- Responsibilities:
• Counsel individuals and groups on basic rules of good nutrition, healty eating habits, and nutrition monitoring to improve their quality of life.
• Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counselling.
• Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.
• Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.
• Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.
• Organize, develop, analyse, test, and prepare special meals such as low-fat, low-cholesterol and chemical-free meals.
• Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.
• Plan, conduct, and evaluate dietary, nutritional, and epidemiological research.
• Coordinate diet counselling services.
• Select, train and supervise workers who plan, prepare and serve meals.
• Manage quantity food service departments or clinical and community nutrition services.
• 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.
• Advise food service managers and organizations on sanitation, safety procedures, menu development, budgeting, and planning to assist with the establishment, operation, and evaluation of food service facilities and nutrition programs
• Write research reports and other publications to document and communicate research findings.
• Coordinate recipe development and standardization and develop new menus for independent food service operations.
• Prepare and administer budgets for food, equipment and supplies.
• Plan and prepare grant proposals to request program funding.
• Test new food products and equipment.
• Confer with design, building, and equipment personnel to plan for construction and remodelling of food service units.
• Must able to speak Mandarin and English (in order to liaise with Mandarin speaking associates)
• Work for 44 hours a week - Candidate must possess at least a Diploma, Advanced/Higher/Graduate Diploma, Bachelor's Degree, Post Graduate Diploma, Professional Degree, Food Technology/Nutrition/Dietetics or equivalent.
- At least 1 year(s) of working experience in the related field is required for this position.
- Preferably Junior Executives specializing in Food Technology/Nutritionist, Marketing/Business Development or equivalent.
- Full-Time position(s) available.
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