Food Service Consultant

Result of Service

The Consultant will deliver the followings:

1. Baseline survey and presentation of findings.
2. Survey and presentation of broad-based client expectations.
3. Feasibility study of current food services.
4. Restaurant layout design.
5. Design and cost an 8-week cycle menu to be implemented by the current food service provider.
6. Design and cost a coffee break service.
7. Develop a draft SOW to be used for the solicitation of a new food service provider.
8. Presentation of at least two alternative and economically viable food service provisions.

Work Location

The Consultant will be based in Brindisi, Italy.

Expected duration

The Consultant, in one month and a half calendar period, will work for thirty working days.

Duties and Responsibilities

The United Nations Global Service Centre (UNGSC) provides critical Supply Chain,
Geospatial, Information and Telecommunications Technologies services and Training to all
Secretariat Entities, Peacekeeping and Special Political missions, Agencies, Funds and
Programmes of the UN system worldwide. This position is located in the Campus Support Unit
(CSU), of the Central Service at the United Nations Global Service Centre, Brindisi, Italy.

The Consultant will report directly to Facilities Management Officer. Under the supervision of the
Facilities Management Officer, the Consultant will be responsible for the following duties:
• Evaluate and recommend the appropriate type of catering required in UNGSC.
• Provide catering expertise and advice to UNGSC and its food service provider.
• Liaise with respective external and internal stakeholders as necessary for consultations and collection of input/information.
• Establish the commercial sustainability of the current food service contract.
• Design a food service that is culturally sympathetic and relevant to the objectives and
activities of UNGSC.
• Provide catering operational support and advice to improve the performance of an existing bars and restaurants.
• Concept development of new food and beverage facilities and services for training and conference facilities.
• Assist in developing the Scope of Requirements for new food service providers.
• Conduct a baseline survey of current facilities and services.
• Conduct market research within UNGSC to establish client expectations and needs.
• Design diverse and healthy weekly menus and work with UNGSC service providers to prepare, present and serve new menu options.
• Evaluate and redesign food service operations, restaurant layout, food service points, traffic flows and hygiene.

Qualifications/special skills

Advanced University Degree in food technology, food science or food and beverage management is required.
A first-level university degree in combination with additional two years of qualifying experience may be accepted in lieu of the advanced university degree.

At least five (05) years of progressively responsible experience in food service consultancy is required.

Certification in Nutrition or Dietetics is desirable.
Certification in food hygiene is desirable.
Certification in occupational health and safety is desirable.

Languages

English and French are the working languages of the United Nations Secretariat. For this position, fluency in English (both oral and written) is required. Knowledge of Italian is desirable.