Dietitian (Catering)

About the role

The Dietitian assesses patients' nutritional needs, plans and monitors specialised diets, ensures compliance with dietary requirements and allergies, and coordinates with healthcare professionals and food service teams to deliver safe, nutritious and high-quality meals. The role supports patient recovery and wellbeing through nutritional care and food service management.

Key responsibilities

• Clinical nutrition and patient care: assess patients' nutritional requirements based on medical conditions, dietary restrictions, allergies and physician recommendations; develop and implement individualised nutrition care plans; monitor therapeutic diets and review diet orders
• Nutritional advice and education for patients and healthcare teams
• Diet coordination: coordinate with physicians, nurses and clinical staff, verify diet orders and meal preferences, prepare daily tray cards, diet sheets and meal distribution records, maintain diet census and nutrition documentation, and address patient inquiries about meals and dietary restrictions
• Food service operations: supervise meal preparation and distribution, monitor food quality, portion control, hygiene and food safety, ensure compliance with hospital policies, health regulations and HACCP guidelines, coordinate with kitchen staff on special meals and menu changes, and conduct regular audits of food service operations and meal delivery

Required profile

• Bachelor's degree in Nutrition and Dietetics or a related field
• Registered or licensed dietitian (preferred as per local regulations)
• Experience in hospital, healthcare or institutional food service environments