Nutritionist

Requirements:
Higher (or postgraduate) education in the relevant specialty and work experience in the specialty of at least 3 years or secondary technical and vocational (specialized secondary, secondary vocational) education in the relevant specialty (qualifications) and work experience in the specialty at least 5 years.
Legislative and other regulatory legal acts of the Republic of Kazakhstan concerning the organization of public catering, organization of production and management of the organization, tasks and functions of its subdivisions, labor legislation of the Republic of Kazakhstan, internal labor regulations, rules of occupational safety and health, industrial hygiene, fire safety requirements .
Computer literate with Microsoft Word and Excel
Good English, Kazakh, Russian languages skills
Efficient leadership, organisational and communication skills
Practical and applied knowledge of, but not limited to: knowledge of the technology and requirements for the safe production; storage and service of food products to Client, Company and National Standards
Practical and applied knowledge of the technology required for the cleaning of various areas of the catering department to Client, Company and National Standards.
Legislative and normative acts of Republic of Kazakhstan in public health, general questions of organization and main principles of clinical nutrition, basics of nutrition, cooking technology, basics of safety legislation, industrial hygiene and fire safety
basis of rational deistic meal, rules of menu preparation

Position based in Tengiz, rotation 28/28

Responsibility:
employee safety, welfare, wellness and health;
Promote nutrition by giving talks to residents, and canteen staff about diet, nutrition, and the relationship between good eating habits and preventing or managing specific diseases
Advice and counsel camp population on what to eat in order to lead a healthy lifestyle or achieve a specific health-related goal.
To organize and lead Weight loss program which is in calendar.
Conduct/lead a training classes that will educate the public on healthy eating minimum once a week
Work with Executive Chef and canteen staff on menus to ensure healthy options are provided in our canteens
Monitor food service operations for Healthy option SOW compliance
Keep up with the latest nutritional science research
To assist team on designing and distributing nutritional related materials
Participate in all activities and meetings
Submit regular reports to TFM on the number of healthy food served each week, percentage of fresh vegetables in comparison with the whole food
Analysis on recipe card contents.
Create initiatives for reducing fat, salt, sugar contents in the assortments without spoiling the taste
Organization of healthy food and healthy lifestyle outreach campaign. Publication of informational theme bulletins
Participating in catering employees’ advanced healthy food trainings
Participate in developing new menu items that improves health and meets nutritional requirements
Participate in client food hygiene audits