Dietitian

A Kitchen Dietitian in a hospital canteen plans, prepares, and oversees nutritious meals tailored to patients' medical conditions, allergies, and dietary needs while managing food service operations. They collaborate with clinical teams to ensure therapeutic diets are safely prepared, adhering to strict food safety standards and nutritional guidelines. Key Responsibilities

• Menu Planning & Nutritional Analysis: Develop, review, and modify menus to meet patient health requirements, including therapeutic diets (e.g., low sodium, diabetic).
• Kitchen & Canteen Management: Supervise food service operations, including cooking, portion control, sanitation, and equipment maintenance, ensuring adherence to hygiene standards.
• Patient Care & Assessment: Assess nutritional needs for patient diets and provide counseling to patients and families, including education on allergy management.
• Safety & Compliance: Ensure all food handling complies with safety regulations to minimize risks of infections.
• Collaboration: Work with doctors, nurses, and catering staff to ensure accurate, timely meal delivery to patients.

Required Qualifications & Skills

• Education: Bachelor's degree in Nutrition, Dietetics, or a related field.
• Experience: Previous experience in a hospital, healthcare, or institutional food service setting is preferred.
• Skills: Strong communication, leadership, and knowledge of therapeutic nutrition.

Typical Working Conditions

• Hospital kitchen, canteen, and patient-facing roles.
• Involves working with food service staff, adhering to safety protocols for handling, and potentially working flexible hours to cover meal services.

Job Type: Full-time

Pay: ₹15,000.00 - ₹18,000.00 per month

Benefits:

• Food provided

Experience:

• total work: 1 year (Preferred)

Work Location: In person