Nutrition of PK Hospital
Manager: Hasanali Salehipoor
Responsibilities:
- Preparing and compiling the operational plan of the nutrition department based on strategic plan of the hospital
- Preparing the hospital food service management process (including purchasing ingredients, maintaining, preparing, cooking, storage and distributing...)
- Maintaining, implementing related guidelines, regulations and directives at the hospital level
- Interacting with the nutritionists of the Deputy of Treatment for planning
- Cooperating and coordinating with the officer of the environmental health of hospital to monitor the health condition of the nutrition department employees
- Cooperating and coordinating with the officer of the environmental health of hospital to monitor condition of food service places, ensure the safety of employees and the environment
- Cooperating with other executive departments, including treatment team, personnel of the nutrition department, and superiors to improve the provision of food services
- Managing and supervising applied research in the covered units to improve the quality of providing nutrition services
- Participating in training courses in order to update the required knowledge and skills
- Planning to hold health and nutrition training courses for the personnel of the food service management unit in collaboration with the environmental health expert
- Planning to hold nutrition training courses for hospital personnel (doctors, nurses, etc.)
- Preparing and editing nutritional texts for patients
- Supervising the process of preparing, receiving and buying food, storage, preparing and transferring materials
- raw or processed food, preparing gavage solution, cooking, storage of prepared food or leftovers, distributing food and snacks
- Preparing job descriptions for chefs, cooks, assistant cooks, food distributer and dishwashing operators, and other personnel in food service management.
- Preparing and making staff food plan according to nutritional and health principles
- Preparing and making patients' meal plans according to nutritional and health principles
- Managing, supervising, evaluating the activities of hospital nutritionists and staff, dividing duties of supervised personnel
- Estimating and announcing the required human resources of the nutrition department based on the regulations to the authorities
- Modifying the physical structure of the kitchen and adapting it to health conditions in cooperation with the HACCP environmental health officer, monitoring the establishment of related procedures
- Monitoring how the contractor meets the requirements and standards of food service (if it has been outsourced)
- Implementing the accreditation standards of the nutrition department in the hospital
- Forming the nutrition and diet therapy committee periodically if needed
- Collecting statistical information related to the activities of the nutrition department and using the results in future planning
- Reviewing the reports and statistics of the nutrition department and sending periodic feedbacks (presenting the report - the trend of changing indicators, etc.) to Deputy of Treatment.