catering career planning book (5 general articles)

when we have no time to take care of time, time has already passed in a hurry, and we will usher in a brand-new work and life. What kind of career planning will you have now? Presumably, many people are worried about how to write a good career plan. The following is a catering career plan book (5 general articles) that I have compiled for you, hoping to help you.

catering career planning book 1

is a waiter an elegant career? Yes, you heard me right. This is determined by the attitude in the workplace. When you can calmly, confidently and professionally face your career, then you are engaged in an elegant career. As a new force in the workplace, most post-91s people lament that self-worth is hard to achieve, which is actually a "disaster caused by workplace attitude". With a correct attitude towards the workplace, self-worth can be realized naturally, and every job can be elegant.

The formulation of employee career planning includes three steps: job satisfaction survey, enterprise job demand analysis, and plan formulation and implementation.

Step 1: Job satisfaction survey

1. Determine the survey object. The survey object refers to the people who want to make career planning.

2. Use questionnaires to investigate job satisfaction. The contents of the questionnaire include basic information, satisfaction with the existing job, career planning within six months and one to three years, self-evaluation of the difference from the target ability, etc.

3. Interview with employees. The purpose is to reconfirm the personal development and vision of employees.

step 2: analysis of enterprise job requirements

1. The enterprise job requirements should be combined with the enterprise development plan, store opening plan, current operating requirements and talent reserve plan to clearly determine the required positions and places. The purpose is to enable employees to see the direction of their efforts.

2. Sort out the professional quality and skill standards required for each position. This work is very important, it can make employees clear the gap between their own conditions and their goals.

step 3: plan formulation and implementation

according to the results of steps 1 and 2, assist employees to analyze and clarify their own conditions at this stage, determine the specific job development vision, and work out the appropriate career development plan. For catering enterprises, the career development of employees can be simply divided into vertical administrative promotion and horizontal professional rank development. When catering managers develop their employees' career, only by closely combining with the development of enterprises and formulating specific and feasible action plans can they help employees to succeed step by step and achieve their goals. The specific steps are as follows:

1. Analyze the sexual orientation and find out the employees' real work preferences

This is a process of employees' self-awareness and an important factor that determines whether the career plan can be successfully formulated.

in addition to self-analysis, we should also analyze the job we have chosen, what opportunities we may have in the future, what threats we may encounter in our work, and finally formulate our own vision and goals according to the swot analysis results, our own needs and possible opportunities.

2. Choice of career route

The career routes of catering enterprises are divided into three categories: management, technology and logistics.

when choosing a career path, I need to consider three questions: which career path I want to take, which path my ability is suitable for, and whether I can transform to the path in my personal vision? We should make a comprehensive analysis to determine the best career path that suits us.

At this stage, enterprises need to pay attention to determine the positions and job qualifications and skills required by enterprises in time, so as to help employees make correct choices according to the requirements of enterprises. After employees determine their career development direction, what we need to do next is to make a practical implementation plan.

3. Make a career development implementation plan

Making career goals is the core of career planning. But if there is no practical action plan, even the best idea is empty talk.

when making the implementation plan, the vision and objectives can be divided into short-term, medium-term and long-term respectively. As far as catering enterprises are concerned, the high mobility of staff reflects the importance of employees' sense of corporate identity. As long as employees who have worked for half a year are relatively stable, the most difficult thing to leave is the hurdle of the first half year and three years. The short-term goal of employees can be half a year, which can be divided into daily goal, weekly goal, monthly goal and semi-annual goal. The medium-term goal is generally one to three years, and the long-term goal is generally three to five years.

