• Rental of appropriate and agreed venues as necessary
• Agreed food items for food demonstrations and sampling
• Reproduction of manuals or other training material

The Consultant should not make any purchases on behalf of the MOHW and will be expected to have his/ her own utensils, small equipment, laptop or computer and access to transportation.

 

 

13       Evaluation Criteria

Applicants will be evaluated against the following criteria:

1. Mandatory Qualifications [30%]
   1. Heart Culinary Certification Level 5 or Associate degree in Culinary Arts & Restaurant Management or other equivalent qualification (10%)
   2. Certificate in Nutritional Science or equivalent from a reputable institution (10%)

• Valid Food Handlers permit (10%)

1. Experience [20%]
   1. Expertise in a hands-on managerial role
      • Greater than one year but less than five years (3%)
      • Five years or more (10%)
   2. Experience in training and education (10%)
      • Greater than one year but less than five years (3%)
      • Five years or more (10%)
   3. Adequacy for assignment [50%]
      1. Skills in and approaches to developing curricula (30%)
      2. Training methodologies (20%)

Total weight:  100%

Evidence to support qualifications and experience must be included in the submission. Shortlisted candidates will be invited for an interview.