ELIOSA MARJORIE PARAS

• Produced clear and concise meal and exercise plans for clients based on specific dietary needs and medical requirements.
• Educated clients about long-term health benefits of balanced diets and exercise programs.
• Counseled clients on nutrition issues such as obesity, eating disorders, tube feeding management, failure to thrive and feeding dysfunction.
• Referred patients to appropriate outpatient settings for additional diet education and support.
• Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
• Planned, directed, and monitored clinical functions of dietetic staff.
• Created and prepared visual aids, manuals and other materials used in teaching.
• Assessed clients' nutritional and health statuses to prescribe appropriate eating and exercise plans.
• Developed and prepared low-fat, low-cholesterol and chemical-free meals.
• Monitored calorie count for individual patients in accordance with specific nutritional needs as specified by physicians.
• Planned nutritious meal options for individuals with various health needs and conditions.
• May plan cafeteria menus and determine related food and labour costs.
• Ensure that food and service meet quality control standards
• Maintain records of stock, repairs, sales and wastage
• Establish work schedules and procedures.

Assess patients’ and clients’ health needs and diet.
Develop meal plans, taking both the cost and patient requirements into account.
Counsel patients on nutrition issues and healthy eating habits. -Serves as consultant to management in matters relating to food service and clinical dietetics.
Conducts relevant training programs for dietary personnel. Conducts orientation to on better nutrition for the appropriate hospital personnel.
Prepares work schedule, accomplishes overtime request and reports.
Oversee and administer the section requirements for supplies and equipment.
Checks menus, supervises food preparation, service and other special functions.
Provide dietary counseling or instruction to in-patients, referrals and family on appropriate Nutrition and food preparation.

• Worked flexible hours across night, weekend, and holiday shifts.
• Ensuring that food handlers observe and follow systems in place.
• Monitoring all employees in the workplace and ensuring that they maintain a high standard of personal hygiene.
• Inspecting the quality and safety standard of food production in the supply chain
• Assessing environments where food is cooked and stored
• Maintaining pest control procedures to ensure food isn’t contaminated
• Managing complaints and investigations regarding health and food safety

• Educating customers, retailers, and distributors about our products.
• Building rapport with customers and vendors.
• Monitoring customer feedback and escalating complaints to the marketing department.
• Assess client's health and do nutrition counseling.

• Organized office inventory by maintaining supplies list; ordering necessary items when needed and keeping storage areas neat and tidy.
• Assisted in training new hires on company policies, procedures, software applications, and other essential tasks to ensure smooth transitions into their roles.

● Handled confidential documents with utmost

discretion ensuring sensitive information remained

secure at all times.

● Received and sorted incoming mail and packages

to record, dispatch, or distribute to correct

recipient.

● Scheduled office meetings and client

appointments for staff teams.

● Managed filing system, entered data and

completed other clerical tasks.

● Established administrative work procedures to

track staff's daily tasks.

● Managed phone and email correspondence and

handled incoming and outgoing mail and faxes.

Implement the HACCP plan

• Maintains ingredient files for allergies and special dietary needs. Follow all company policies and procedures.
• Ensure uniform and personal appearance are clean and professional. Monitors sanitation inspections of all food production areas and equipment. All items are to be received and stored in their correct manner according to storing location, packaging, temperature, light, humidity etc. on a first in first out basis to enable stock rotation.

• Assessing patients' nutritional needs
• Developing personalized meal plans
• Educating both patients and healthcare staff on proper nutrition practices.
• Monitored quality control procedures to guarantee preparation and delivery of healthy menu choices.
• Developed and prepared low-fat, low-cholesterol and chemical-free meals.