Nutrition and Dietetics Technician

Description

Job Summary: A technical professional in nutrition and dietetics to perform nutritional monitoring, guidance, and quality control in food service operations, ensuring hygiene and food safety. Key Highlights: 1. Nutritional monitoring and guidance 2. Quality control and food safety 3. Participation in multidisciplinary teams * **Job Requirements:** Education: Technical Course in Nutrition and Dietetics. Knowledge of food preparation techniques, hygiene, and food safety. Additional training: Courses in nutrition applied to mental health and updates on dietary practices. **Minimum 2 years of experience.** * **Knowledge Areas:** Nutritional Sciences. Pathologies and Dietotherapy. Food Preparation and Preservation Techniques. Hygiene and Food Safety. Interpersonal communication skills for interacting with patients, families, and staff. Diet Calculation. Professional Legislation and Standards. * **Responsibilities:** Monitoring and guidance in the Nutrition Support Department (SND) and related areas involving patient contact, cafeterias, and hospital beds (food receipt, sanitation, storage, pre\-preparation and preparation, portioning, meal distribution, and transport). Providing guidance and receiving in the cafeteria requests for unplanned diet modifications. Assisting in food and preparation quality control. Assisting in developing diet maps and meal order forms. Supervising kitchen staff under the nutritionist's guidance. Assisting in material inventory control. Minimizing errors in food consistency and specific diets served in the Medical Clinic Unit; Monitoring and recording food temperatures at all stages of preparation and distribution. Controlling, receiving, organizing, and distributing enteral diets and nutritional supplements to nursing stations. Contributing to the development of food and nutrition education activities for the served population. Participating in multidisciplinary teams and projects. Complying with sanitary legislation, standards, and technical procedures. Improved control of dry goods, refrigerated, and frozen food stock; Enhanced communication with the day shift team; Monitoring dinner distribution for staff and evening meals for patients; Supervision/monitoring of sanitation; Supervision of breakfast production.