Job Description

1. Nutritional Planning & Oversight

Collaborate with chefs and F&B teams to design balanced menus that meet nutritional goals (e.g., calorie-controlled, diabetic-friendly, heart-healthy, vegan, etc.). Analyze recipes for macro- and micronutrient content using approved software and ensure accurate labeling. Implement allergen awareness and dietary restriction protocols.

2. F&B Operational Management

Oversee daily F&B operations across outlets to ensure consistency, quality, and compliance with nutritional guidelines. Work with kitchen and service staff to implement efficient meal prep, plating, and service aligned with health-focused standards. Monitor food safety, portion control, and hygiene practices across the operation.

3. Staff Training & Development

Train kitchen and front-of-house teams on nutrition basics, dietary considerations, and healthy cooking methods. Develop SOPs and conduct regular workshops on portion control, allergens, labeling, and clean cooking techniques.

4. Guest & Client Engagement

Offer consultations or presentations for guests seeking nutritional advice (if in wellness resort, hospital, or cruise line setting). Support marketing with nutritional content for menus, brochures, and online platforms. Handle customer inquiries or special dietary requests professionally and knowledgeably.

5. Quality Assurance & Compliance

Ensure compliance with local and international nutrition and health regulations (e.g., FDA, EFSA, HACCP, ISO standards). Lead audits of menu items, ingredients, and preparation methods. Continuously update practices in line with emerging nutrition science and wellness trends.

6. Budget & Supply Chain Support

Assist in cost control by recommending healthier yet cost-efficient ingredients. Work with procurement to source sustainable, organic, and nutritious ingredients. Evaluate vendor compliance with nutrition and quality standards.

7. Reporting & Menu Analytics

Track and report on food consumption patterns, guest feedback, and menu performance. Use data analytics to improve menu offerings, reduce waste, and optimize cost vs. nutrition balance. Maintain digital records of nutritional data and recipe formulations.

Required Skills & Qualifications:

Bachelor's or Master's degree in

Nutrition

,

Dietetics

,

Food Science

, or

Hospitality Management

. 5-7 years of experience in nutrition-based culinary operations or F&B management. Knowledge of global dietary standards, allergen control, and food safety systems. Strong leadership, interpersonal, and communication skills. Experience using nutrition software (e.g., Nutritics, ESHA Genesis, Food Processor). Ability to bridge scientific nutrition knowledge with real-world kitchen operations.
Job Type: Full-time

Experience:

F&B Nutritionist: 9 years (Required)
Language:

* English (Required)