Nutritionist and Dietician

Nutritionists and Dieticians generally assess guests’ nutritional and health requirements and counsel guests on nutrition issues and healthy eating habits. Develop mess and nutrition plans, considering guests’ preferences and budgets.

Nutritionist / Dietician – JOB DESCRIPTION 

Job Title: Nutritionist / Dietician 

Reports to: QHSE Manager QHSE

Department: QHSE

Date & Ref. No:  Section: QHSE

2. JOB PURPOSE: QH/OD/JD

Plan and conduct food service or nutritional programs to promote health and control of the disease. May supervise activities of a department providing quality food services, counsel individuals, or conduct healthy research leadership in Health Campaigns.

3. KEY ACCOUNTABILITIES:

Description

Performance Indicator 

Counsel individuals and group on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life

Documented counseling (Hospitals)

Assess nutritional needs, diet restrictions, and current health plans to develop and implement dietary-care strategies and provide notional counseling.

Recommended prescribed diet programs

Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation

Consult with physicians and healthcare personnel to determine patient and client’s nutritional needs and diet restrictions.

Monitor food service operations to meet nutritional, safety, sanitation, and quality standards.

Reporting

Organize, develop, and analyze special meals such as low-fat, low-cholesterol, and chemical-free meals.

Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.

Health Campaigns, promotion – documented feedback and statistics

Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs,

Plan and conduct dietetics, nutrition, institutional management, and administration training programs for medical students, healthcare personnel, Diet programs, and the general public.

Coordinate diet counseling services

Select, train and supervise workers who plan, prepare and serve meals.

Inspect meals served for conformance to prescribed diets and standards of palpability and appearance. Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with establishing, operating, and evaluating food service facilities and nutrition programs.

Coordinate recipe development and standardization and develop a new menu for independent food service operations

4. JOB REQUIREMENTS (QUALIFICATION, EXPERIENCE, AND COMPETENCIES): QUALIFICATION: 

Bachelor’s Degree or equivalent.

EXPERIENCE: 

Minimum five years of experience in a similar role, preferably in the catering industry

COMPETENCIES:

Strong command of English. Fundamental knowledge of related HSE Information on procedures, guidelines, and standards. Familiarity with OSHA regulations and other EHS Guidelines and Standards, such as ISO 18001-14001. Ability to function alone or with the team to perform industrial, facilities management, and catering process inspections. General computer skills, including but not limited to Microsoft Word, Excel, PowerPoint, etc.

Ability to be on-call or work off-hours as needed