Nutritionists and dieticians generally assess guests’ nutritional and health requirements and guide on nutrition issues and healthy eating habits. Develop meal and nutrition plans, considering guests’ preferences and budgets.

Nutritionist and Dietician:

Job Title: Nutritionist / Dietician 

Reports to: QHSE Manager

Department: QHSE

Date & Ref. No.: Section: QHSE

Job purpose: QH, OD, JD.

They planned and conducted food services, or nutritional programs, to promote health and control disease. They may supervise department activities, providing quality food services, counsel individuals, or achieve healthy research leadership in health campaigns.

3. KEY ACCOUNTABILITIES:

Description

Performance Indicator 

Nutritionist and Dietician: Counsel individuals and groups on the basic rules of proper nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.

Documented counselling (Hospitals)

Assess nutritional needs, dietary restrictions, and current health plans to develop and apply food care methods and provide nutrition counselling.

Recommended prescribed diet programmes

Advise patients and their families on food ideas, dietary plans and modifications, and food selection and preparation.

Consult physicians and healthcare personnel to determine patient and customer food needs and diet restrictions.

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

Reporting Nutritionist and Dietitian.

Plan, make, and evaluate special meals with less fat, less cholesterol, or no chemicals. Make lesson plans and other teaching tools like manuals, visual aids, course outlines, and more. Campaigns and promotions for health: comments and numbers. Make suggestions about public policy, such as labelling foods, adding vitamins, and setting diet standards for school programs. I have designed and implemented training programs for medical students, healthcare workers, and the general public, focusing on public foodservice, food management, and administration.

Organise services for dietary guidance. Choose, train, and manage the people who plan, make, and serve meals. Check that the meals align with the diets and standards for their taste and appearance. Help food service managers and organisations set up, run, and evaluate food services by offering advice on tools. Food plans focus on sanitation, safety practices, menu planning, budgeting, and planning. Coordinate the creation of new recipes, standardise them, and design a new menu for private food service businesses.

JOB REQUIREMENTS: Nutritionist and Dietician.

Bachelor’s Degree or equivalent

Experience: Nutritionist and Dietician.

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

COMPETENCIES:

Nutritionist and Dietician: with a strong command of English. The individual possesses a fundamental understanding of relevant HSE information, including procedures, guidelines, and standards. I possess the ability to work independently or collaboratively to conduct inspections of industrial, facility management, and catering processes. The ability to be on call or work off-hours as needed is also a requirement.