Chef chief bidding speech article 1
Dear leaders dear partners
Hello!
My name is xxxx, from the nine-six store back kitchen stove department. First of all, I would like to thank the relevant leaders for giving me the opportunity to participate in the competition. This is a competition for me, but also a self-test as well as the opportunity to learn and exercise. I would also like to thank all the partners here, you gave me great courage and confidence, in the spirit of testing and learning attitude on this stage
The following I will be competing for the deputy director of the idea, to report to you.
I joined Hope Hunan Garden on May 22, 20xx, after the enterprise systematic training and leadership of the professional teaching, my professional knowledge and practical ability to get a great progress! And I have been awarded seven monthly awards, such as "20xx;11;12 and 2011 1;2;3;5". Star of Flavor title; and has also been named many times by customers to cook dishes for them.
Of course, it's hard to be a qualified supervisor based on this alone. Not only to do, he also has to have a long-term vision, good strategy; with extensive knowledge and sophisticated professional skills, as well as a high level of organization and management. The reason why I chose to bid for the post, because, since I think I have the absolute ability and confidence in this work, and have their own favorable conditions are as follows.
"I" I have integrity of character, I think as a manager of character is crucial, incompetent leadership is at best a substandard product, and incorrect leadership, is tantamount to a dangerous product, the business of moths. Have integrity of character, in the work of the subordinate staff and deal with the work of things, will do? Unbiased? Only to withstand the temptation of interest, not to do harm to the enterprise's actions.
"Second" to the absolute loyalty of the enterprise; full of enthusiasm. All in the interests of the enterprise as the focus of passionate and excellent completion of all tasks, and enterprise *** into and out of!
"Three" I have a strong desire to learn, good communication and understanding. Ensure that in this full of change, exploration and challenge innovation in the field of food and beverage is not eliminated out of the game! Fully understand the spirit of the superior instructions to communicate and care for subordinates.
"Four" can bear hardships and stand hard work; correct and rigorous work attitude. Can be in a short period of time under the circumstances of high load, face and seriously deal with the details of the problem, quality and quantity of work.
"Five" good people, in favor of team members of the close unity, improve the ability to cooperate with the war.
For a good leader, the above points for him is the skin. But for me it is one of the few advantages, I understand their own imperfections, there are still some deficiencies, but I believe I will get partners to support and trust. In this case, I think their own shortcomings are mainly in the following two points.
"A" the current level of professional skills is not very high.
"Second," the experience of dealing with various emergencies is not rich enough.
In response to these shortcomings, I think I will be modest to seniors and peers to ask for advice, pay attention to observe the surrounding partners of the excellent, to learn. More to do listener, carefully analyze, read more related books to enrich their knowledge, usually more to help partners to complete the work, from the practice of obtaining real knowledge. In dealing with emergencies, I will carefully analyze the causes and consequences of previous cases. Looking for the **** between them and differences, and try to find the hidden danger, to prevent it! At the same time, more with the former partners to exchange, to understand the cases they have experienced, through a variety of channels to understand a variety of contingency methods!
At present, I am in the position of stove, through their own experience and observation, if the kitchen is compared to a family, then the stove is the family children's generation among the elder brother. Both to do their part to cook well, but also to the younger siblings (the following employees) to take the lead and set a good example! The supervisor is the middle-aged parents, picking up the family burden, dealing with the daily kitchen
room trivia. Assisting the head chef, conveying instructions from superiors, caring for subordinate staff, etc.. So the success of the competition, is a greater responsibility to bear, is a higher new starting point only.
Recently the store for customers to implement? The product commitment? Achieved good results, but in the implementation process I think there are a few problems to be improved.
