CDM, CFPP of the Month - November 2024

Name: Preeti Padmanabhan, CDM, CFPP

Job Title: Director of Food and Nutrition Services

Employer: Alden Management

Job Location: Barrington, IL

Years at Current Facility: 5 years

Years in Current Position: 5 years

CDM, CFPP Since: 2019

Why did you decide to become a CDM, CFPP?

A Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP) is a credential that denotes a specialized skill set in managing foodservice operations and ensuring food safety, particularly in healthcare and other institutional settings. I choose to pursue this certification because of my passion for nutrition and foodservice management, a desire to ensure the safety and health of populations, and the pursuit of career advancement and professional recognition in the field of dietary management. The commitment to improving food quality and safety standards is appealing to my goals of management and leadership.

What are your main responsibilities in your current position?

Main Responsibilities in my current position are: 

1. Nutritional Assessment and Care
  - Oversee the assessment of residents' nutritional needs and develop individualized care plans.
  - Work with dietitians, healthcare providers, and other staff to monitor and adjust dietary plans as needed.

2. Staff Management
  - Recruit, train, supervise, and evaluate food service staff, including cooks, dietary aides, and nutritionists.
  - Ensure staff adhere to policies, procedures, and standards of food safety and service.

3. Food Preparation and Service
  - Supervise the preparation, cooking, and presentation of meals to ensure quality and consistency.
  - Implement portion control and standardized recipes to maintain nutritional value and cost-effectiveness.

4. Compliance and Safety
  - Ensure compliance with local, state, and federal regulations, including health department codes and OSHA standards.
  - Conduct regular inspections and audits to maintain food safety and sanitation standards.

5. Budgeting and Cost Control
  - Develop and manage the department's budget, including forecasting and controlling food and labor costs.
  - Monitor inventory, purchasing, and procurement processes to minimize waste and maximize resources.

6. Resident Satisfaction
  - Address resident complaints and feedback regarding food quality, service, and dietary concerns.
  - Implement changes and improvements based on resident preferences and satisfaction surveys.

7. Educational Programs
  - Provide nutrition education and training for residents, families, and staff.
  - Promote wellness and healthy eating habits through workshops, materials, and other resources.

8. Quality Improvement
  - Participate in quality improvement initiatives to enhance foodservice operations and resident care.
  - Analyze performance data and implement corrective actions to meet quality standards.

9. Collaboration and Communication
    - Collaborate with other departments, such as nursing and administration, to coordinate care and services.
    - Communicate effectively with residents, families, and staff to ensure understanding and satisfaction.

How do you organize your time at work to make sure you accomplish all your responsibilities?

Organizing time effectively at work is crucial for managing responsibilities efficiently. Here are some strategies that I utilize everyday:

1. Prioritize Tasks: Identify and focus on high-priority tasks first. I always try to categorize tasks by urgency and importance.

2. Create a Schedule: Develop a daily and weekly schedule. Block out time for specific tasks and stick to the schedule as much as possible.

3. Set Clear Goals: Define clear, achievable goals for each day. Break down larger projects into smaller, manageable tasks.

4. Delegate: Delegate tasks to team members. Ensure that tasks are assigned to those with the appropriate skills and time.

5. Review and Adjust: At the end of each day or week, I review and adjust my plans for the next period accordingly.

6. Stay Organized: I have always focused on keeping my workspace and digital files organized to save time searching for information.

7. Communicate: Maintain clear communication with colleagues and supervisors to ensure alignment on priorities and deadlines.

By implementing these strategies, I can effectively manage my time and ensure I accomplish all my responsibilities at work.

What is an example of an innovative way you have made change at your facility and how did you implement it?

Employee Empowerment Through Cross-Training. I have developed within my department a comprehensive cross training program to 
enhance staff flexibility, reduce staffing shortages, and improve overall operational efficiency by implementing a cross-training program.

Some steps I took to implement this program at my facility involved:

  - Identify key roles and tasks within the food and nutrition services department.
  - Assess current staff skills and determine which roles would benefit most from cross-training.
  - Discuss the cross-training initiative with management and obtain approval.
  - Communicate the benefits and goals of the program to staff to gain their support and involvement.
  - Develop a comprehensive cross-training plan, outlining the specific skills and knowledge each staff member needs to acquire.
  - Create a schedule that allows staff to rotate through different roles without disrupting daily operations.
  - Designate experienced staff members as trainers or mentors to oversee the cross-training process.
  - Begin cross-training staff according to the established schedule.
  - Ensure that training sessions are hands-on and interactive, allowing staff to practice new skills in real-time.
  - Regularly check in with staff to monitor progress and address any challenges or concerns.
  - Provide ongoing support and additional training sessions as needed to ensure all staff members are confident in their new roles.
  - Gather feedback from staff and supervisors to evaluate the effectiveness of the cross-training program.
  - Make necessary adjustments based on feedback to improve the program and address any gaps.
  - Recognize and reward staff members who successfully complete cross-training and demonstrate proficiency in multiple roles.
  - Consider implementing incentives, such as bonuses or additional opportunities for professional development to encourage participation.

