The Hospital Dietician or Nutritionist acts as a culinary dietician and a nutritionist professional who works in a hospital to make sure its confined patients enjoy a healthy menu as may be prescribed by their attending doctors and specialists. They are responsible in overseeing the work in the hospital kitchen, ensuring that raw material sources and cooking methods comply with approves standards for a healthy, though not always a palatable menu.
Hospital Dietician & Nutritionist CV Format
Bridgette R. Holmes
East Vil., New York City
Phone: (212) 766-7791
To work as a lead Hospital Dietician and Nutritionist in large metropolitan hospital
2000 – Present: Dietician, New York State Hospital
- Develop and conduct satisfaction survey and rating system for hospital patients on the condition of food served in their rooms and for employees served in the hospital cafeteria.
- Ensure compliance with doctors’ prescribed menu requirements for their patients confined at the hospital
- Monitor food consumption levels and raw material stocks and coordinate with hospital procurement office to ensure that raw food supplies are purchased along with kitchen supplies.
- Supervise a team of kitchen personnel to ensure the hospital has the right amount of food for its patients confined therein.
Skills and Qualification
- Passed the licensure as a registered dietician by the Commission on Dietetic Registration
- About 10 years of experience as a registered dietician in a large metropolitan hospital
- Excellent interpersonal, organizational and supervisory skills
2000: In-house seminars and training on latest trends in health foods
1997 – 2000: BS Biology, University of Southern California
Professional and Character References
To be furnished upon request