Provide dietary services in accordance with company guidelines, state and federal laws and regulations such as Guidelines of Hospital Catering and Food Hygiene Regulation 2009.
Supervises the development of specialized diets using appropriate dietary modifications where necessary to ensure nutritional content of food is according to patient medical condition.
Develop nutrition plans and implement interventions based on knowledge of patient's current health. Implement personalized, age-specific and culturally appropriate nutrition strategies.
Provide nutrition education and training to the kitchen team and Food Service Assistant.
Involve in in-patient menu planning based according to the contract terms and conditions.
Complete monthly, quarterly and yearly assessments of clients and adapt nutrition plans as needed.
Supervise food preparation according to diet plan. Ensure that meal supplied is sufficient for in-patient, out-patient and hospital staff.
Maintain excellent customer service and service delivery to our customers. Observe the social culture that may be practiced by patients attending the hospital.
Maintain positive and productive working environment for the employees.
Manage team performance and discipline.
Continuous improvement to improve efficiency and effectiveness of work processes.