The results of such a program are:
- Increased flexibility among staff members, allowing for smooth operations even when there are absences or high demand.
- Significantly reduced instances of staffing shortages, ensuring consistent service and quality.
- Enhanced job satisfaction and morale among staff, as they feel more valued and capable in their roles.
- Streamlined operations and improved efficiency due to staff being able to cover multiple roles effectively.

By implementing the cross-training program, we were able to maintain consistent staffing levels and service quality even during peak times and unexpected absences. 

One notable instance was during a COVID-19 outbreak, where the cross-trained staff seamlessly covered for their sick colleagues, ensuring that meal service and resident care were not disrupted.

What was your first job in the foodservice industry?

My first job in the food service industry was consultant dietitian for a hospital.

Who has been your biggest mentor in foodservice and how have they helped shape your career?

When it comes to mentors, I must say I have been blessed and I would take this opportunity to express my deep gratitude for the invaluable guidance and support each one has provided throughout my career in foodservice. Their mentorship has been instrumental in shaping my professional journey and helping me achieve my goals as a Certified Dietary Manager, Certified Food Protection Professional (CDM, CFPP).

1. My father. His unwavering support and guidance have been the bedrock of my career. He has always believed in me and encouraged me to lead with integrity and dedication. His advice and example have shaped my approach to leadership and helped me become the professional I am today. Thank you for being my first and most enduring mentor.

2. My husband for his support and encouragement. His belief in me has helped me stay focused and I am thankful to him for helping me balance my personal and professional life.

3. My teacher/instructor Traci Wessel for her passion for the field and dedication to teaching ignited my interest in foodservice management. The knowledge and skills I gained in her classes laid the foundation for my career. Her encouragement and belief in my potential gave me the confidence to pursue my dreams and achieve my CDM, CFPP certification.

4. Shayna Newman as my first manager in food service. She taught me the importance of hard work, attention to detail, and customer service excellence. Her leadership and willingness to share her experiences provided me with practical insights and a solid understanding of the industry. Her mentorship during my formative years in the field was invaluable and pivotal in my journey towards becoming a CDM, CFPP.

5. Farhad Gul, administrator, for his ongoing support and trust have been crucial as I navigate my current role. He entrusted me with significant tasks, prompting me to work harder and strive for excellence. His strategic vision and commitment to excellence have inspired me to continuously improve and innovate. Working alongside him has been an honor, and I am grateful for the opportunities he has provided me to grow professionally and excel as a CDM, CFPP.

Each of my mentors have played a unique and vital role in my development, and I am incredibly thankful for their mentorship. Their influence has helped shape not only my career but also my approach to leadership and service in the foodservice industry.

What are the biggest challenges you face in your position and how do you handle them? 

As a Director of Food and Nutrition Services in a nursing home, the role involves navigating numerous challenges while ensuring high standards of care and service. 

1. Ensuring Regulatory Compliance: Ensuring all foodservice operations comply with federal, state, and local regulations, including health and safety standards.

How do I handle this:
-Staying updated with regulations that are also changing, through continuous education and professional development.

2. Resident Satisfaction: Meeting the diverse dietary needs and preferences of residents.

How do I handle this:
- By conducting regular surveys and feedback sessions with residents to understand their preferences.
- Collaborating with dietitians to create flexible menus that cater to various dietary needs.

3. Budget Constraints

How do I handle this:
- By implementing cost-control measures such as bulk purchasing and inventory management.
- Optimizing menu planning to minimize waste and make the best use of seasonal ingredients.
- Regularly review and adjust the budget to align with financial goals and constraints.

4. Staffing Issues

How do I handle this:
- By Providing ongoing training and professional development opportunities to enhance skills and job satisfaction.
- Implement cross-training programs to ensure staff flexibility and coverage during shortages.

5. Quality Control

How do I handle this:
- By Implementing standardized recipes and portion control measures.
- Conduct regular quality control checks and taste tests.
- Provide ongoing training to staff on cooking techniques and presentation standards.

What is your favorite part of your job?

My favorite parts of the job as the Director of Food and Nutrition Services in a long-term care facility include:

1. Serving the Community: I find great satisfaction in knowing that your work directly benefits the residents and improves their quality of life. Being able to provide nutritious and enjoyable meals is a meaningful way to contribute to the well-being of the community.

2. Leadership Practice: The opportunity to lead and guide your team is something I value highly. I enjoy setting a vision, making strategic decisions, and seeing your leadership translate into effective and efficient operations.

3. Being a Mentor: Mentoring staff and helping them grow professionally is a rewarding aspect of my role. I take pride in developing the skills and careers of your team members, knowing that your guidance has a lasting impact on their professional journeys.

4. Bringing About Change and Delivering Results: I appreciate the ability to implement changes and improvements within my department. Whether it's enhancing menu options, improving operational efficiencies, or fostering a positive workplace culture, I relish the opportunity to make a tangible difference and see the results of my efforts.