"First," the communication between the front office and the kitchen; no special person to follow the entire order, resulting in the leakage of single less to do, rushed to the dish. Second, the cut with the lotus table and other departments of the degree of cooperation is not enough. Third, the raw materials are not thoroughly dispersed frozen, resulting in a decline in the quality of the product and the occurrence of cooking accidents. The solution is no more than: the sales situation of the dishes to summarize and analyze the timely communication with the kitchen; early preparatory work, according to the different times of different times of hot dishes, timely staff adjustments; waiters recommend appropriate production time for shorter dishes; the whole sent a person to follow the list, to prevent leakage of the single less production; cutting, counter, stove personnel in respect for each other at the same time, echoing each other to work together. Lotus should carefully observe the stove dynamics, for cooking to make reasonable arrangements; scattered frozen in a timely and thorough. Avoid the stove temporary artificial freezing, affecting the operation and cause the occurrence of oil accident.
Said so much, can not help but feel a lot of emotion, seven years ago, I absolutely can not stand like today so talk freely on the lectern. Looking back, although there are joys but also experienced countless frustrations and tribulations. There is no way to tell the number of times and extent, but those setbacks and tribulations are my lifelong wealth. It is they let me know the truth of being a human being, life is difficult. Let me understand their own character and excellent technology, as well as fearless face and career persistence is not eliminated by the industry's only guarantee!
In the coming year, I will strive to do a good job at the same time, focusing on learning a higher level of management knowledge and resilience, to strengthen their own cultivation, to assist their superiors to do a good job, and lay a solid foundation. Strive for a year later to embark on the competition chef podium!
? Give me a chance, I'll give you a lot of wonderful? This is my eternal and unchanging bidding commitment. I am concerned about the results of the bidding desire to succeed, but more important to participate in the process, I think whether I come out on top, can not change my dedication to the cause, and respect and love for all of you! I wish you all good health, everything goes well; I wish our Wang Xiangyuan tomorrow will be better!
Thank you all!
Chef's speech 2
Honorable leaders:
Hello!
I come from Lanzhou City, Gansu Province, my name is ####, 21 years old, 20XX X months in Yuncheng on the Island Cafe Western-style restaurant work, 20XX X months is very happy to come to the 2nd living room in this family kitchen chef position, and colleagues to work together, I am here to first sense to tell a, in the 2nd living room where the leadership of the care of my job and support, the competition has given me a! Challenge themselves on the stage, in this almost a year of wind and rain struggle, in the executive chef Yu shopkeeper and chef Wang and my class, rigorous teaching at the same time I have learned a lot of things, learn how to do people, do things, I do from the little brother Dao master encounter criticism is not demoralized, encountered praise is not haughty, to improve personal qualities, discipline themselves, to obey the leadership of the reasonable arrangements with the Department of the field, the bar Department of the language of the staff, communication, communication, and more constantly strengthen the learning and constantly improve their skills, and to enhance the quality of the work. More and more constantly strengthen the study, constantly improve themselves, good relations between master and apprentice.
In such a good environment to work, to do everything, to determine the color, aroma, taste, shape, high nutritional value of the dishes, cost control, savings to maintain the form of raw materials, dishes smooth, full, increase the nutrition of the dishes.
I also paid a lot of money before, so I have to come to today's results I feel very happy, but also thank my leadership, as the saying goes? Do a line love a line? Since we chose the chef service industry then we have to do a good job, we have to have the spirit of enterprise, unity, progress, innovation, success.
The second programmed, first of all, the mind to have a certain procedure to do things, the chest, of course, the first time to have: diligence, less temper, a little more courage, a little more brain alive, a little less reason.
The chef should understand the culinary technology, the development of technology, the characteristics of technology, functional requirements and culinary knowledge.
If I am a kitchen foreman:
1, safety is the theme of a unit to prevent kitchen fires, gas leaks.
2, reasonable food additives, deep technology to improve the quality of food without destroying the nutritional quality of the same.
3, keep the cost standard, the cost of low price, the percentage of grasp, save is to earn.
4, saving: to do water is not wasted, on time to switch the power switch, switch the gas, open source and cut costs.
5, if I am a kitchen foreman, to develop a group of not afraid of hard work, love to study, motivated team
6, to assist the head chef to do a good job of all the work in the kitchen, lead by example.
