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To lead and ensure all dietary requirements are correct and adhered to. Providing training and advice when requested to both clients and staff on menus & dishes that have dietary restrictions.
·Develop standard policies for nutritional & allergen programs, ensuring all food service staff are trained & aware of such policies
·Maintains database of nutritional & allergen requirements on guests for use in future menu development.
·Provides substitutions if guests are unable to consume the proposed meal following diet restrictions.
·Develop menu specification for hospital catering including but not limited to; diabetic, liquid, renal, cardiac, low sodium, low fat, low protein, soft & all allergen restrictive meals.
·Ensure all special meals adhere to set dietary & nutritional guidelines.
Develops along with Culinary Excellence & Development Team menus and dishes to be offered for diet restrictive guests.
·Ensures menus for staff canteens are nutritious & offer a balanced diet.
·Bachelor’s degrees in food & nutrition from an accredited institution
·2-year practising dietitian in food service or hospital facility
·Ability to develop a menu to suit any dietary or nutrition condition
·High standard of verbal & written communication
·Able to make critical decisions in fast pace environment