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الوصف الوظيفي Inspect meals served for conformance to prescribed diets and standards of palatability and appearance Coordinate with Executive chef for recipe development as well as standardization and development of new menus for independent food service operations Ensure strict adherence to food safety norms in all operational activities Develop policies for food service or nutritional programs to assist in health promotion and disease control Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in training and campaigns Support in evaluating and quantifying the nutritional parameters of meals as and when required Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals as well as for special dietary requirements Plan, conduct, and evaluate dietary, nutritional, and epidemiological research as and when required Plan and conduct training programs in dietetics, nutrition, and institutional management and administration for new joiners as well as refresher trainings Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards for school programs المهارات Bachelor’s degree in dietetics, foods and nutrition, clinical nutrition, public health nutrition, or a related field Registered Dietitian Nutritionist (RDN) certification, Certified Nutrition Specialist (CNS), and/or state license as required by law Proficient computer skills, including Microsoft Office Suite Organized and able to create multiple nutrition plans, budgets, and schedules Excellent verbal and written communication skills Compassionate and sensitive to patients’ needs and concerns Ability to lead and manage a diverse team of employees. (preferable) تفاصيل الوظيفة |
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