Speech at the catering staff meeting

Good afternoon, everyone!

Today, we held the first meeting of kitchen staff in the multi-function hall. First of all, please allow me to express my heartfelt thanks to all shareholders and leaders of Tutaofeng Restaurant for their trust in our team on behalf of Shenzhen Catering Service Department! Once again, I warmly welcome some new members to join our big family. I firmly believe that with the guidance of several leaders and the concerted efforts of all our kitchen colleagues, we will be an efficient, United and enterprising team.

today, we held the staff meeting for the first time, with the purpose of discussing with you the work objectives to be completed in the kitchen in the near future and letting you know more about the restaurant. At present, in view of the current reality of the kitchen, we will do well the following five points:

First, the division of labor is clear, and each colleague should do his own job well; Unite and help each other; Learn more, ask if you don't understand, and work hard.

2. Abide by all the rules and regulations of the restaurant, don't be late, don't leave early, and ask for leave. What should we know to do and not to do?

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Third, it is summer, so we should pay special attention to the safety of electricity, fire and steam, including the staff dormitory, and pay attention to public hygiene and personal hygiene.

Fourth, among peers and colleagues, there is an upsurge of "comparing, learning, catching up, helping and surpassing". For outstanding employees, we should have a statement and reward. In the future, when there is a related cooking competition, we should form a team to participate in it, absorb the essence of other people's dishes, and at the same time, we should make a monthly innovative food plan.

5. It's urgent. I hope all staff will cherish this opportunity and actively cooperate to adapt to the new environment. No matter whether it's food or business management, they should take it seriously, obey orders and distribution, and put the overall situation first. They should not be perfunctory and deal with errands.

employees and friends, the prospect of restaurants is closely related to everyone's interests. We hope that we can apply what we have learned in our work, and in our future work, we will always whip ourselves for the sake of restaurants and their future development with the corporate motto of "restaurants set the stage for me and I add luster to restaurants". Only when we unite as one can we have strong competitiveness and be in an invincible position in the fierce competition. Staff

Dear friends, let's join hands and work together for the bright future of the restaurant!

We should work hard, not afraid of hardship and fatigue. We should start from the grassroots level. Anyone who enters the catering industry must exercise from the grassroots level. What happens at the grassroots level is definitely the most difficult thing, and everyone will encounter some setbacks.

How to face these setbacks is a matter of their own mentality. We must have a long-term vision and a down-to-earth and hard-working spirit. The catering industry is a very hard industry. If you are afraid of hardship and labor, don't do catering.

if you are afraid of losing money and paying, you can't do a good kitchen. You will never be a good cook or a star chef.

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in the face of colleagues, we should "take unfairness as a discipline and fairness as an exercise", "leave difficulties to ourselves and ease to others". People always grow up in adversity and mature in harsh environment. We don't mean to live in a concentration camp here. Kitchen work needs a good environment and a good working atmosphere. This good environment and atmosphere is formed by the concerted efforts of all of us. A good environment and atmosphere do not depend on harmony, mutual cover and mutual cover. Anyone, in an unsupervised and stress-free environment, will become self-motivated, and what's more, he will be indifferent to public and private, numb and greedy.

"Where a flock of sheep go, the leading sheep is the most important." I hope that the heads of our kitchen departments will set an example and actively cooperate with each other to lead their own departments to assume their due responsibilities and obligations for the revitalization of the enterprise. We should

turn passive work into active work, turn waiting to get off work on time every day into my initiative to work overtime for five minutes, and then do something for the enterprise. "The restaurant is my home, and prosperity depends on everyone." Without customers, there would be no restaurants, no restaurants.

What else should we do? From now on, each of us should "spend time on work, focus on work", "put work first", "It is glorious to serve guests, and it should be < P > to serve the front line" ... These thoughts and attitudes should be corrected.

"Rome wasn't built in a day." Each of our employees should actively cooperate with the needs of enterprises, do their own jobs, "swim against the current, if you don't advance, you will retreat." Without the development vision of keeping pace with the times, the spirit of hard work and plain living, and the service belief of "always constant and customer-oriented", we will be eliminated by the market and guests.

Dear friends, let's devote ourselves to our work as masters, and make unremitting efforts to turn Tutaofeng Restaurant into a top-class Sichuan restaurant with high grade, high standard and high efficiency through standardized management and strict professional standards!