Quality control officer

Job Title: Quality control officer (Dietician / Specialised chef)

• Higher level position

Job Brief: Providing nutritional advice and specialised in preparing recipes of salads, beverages, sauce, etc.

• A dietitian specialising in salads and beverages is responsible for providing nutritional advice and ensuring that the food and beverages produced in the kitchen meet the nutritional needs and make healthier choices.

Job Type:

• Contract based
• Project based

Type of Company: Hospitality Industry

• Central Kitchen (Pure Vegetarian, Jain, Vegan)

Type of Cuisine:

• Indian cuisine
• Healthy Salads
• Fresh juice, mock-tails, shakes, frappe, etc.
• Fresh in-house production of paneer, cheese, butter, Sauce, etc.

Work mode:

• Hybrid (On site – Work from office – Field work – Work from home – as per the requirement)

*Note:

• We do not have complete work from home option.
• Hybrid mode of work can be changed to full time work from office as per the work requirement.

Work Location:

• Pawane, MIDC, Navi Mumbai

*Note:

• Candidate applying for the above post should be willing to travel anywhere in India or abroad for site visits, training and development, etc.

Interview Location:

• Vikhroli, Mumbai

Shift Timings:

• 10.00 AM to 10.00 PM
• 10.00 PM to 10.00 AM

Working:

• 5 days working
• 2 days Holiday
• Rotating shifts

Experience:

• Minimum – Experience of 02 years as dietician in kitchen & production department can apply.
• Maximum – Experience up to 5 years as dietician in kitchen & production department can apply.

*Note:

• Candidate having relevant experience in kitchen & production department would be considered as experienced or will be considered as fresher.

Salary slab:

• Maximum – Up to Rs.700,000/- Per annum (CTC)

*Note:

• Salary structure: Fix + Variable (50:50 ratio).
• Candidates applying for the above post should be compulsory target oriented, as offered salary will be target oriented.
• Candidates applying for the above post should have their own laptop, good internet connection.
• Candidates applying for the above post should be willing to relocate at the required destination.
• Candidates can be relocated to other cities, states, countries, etc.
• Food and accommodation will be provided (as per requirement).

Education qualification:

• Minimum of a bachelor’s degree in dietetics, or a related field from an accredited university or college.
• Registered dieticians (RD) must also complete an accredited internship program and pass a national examination to obtain a license to practice.

Job Description:

The primary goal of a dietitian specialised in salads and beverages is to help make healthier food and beverage choices by providing nutritional guidance and support and to ensure that customers receive healthy and nutritious meals that meet their dietary needs. Will work closely with the kitchen team to ensure that the food and beverage are prepared in a way that preserves their nutritional value and taste great.

Duties & Responsibilities:

Assessing different and variety of dietary needs: The dietitian will assess the dietary needs and provide tailored advice on how to make food and beverages healthier.

Developing healthy menus: Need to work with the kitchen team to develop healthy menus that include salads, juice, mock-tails, and other healthy options made with nutritious ingredients.

Developing meal plans: The dietitian need to develop meal plans that are made with nutritious ingredients and other healthy options.

Evaluating nutritional content: Will evaluate the nutritional content of the food and beverage ensuring that they meet specific dietary requirements and guidelines.

Providing nutritional guidance: The dietitian will provide nutritional guidance to the kitchen team on how to select and prepare ingredients used in food and beverages that are both healthy and flavourful and how to balance the nutritional content of these meals to meet the customers dietary needs.

Educating: The dietitian will educate kitchen team on the importance of proper nutrition and how to make healthier choices when it comes to food and beverages choices.

Collaborating: The dietitian will work with kitchen team to ensure and develop healthy food and beverage options in a way that preserves their nutritional value and meet nutritional guidelines and taste requirements.

Staying up-to-date on current nutrition trends: The dietitian will stay current with the latest nutrition research and trends to provide the most up-to-date advice and support.

Conducting quality control: Will conduct quality control checks on the food and beverage ensuring that they meet nutritional standards and are safe for consumption.

Providing customer support: The nutritionist may provide support to customers who have questions about the nutritional content of our products.

Requirements & Qualifications

Key Skills:

Menu planning: The dietitian should be able to develop menus that are nutritionally balanced, flavourful, and meet the requirements of the central kitchen’s brand. They should have the ability to incorporate a variety of healthy ingredients into dishes without compromising on taste.

