Gizelle Larra Cruz

1. Plan nutritional care for the patients and formulate improved techniques and procedures in the preparation and servicing of regular and modified diets to patients.

2. Supervise the preparation of special and regular diets to ensure proper quantity, quality and accuracy of ingredients.

3. Plan, develop, implement and evaluate preparation, cooking and apportioning of food for patients within the set budgetary limitations.

4. Instructs patients, families and health care staff in individualized diet therapy, general nutrition principles and food selection and preparation.

5. Maintains records and prepares reports and correspondence related to the work.

6. Supervises, monitors and evaluate staff performance, job satisfaction, knowledge, skills and educational upliftment.

This position is responsible for managing and directing the research and development programs and ensuring the continuous product development, enhancement and innovation by conducting thorough research and study; ensures that the quality of all products meets customer satisfaction and of regulatory compliance; strictly implements standard operating procedure and policies of the Department to ensure standardization and consistency.

The position is responsible for supervising and monitoring of Assistant Production Supervisors and its staff to ensure adherence and implementation of standard operating procedures, plans and assigns work ad tasks to subordinates and provides assistance to the Production Manager whenever necessary.

This position is primarily responsible for enhancing and innovating new and existing products by conducting thorough research and study; ensures that the quality of all products meet customer satisfaction and of regulatory compliance; responsible for conducting experimentation and testing in food and cosmetic products, identification of nutritional facts, contents and directions on how to properly use the products.

1. Menu planning to patients.

2. Coordinate to Physicians regarding dietary prescriptions.

3. Staffing and organizing of Dietary personnel.

4. Constant supervision involving the sanitation, maintenance and safety of the department.

5. Constant check made on food materials, ingredients & equipment to ensure a high quality output.

6. Responsible for the financial management of the department like budget preparation and equipment purchase.

1. Menu planning.

2. Coordinating with physicians regarding dietary prescriptions.

3. Staffing and organizing personnel; assigning work load and schedules by directing what and how is to be done.

4. Controlling functions.

5. Constant supervision involving the sanitation, maintenance, and safety of the department.

6. Represent the department in meeting and conference.