Main Objectives

Responsible for creating food plans and nutrition programs, and oversee meal preparation. Ensure that all the meals are prepared according to the dietary requirements following the agreed standards.

Main Duties

Calculate patients' nutritional requirements using standard equations based on assessments of blood chemistry, temperature, stress, physical activity, age, and weight of the patient to ensure the development of personalized nutritional care plans and determine the appropriate amounts of macro and micronutrients needed to maintain or restore the patient’s health and well-being.

Inspect and check the diets of the meals before dispatching to the patients to verify the accuracy of the prescribed nutritional plan, ensure food safety, and maintain the quality standards of the meals, all of which contribute to the effectiveness of the nutritional care and improved patient outcomes.

Supervise and train BAS employees on how to prepare meals and special diets based on the nutritional requirements to ensure the accurate, safe, and consistent delivery of nutritionally-appropriate meals that adhere to patient-specific requirements and maintain high standards of food quality and palatability.

Monitor food service operations to ensure conformance to the customer specifications, nutritional requirements, safety, sanitation, hygiene & HACCP standards.

Create recipes, develop menus and standardization for the food service operations to enable healthcare providers to deliver consistent, high-quality, and nutritionally-balanced meals that are tailored to the individualized needs of patients, while also improving efficiency, cost-effectiveness, and compliance with regulatory requirements.

Inspect the nutritional content of food (including new products) and advise the Supply section of any special requests to meet nutritional requirements.

Advise and co-ordinate with the client’s catering department regarding the specific dietary requirements of patients to ensure the catering services meet the patient’s specific dietary and medical needs.

Organize, develop, analyse, test, and prepare special meals such as low-fat meals, low-cholesterol meal, diabetic meals, renal diet, pureed meals, etc. to ensure the catering services can meet the individual nutritional needs of each patient, which is critical for supporting their health and recovery.

Responsible for the administration work and filing to maintain compliance, facilitate efficient service delivery, and provide easily accessible information as needed.

Comply with Company's and airport authorities’ health, safety & security requirements.

Carries out other similar or related duties as directed by the management.

Minimum Requirements

Education:

NHRA dietitian license

A minimum of a bachelor’s degree or an equivalent amount of working experience.

Experience:

3 years' experience in health care catering.

Other Essential Requirements:

Professional qualifications in Nutrition & Dietetics.

Ability to work well with others within a culturally diverse environment.