Chef speech a
Honorable hotel leaders, guests and dear staff brothers:
Good afternoon!
Thank you very much for the department as well as the shift leadership of my trust, arranged for me to participate in this hotel organization "to show the staff style speech contest", both for my personal growth of care and love, but also a supervision of my work and life show, but also on the work of the Xiaoxiang Huatian hotel attaches great importance to and support. I will use the opportunity of this speech to seriously review and check my work as well as life attitude in performing my duties, sincerely listen to the deliberation and criticism of the higher leadership, and constantly improve my work to better fulfill my duties.
xx August 23, that is an unforgettable day this day in my mind most profound memory. Because this day I came to Xiaoxiang Huatian with hope on my back, I became a member of this warm family, and was warmly welcomed and sincerely treated by leaders and colleagues. At this moment, I am full of pride and honor.
I am an employee of the catering department, an ordinary cook. My work position is not in the flame flooded stove, but also not in the direct service to the guests of the open file, is an ordinary can not be in the ordinary food worker, occupation has no high and low noble and low points, the position is also the same, I keep my good state of mind to stabilize me to treat the work of the smooth play, because I am full of confidence, on their own, on the life of the future, that's because my mind always have a firm
I always have a strong belief in myself, in life and in the future.
I have been constantly telling myself: ? The reason for failure is that there is only one reason, and that is to give up halfway! There is only one criterion for success, and that is unswerving and unremitting efforts.
In the deepest part of everyone's heart, there is a belief that encourages you to succeed. Because only with faith, can pull up the giant tree, can rise indifferent life, can bare many souls, as well as in the long darkness of the night when also have the patience to look forward to the light of day.
I am constantly influencing the people around me with my beliefs, so that they too can be infected with the honor of this historical responsibility (****).
Dear friends, even if you are attached to the daffodils in the water, don't forget that in the corner of the quiet and remote valley, the wild lilies also have spring.
Chef, is a huge collective, is a strong cohesion of the fighting team, like any department of the hotel, like any team, is an inseparable part of the hotel family. Like a child in the hotel mother's embrace under the continuous growth, like brothers and sisters and various departments and groups *** with progress. It is full of combat power, but also full of excitement and desire. Hotel pre-opening preparations, is their figure, back and forth in the hotel in various locations, fabric, appliances, equipment and furnishings, are struggling to make them sweat beads, so that they have no regrets emitting testosterone, filling the air around them.
Before and after the opening, Chef Song called each kitchen chef and elite, on the one hand, to the chef team to organize professional training, on the other hand, constantly on the dishes of the seminar and new. Preparation, preparation of materials we have is full of energy, overtime, overtime that is commonplace. Diligence and dedication, professionalism and skill, the pursuit of perfection, strictness, and always strive for the first. Our enterprise spirit constantly inspires us to keep working hard, keep striving for excellence, and keep doing better? Huatian's dishes, traditionally for Hunan diners enjoy, the so-called brand driven quality, quality to promote the brand, taste driven by word of mouth, word of mouth spread taste. The quality of food production has been recognized by the leadership and the majority of diners, we serve the customer courtesy and politeness are unanimously recognized and praised, our spare time to edit their own layout of the publicity board is another way to treat our love of the work and duties. We have to pay, we have to work hard, we have to pay attention, so we have harvest. Now Xiaoxiang Huatian's catering is a thriving scene for all of us to see.
The sun always rises where there is faith, and the moon is always hazy where there is faith, faith is the eternal smile, so that your mind is always full of excitement - love, so that your eyes are always clear and bright. Chef is like a star, not as warm as the sun, not as gentle as the moon, not as dazzling as the sunset, not as lofty as the white clouds, different from the star as dazzling, different from the teacher as respectable, will not be the same as the police as reverence and admiration, and will not be the same as the nurses as kindly known as ? Angel? However, such a crowd is such a silent, selfless, uncomplaining, uncontested, always in an inconspicuous corner, silent dedication of that light and heat.
Chef's Speech Part II
Dear leaders, dear students:
Hello everyone!
After a period of intense preparation, the culinary administrator training officially opened today. First of all, on behalf of Guiyang New Oriental Culinary Institute, I would like to extend a warm welcome to all the leaders and guests who have come from afar, and express our high respect and heartfelt gratitude to all the culinary masters who have taken great pains to serve in this training!
With the booming development of the catering industry, senior culinary management personnel has become a shortage of talent in today's society, and as an important part of the senior culinary management team? The kitchen management division? Accordingly, China Culinary Association and Guiyang New Oriental Culinary Institute hand in hand, the grand launch of the? National Catering Industry Culinary Management Training?
New Oriental Culinary Institute of Guiyang is the first culinary institute in China to launch the National Culinary Management Training for Catering Industry, which aims to accelerate the training of professional, modernized and internationalized catering elites, vigorously improve the comprehensive quality of the majority of chefs, and satisfy the market's demand for composite cooking talents.