Since the company gave me this opportunity, the opportunity does not wait for people to grasp? Three conditions, seven points to create? Suffering is the teacher of a lifetime, hard work conquers all? Do not take their own strengths than others shortcomings,? If you want to be noble in front of people, you must suffer after people? I have this principle of doing things, in the kitchen there are not doing the right thing, and other staff to cooperate with the exchange, speak in a heavy tone of voice, the head chef, my shift foreman has been criticized, in this application, if not on the go it's okay, I'll be on the gas, continue to work hard, if selected, I hope that the leadership has been a deeper teaching, strict management, and secondly, colleagues to guide me to do a better job.
Cast your hands sacred vote, support me! Proud to work in such a vibrant, active industry, I believe that gold to that will shine, I have no glorious past, only to grasp the present and the future, I believe that the future of the 2nd living room will be more bright, brilliant, and go forward. Let's work hard!
Go, go, go again.
The head chef's bidding speech Part 3
I have been engaged in catering work since xx. xx May in the chef technical school to learn frying. After a short-term training, in some small restaurants and enterprise canteen work. xx early to Shandong Oriental Gourmet College to further study Chinese food production. During the school period won the honor of excellent students, to the Oriental Gourmet Restaurant visit internship. Once in the head chef training course for the hired celebrity chef as an assistant, but also to give myself a chance to exercise.
xx month end of training, after practice and theoretical examination by the Shandong Provincial Labor Bureau of vocational qualification training center of the chef's professional qualification certificate. During the school period to participate in the three chef training courses. xx year to Beijing GuoLiLai mountain village work, in the mountain village during the head dip, frying pot, on the mixed, frying pot position work, in the work period to learn the cold dishes and simple pasta production. xx year on the reform of the kitchen contract expires, the owner of the mountain village to stay in line with the work of the head chef, to participate in the cold meat, and frying pot stalls work. During the period was sent to other hotels to learn the production methods of the specialties such as vermicelli, air-dried sausage, and later to the Orient, the people's Square visit to learn and exchange.
xx year 5 with the head chef to work in the capital courtyard. xx February 23, to work in the company, mainly responsible for the work of the cold dishes, in the kitchen after the engagement in the spare time through the Chinese cooking, the Internet, books about food and beverage management to learn from the master to teach, to constantly improve their own business level.
I like my profession, in the catering work, has accumulated a certain amount of work experience, in its position to give full play to their own specialized expertise and advantages. In life and work, respect for leadership, unity of comrades, obedience to the leadership, responsible work, do not attach importance to fame and fortune, do not care about personal gains and losses. xx year to the company so far, has won the xx year and xx year's excellent staff. During the work period in the leadership and colleagues, with the help and support of the development of beer squid squid and other squid series of dishes, and tuna and sushi sashimi production. xx xx in xx successfully completed the head office to give us for the seventeen delegates to the task of making beer squid. In the usual seriously complete the guest meal and big meal cold dishes production and sales work.
