Dietitian | Rabat (Morocco)

HUIR – International University Hospital of Rabat operates within a predominantly collaborative culture, where people, trust, and teamwork are central to daily practices. The hospital promotes a close and supportive management style focused on empowerment, guidance, and collective commitment. This collaborative foundation is reinforced by a strong innovation dimension, encouraging initiative, experimentation, and continuous improvement. It is supported by structured processes ensuring reliability and efficiency, while competitive dynamics play a clearly secondary role.

We are looking for an experienced and rigorous Dietitian to join our Directorate of Care and Hospital Hygiene at HUIR. They will develop a dietary diagnosis and the methods for implementing dietary care, education, and prevention, integrated into an overall care program. They will adapt nutrition and advise a person or group to improve or maintain health.
Your main tasks will be:

1. Technical and scientific skills:

- Knowledge in nutrition: Mastery of nutrition principles, nutritional needs according to age and pathologies, specific diets (diabetes, cardiovascular diseases, etc.).
- Biochemistry knowledge: Understanding of metabolic processes and nutrient interactions.
- Physiology knowledge: Understanding of the body's functioning and the impact of nutrition on health.
- Pathology knowledge: Mastery of nutrition-related pathologies and dietary implications.
- Pharmacology knowledge: Understanding of interactions between medications and food.
- Food hygiene and safety: Compliance with food hygiene and safety standards.

2. Relational and educational skills:

- Communication: Ability to explain complex concepts in simple terms, to adapt speech to different audiences (patients, families, health professionals).
- Active listening: Ability to listen to the needs and concerns of patients and their families.
- Pedagogy: Ability to design and implement therapeutic education programs.
- Teamwork: Ability to collaborate with various health professionals (doctors, nurses, etc.).

3. Methodological skills:

- Data analysis: Ability to analyze nutritional data and establish a dietary diagnosis.
- Writing: Writing nutritional assessments, meal plans, and reports.
- Organization: Time management, activity planning, meeting deadlines.
- IT skills: Proficiency in IT tools for data management and communication.

4. Specific skills for the position:

- Project management: Implementation and monitoring of nutrition-related projects (therapeutic education, menu improvement, etc.).
- Management: Supervising teams (interns, students, new hires).
- Regulations: Knowledge of nutrition and food hygiene regulations.
- Economics: Budget and resource management.

5- Menu planning:

- Develop menus in collaboration with the catering department,
- Participate in the development of the dietary plan, broken down into menus for low-salt, high-protein, high-calorie, balanced meals adapted for diabetes, etc.,
- Determine the necessary food quantities to meet the nutritional needs of the patient,
- Determine appropriate cooking methods in collaboration with the catering team,
- Check the prepared menus and their compliance with the aversions and requirements of adult and child patients or the dietary restrictions identified based on the patient's condition, according to medical prescription,
- Participate in the inspection of raw materials used in the preparation of therapeutic meals and ensure their compliance.

6- Implementation of dietary care in coordination with the patient, their family, and relevant professionals:

- Develop a dietary diagnosis supplemented by therapeutic, educational, and preventive actions as part of the patient's care plan,
- Modify the dietary care approach by adapting it to the evolution of the patient's health status, or based on any planned surgical interventions,
- Set the dietary care objectives to be achieved and integrate them into the overall care plan.

7- Development of the meal plan for the catering service's specifications:

- Develop the meal plan for the catering service's specifications, in compliance with current recommendations for institutions.
- Prepare the activity report in dietetics, transmit it to the directorate of care for integration into the institution's activity report.

• Bachelor's degree (Bac+3): Diploma in Dietetics or DUT in Applied Biology with a specialization in Dietetics
• 2 years or more of experience
• Knowledge/Proficiency in meal management software
• Experience in the care of diabetic patients in conventional hospitalization (developing and leading therapeutic workshops)
• Experience in the care of patients with gestational diabetes
• Observational skills
• Initiative
• Team spirit