The goals should be clear, clear, definite, practical and concise, and must be practical and have quantitative success criteria. The content elements of the implementation plan should be led by the completion time, specific implementation steps, inspection points, supervisors, inspectors, revised plans, continuity, etc. When making the implementation plan, it is necessary to reach a * * * understanding with employees, which is clearly reflected in the form of a table to facilitate follow-up and inspection at any time.

at the same time, it needs to be reminded that when making plans, we should follow the three principles of seeking truth from facts, being practical, and keeping personal career goals consistent with the restaurant's goals. Without the restaurant's development goals, there will be no personal career development, and even it will be difficult to gain a foothold in the catering industry.

in the process of implementation, the three elements of individual consciousness and initiative, leadership guidance, testing, timely encouragement and encouragement, and mutual supervision of partners around are the keys to the success of career planning. Faced with the indisputable fact that catering employees frequently change jobs, as managers, instead of complaining, we should pay attention and time to help employees determine their own career development direction, do a good job in helping and training employees in the growth process, and work hard for the sustainable development of restaurants and cultivating loyal employees. We should deeply believe that, while we devote ourselves to it, the enterprise has unconsciously become a towering tree, and the employees have also become the same breath with the enterprise, and the fate of * * * is the same. Catering career planning book 2

1. How to set work goals

This problem is very simple. Start to set your own work goals, first set short-term goals, and then set long-term goals. With the goals, you will take a big step in your career as a chef. With the goal, you have the direction of work, step by step in this direction, and step by step to achieve it. No matter what our goal is, as long as we have a goal, we have set sail. I also want to tell my friends who have just started to work as chefs that in the learning stage, we must aim at improving our ability and increasing our knowledge. In this way, we will work in a down-to-earth manner in future work. Keep your feet on the ground, and your working ability will flourish in the future. Only when the leaves are flourishing can the chef be fruitful.

second, what is my ability?

analyze yourself correctly and your ability. Find the gap with others according to your current level. Study the obstacles that your personality plays in your work. As long as you have a correct understanding of your own abilities, you can give yourself a reasonable position. Friends who have just engaged in the chef industry, don't care how much they suffer, how tired they are, and don't care how much they suffer. Because these all lay the foundation for improving one's ability, increasing knowledge and accumulating experience. Every environment and every difficulty is a kind of training. You should know what it means to reward hard work in heaven, and there is always a reward for your efforts. Some people think that if they are smart and capable, they will aim high. Don't forget that the tortoise won the race in rabbit and the tortoise.

third, why do I work as a chef?

This question is profound, because everyone's outlook on life, values, cultural differences and living environment are different, and the answers to this question are very different. Since you choose this career, you should think about it and love it. Find what you like to do and fight for it, and eventually you will win. Confucius said, the good ones are not with the happy ones.

If you answer these three questions deeply and logically, you will find your best position. We must persist in linking the direction of progress with our self-confidence, and believe that with positioning, we will have a career plan, which is our greatest capital. Make our work plan with accurate positioning. Before planning, the external environmental factors should be carefully analyzed:

1. The development of catering industry. Attention should be paid to the development potential and trend of catering industry and the degree of competition among catering enterprises.

2. the status of the hotel. The ability of the boss, the advanced degree of hotel management, and whether the hotel has vitality. If there is no vitality, the hotel needs to leave as soon as possible. We should not only analyze external environmental factors, but also pay attention to internal factors.

3. Analysis of post development. Refers to the development potential of the position and the proportion of the department in the hotel.

4. comprehensive quality of department leaders. After the analysis, make a series of work plans and gradually realize them, and study the factors that hinder the plan: whether to seek help, how to improve the plan, and use career planning to quantitatively avoid your own industry. Encourage yourself to take fewer detours.

In the first three years, enrich your theoretical knowledge

Theoretical knowledge is one of the keys that a chef must have. Generally, students who graduate from professional schools have no problem in this respect. After several years of theoretical basic study, they have a basic understanding in all aspects. In real life, many people have joined the industry directly in the kitchen without learning in this field, and they lack theoretical knowledge in all aspects of the kitchen. They rely on the words and deeds of the master, that is, there is no problem in the meeting, and what they lack is what they should know. Then you should work harder in theory. You can go to the training class to participate in chef training, or you can buy cooking books for self-study. You can also work for three years while learning theoretical knowledge.

