Nutritionist

Responsibility:

• Procurement Raw Ingredients: Design, develop & implement a raw ingredient data capturing methodology utilizing Star Chef kitchen management system
• Supply Chain Allergy Awareness: Design & develop a supply chain allergen awareness and labelling policy document to ensure Capital Hospitality suppliers follow allergen labelling requirements as set out in EU Food Information for Consumers Regulation (EU FIC) (1 day)
• Operating Procedures SOP: Design, develop & produce a back of house Allergen Control Standard Operating Procedure document (1/2 day)
• Procurement Allergen Traceability: Design, develop and implement an allergen & nutrition data capturing process for all raw ingredient & RTE (Ready to Eat) food procured into the Star Chef kitchen management system
• Production Allergen Contamination: Design and develop a Capital Hospitality Allergen Control Policy document in coordination with in-house Health &Safety Manager
• Training Allergen Awareness: Deliver an allergen & Nutritional Awareness Workshop to Key Capital Hospitality team members
• Operating Procedures SOP: Design, develop and produce a front of house Allergen Control & Customer Safety Standard Operating Procedure document in coordination with in-house Health & Safety Manager
• Allergen Information: Allergen information of each & every ingredient & RTE food procured to be captured in Star Chef kitchen management system
• Nutritional Information: Nutritional values of ingredients used to be linked to EU or USDA standards in Star Chef kitchen management system