Introduction: chef, is cooking as a profession, to cook dishes as the main content of the work. The following is my carefully prepared chef has the momentum of the slogan, you can refer to the following content Oh!
Chef has the momentum of the slogan1, food is not too fine, chopping is not too fine.
2, sweat can only be left to their own, the guests will only see the stomach.
3, pragmatic, perfect management, improve quality, increase efficiency.
4, you think, I think, quality enhancement difficult to defeat.
5, smile to make themselves young, will also make the guests satisfied.
6, the first-line chef please note that the quality and efficiency lies in you.
7, loyal and honest people, real work.
8, more communication, less complaints, more understanding, less argument.
9, a clear, two wash, three sterilization.
10, flow their own sweat, do their own meals, and achieve their own business.
11, unite a heart, stone into gold.
12, careful, careful, careful, quality always keep your heart.
13, would rather check beforehand, not rework afterward.
14, analyze the cause to be serious, solve the problem thoroughly.
15, the kitchen is important, no one is allowed to enter.
16, provide quality products, is the best way to return customers.
17, first light the fire after the gas.
18, our commitment: do not do bad products.
19, customer satisfaction is the eternal pursuit of the enterprise.
20, we wash our hands more than once, the guests take less medicine.
21, and traditional yesterday, goodbye to the standardized future.
22, can only work with the hands, can not let it taste food.
23, your beauty is not only used to appreciate, but also enhance the appetite of guests.
24, production efficiency, with the least 'input, get the maximum amount of output.
25, people do a good job of quality control, corporate profits are naturally high.
26, every day further, on the road to success.
27, essential products placed in the area, clear identification and easy to use.
28, adhere to first-class management, production of first-class products.
29, food hygiene, linked to you and me, linked to millions of families.
30, education and training to adhere to do, quality enhancement difficult to defeat.
31, the emergence of defective products is a technical problem, the outflow of defective products is a management problem.
32, no quality, there will be no enterprise tomorrow.
33, take the telescope to see others, take the magnifying glass to see themselves.
34, the guests appreciate your beauty, he valued your service.
35, action to change the status quo, ideas determine the future.
36, hand in hand to build food safety, heart to heart *** build harmony and peace.
37, a person negligent hundred busy, everyone careful more smoothly.
38, paralysis is the biggest hidden danger, dereliction of duty is the biggest bane.
39, attitude determines everything, details determine success or failure.
40, distinguish the purpose of the item, clear unnecessary use of things.
41, innovative breakthroughs to stabilize quality, the implementation of management to improve efficiency.
Chefs have the momentum of the slogan1, the chef's craft are not learned in their own kitchen. --To Fuller
2, the chef's skill is all in the knife. --To Fuller
3. The tailor makes the man, the cook makes the dish. --Boulveaux
4. The most creative of mankind is the cook. --Jerrold
5, There is no good cook who is not a glutton. --Stanbridge
6, the cook a lot, but can not make a good meal. --Gerbi
7, to enhance the dishes, subdivided and subdivided;
8, to enhance the character, review and review;
9, to pick people's strengths, to make up for their own shortcomings, learning is never-ending, and will never stop;
10, no matter how few or how many contacts; let the blessings never change; no matter how life is Salty or light; let the smile of life for a long time
11, in order to smell its fragrance, eat its taste, food has the end of the endless taste of the concept;
12, "to win people with cooking, to serve people with cooking morality"
13, I'm a cook for the kitchen student, one day for the kitchen, a lifetime for the kitchen, lifelong learning skills:
14, no one has, I have, I am superior. I have, people have me excellent, people excellent I special; people special I turn;
15, the most important quality of the chef is punctual; this is the same is the requirement of the guests.
16, to wait too long for a guest who is not punctual is rude to those who are punctual.
17, If a person invites a friend to dinner without taking care to prepare food for them, such a person does not deserve to have friends.
18, The quality of coffee in a family should be the responsibility of the hostess, and the quality of liquor should be the responsibility of the host.
19. To entertain a guest is to make sure that he is happy during this time in your home.