Nutrition Manager
Sodexo Kelvin Catering Services LLC
Total des années d'expérience :16 years, 8 Mois
• Initiate Recipe Collection and Standardization across all central kitchens and locations.
• Create Nutrition content for Sodexo Kelvin locations especially for Corporate and School
Locations.
• Lead the Sodexo Global Campaigns across selected locations such as World Cancer Day, Diabetes Day, World Safety Day, among others.
• Aid QHSE with conducting rotations at the Central Kitchens within Dubai and Abu Dhabi to ensure safety and quality of food is meeting proper standards.
• Frequently visit locations for feedback of food service and production.
• Advise and implement on healthier cooking alternatives and menu options.
• Menu design and engineering for selected locations namely Corporate and Education sector.
• Liaison with Operating Managers to ensure smooth flow of operations and quality of food at the cafeterias and canteens.
Swedish Health LLC is a Dubai based company focusing on import of premium healthy FMCG and healthcare related products from Northern Europe to the MENA region.
Development of expertise and know-how
• Develop an in depth understanding for the nutritional aspects of Nutridiet low-calorie meal replacement shake (Swedish Health’s first launched product).
• Monitor nutritional and diet trends in the market.
• Create and build the content of the product’s descriptive, educational and promotional material including website, flyers, brochures, handouts.
• Construct weight management packages and programs based on Nutridiet shakes.
• Set up and continuously update all content for Nutritionist Blog on company website.
Education and customer support
• Organize and lead education activities and training for health care professionals.
• Visit Retail stores for follow up training sessions and inspection of product placement.
• Organize and participate in events and promotion activities. (i.e. Weight Loss Show, Regional Conference on Diabetes and Obesity, etc.)
• Assist the sales team with nutritional expertise about the products and its usage.
• Communicate directly with customers via social media channels and over the phone.
Marketing and PR
• Work with PR and marketing agencies in development of marketing strategies, campaigns and material.
• Seek out and meet with potential customers mainly retailers such as pharmacy groups and nutrition shops, as well as gyms, spas, and supermarket chains.
• Correspond with media for publications including online, magazine, and newspaper sources via in-person meetings and interviews.
• Set up meetings with key health and lifestyle bloggers based within the GCC to promote product(s).
• Create and update social media content for Facebook, Instagram, Twitter
• Conduct daily rotations in the central kitchen to monitor operations of food production.
• Ensure and enforce that quality of food is up to all standards during preparation, packing and dispatch.
• Conduct weekly meetings with Executive and Corporate Chefs to discuss areas of SOP noncompliance. Set corrective action when necessary.
• Collect and standardize all recipes regularly for maintenance of quality and taste.
• Conceptualized new nutritious food items which were successfully added to retail menus.
• Menu engineering and design for all client locations.
• Conduct nutritional analysis of recipes and prepare GDA labels of food items.
• Meet with potential clients during on-site and off-site visits.
• Visit client sites on regular basis and conduct committee meetings.
• Developed marketing strategies and tools including Intercat ‘Live Healthy Handbook’, flyers, banners, posters & handouts.
• Provide nutrition expertise through direct involvement in many client publications.
• Worked with advertising agency to launch new concept, identity and branding.
• Train staff on Food Safety & Hygiene; coordinate with Training Team to target training needs.
• Collaborate with Business Development Team to target new customers and finalize proposals.
•• Based at the American Hospital Dubai
• Evaluated anthropometric, biochemical, clinical, and dietary measures to assess patients' nutritional status
• Developed nutritional plans and recommendations according to patients’ needs
• Provided in-patient and out-patient nutrition education and counseling
• Served on relevant committees concerning medical and healthcare topics
• Monitored and supervised food service operations within the kitchen
• Involved in team sessions on marketing strategies and expansion of food production
• Met with physicians and pharmaceutical agents to discuss new nutritional products
• Trained production and non-production staff on health, food safety and hygiene
• Designed menus based on nutritional requirements and completed standardization of all recipes
• Corporate nutrition counseling to an array of companies through the UAE.
• Worked with media through publications in local newspapers.
• Promoted healthy eating and nutrition awareness at schools and universities.
• Delivered company workshops on Healthy Eating, Team Spirit and Fish Philosophy.
Field Research for the Nutrition and Dietetics Department
• Field work for a study on the prevalence of Obesity in Lebanon carried out by the Nutrition & Dietatics Department.
Dietetic Intern/Practicum
• Dietetic Internship program covering rotations that included: Food Service, Food production, Administrative and Financial Management, Normal and Clinical Nutrition, and Community Nutrition