This is not only an opportunity to show yourself and recognize yourself, but also an opportunity to learn from each other and communicate with each other. The first thing I'd like to do is to ask you to do something about it, and then I'd like to ask you to do something about it. This is not only an opportunity for me to embark on a management position, but also a rare opportunity to learn and exercise. As a qualified foreman is not easy, not only in the work of dedication, hard-working. Responsibility, business skills, good unity comrades, management skills, but also play a leading role in assisting the department manager to do a good job, inspection, supervision, the completion of the work. Organize and coordinate the kitchen staff, reasonable arrangement of shifts, to ensure that the meals on time. Responsible for working meals, guest meal processing and production, arrangement of pattern varieties, review of recipes Recipes. Organize the development of new varieties and hold weekly quality analysis meetings to formulate corrective measures for existing problems. Convene weekly quality analysis meetings to formulate corrective measures for existing problems. Responsible for the comprehensive costing of food and beverage, as well as the costing of single food items, reviewing purchase applications and making recommendations on the selling price of food items. Develop business training plans for back-of-house staff and organize technical exchanges. Responsible for the business assessment of in staff and new recruits. Responsible for the implementation of procurement of raw materials and catering supplies and equipment for guest meals. Daily inspection of the back of the kitchen jobs, and site conditions, equipment management, and the implementation of the implementation of the safety system and make records. Supervise and inspect the work of the kitchen staff, and make assessment opinions according to the actual situation of the work, and make suggestions and recommendations to improve the internal management. Responsible for making records of work. Responsible for completing other tasks assigned by the department manager. Also familiar with the business of the department. Management and reform of the kitchen have their own insights and suggestions;
1, to put the customer in the first place, pay close attention to the quality of the dishes. For example, certain dishes of a fried too much, just out of the pot in line with the into the dish begging, due to the heating and, the impact of the speed of sale of rice, so that the color of the dishes yellow, does not look fresh; some of the into the dish color is deep, the gravy is big, there is no appetite. Control the number of stewed vegetables, stewed vegetables into a dish requires a long time one-time stewing, into a large number of dishes; by the sale of rice time and speed of the impact of the dishes stewed for too long, the quality will be greatly reduced, there is no buy phase. Stir frying time due to more raw materials, the heat surface is not small enough to meet the requirements of stir frying, a stir fry too much, it will affect the quality of the dish. There is no uniform standard for the taste of the dishes, just rely on personal experience in the production. For that into the above shortcomings to develop frying procedures and finished product standards. To put customers first, pay close attention to the quality of the dishes. For example, certain dishes of a fried too much, just out of the pot in line with the finished dish request, due to heating and, the impact of the speed of sale of rice, so that the color of the dishes yellow, does not look fresh; some of the finished dish color deep, gravy big, no appetite.
Control the number of stewed vegetables, stewed vegetables into a dish requires a long time one-time stewing, into a large amount of vegetables; by the sale of rice time and speed of the impact of the dishes stewed for too long, the quality will be greatly reduced, there is no buy phase. Stir frying time due to more raw materials, the heat surface is not small enough to meet the requirements of stir frying, a stir fry too much, it will affect the quality of the dish. There is no uniform standard for the taste of the dishes, just rely on personal experience in the production. For that into the above shortcomings to develop frying procedures and finished product standards. In the internal staff meal, it is recommended that the internal staff and customers staggered meals;
11:1511:30 for the staff to open,
12:15 to stop the big meal food production selection of fast-food approach, at the same time for the staff to open the meal, so that you can avoid food leftovers. Investigate the staff's tastes and preferences at the same time in accordance with the company's staff meal standards to develop menus and varieties of patterns.
On Saturdays and afternoons, meal times are 1 hour shorter to 35 minutes.
2, reduce costs. Reduce costs from the initial processing of raw materials to start, choose the freshest raw materials, raw materials to grasp the success rate, the utilization rate of raw materials to reduce costs. Supervision of the operating process and production procedures, supervision of raw materials into the rate of whether the expected program. Develop standardized recipes for all dishes, according to the standard recipes, how much of the main ingredients of a particular dish, how much of the ingredients. Purchase raw materials based on sales volume, than avoid excessive surplus. According to the sales volume of meals and observe the remaining situation of customer meals, as well as customer evaluation, to analyze the market demand for various foods and customer satisfaction, all food according to the market demand for production production, to avoid overproduction, buy out will be food surplus, resulting in the total cost of the total cost of the rise and losses.
There are also some of the daily work, detergent, disinfectant, gloves, steel wool and other tools to use, and a variety of electrical equipment use and maintenance.
3, to provide small fry, pouring rice to increase the knife-shaved noodles, beef ramen, chow mein and other specialty noodle dishes.
4, to encourage all aspects of skills, the realization of a person multi-capacity, better cooperation in the work, *** with the same to improve the quality of food to make the greatest strength.
If I can bid on this post, I will work together with my colleagues to complete the tasks.
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