Dietitian

About the role

The Dietitian will design and manage food plans and nutrition programs, ensuring that all meals meet prescribed dietary requirements and quality standards. This position plays a critical role in supporting patient health and recovery through accurate nutritional care.

Key responsibilities

• Calculate patients' nutritional needs using standard equations based on blood chemistry, temperature, stress, activity level, age, and weight.
• Inspect and verify meals before dispatch to ensure compliance with prescribed nutritional plans and food safety standards.
• Supervise and train BAS employees on meal preparation, special diets, and documentation procedures.
• Monitor food service operations for adherence to customer specifications, nutritional requirements, sanitation, hygiene, and HACCP standards.
• Create recipes, develop menus, and standardize procedures to deliver consistent, nutritionally balanced meals.
• Assess nutritional content of new products and advise the Supply section on special requests.
• Coordinate with the client’s catering department to meet patient-specific dietary and medical needs.
• Organize, develop, test, and prepare special meals such as low‑fat, diabetic, renal, and pureed options.
• Ensure compliance with company, airport, health, safety, and security regulations.

Required profile

• Bachelor’s degree in Nutrition, Dietetics, or a related field, or equivalent professional experience.
• Minimum of 3 years’ experience in health‑care catering.
• Professional qualification in Nutrition & Dietetics.
• Ability to work effectively within a culturally diverse environment.

Required skills

• Nutritional assessment and calculation.
• Menu planning and recipe development.
• Food safety and HACCP compliance.
• Supervisory and training abilities.
• Knowledge of special diet preparation (e.g., low‑fat, diabetic, renal).