Job Description
Join the Institute of Mental Health as a Senior Executive in Dietetics and Catering Services, where you will lead the planning, implementation, and evaluation of nutrition programs for patients and staff. This role combines clinical expertise with operational management to ensure high-quality meal services that support mental health recovery and wellbeing. You will collaborate with multidisciplinary teams, manage catering contracts, and drive continuous improvement initiatives in a dynamic healthcare environment.
In this position, you will oversee menu development tailored to therapeutic diets, monitor food safety and hygiene standards, and manage budgets while optimizing resource utilization. Your leadership will inspire a team of dietitians, chefs, and support staff to deliver exceptional culinary experiences that align with the institute's mission of holistic care. Additionally, you will analyze nutritional outcomes, generate reports for stakeholders, and identify opportunities for innovation in patient catering.
If you are passionate about nutrition, possess strong leadership skills, and thrive in a setting that values innovation and patient-centered care, we invite you to apply and make a meaningful impact on the lives of those we serve.
Responsibilities
- Develop and implement therapeutic menus that meet clinical nutrition guidelines and patient preferences.
- Oversee daily catering operations, ensuring compliance with food safety, hygiene, and quality standards.
- Manage vendor relationships and catering contracts, negotiating terms to achieve cost-effectiveness.
- Lead and mentor a multidisciplinary team of dietitians, chefs, and support staff, fostering a culture of excellence.
- Monitor budget performance, control food costs, and prepare financial reports for senior management.
- Conduct regular audits and quality improvement initiatives to enhance service delivery and patient satisfaction.
- Collaborate with clinical teams to assess patient nutritional needs and adjust meal plans accordingly.
- Prepare and present nutritional data and operational metrics to stakeholders and regulatory bodies.
Qualifications
- Bachelor’s degree in Dietetics, Nutrition, Food Service Management, or a related field.
- Professional registration as a Dietitian with the Singapore Nutrition and Dietetics Association (SNDA) or equivalent.
- Minimum 5 years of experience in clinical dietetics, food service management, or hospital catering.
- Proven expertise in therapeutic diet planning, menu development, and nutritional assessment.
- Strong knowledge of food safety regulations (HACCP, SS 444) and healthcare accreditation standards.
- Excellent leadership, communication, and interpersonal skills with ability to work across multidisciplinary teams.
- Proficiency in nutrition software, MS Office, and data analysis tools.
- Ability to manage budgets, control costs, and drive process improvement initiatives.