Clinical Dietitian

The Role The Clinical Dietitian is responsible for planning, delivering and evaluating nutrition care services for patients across assigned clinics. You will provide Medical Nutrition Therapy, monitor clinical nutrition parameters, support food service quality and contribute to quality improvement initiatives. You will report to the Clinic Manager and work closely with the Head of Nutrition Care, physicians, nurses and the wider multidisciplinary team What You Will Do • Deliver Medical Nutrition Therapy tailored to hemodialysis patients with different backgrounds, age groups and medical conditions. • Implement the Nutrition Care Process, including screening, assessment, diagnosis, intervention, counselling, monitoring and evaluation. • Identify and manage nutrition-related conditions including malnutrition, protein-energy wasting (PEW), sarcopenia, obesity, diabetes and other chronic conditions. • Monitor clinical, biochemical and nutritional parameters and develop individualised nutrition care plans. • Utilise digital tools, AI-enabled technologies and body composition assessment devices where available to support nutritional assessment, monitoring and clinical decision-making. • Maintain accurate documentation, including Monthly Care Plans, nutritional assessments, follow-ups and referrals. • Participate in nutrition audits, quality improvement initiatives and monitoring of nutrition outcome indicators. • Collaborate effectively with the multidisciplinary team to support comprehensive patient care. • Support the orientation, education and development of dietitians, interns and colleagues. • Stay updated on renal nutrition, malnutrition, sarcopenia, digital health and emerging technologies in clinical nutrition Who You Are You are clinically precise, patient-focused and forward-thinking. You understand that nutrition in dialysis is complex and requires both strong technical knowledge and effective patient communication. You will be well-suited to this role if you: • Deliver evidence-based nutrition care with accuracy and genuine patient focus. • Communicate effectively with patients and healthcare professionals. • Recognise nutritional risk early and take appropriate action. • Are comfortable using digital tools and open to AI and technology-enabled clinical practice. • Take initiative in quality improvement and continuous learning. • Work effectively as part of a multidisciplinary team. You are clinically precise, patient-focused and forward-thinking. You understand that nutrition in dialysis is complex and requires both strong technical knowledge and effective patient communication. You will be well-suited to this role if you: • Deliver evidence-based nutrition care with accuracy and genuine patient focus. • Communicate effectively with patients and healthcare professionals. • Recognise nutritional risk early and take appropriate action. • Are comfortable using digital tools and open to AI and technology-enabled clinical practice. • Take initiative in quality improvement and continuous learning. • Work effectively as part of a multidisciplinary team. What we need: • Bachelor's degree in Clinical Nutrition. Master's degree is an advantage. • Valid SCFHS classification/registration as a Clinical Dietitian Specialist. • Fluent in Arabic and English, spoken and written. • Proficient in MS Office and basic computer systems. • Clinical dietetics experience in a hospital or healthcare setting. What you need to be able to do: • Bachelor's degree in Clinical Nutrition. Master's degree is an advantage. • Valid SCFHS classification/registration as a Clinical Dietitian Specialist. • Fluent in Arabic and English, spoken and written. • Proficient in MS Office and basic computer systems. • Clinical dietetics experience in a hospital or healthcare setting. What gives you an edge: • Experience in renal nutrition, diabetes or chronic disease management. • Knowledge of malnutrition, PEW and sarcopenia. • Experience with body composition analysis, nutrition assessment technologies or digital clinical tools. • Familiarity with HACCP and foodservice management. • Experience with nutrition outcome indicators, research or quality improvement projects.