In the second three years, students who have graduated from school will go to the society. First, they should choose a hotel for practical training, and spend three years practicing all positions in the kitchen. From rough machining, knife work, spoon work and other positions, there is only one trick to practice basic skills well, and that is to practice hard. Without hard exercise, there will be no good basic skills. (There is a foreign fast food enterprise. After graduating from college, the boss's son wants to enter her enterprise. He must start with the most basic dishwashing work. After passing the qualification, he can only go to the next job. The purpose is to let him know all aspects of the enterprise and manage the enterprise well in the future. )

the same is true for chefs, who have a solid basic skill than needed. Then, we should summarize the theoretical basis we learned in school. In these three years, we should master and use all kinds of jobs skillfully from basic rough machining to wok, and we should also master the dishes of a cuisine and be familiar with various cooking methods of the cuisine.

In the third three years, communicate more

When you have a solid basic skill, you should go out and learn about other cuisines all over the country, learn the characteristics of other cuisines, as well as the local products and raw materials, and combine them to form your own cuisines. During this period, you must be modest and generous. Make more friends and communicate widely to enrich yourself, regardless of your salary, but for the purpose of learning. As the saying goes, after reading a book, you can go to Wan Li Road, which means those artists and painters are equally useful to our chefs. It takes three years to understand most of the dishes in the eight major cuisines and use them flexibly.

In the fourth three years, take part in more competitions

At this time, you are about 31 years old, and your technical level and business ability have reached a certain level. You should take part in various competitions. First, you can exercise your technical level, and second, you can test your level. There are many competitions now, and there are not many competitions that can truly reflect your level, so you should not care about the level of ranking, but only pay attention to participation and you will gain something. Through competitions, you can both.

A successful chef must come step by step. Some people use it for more than ten years, while others become a chef after several years. But opportunities and miracles will happen. When you are mature in all aspects, your work will be long-term, otherwise you will be fired frequently.

The rapid development of China's economy has promoted the development of tourism and hotel industry, and also promoted a previously disdainful profession-cook. "Big head and thick neck, it's either a rich man or a cook". Zhao Benshan and Fan Wei's sketches have juxtaposed the positioning of "cook" with the rich man a few years ago, which is in line with the status quo. The profession of cooking is not the same as that of Amon in Wu, and an excellent chef can almost determine the survival of a hotel or a restaurant. Catering career planning book 3

Chef is an indispensable force in the construction of human civilization, a promoter of social and economic construction, and a successor and disseminator of China's profound catering culture.

"Food is the most important thing for the people" is an eternal truth. Catering industry, as an industry related to people's livelihood, has a very broad development prospect with the rapid development of China's economy and the continuous improvement of people's living standards. According to statistics, the catering industry in China has maintained a development height of over 11% for 2115. However, in the face of the good development trend of domestic catering industry, the talent situation of catering industry has changed. The unprecedented "talent shortage" has become the biggest problem hindering the development of catering industry. The shortage of cooking talents, great social demand and broad employment prospects have become popular in people's eyes! Therefore, I am optimistic about the strong development of the catering industry, so I chose to study cooking and become a cooking major, in order to catch up with the "fast train" of this new century and find a boat for my dream.

when I entered the school gate, I thought that as long as I worked hard, I would definitely succeed in my career in the future. But now that I think about it, this is not the case-we must find the right direction of struggle. I realize that if I spend more time than others to reach the other side of my career, I will pay a heavy price for my inefficiency. Therefore, I made a career plan for myself as the steering wheel of my career navigation. Therefore, I plan my career as follows:

First, my short-term goal is to become a qualified chef, prepare for starting a business, and accumulate experience and funds for future starting a business;

Secondly, my medium-term goal is to become a senior manager of catering department and a senior technician, and start a career in employment;

Third, my long-term goal is to be a successful boss of a restaurant chain, to start my own business and take a brilliant career.

I believe that my career planning will definitely bring me complete success. After graduating from Grade Three, I went to work. During that time, I learned the spirit of hard work, which made me have the basic qualities of a good chef. I am a person who is good at getting along with others, and my good expression, social communication and cooperation skills will help me become an excellent catering technology and management personnel.

I plan the present and look forward to the future. Now is my career preparation stage, and it's a complete success.