How do you stay up to date with current innovations and trends?

To stay up to date with current innovations and trends in the field, I rely on several key resources and networks:

1. ANFP Membership: As a member of the Association of Nutrition & Foodservice Professionals (ANFP), I have access to a wealth of resources, including publications, webinars, and conferences that keep me informed about the latest developments in foodservice management and nutrition.

2. Interactive Q/A Portal: ANFP provides an interactive Q/A portal that allows members to ask questions, share experiences, and discuss best practices. This platform is invaluable for gaining insights from peers and experts in the field.

3. Board of Directors, ANFP Illinois Chapter: My role on the board of directors of the ANFP Illinois chapter has been particularly beneficial. It has connected me with experienced professionals and leaders in the field, offering a network of support and mentorship. These relationships have been instrumental in my professional growth, providing both guidance and new perspectives on industry trends.

4. Professional Development and Networking: I regularly attend industry conferences, workshops, and seminars. These events are great opportunities to learn about new technologies, methodologies, and regulatory changes. Networking with other professionals at these events also helps me stay current and exchange ideas.

By leveraging these resources and networks, I ensure that I am always aware of the latest innovations and trends, allowing me to continuously improve the services we provide at the long-term care facility.

How do you envision the foodservice industry changing in the next few years?

Envisioning the Future of the Food Service Industry

1. Technology Integration:

Automation and Robotics: Increasing use of automated kitchen equipment and robots for food preparation and delivery, enhancing efficiency and consistency.

AI and Data Analytics: Leveraging AI for menu planning, inventory management, and personalized nutrition plans based on resident health data.

2. Personalized Nutrition:

Customized Meal Plans: Advanced software to create individualized meal plans based on residents’ dietary needs, preferences, and health conditions.

Functional Foods: Incorporating foods with health benefits, such as probiotics and anti-inflammatory ingredients, into daily menus.

3. Dietary Inclusivity and Diversity:

Cultural and Dietary Accommodation Expanding menu options to cater to diverse cultural backgrounds and dietary restrictions, promoting inclusivity.

Plant-Based and Alternative Proteins: Increasing availability of plant-based meals and alternative protein sources to meet changing dietary preferences.

4. Health and Wellness Focus:

Preventive Nutrition: Greater focus on preventive health through nutrition, using food as medicine to improve residents’ overall health and well-being.

Mental Health and Well-being: Integrating nutrition programs that support mental health and cognitive function.

What is your advice to those just getting started in the foodservice industry?

1. Embrace Continuous Learning:

Stay Informed: Keep up with industry trends, new technologies, and best practices by reading industry publications, attending workshops, and participating in webinars.

Seek Education: Consider formal education and certifications, such as those offered by the Association of Nutrition & Foodservice Professionals (ANFP).

2. Gain Practical Experience:

Start Small: Take on entry-level positions to gain a solid understanding of various roles within the industry. Every experience is valuable.

Be Hands-On: Get involved in different aspects of food service, from food preparation to customer service, to develop a well-rounded skill set.

3. Network Actively:

Join Professional Organizations: Become a member of industry associations like ANFP to connect with professionals and access valuable resources.

Build Relationships: Cultivate relationships with mentors, peers, and industry leaders. Networking can provide support, advice, and career opportunities.

4. Develop Strong Communication Skills: Learn to communicate clearly and effectively with team members, management, and customers.

Active Listening: Pay attention to feedback from colleagues and customers to improve your performance and service quality.

5.Focus on Customer Service:

Customer-Centric Approach: Always prioritize the needs and satisfaction of your customers. Exceptional customer service can set you apart in the industry.

Handle Feedback Positively: Use customer feedback as a tool for improvement, and don’t take criticism personally.

6. Be Adaptable and Resilient:

Embrace Change: The food service industry is dynamic. Be open to new ideas and willing to adapt to changes in trends and technology.

Stay Resilient The industry can be demanding and fast-paced. Develop resilience and coping strategies to handle stress and maintain a positive attitude.

7. Focus on Quality and Safety:

Commit to Quality: Always strive to deliver high-quality food and service. Consistency is key to building a good reputation.

Prioritize Safety: Adhere to all food safety and sanitation standards to ensure the health and safety of your customers.

8. Cultivate Leadership Skills:

Take Initiative: Don’t be afraid to step up and take on leadership roles or new responsibilities when opportunities arise.

Mentorship: Seek mentors who can provide guidance and be willing to mentor others as you gain experience.

9. Be Passionate and Dedicated:

Love What You Do: Passion for food and service is crucial. It drives motivation and can be infectious, inspiring those around you.

Dedication: Be committed to your role and continuously seek ways to improve and excel.

10. Balance Work and Life:

Find Balance: The food service industry can be demanding. Make sure to find a balance between work and personal life to avoid burnout.

Take Care of Yourself: Prioritize your physical and mental health to sustain a long and fulfilling career in the industry.