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 department activities providing quality food services, counsel individuals, or achieve 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 counselling (Hospitals)

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

Recommended prescribed diet programs

Advise patients and their families on nutritional principles, dietary plans and 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 labelling, 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 counselling 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. bility to function alone or with the team to perform industrial, facilities management, and catering process inspections.  bility to be on-call or work off-hours as needed