Dietitian

Provide nutritional services to patients in NMCSH, Abu Dhabi. Assess patients’ nutritional needs, develop and implement nutrition programs, and evaluate and report the results. Confer with doctors and other health care professionals to coordinate medical and nutritional needs. 

Plan and conduct food service or nutritional programs to assist in the promotion of health and control of disease. 

1. Assess nutritional needs, diet restrictions and current health plans to develop and implement dietary-care plans and provide nutritional counseling. 

1. Consult with physicians and health care personnel to determine nutritional needs and diet restrictions of patient or client.

1. Advise patients and their families on nutritional principles, dietary plans and diet modifications, and food selection and preparation.

1.  Counsel individuals and groups on basic rules of good nutrition, healthy eating habits, and nutrition monitoring to improve their quality of life. 

   1. Monitor food service operations to ensure conformance to nutritional, safety, sanitation and quality standards.

   2. Adhere to assigned roles and responsibilities with regards to the SEHHI food program.

    

1.  Develop policies for food service or nutritional programs to assist in health promotion and disease control.

1. Inspect meals served for conformance to prescribed diets and standards of palatability and appearance.

1.  Develop curriculum and prepare manuals, visual aids, course outlines, and other materials used in teaching.

1. Formulating a therapeutic modified menu plan.

1. Education: Requires Diploma / bachelor degree in dietetics, foods and nutrition, food service systems management, or a related area. 

   1. Experience: Leadership experience in fine dining or catering services required. Experience in hospital settings is preferred.

1. Special qualifications: Computer literacy. Demonstrates strong verbal and written communication skills. Must possess leadership knowledge, skills, and abilities including initiative, team building, results orientation, customer service, planning and organization, creativity, and innovation. Must possess technical proficiencies in food service including: food service handler certification and knowledge of health code standards; skilled in marketing and merchandising procedures; working knowledge of industry standards (key result indicators); and strong organizational skills.

1. Core competencies: Communication, Management, Planning.

1. Current licensure in country of origin as well as DOH license to practice in Abu Dhabi, UAE

1. Excellent command of oral and written English. Knowledge in Arabic is desirable but not essential.