The Project

Within the Special Initiative "Decent Work for a Just Transition", implemented by Deutsche Gesellschaft für Internationale Zusammenarbeit (GIZ) GmbH, sequa implements the SME Support Scheme targeting growth-oriented SMEs in Rwanda. The project aims to facilitate business growth and decent job creation by increasing the competitiveness, productivity, and market readiness of Rwandan SMEs. GeographicReference

The SME Support Scheme supports selected medium-sized enterprises, including Hollanda Fairfoods Ltd, with growth and job creation potential. Hollanda Fairfoods is a Rwanda-based agro-processing company in Musanze producing premium kettle-cooked potato crisps under the Winnaz brand, with Wheeliez, Tsinda, and a new snack line as diversification opportunities.

The scope of this assignment is to support Hollanda Fairfoods in technically developing, validating, and preparing a new snack line for commercial launch. The expert will focus on recipe and process validation, steamer/dryer integration, line setup, SOPs, food safety, quality parameters, and practical production readiness.

Your Tasks / Responsibilities

• Review existing product concepts, trial results, raw material options, current production flow, quality records, food safety documentation, product registration requirements, and steamer/dryer specifications;
• Assess cassava raw material and by-product suitability, define raw material specifications, acceptance criteria, storage requirements, and supplier-quality considerations;
• Develop and validate recipe options, process flow, and critical process parameters for cassava cracker snacks, including mixing, steaming, drying, finishing, packaging, and storage;
• Plan and supervise pilot production trials, including texture, moisture, shelf-life indicators, sensory feedback, yield, waste, production losses, and repeatability;
• Develop a practical line setup and equipment-use plan for the steamer and dryer, covering capacity, utilities, installation readiness, cleaning, maintenance, safety, and workflow integration;
• Prepare priority SOPs, batch records, quality-control checks, process monitoring templates, cleaning instructions, and corrective-action records for the new product line;
• Support the production, QA, and finance/commercial teams with technical inputs for costing, packaging, shelf-life, launch readiness, and scale-up risks;
• Train production and quality staff on the validated process, SOPs, quality checks, documentation discipline, and safe operation of the new line;
• Prepare a concise final report with validated recipe/process, equipment, and line-readiness assessment, remaining gaps, risks, and recommended next steps.

Your Qualifications / Skills

• Education/training: University degree or advanced qualification in food science, food technology, food process engineering, chemical/industrial engineering for food production, or a related field;
• Professional training: HACCP/GMP/GHP, food safety, quality management, product development, shelf-life testing, or food-processing equipment training is a strong asset;
• Languages: Excellent working proficiency in English required;
• Other skills: Strong practical facilitation, production-trial design, SOP writing, training and reporting skills; ability to translate technical process advice into workable SME routines.

Your Working Experience

• General professional experience: At least 8 years of professional experience in food processing, food engineering, product development, quality assurance, or production management;
• Specific professional experience: At least 5 years of hands-on experience with R&D, recipe standardization, pilot trials, line setup, shelf-life/quality validation, and SOP development in snack foods, cereals, tubers, cassava, bakery, fried/baked products, or similar categories;
• Sector experience: Experience with FMCG snack production, agro-processing, drying/steaming equipment, packaging, product scale-up, and new product industrialization is strongly preferred;
• Regional/other experience: Professional experience in Rwanda or East Africa and familiarity with local raw material variability, SME production realities, and RSB/Rwanda FDA requirements is an asset.

• Review existing product concepts, trial results, raw material options, current production flow, quality records, food safety documentation, product registration requirements, and steamer/dryer specifications;
• Assess cassava raw material and by-product suitability, define raw material specifications, acceptance criteria, storage requirements, and supplier-quality considerations;
• Develop and validate recipe options, process flow, and critical process parameters for cassava cracker snacks, including mixing, steaming, drying, finishing, packaging, and storage;
• Plan and supervise pilot production trials, including texture, moisture, shelf-life indicators, sensory feedback, yield, waste, production losses, and repeatability;
• Develop a practical line setup and equipment-use plan for the steamer and dryer, covering capacity, utilities, installation readiness, cleaning, maintenance, safety, and workflow integration;
• Prepare priority SOPs, batch records, quality-control checks, process monitoring templates, cleaning instructions, and corrective-action records for the new product line;
• Support the production, QA, and finance/commercial teams with technical inputs for costing, packaging, shelf-life, launch readiness, and scale-up risks;
• Train production and quality staff on the validated process, SOPs, quality checks, documentation discipline, and safe operation of the new line;
• Prepare a concise final report with validated recipe/process, equipment, and line-readiness assessment, remaining gaps, risks, and recommended next steps.

• Strong practical facilitation, production-trial design, SOP writing, training and reporting skills; ability to translate technical process advice into workable SME routines.

• University degree or advanced qualification in food science, food technology, food process engineering, chemical/industrial engineering for food production, or a related field;
• HACCP/GMP/GHP, food safety, quality management, product development, shelf-life testing, or food-processing equipment training is a strong asset;
• Excellent working proficiency in English required.