Looking back at the past few years by the Guiyang New Oriental Culinary Institute hosted by the culinary management training, students have benefited greatly. First of all, the training course is arranged compactly, students through close contact with the masters, accept the masters of the patient and meticulous teaching, not only on the kitchen management teacher this occupation has a fully detailed understanding, but also on the hotel layout design management and kitchen management, dish innovation and other knowledge has a systematic understanding. In addition, in the training class, students through the master's practical demonstration, but also learned more than a dozen dishes production methods, students fully felt the culinary masters exquisite skills.
On the basis of seriously summarizing and learning from experience, Guiyang New Oriental Culinary Institute once again joined hands with the China Cuisine Association to officially launch this year's National Culinary Management Teacher Training Program today. The newest addition to the list is a new one, which is the first of its kind in the world. The culinary training is not only an important initiative to strengthen the quality of culinary staff skills, but also a rare opportunity for culinary practitioners to improve their business knowledge, management knowledge, and overall self-improvement, and I hope that students will cherish the opportunity to take it seriously, and to participate in this training with a correct attitude and enthusiasm, so as to achieve what they have learned, and to make use of what they have learned.
Learning is the capital of the profession, the premise of business, is the need for personal security, is the need for social development and progress. Learning and training, is to enrich our own strength, to a higher level of development of the booster stone, I hope that students in the process of training, adjust the state, listen carefully, take notes carefully, do not have to stay in class assignments. I hope that students from the following two aspects, to enhance learning.
First, the ideological importance, enhance the self-consciousness of learning. Students should take advantage of this valuable learning opportunity to further consolidate the basic skills to be a culinary technician, and further enhance the new knowledge, broaden new horizons, refine new ideas, broaden new ideas; to take advantage of the centralized organization of training platforms, mutual exchanges, mutual learning, *** with the improvement. Students should be highly conscious attitude, good mental state, pragmatic spirit of learning to participate in this training, and further enhance the sense of mission and sense of responsibility, successful completion of training in the need to learn the content and tasks.
Secondly, learning to strengthen awareness and improve learning initiative. As a chef, we need to have a lifelong learning attitude and desire. Firmly establish the idea of lifelong learning, in order to cook in the process of continuous innovation, continuous development, continuous pursuit. Especially in the face of new knowledge is constantly updated, the situation is constantly changing the information age. Therefore, as a chef, we must be good at learning, so that learning can be utilized, and we need to improve our own learning initiative in the process of learning.
The kitchen management training is rich in content, tight schedule, I hope that you will seize the opportunity to make full use of the limited time, really do tireless, dedication to study, study hard, so that their own moral integrity, skills, innovation, cooperation and personal charisma to get a comprehensive enhancement for the future to meet the greater challenges, and to achieve greater results to lay a solid foundation.
Finally, I wish this Culinary Manager training a complete success.
Thank you all!
Chef Speech Part III
Chef is a profession with thousands of years of tradition. There is a saying that the people of China have the most rational and famous saying ? The people of the world are the people of the world, and the people of the world are the people of the world. The first thing you need to do is to get your hands dirty. food? Can not be separated from the cooking, cooking can not be separated from the chef. With the continuous development of society and the growing prosperity of the catering industry, more and more people's respect and attention. We use superb cooking skills, hard work to give people a dish of exquisite dishes, but also created a profound Chinese food culture. However, with the intensification of competition for employment and the drive of economic interests, individual chefs do not abide by the rules, dishonesty, lack of culinary ethics, to seriously jeopardize the image of the chef. As a chef, we re-establish their own image and strengthen professional ethics is particularly important and urgent.
So as a modern professional chef in the end should have what professional ethics? Here I talk about my own views. Inadequate hope to correct!
The so-called professional ethics, I think is the industry norms and personal behavior awareness. Chef in the traditional professional ethics, mainly in the master and apprentice or with the boss, and no written regulations, but most of the conventions. However, with the continuous progress of society, the rapid development of the economy, the catering industry, as well as the intensification of competition among chefs, chef ethics, the more important and urgent.
First, the country
Anyone has their own country and nation. As a professional chef the first one is to love their country, loyal to their country. Only to establish such a faith, the interests of the country and the nation on the supreme great position, only with the basic professional ethics.
Second, the occupation
Chef, is a profession, to make it good, make achievements, is not an easy thing. I think: treat this profession first of all they have to respect her, that is to say, first of all, they have to like and love this industry. Because, as far as the profession is concerned, there is no difference between high and low. If they look down on, do not like, and how to talk about dedication and love it? Since the choice of the chef, it is necessary to take it as a career, when learning to do, you will feel full, have direction, life will be constantly sublimated, may achieve a career.
Third, the customer
I think the treatment of customers, first of all, sincere service, treat with care. That is to say, to treat our customers, only with the heartfelt enthusiasm and sincere service can make the guests feel friendly and pleasant, so that it reaches the standard of satisfaction. Because guests come from all directions, eating habits are very different, as a chef, as far as possible according to the guests' preferences, to adjust your dishes, as far as possible to achieve customer satisfaction. Only customer satisfaction, business benefits, your work can be recognized by others.
