Nutritionist

Job Summary

• The Nutritionist ensures that meals provided through industrial catering services meet clients' nutritional needs and comply with health, dietary, and safety regulations.
• Responsibilities include developing balanced menus, advising on dietary modifications, ensuring food quality, and promoting healthy eating practices.
• The ideal candidate will have a strong background in nutrition and food science, with experience in large-scale catering or institutional food services.

Key Responsibilities

1. Menu Planning & Nutritional Analysis

• Develop balanced and nutritious meal plans that consider dietary requirements, food preferences, and restrictions (e.g., allergens, vegan, vegetarian, gluten-free).
• Ensure all menu offerings comply with health and safety regulations and standards.
• Perform nutritional analysis of menus and recipes to ensure appropriate calorie, protein, fat, carbohydrate, and micronutrient content.

2. Dietary Consulting & Client Support

• Provide nutritional advice and guidance to clients, helping them achieve their health and wellness goals through well-balanced meals.
• Work with clients or health professionals to develop special diet plans for individuals with specific health conditions (e.g., diabetes, hypertension, chronic illnesses).
• Assist in modifying menus based on seasonal ingredient availability and specific dietary preferences.

3. Food Safety & Quality Assurance

• Ensure all meals are prepared, stored, and served in compliance with food safety standards and regulations.
• Monitor food quality to ensure meals are both nutritionally balanced and appetizing.
• Work closely with chefs and kitchen staff to promote healthy cooking methods and minimize the use of processed ingredients.

4. Health & Wellness Initiatives

• Promote awareness of nutrition and healthy eating habits among staff and clients through educational initiatives, workshops, or informational materials.
• Stay up to date with the latest nutrition trends, research, and regulatory changes, integrating relevant knowledge into catering practices.
• Advocate for the inclusion of nutritious ingredients such as whole grains, fresh vegetables, and lean proteins in meal preparation.

5. Collaboration & Reporting

• Collaborate with chefs, food service managers, and other stakeholders to ensure meals align with nutritional and dietary standards.
• Provide regular reports on the nutritional value of meals, customer satisfaction regarding dietary needs, and areas for improvement.
• Monitor the impact of dietary changes on client health outcomes, adjusting plans accordingly.

6. Inventory & Resource Management

• Ensure that food suppliers provide ingredients that meet nutritional standards and support health-focused menu offerings.
• Provide guidance on sourcing nutritious and cost-effective ingredients.
• Assist with inventory management to ensure healthy ingredients are regularly stocked while managing waste and expiration.

Skills

• Excellent interpersonal, communications, analytical, leadership and organization skills