Nutritionist (Korean)

Nutrition Management & Menu Development

• Coordinate with the Operations Department Head Chefs and relevant departments to develop review and improve menus in line with Korean clients taste preferences nutritional needs and requirements.
  
• Calculate portion sizes calorie intake and nutritional composition to ensure an appropriate balance of nutrition quality and cost.
  
• Monitor compliance with portion standards food preparation processes and service standards at assigned kitchens.
  

Korean Client Service

• Welcome clients inspection teams VIP delegations and support food tasting sessions and menu evaluations.
  
• Provide clients with consultation on menus nutritional values and appropriate improvement options based on their actual needs.
  
• Maintain and develop relationships with Korean clients at assigned kitchens.
  
• Conduct periodic surveys to collect client feedback understand their needs and assess their level of satisfaction.
  
• Receive and handle feedback and complaints regarding meal and service quality coordinating with relevant departments to resolve issues effectively.
  

Service Quality Control

• Inspect the quality of ingredients dishes and meal portions before they are served to clients.
  
• Conduct sensory evaluations of dishes in terms of taste color presentation and suitability for Korean clients preferences.
  
• Coordinate with Head Chefs Managers and the Operations Department to implement solutions aimed at improving service quality.
  
• Monitor compliance with the companys regulations and operational standards.
  

Reporting & Continuous Improvement

• Consolidate and analyze the results of client satisfaction surveys.
  
• Prepare periodic reports on meal quality client feedback and arising issues.
  
• Recommend solutions to improve service quality menus and operational processes in order to enhance the client experience.
  
• Perform other duties as assigned by the direct Manager.
  

• Female candidates preferably between 25 and 30 years old.
  
• Minimum of 2-3 years of experience as a Nutritionist Food QA/QC professional or in an equivalent position.
  
• Candidates with previous experience in F&B companies industrial catering restaurants hotels or Korean manufacturing plants are preferred.
  
• Presentable appearance with the ability to communicate in English or Vietnamese.
  
• Knowledge of nutrition menu development and food quality control.
  
• Knowledge of food safety and hygiene standards HACCP ISO 22000 occupational safety regulations and fire prevention and firefighting requirements is an advantage.
  
• Strong communication and customer service skills with the ability to handle situations tactfully.
  
• Service-oriented mindset with a strong focus on customer experience; a business-oriented mindset is an advantage.
  
• Proficiency in office applications with the ability to prepare reports and analyze data.
  
• Proactive responsible and committed to continuous improvement.
  
• Agile and flexible with willingness to travel between assigned canteens.
  
• Ability to work independently collaborate effectively across departments and perform well under pressure.
  

• The primary working location is Hai Phong with other locations assigned according to the companys operational requirements.
  
• Candidates must be willing to travel between canteens based on the companys arrangements.
  
• Working hours follow the operating hours of the assigned canteen.
  

• Salary is determined based on the candidates capabilities and qualifications.
  
• The company covers 100% of work permit expenses.
  
• Employees receive 100% of their salary during the probation period.
  
• 13th-month salary bonus business performance bonus performance-based incentives and bonuses for public holidays and Tet holidays.
  
• Social insurance contributions are based on the employees applicable job grade.
  
• Full statutory benefits in accordance with applicable regulations.
  
• Health check-ups and healthcare support financial assistance in times of difficulty employee engagement activities and other benefits in accordance with company policies.
  
• Opportunity to work in a data-driven organization where decisions are made based on data with broad opportunities for professional development across the organization.
  
• A people-centered working culture where employees are considered a core foundation of the organization.
  

Contact: Nga Nguyen