RESPONSABILITATI / BENEFICII:
• Considerable knowledge of the principles and practices of dietetics and nutrition;
• Considerable knowledge of the relationship between sound nutrition and diet, along with the physiologic need of the customers or patients.
• Considerable knowledge of the methods, materials and appliances used in a large-scale food preparation.
• Considerable knowledge of menu planning, diet therapy, food cost control, marketing and administration of a food service department.
• Considerable knowledge in planning modified and specialised diets and menus.
• Ability to estimate food quantities required.
• Ability to advise food service on preparation of specialised diets.
• Ability to assess, develop, implement and evaluate nutritional care plans and provide for follow-up including written reports.
• Ability to read and comprehend simple instructions, short correspondence, and memos.
• Ability to write bussiness correspondence.
• Ability to effectively present information in one-on-one, to customers, clients, and other employees of the organisation.
• Ability to add, substract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving serveral concrete variables in standardized situations.
• While performing the duties of this job, the employee is required to use a computer. Good knowledge of PC operations and software (Word processing and spreadsheet) are required. Good typink skills are also required.
ESSENTIAL FUNCTIONS
• In charge of meal planning on a large scale.
• Train new workers
• Supervise workers who plan, prepare and serve meals.
• Inspect meals prepared by workers and kitchen staff.
• Coordinate caloric prepared meals with the head chef and translating calories count into a scale understandable to the chefs.
• Assess that proper nutrients are being supplied.
• Check if the food looks good and smells good.
• Check that safety and cleanliness rules are being followed.
• Prepare records and reports.
• Work on preparing budgets and food purchase from suppliers together with purchasing officer, inventory controller, and head chef.
• Provide medical nutrition therapy to patients according to the disease process, provide individual dietary consultations to patients / customers and their family members.
• Also conduct group education for other health workers, patients and / or customers and the public.
• They will be the image of the center, in the eyes of patients / customers, Media, Tv, Radio, Newspapers and magazins, where they should look physically perfect, knowledgeable, have excelent communicative skills, presentable and very elegant.
• They are in charge of providing a food program suitable to the patient / customer case, by providing the correct nutrients for them.
• Check that the diets developed are helping the patients / customers get better. They may change the diet when patients are not improving.
• Ability to estimate food quantities required.
• Ability to advise food service on preparation of specialised diets.
• Ability to assess, develop, implement and evaluate nutritional care plans and provide for follow-up including written reports.
• Ability to read and comprehend simple instructions, short correspondence and menus.
|
