Job Description
– Inspect food before serving it to patients.
– Develop meal plans with Chef- Area Manager for patients undergoing diet therapy.
– Create appropriate menus with Chef- Area Manager for patients based on their dietary needs.
– Verify the ingredients of patients’ meals.
– Collect information about patients’ dietary preferences and restrictions.
– Consult on conditions such as traumatic brain injury (TBI) and gestational diabetes mellitus (GDM) following the hospital requirements.
– Adhere to Joint Commission International (JCI) workflow standards.
– Provide technical and culinary support in nutrition and health.
– Support Chef on cost-effective menus while ensuring nutritional quality.
– Work with IT to maintain nutritional and allergenic data for food items in the database.
– Serve with Chef as the primary point of contact for IPD inquiries and complaints related to dietetics.
– Support QHSE audits of kitchen, bedroom, and milk room when required by Chef- Area Manager.
– Do every 02 years Food safety training for managers
– Any other ad-hoc tasks are assigned from time to time.
Job Requirement
– Minimum degree in nutrition/dietetics or equivalent.
– Minimum 2 to 3 years’ experience, preferably in the FMCG sector.
– English skills at least a good level
– Interpersonal skills, computer skills.
– Analytical skills, determination, and commitment to achieving the company’s predefined objectives.
– Develop and propose innovative ideas for the company
– Able to work independently with minimum supervision.