نسرين ابو عاصي

• Provided dietary consultations to individuals seeking personalized nutrition guidance.
• Delivered training sessions on food safety practices for small businesses.
• Designed educational materials on nutrition and hygiene best practices.

• Checked assembly and production lines for compliance with standards, procedures, and
legal requirements.
• Recorded inspection results, summarized reworks and waste, and input data into the
quality database.
• Trained production and food service teams on quality control measures and best
practices.
• Proposed improvements to production processes and monitored equipment safety and
calibration.
• Collected and compiled statistical quality data to determine causes of product defects.
• Implemented menu plans to meet patients daily nutritional requirements and coordinated
special diets with clinical dietitians.
• Monitored compliance with sanitation, safety, and health regulations, maintaining food
service operational standards.
• Audited breakfast, lunch, and dinner tray lines and performed meal satisfaction surveys.
• Educated nurses and residents on hospital diet types and trained dietetic interns in food
service operations.
• Interpreted physician diet orders, modified diets according to patient needs, and
documented nutrition information accurately.
• Provided meal substitutions when needed and communicated dietary requirements to
food production staff.
• Participated in departmental educational programs, meeting mandatory in-service
requirements in utility management, infection control, safety, and blood-borne pathogens.
• Reported daily to the Head Dietitian and collaborated with the Catering Manager on
continuous quality improvement plans.
• Worked on Key Performance Indicators (KPI) for the Kitchen Department.

• Advised clients on food safety standards (GMP, HACCP, ISO, FSSC, GHP), conducted
assessments, and recommended corrective actions to ensure regulatory compliance.
• Promoted and sold food safety solutions, services, and training programs; identified
potential clients and maintained strong customer relationships.
• Coordinated and scheduled training programs, workshops, and consultancy services,
ensuring smooth logistics and effective communication with clients and trainers.
• Delivered workshops, awareness sessions, and technical guidance tailored to client needs,
ensuring best practices in food safety management.
• Served as the main point of contact for clients, managing pre- and post-training
communications, feedback collection, and relationship building.
• Supported consultants in delivering services by tracking timelines, organizing
documentation, and reporting on project progress.
• Maintained accurate records of sessions, attendance, evaluations, and generated reports
on training effectiveness and client satisfaction.
• Assisted with budgeting, sourcing materials, and venues, ensuring compliance with
internal processes and quality standards.
• Monitored industry trends, gathered client feedback, and provided customized proposals
to drive sales growth and strengthen brand credibility.
• Promoted training and consultancy offerings through marketing channels and contributed
to continuous improvement based on client feedback and industry trends.

• Planned and executed marketing campaigns across digital and traditional channels to
support brand and business goals.
• Coordinated event logistics, including venue booking, vendor management, budgeting,
and on-site execution.
• Collaborated with cross-functional teams to create engaging content and promotional
materials.
• Tracked and reported on campaign and event performance to measure success and inform
future strategies.

• Interprets physician diet orders and modifies diet according to diet
patterns and patient preferences
• Interviews patients assigned and document pertinent information on
the appropriate nutrition documentation forms
• Instructs patients in diet principles and restrictions per physician diet
order and document pertinent information
• Provides substitutions if the patient is unable to eat the meal provided,
in accordance with diet restrictions
• Relates information on assigned patients to food production staff and
Diet Aide. This information is documented on the patients nutrition
profile on the computer
• Participates in department and implementation educational programs
and meets the mandatory in-service requirement in utility
management, infection control, safety, and blood-borne pathogens

• Implements menu plans for purpose of meeting patients mandated
daily nutritional requirements.
• Serves as a liaison between clinical dietitians and the food services
department for purpose of ensuring special dietary needs of patient met
and monitored.
• Monitors compliance with sanitation, safety and health regulations.
• Maintains Food Service Operations standards under check and
coordinates all related activities.
• Audit breakfast, lunch and dinner tray lines.
• Educate nurses and residents about the types of diets in a hospital
setting (orientation day)
• Assists the head dietitian in coordinating, evaluating and updating all
activities related to the food service rotation in the dietetic internship.
• Reports daily to Head Dietitian and coordinates with the Catering
Manager on continuous quality improvement plans.
• Perform meal satisfaction surveys for inpatients and hospital staff -
segregate data.
• Work on Key Performance Indicators Kitchen Department.

• Ability to nutritionally screen patient.
• Ability to write a fully detailed assessment.
• Ability to properly manage the patients case nutritionally.
• Assisted in all office task and computer work.
• Medical presentations of cases (medical, surgical, intensive care and
oncology cases).
• Identify nutrition supplements, enteral and parenteral formulas.

• Nutritionally screened patients and wrote detailed assessments for individualized care
plans.
• Managed patients nutritional cases, including diet planning and monitoring.
• Assisted in office tasks, including medical documentation and computer work.
• Presented medical cases (medical, surgical, intensive care, oncology) to the team.
• Identified appropriate nutrition supplements, enteral, and parenteral formulas.
• Gained hands-on experience with patient menus, special foods, and supplement requests.
• Operated and audited tray line preparation and distribution to patient wards.
• Assisted in menu planning and ensured proper nutritional compliance in meals.