Lead and manage all functions within the Dietetics and Food Services, including workforce planning, competency development, and succession planning.
Develop and establishservicessystems, frameworks, and operational strategies aligned with hospital objectives, accreditation standards, and patient safety priorities.
Oversee financial management, budgeting, and resource allocation to sustain cost-effective operations.
Evaluateserviceperformance through audits, data analysis, andstrategicimprovement initiatives to advance servicedelivery andoutcomes
Direct the development and delivery of nutrition education,servicestraininginitiatives,and research initiatives thatsupportevidence-based practice andorganizational goals.
Represent the services inmanagement and multidisciplinary meetings, contributing tohospital-wide planning, decision-making,and policy development.
Oversee the clinical dietetics function, including complex case management, inter-servicescollaboration,and professional supervision ofDietitians.
Lead theformulation,implementation, and periodic review of diet manuals, nutrition care standards, and patient education materials in line with best practices.
Establishand maintainservices’documentation,reportingsystems,and data governance to ensure accuracy and timely submission of information.
Strategize andoverseefood service operations,including menu planning, food production, portion control, and service delivery for therapeutic and regular diets.
Chair menu planning activities toensure nutritional adequacy, compliance with medical prescriptions, and incorporation of patient preferences.
Evaluateandmonitoroutsourced or contracted food services (where applicable) for compliance withhospital,foodsafety, hygiene, and qualitystandards
Driveand support community nutrition, wellness, and public education initiatives that enhance the hospital’s role in preventive health.
Collaborate withmultidisciplinary teams, external partners, and vendors to ensure integratednutritionalcare and continuous quality improvement across service areas.
Foster a culture of innovation, accountability, and continuous improvement to enhance service performance and excellence.
Job Requirement
Bachelor’s Degree in Dieteticsor Postgraduate Diploma in Dietetics (recognized by relevant authority)
PreferablyMaster’s Degreein Dietetics / Nutrition / Healthcare Management.
Registered with Malaysian Allied Health Professions Council (MAHPC).
Established in 1961, Malayan Flour Mills Berhad (MFM) is the pioneer in the flour milling industry in Malaysia. MFM has grown to become the leading flour miller in Malaysia with regional presence in Vietnam and Indonesia. Over the years, we have expanded into poultry integration, aquaculture, and raw material trading. In FY21, the group revenue was RM2.43 billion.
MFM is one of the major poultry integrators in poultry feeds, breeding, farming with a state-of-the-art processing facility across the poultry value chain. Designed to meet the domestic and international markets, the advanced facility will process up to 300,000 birds per day.
With our asset of 3,000 people, we have transformed and grown in Malaysia and regionally. Synergising with our workforce, we embrace Artificial Intelligence, Big Data, Internet of Things (IoT) in our day-to-day business. Through our partnership with Tyson Food, Inc. and Toyota Tsusho Group, we aspire to be a leading global halal food enterprise while achieving sustainable development goals.
Building the workforce of the future…Today. We invite you to be part of our team!
Visit https://www.mfm.com.my/careers/ or apply via the Jobs tab in Linkedin.
