Job Description

Provide nutritional services to patients in NMCRH-KC, Assess patients’ nutritional needs, develop and implement nutrition programs, and evaluate and report the results. Confer with doctors and other health care professionals to coordinate medical and nutritional needs. Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease.

3.1 Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling.
3.2 Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
3.3 Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
3.4 Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life.
3.5 Monitor food service operations to ensure conformance to nutrition safety, sanitation and quality standards.
3.6 Develop policies for food service or nutritional programs to assist in health promotion and disease control.
3.7 Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
3.8 Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
3.9 Comply with all OSH and infection control policies, standards and procedures and cooperate with hospital management to comply those requirements
3.10 Work accordance with the documented OSH procedures and instructions, specific responsibilities

3.11 Be familiar with emergency and evacuation procedures
3.12 Notifying OSH Hazards, incidents, Near misses and issues and assistance with the preparation of risk assessments, incident reports
3.13 Comply with Waste management procedures and policies
3.14 Attend applicable OSH/Infection control training programs, mock drills and awareness programs
3.15 Use of appropriate personal protective equipment and safety systems

4.1 Education: Requires at least a bachelor degree in dietetics, foods and nutrition, food service systems management, or a related area.
4.2 Experience: Leadership experience in fine dining or catering services required. Experience in hospital settings is preferred.
4.3 Special qualifications: Computer literacy. Demonstrates strong verbal and written communication skills. Must possess leadership knowledge, skills, and abilities including initiative, team building, results orientation, customer service, planning and organization, creativity, and innovation. Must possess technical proficiencies in food service including: food service handler certification and knowledge of health code standards; skilled in marketing and merchandising procedures; working knowledge of industry standards (key result indicators); and strong organizational skills.
4.4 Core competencies: Communication, Management, Planning
4.5 Excellent command of oral and written English. Knowledge in Arabic is desirable but not essential