Sr Dietitian

1. Clinical Practice & Improvement
Clinical Care:
• Provide and manage specialized care for complex cases in assigned areas 
including specialty units
• Lead / Assist to lead maintenance of clinical standards through:
 - Advanced evidence-based nutritional assessment and intervention
 - Clinical audit and competency assessment for AH12 dietitians and diet technicians
 - Development and review of clinical practice guidelines
 - Quality monitoring of documentation and care processes
Quality Improvement Activities:
• Assist / Lead quality improvement activities and clinical practice improvement 
projects
• Assist to drive implementation of evidence-based practices
• Develop and monitor clinical outcomes
• Participate in inter-department quality initiatives
Foodservice Quality & Safety:
• Assist / Lead evaluation of hospital food supply and therapeutic diet requirements
• Develop and implement evidence-based therapeutic diet guidelines
• Oversee food safety and quality standards in collaboration with Foodservice team
• Assist / Lead foodservice quality improvement initiatives
2. Education
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Clinical Education & Supervision:
• Coach/supervise/train junior dietitians and dietetic technicians
• Supervise nutrition/dietetics students (e.g. final year projects, internships)
• Serve as clinical educator or mentor for nutrition / dietetics students
• Develop and review training curriculum and assessments (e.g. clinical competency 
framework, standards of care, staff orientation)
Professional Education:
• Conduct health profession education/training for intra/inter-department colleagues
• Speak at local/regional conferences and scientific meetings
• Lead specialty-focused training programs
Education Resource Development:
• Lead development of specialty discipline resources
• Oversee department education materials and programs
• Guide development of training frameworks
• Plan and organize professional development activities
3. Research & Innovation
Research Leadership:
• Lead/co-lead research and innovation projects
• Guide evidence-based practice implementation
• Assist in study design and grant applications
• Present research at local/regional conferences
Evidence-Based Practice:
• Critically evaluate and translate research into practice
• Develop/review evidence-based guidelines
• Lead journal clubs and evidence reviews
• Guide implementation of novel practices
4. Leadership & Management
Service Management:
• Manage specialty unit operations and resources
• Lead team caseload coordination and coverage
• Develop and implement service improvement initiatives
• Monitor and analyze service performance indicators
Strategic Leadership:
• Lead inter-professional/inter-department workgroups
• Drive service transformation projects
• Influence stakeholder decision-making
• Guide policy development and implementation
(B) GENERAL (10%)
1. Miscellaneous
• Participate in any activities supported by the institution or cluster as required
• Cover the duties of department colleagues as required
• Undertake any other duties as assigned by the Head of Department
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ORGANISATION RELATIONSHIP
(SUPERVISOR’S SUPERIOR) Director, Allied Health Services & Pharmacy
(SUPERVISOR) Head of Department / Principal Dietitian
(JOB HOLDER) Senior Dietitian
(SUBORDINATE) Dietitian
JOB REQUIREMENTS
(A) EDUCATION, TRAINING AND EXPERIENCE
• Degree in nutrition and dietetics from PSB recognized university
• Preferably minimum six years relevant working experience in clinical dietetics
• Minimum six months dietetic internship and able to qualify for practicing license or 
dietitian registration with the national dietitian association of the country
• Proficiency in written/spoken English and fluent in spoken Mandarin, Malay or Tamil
• Competent in Microsoft Office 365 and social media savvy
• Proven ability to work efficiently and independently
(B) PROFESSIONAL LICENCE
• Accredited Dietitian of Singapore (ADS) with Singapore Nutrition & Dietetics 
Association
ABNORMAL PHYSICAL WORKING CONDITION
Education initiatives and service provision may be conducted at designated workplaces, 
nursing homes and community settings.
Nutrition talks and programmes may be conducted outside hospital premises and outside working hours.