Dietitian, Institutional Catering

Position Summary We are looking for a Dietitian to lead nutrition and dietetic capabilities across our growing Institutional Catering business. The role will support clients across healthcare, eldercare, education, workplace dining and other institutional environments, while helping us establish the systems, standards and capabilities required as the business scales. This is a hands-on role suited to someone who enjoys working beyond a traditional clinical environment and collaborating closely with chefs, operations teams and clients. Key Responsibilities Review and develop nutritionally balanced menus in accordance with client and regulatory requirements.

Provide expertise on therapeutic diets, allergens, special diets and texture-modified meals.

Conduct nutritional analysis of recipes and menus and maintain relevant nutrition documentation.

Work closely with chefs to translate nutritional requirements into practical, appealing and operationally meals.

Develop nutrition standards, SOPs, tools and processes for the business.

Support client meetings, tenders, menu presentations and nutrition-related programmes.

Train kitchen and operational teams on nutrition, allergens and special dietary requirements.

Support investigations and continuous improvement relating to dietary or meal-related issues.

Requirements Degree in Nutrition & Dietetics or recognised equivalent qualification.

Relevant professional accreditation or eligibility for accreditation in Singapore preferred.

Ideally 3-7 years of relevant experience.

Experience in healthcare, eldercare, institutional catering or Large-scale foodservice is advantageous.

Strong knowledge of therapeutic diets, allergens and menu planning.

Familiarity with IDDSI framework and texture-modified diets is highly desirable.

We Are Looking For Someone Who Is self-driven and comfortable building a function from the ground up 

Can balance nutrition science with real-world kitchen, commercial and operational considerations

Enjoys working cross-functionally with chefs, operations, sales and clients

ls comfortable developing systems and standards where none may currently exist

Wants broad exposure and the opportunity to shape how nutrition is embedded into a growing business