Post Harvest Facility Manager – aGROWforests Programme (Indonesia)

We are looking for a Post Harvest Facility Manager to oversee the processing, grading, and value-addition of sustainable spices, ensuring that the aGROWforests programme delivers high-quality, market-ready products to global buyers.

About the role

To maximize income for farmers, raw commodities must be transformed into high-quality products.

The purpose of this consultancy is to manage the daily operations of the Spice Hub’s post-harvest facility. The Manager will ensure that all processing (sorting, grading, drying, packaging) meets strict quality standards (GAP/GMP), managing both the physical infrastructure and the processing team to deliver value-added products ready for export and domestic markets.

Project background

The aGROWforests for Sustainable Spices project is a partnership aimed at creating a sustainable, bio-diverse, and climate-resilient spice sector. The project targets 2,300 farmers in Bangka Belitung and Lampung to increase productivity and income through climate-smart agriculture (CSA) and agroforestry.

As the project scales, "Spice Hubs" are being equipped with processing facilities to handle the harvest. The project requires a dedicated manager to professionalize these operations, ensuring consistency in product quality and efficiency in processing, which is crucial for accessing premium markets.

Scope of work

The Manager will report to the MUTN Manager and coordinate with Spice Hub Managers. The scope includes:

1. Facility Operations & Management

• Oversee the daily operations of the post-harvest facility, including receiving, weighing, drying, cleaning, sorting, and storage of spices (primarily pepper).
• Manage facility staff and casual labor, ensuring efficient workflow and adherence to production schedules.
• Maintain all processing machinery and infrastructure, developing a preventative maintenance schedule to minimize downtime.

2. Quality Control & Standardization

• Implement and enforce Standard Operating Procedures (SOPs) for all processing stages to ensure consistency.
• Establish a Quality Control (QC) system aligned with international standards (e.g., ASTA, ESA) and food safety protocols (HACCP, GMP).
• Conduct regular quality checks on incoming raw materials and outgoing finished products.

3. Value Addition & Inventory

• Oversee value-addition processes (e.g., producing premium white pepper, ground pepper, or custom packaging).
• Manage inventory levels, ensuring proper storage conditions to prevent spoilage, moisture damage, or pest infestation.
• Maintain accurate digital records of stock-in/stock-out to support the project’s traceability system.

Expected deliverables

• Operational SOPs: A complete set of manuals for facility machinery, processing flows, and safety protocols.
• Production Plan: Monthly and seasonal processing targets aligned with harvest cycles.
• Quality Assurance System: Implemented QC logs and hygiene standards ready for external audits.
• Maintenance Log: A documented history of machinery maintenance and repairs.
• Production Reports: Regular reports on volume processed, yield ratios, and quality grades.

Target audience / main users

• Buyers: Who require consistent, high-quality, and safe products.
• Farmers: Who rely on the facility to process their raw harvest efficiently.
• MUTN Management: Who need accurate data on stock and production costs.

Required profile

• Education: Degree/Diploma in Food Technology, Agricultural Engineering, Industrial Management, or related field.
• Experience: Minimum 3–5 years in managing food processing facilities, agricultural warehouses, or manufacturing lines.
• Technical Knowledge: Strong understanding of post-harvest handling of spices (drying, grading), Food Safety Management Systems (HACCP/GMP), and machinery maintenance.
• Operational Skills: Ability to manage teams, logistics, and inventory systems.
• Detail-Oriented: High standards for hygiene, quality, and data accuracy.
• Languages: Fluency in Bahasa Indonesia is mandatory; English is an advantage.

Proposal submission

Interested consultants (individuals or organizations) are invited to submit:

• Technical Proposal: Outlining the approach to facility management and quality control.
• Financial Proposal: Including daily rate/fees and estimated days.
• CV/Profile: Highlighting experience in food/commodity processing.

Selection criteria

The team will select the consultant based on their technical expertise in processing, understanding of quality standards, proposed methodology, and competitive cost packages.