HEAD, DIETETICS & FOOD SERVICES

Job Description

• Lead and manage all functions within the Dietetics and Food Services, including workforce planning, competency development, and succession planning.
• Develop and establish services systems, frameworks, and operational strategies aligned with hospital objectives, accreditation standards, and patient safety priorities.
• Oversee financial management, budgeting, and resource allocation to sustain cost-effective operations.
• Evaluate service performance through audits, data analysis, and strategic improvement initiatives to advance service delivery and outcomes.
• Direct the development and delivery of nutrition education, services training initiatives, and research initiatives that support evidence-based practice and organizational goals.
• Represent the services in management and multidisciplinary meetings, contributing to hospital-wide planning, decision-making, and policy development.
• Oversee the clinical dietetics function, including complex case management, inter-services collaboration, and professional supervision of Dietitians.
• Lead the formulation, implementation, and periodic review of diet manuals, nutrition care standards, and patient education materials in line with best practices.
• Establish and maintain services’ documentation, reporting systems, and data governance to ensure accuracy and timely submission of information.
• Strategize and oversee food service operations, including menu planning, food production, portion control, and service delivery for therapeutic and regular diets.
• Chair menu planning activities to ensure nutritional adequacy, compliance with medical prescriptions, and incorporation of patient preferences.
• Evaluate and monitor outsourced or contracted food services (where applicable) for compliance with hospital, food safety, hygiene, and quality standards.
• Drive and support community nutrition, wellness, and public education initiatives that enhance the hospital’s role in preventive health.
• Collaborate with multidisciplinary teams, external partners, and vendors to ensure integrated nutritional care and continuous quality improvement across service areas.
• Foster a culture of innovation, accountability, and continuous improvement to enhance service performance and excellence.

Job Requirement

• Bachelor’s Degree in Dietetics or Postgraduate Diploma in Dietetics (recognized by relevant authority).
• Preferably Master’s Degree in Dietetics / Nutrition / Healthcare Management.
• Registered with Malaysian Allied Health Professions Council (MAHPC).