Fourth, to the master
Chef this profession for thousands of years is very concerned about honoring the teacher, there? One day for the teacher, lifelong father? The saying. Although this sentence is simple, but hit the nail on the head explains how the apprentice should treat the master. I think the first thing is to respect the teacher, learn with an open mind. Because, the chef to learn the art of most of the master by hand to teach, even if we culinary school graduates of the students, to the hotel work, or to learn from the master of the books can not learn the technology and better experience. Only to the master respect, and take great pains to learn with an open mind, the master is willing to take the initiative and from the heart of their own learning to pass on to you. Secondly, during the period of apprenticeship with the master, you must not be lazy or smart, if you only want to harvest and do not want to negative out, then you will not be able to learn the essence of the master's part, but also can not achieve much. My personal opinion: as a student we have to know? One day for the teacher, the final stretch for the father? The reasoning, should respect, should thank, should return the master.
Fifth, to colleagues
Any restaurant is a collective, any chef has its colleagues to get along. Colleagues get along with the good or bad will directly affect the development of business or personal. So how to get along with colleagues? I think: we should unite and help each other. As the saying goes: ? Three people, there must be my teacher? Anyone has its strengths, especially as a chef, a person can not be all the technology will not be able to kitchen all the work by you to complete, we must cooperate with each other, in order to complete the tasks and indicators issued by the superiors. Therefore, treat colleagues must be united and friendly, and learn from each other. In order to *** with the development, *** with progress.
Six, on the culinary
As we all know, as a professional chef rely on the culinary arts. Culinary arts, is the chef's craft. Craft is good or bad, is to decide whether a person can become a master, master of the important signs. So, as a professional chef how to deal with their own cooking skills? I think:
First of all should have solid basic skills. Chef is a technician, which has a knife work, food, fire, raw materials, up hair and many other professional basic skills, if the basic skills are not solid, it will not be able to raw materials with a scientific method of processing, changing the knife, food, cooking. It can also be said that there is no solid basic skills it is impossible to cook outstanding, aroma, flavor, shape all the best dishes. So as a modern chef to improve the level of basic skills is quite important.
Secondly, we should have certain cultural knowledge. Modern society advances rapidly, the traditional culinary industry has put forward higher requirements, without a certain cultural knowledge, it is impossible to use modern media, such as newspapers, magazines, the Internet and other means of communication to quickly add knowledge, it can also be said that there is no cultural knowledge will be eliminated by society. Therefore, as a modern chef should not only learn the technology from the master, but also learn more cultural knowledge. Only in this way can we know the raw materials related to cooking, nutrition, cooking chemistry, cooking aesthetics and so on. Only then continue to learn new knowledge, in order to continuously improve their own cultural quality and competitiveness.
Again should have a strong sense of innovation. A good variety, can only adapt to the time, if the long-term unchanged, will inevitably make people tired, thus affecting the development of enterprises. Because now the catering industry has been from the traditional ? Seller's market? Turned to? Buyer's market? From the past, the food decided to guests into the current guests to decide the food, which is fundamentally changed, then requires us to the new era of chefs in the cooking ingredients, cooking process, taste, shape, dining and other aspects of bold reform and innovation, only with the courage to innovate ideas, culinary arts will progress. Therefore, innovation is the life of the chef, development is the real hard truth.
Finally, there should be a certain commercial quality. It is also known as the digital concept. Can the chef master a variety of data in the daily work? Such as the guest rate, gross margin, cost, business conditions and so on. I think: do not understand the number of chefs, is just a simple work? Machine? This may not sound good, but when you think about it, it makes sense. Because, as a modern chef, especially the head chef, if you don't understand or can't grasp the changes in these figures in a timely manner, then how do you go to prepare the raw materials, how to control costs, how to create profits for the enterprise? Therefore, do not have the business qualities of the chef, is not qualified chef.
Seven, on their own
On their own first of all, we must speak honesty. Whether it is a business or personal, once you make a deceptive behavior to the community or to others, will be resented by others, and thus do not want to deal with you, you will lose a lot of good development opportunities. Secondly, we should work hard and be strict with ourselves. Because any successful person is not smooth sailing, have to eat other people can not eat the pain, suffer other people can not stand the gas, dry other people can not do the work, only more than others to pay more, the harvest will be more. Every day, everyone should give themselves to raise the requirements, even if the progress of a little bit, day after day, and eventually will create results, do the hall of fame. There are also in the character, professional ethics should be strengthened cultivation, to be a good cook, a good cook moral, a good cook performance? Three good chefs?
All of us since we chose this industry, we should work hard to treat with heart, with practical action to develop, with serious work attitude to cherish. I believe that through our own efforts, we can certainly create their own brilliant tomorrow.