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
