MEAL Officer
Tabitha/Dorcas Aid for Relief & Developmen
Total years of experience :3 years, 7 Months
• Support all M&E initiatives for assigned grants/projects;
• Draft data collection tools, monitoring and evaluation tools (i.e. Assessment and registration forms, PDMs, Pre & Post tests) and train team on design and proper use of it;
• Develop M&E plans, Indicator tracking tables, log frames and relevant tools and update relevant on various software (Activity Info and Salesforce);
• Review Indicator Performance Tracking Tables (IPTTs) of all existing projects
• Ensure the database is current, organized, and easily accessible for reference; Regularly update the donor database with accurate and relevant information.
• Perform regular field visits to projects sites and community centers to ensure the quality of data collected by fieldworkers, verify the accuracy of reported data, and to monitor the implementation of the activities and M&E framework.
• Conduct data cleaning, data analysis and data visualization and presentation
• Ensure all monitoring and evaluation reports have been filled in a timely manner and shared with Senior MEAL Officer, Project Managers, and IO;
• Represent Dorcas/Tabitha when needed.
• Assisted the senior researchers in the overall work of the program, in administrative, technical, and research-oriented tasks;
• Conducted qualitative and quantitative research including literature review, research design, tool design, analysis and discussion, and generation of recommendations;
• Assisted in monitoring and evaluation studies;
• Managed and coordinated field work and field team;
• Conducted field research in the form of focus groups, interviews, case studies, observations, surveys, and other data collection methods;
• Daily inspection for production lines;
• Sampling and inspection of incoming material;
• Performed physiochemical testing of carbonated beverages and non carbonated beverages products and primary packaging;
• Tested batch prior production;
• Reported and documented daily water quality and characteristics;
• Trained staff on basic food hygiene requirement and contributed to set new recipes to create new products.