Recipe development: The dietitian should have experience in recipe development, and be able to create new, unique, and innovative dishes that cater to different dietary requirements and preferences.

Communication: The dietitian should have excellent communication skills to collaborate with the kitchen team, management, and customers. They should be able to communicate nutrition information effectively, answer questions, and address any concerns.

Time management: The dietitian should be able to manage their time efficiently to ensure that meals are prepared on time and meet the expected quality standards. They should be able to prioritise tasks and delegate responsibilities to the kitchen staff as necessary.

Adaptability: The dietitian should be able to quickly adapt to changes in menu offerings, customer preferences, and dietary guidelines.

Customer service: The dietitian should be able to provide excellent customer service by answering questions about nutritional content, accommodating special dietary needs, and resolving any complaints or issues.

Interpersonal skills: Strong interpersonal skills are important, must be able to communicate effectively, listen actively, and empathise with team.

Problem-solving skills: Must be able to assess product dietary needs and develop plans to meet those needs. They must also be able to troubleshoot problems that may arise with products nutrition plans.

Organisational skills: Dieticians often work with multiple clients at once, so they must be able to manage their time effectively and prioritise tasks.

Critical thinking skills: Dieticians must be able to analyse data, interpret research findings, and make informed decisions based on that information.

Attention to detail: Dieticians must be meticulous when it comes to tracking and recording product progress and ensuring that making of product is followed accurately.

Cultural competence: Dieticians must be aware of cultural differences and how they can affect customers dietary habits and preferences.

Continuous learning: Dieticians must stay up-to-date on the latest research and trends in nutrition science to provide the best possible care for their clients.

Overall, a successful dietitian working for a cloud kitchen should have a blend of nutrition knowledge, culinary skills, communication skills, and adaptability to meet the demands of this unique environment.

Core Skills:

Nutrition knowledge: The dietitian should have a deep understanding of nutrition science and how it can be applied to develop healthy and balanced meals. They should have knowledge of various diets and restrictions to ensure that they can provide appropriate recommendations for different customer needs.

Culinary skills: In addition to nutritional knowledge, the dietitian should have a good understanding of cooking techniques and ingredients to ensure that meals meet nutritional guidelines without sacrificing flavour or texture.

Food safety: The dietitian should have knowledge of food safety regulations and be able to ensure that all meals are prepared safely and hygienically, including proper food storage and handling.

Overall, a dietitian working for a cloud kitchen should have a strong foundation in nutrition science, be able to develop healthy and delicious meals, and possess the ability to communicate effectively with the kitchen staff, management, and customers.

Management Skills:

Leadership: The dietitian should have the ability to lead a team and manage different projects related to nutrition, menu development, and food safety. They should be able to provide guidance, training, and support to the kitchen staff.

Budget management: The dietitian should have experience in managing budgets and be able to develop cost-effective menus without compromising on quality and nutritional value.

Quality control: The dietitian should be able to ensure that meals meet the nutritional guidelines and the quality standards of the cloud kitchen. They should be able to conduct regular checks and audits to maintain the highest levels of quality.

Continuous improvement: The dietitian should be committed to continuous improvement and be able to identify areas for improvement in the nutrition, menu development, and food safety processes. They should be able to develop and implement strategies to improve the overall performance of the kitchen.

Project management: The dietitian should have experience in managing different projects related to nutrition, menu development, and food safety. They should be able to develop and execute project plans, monitor progress, and deliver results on time and within budget.

Overall, a dietitian working for a cloud kitchen should have strong management skills to ensure that the kitchen operates smoothly and efficiently, and delivers high-quality meals that meet the nutritional needs and expectations of the customers.

IT Skills:

A dietitian working for a cloud kitchen should have some basic IT skills and be comfortable using different types of technology tools, including:

Technology proficiency: The dietitian should be proficient in using different technology tools such as nutritional analysis software, inventory management, and menu planning tools.

Educational Requirements:

• Minimum of a bachelor’s degree in dietetics, or a related field from an accredited university or college.
• Registered dieticians (RD) must also complete an accredited internship program and pass a national examination to obtain a license to practice.
• Additional courses or certifications in areas such as culinary science, culinary arts, food safety, and business administration.
• ServSafe certification.
• Credentials in health and safety training
• American Culinary Federation certification preferred.(would be added benefits.)
• Diploma, computers, word processing and spreadsheet certification (would be added benefits).
• Diploma, Post graduate, Bachelor (BHM) in Hotel Management (would be added benefits.