Dietary Department Manager
Clemenceau Medical Center affiliated with John Hopkins
Total years of experience :12 years, 1 Months
Direct all clinical and food service-related departmental activities. Set policies and procedures that comply with Joint Commission International standards. Key participant in the pharmaceutical and therapeutic, quality and infection control committees. Liaise and create protocols with other departments and medical specialty areas. Coordinates the dietetic student internship program.
Provides “Nutrition and Dietetics” course for the hospitality management school. The curriculum subjects include the basics and principles of nutrition; the processes of digestion, absorption, transport, and excretion of nutrients; nutrition and health-different nutrition states of health; obesity and obesity related diseases-their medical nutrition therapy; in addition to food safety and healthy cooking techniques.
1- Departmental Supervision
•Coordinates the work of the dietary department with other departments for efficiency and optimal service to patients.
•Provides administrative direction for menu formulation, food preparation and service, sanitation standards and safety practices.
•Develops objectives. Schedules work and arranges for trainings and activities.
2- Policy and Procedure Development
•Develop or revise policies and procedures which relate to patient care or require interaction with other departments.
•Implement and review the dietary manual.
3- Medical Nutrition Therapy
•Plans, directs, and implements nutrition care, nutrition education and diet therapy in ICU/PICU/NICU and all hospital wards.
•Supervise and approve all therapeutic diets, tube feedings, TPN and PPN for the ICU, PICU & NICU.
•Supervise and approve all therapeutic diets in the medical, pediatrics, CCU, OBGYNE, LDR and Surgical wards.
•Establish diets for patients with kidney failure, cardiac problems, diabetes or other critical illnesses.
•Active and efficient member of the healthcare team.
•Creating meal plans and diets to address weight loss for overweight patients
•Creating diets for patients with kidney failure, cardiac problems, diabetes or other
critical illnesses
•Offering guidelines to clients on diet-related concerns
•Informing individuals about the health benefits of certain nutritional choices.
Training & Inspection Officer:
•Design and develop training programs for the Catering and Dietetics Operations Department.
•Coordinate with HR manager and Catering Manager in assessing employees’ training needs, and elaborating the annual training calendar.
•Conduct on-site work inspection according to regulatory and mandatory requirements (HACCP, Hospital accreditation standards, ISO 22000...)
•Establish quality objectives and QIPs related to the Catering department.
Dietitian:
•Plan and coordinate the preparation, distribution, and evaluation of patient and staff meals
•Supervise and approve hospital patients’ trays according to each diet order and room number.
•Plan menus for all general and therapeutic diets according to the recommended Guidelines.
•Perform audits to ensure quality control and food safety standards.
•Launch new menus and develop modified diets to meet health and nutritional Requirements.
•Acquiring management, clinical, research, food service and community experiences
•Applying Medical nutritional therapy in a clinical setting
•Acquiring the skills as a Food safety and quality controller
Very Good Indication (Honor Listed)
Good indication