Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
Develop policies for food service or nutritional programs to assist in health promotion and disease control.
Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.
Monitors purchased food in accordance with health and safety codes and inventory of dietary department supplies.
Select and supervise workers who prepare and serve meals.
Coordinate diet counseling services.
Advise food service personnel on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs.
Organize, develop, analyze, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
Make recommendations regarding public policy, such as nutrition labeling, food fortification, and nutrition standards.
Plan and prepare grant proposals to request program funding.
Performs any other tasks that maybe assigned by the hospital management.
Job Type: Full-time Pay: From Php19,000.00 per month Benefits: