Restaurant Dietician

A Healthy Food Restaurant is seeking to hire a Restaurant Dietician who will be responsible for providing professional nutrition and dietary guidance to support the development, preparation, and presentation of healthy, balanced, safe, and nutritionally appropriate meals. The role works closely with the kitchen, food and beverage, and management teams to develop and maintain menus that meet customers' nutritional needs while aligning with the restaurant's quality, operational, and commercial objectives.

The Dietician will also advise customers with specific dietary requirements, assess the nutritional composition of meals, promote healthy eating practices, and support compliance with applicable food safety and hygiene standards.

JOB PURPOSE

The purpose of this role is to integrate professional nutrition expertise into the restaurant's operations by ensuring that meals and menus are nutritionally balanced, appropriately portioned, clearly communicated, and suitable for customers with varying dietary needs.

KEY RESPONSIBILITIES

A. Menu Planning and Nutritional Management

• Develop and review nutritionally balanced menus in collaboration with the Chef and Kitchen Team.
• Analyse the nutritional content of meals, recipes, and menu items.
• Recommend appropriate portion sizes and ingredient combinations.
• Develop healthy meal options for different customer preferences and dietary requirements.
• Review existing recipes and recommend healthier alternatives where appropriate.
• Ensure menu descriptions accurately communicate relevant nutritional and dietary information.
• Support the development of special menus for children, elderly customers, athletes, or customers with specific dietary needs where applicable.

B. Dietary and Customer Support

• Provide professional dietary guidance to customers upon request.
• Assist customers in identifying meals suitable for specific dietary requirements.
• Provide information on allergens and potential dietary risks associated with menu items.
• Recommend suitable meal alternatives for customers with food intolerances, allergies, or medically prescribed dietary restrictions, within the scope of professional practice.
• Maintain appropriate confidentiality when handling customers' personal dietary information.

C. Kitchen and Food Preparation Support

• Work closely with chefs and kitchen personnel to ensure recipes are prepared according to approved nutritional specifications.
• Monitor ingredient selection, preparation methods, portion sizes, and cooking techniques from a nutritional perspective.
• Recommend cooking methods that preserve nutritional value while maintaining taste and presentation.
• Conduct periodic reviews of recipes and ingredients to ensure consistency with nutritional standards.
• Participate in menu testing and product development.

D. Food Safety and Hygiene

• Support the restaurant in maintaining high standards of food hygiene, sanitation, and safe food handling.
• Collaborate with the Kitchen Team to minimise risks associated with food contamination and cross-contact, particularly for allergen-sensitive customers.
• Participate in food safety inspections and internal quality checks.
• Promote proper storage, preparation, handling, and serving practices.
• Report identified food safety or dietary risks to the Restaurant Manager or appropriate authority.

E. Nutrition Education and Staff Training

• Train restaurant and kitchen staff on basic nutrition principles and dietary requirements.
• Educate staff on food allergies, intolerances, special diets, and appropriate customer communication.
• Develop simple nutrition and healthy-eating educational materials where required.
• Promote a culture of healthy food preparation and responsible nutrition practices within the restaurant.

F. Quality Assurance and Compliance

• Monitor compliance with approved nutritional standards and recipes.
• Conduct periodic nutritional reviews of menu items.
• Maintain accurate records of nutritional analyses, recipes, dietary specifications, and menu changes.
• Keep abreast of developments in nutrition, food science, dietary practices, and relevant regulatory requirements.
• Ensure professional activities are carried out in accordance with applicable professional and regulatory standards.

G. Reporting and Collaboration

• Prepare periodic reports on menu nutrition, dietary trends, customer requests, and recommendations.
• Work collaboratively with the Restaurant Manager, Executive Chef, Procurement Team, and other relevant departments.
• Provide recommendations to management on opportunities to improve nutritional quality and commercial appeal of menu offerings.
• Participate in restaurant meetings and other operational activities as required.

QUALIFICATIONS AND EXPERIENCE

• Bachelor's degree in Dietetics, Nutrition and Dietetics, Human Nutrition , or a related field from a recognised institution.
• Professional registration/licensing where required by the relevant regulatory or professional body in Ghana.
• Minimum of 2–3 years' relevant professional experience , preferably in a restaurant, hotel, catering, hospitality, healthcare, or food service environment.
• Practical knowledge of food preparation, menu planning, nutrition analysis, and dietary management.
• Knowledge of food safety, hygiene, allergen management, and nutritional labelling is an advantage.
• Experience working with chefs and food service teams will be an added advantage.
• Strong knowledge of nutrition and dietary principles.
• Knowledge of food allergies and special dietary requirements.