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Diet Technician

  • United Arab Emirates, Middle East
  • Unspecified

FASSCO is looking for Diet Technician works with Dietitians providing nutritional care to low risk patients, including calorie counts, and making menu modifications. The responsibilities of this position encompasses a broad range of program activities. A Diet Technician is a principal program support team member and is dedicated to the provision of program support for a wide variety of activities within the Food Services Department and/or Nutrition Department. Diet Technicians translate scientific information about nutrition into practical advice, to help people make health-conscious decisions about food. They also assess, diagnose and treat diet-related problems and aim to raise awareness of the link between food and health to prevent future problems.

MAIN DUTIES

  • Responsible for provision of clean, safe and healthy diet to patients and team member, in accordance with the hospital policies.
  • Coordinates the receipt and computer processing of the admission / transfer / discharge information, menu selections for patient meals and nourishments.
  • Enters daily data into the computer system. Use written scripts, receive phone calls from patients and uses a computer for entry of patient data, and menu selections.
  • Confirms, selections are consistent with diet orders and makes modifications with patient, if needed.
  • Verifies active diet orders and other patient data using the Hospital computer system.
  • Receives phone calls from nursing units with requests and problems with food service.
  • Identifies and takes appropriate steps to meet the request(s) and / or resolves the problem(s).
  • Generate and distributes reports and printouts to various sections of the department to direct food ordering, production, and assembly functions.
  • Updates menus into department’s computerized menu software.
  • Identifies computer software and hardware malfunctions and takes steps to resolve routine problems.
  • Evaluates the accuracy, completeness, and appearance of each tray at the end of the tray line to ensure that meals meet quality standards.

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