Career planning book is a factor in the career development of individual western food workers. The following are some examples of personal career planning of western food that I carefully recommend. Let's learn together!

western food career planning 1

success begins with setting career goals, and career development begins with being a good worker. Recently, a group of outstanding graduates from cooking school, Shanxi New Oriental, have been hired by well-known catering enterprises with high salaries, and their lives have begun a new journey. If you want to keep up with this new century in this fast-developing society of catering industry? Express train? It is necessary to do a good job in career planning.

the standard of career success is the best career orientation. We know that enterprise orientation is the soul of enterprise development, and the professional orientation of chef is the soul of chef development; As chefs, how can we make a good position for our future development? So let's learn how cooking school, Shanxi New Oriental, helps their students to do a good job orientation:

First, make reasonable work goals. With a goal, there will be a direction. As a chef student who has just stepped out of school and entered the society, it is necessary to set his own work goal. No matter whether our goal is long-term or short-term, having a goal is equivalent to your life has set sail. Of course, after you have a goal, you need the chefs' continuous efforts to take every step in the future. Until the end, your career as a chef will be fruitful.

Secondly, we should correctly analyze ourselves and analyze our abilities. Only by recognizing yourself, can you gradually surpass yourself and make yourself progress. No matter in life or work, we should constantly seek the gap between ourselves and others, find out the shortcomings in our own personality, and thus have a scientific and reasonable position for ourselves. For chefs who have just graduated, they should have the spirit of not being afraid of being tired and suffering when they just step into their jobs. Never aim too high and be too arrogant. Only in this way can you constantly improve your ability and increase your knowledge and work experience.

finally, why do you 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. Then, 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 once said it was very good: Is the good past different from the happy past? .

western food career planning 2

one day I also have my day

I overheard a song "Salted Fish" by Mayday. I don't have any talent. I only have the naivety of dreams/am I stupid or not? I will prove that I will use my life/I will understand what persistence is more clearly if I have a dream/If I have Mengmeng, I must be crazy enough to become a hero. There will always be a legend about me/One day, the song "My Sky" conveys the aspiration that a salted fish will turn over or a salted fish, but it still has its own dream. It believes that one day it will have its own sky. I am an ordinary secondary vocational school student, and I also believe that as long as I have a dream in my heart and pursue my dream, I will have my own sky one day. ? Everything is established in advance, and it is useless if it is not planned? To this end, I have planned my future career.

Self-knowledge

I am cheerful, bold and cautious, serious, like challenges, self-innovative, adaptable and have good organizational and coordination skills; The disadvantage is that you are a little emotional and impatient, so you should learn to control yourself in the future.

living environment

I live in an ordinary urban family. My father cooks well. In addition, I also work as a little assistant when my father cooks. I have a special affection for cooking because of my father's infection. In addition, I have made little achievements in cooking myself. At the same time, I also think? People eat for the sky? This industry will never go out of fashion, it will always be popular, and people will pay more attention to diet, and the employment prospect of the profession of chef is also very good. So when I graduated from junior high school, I chose cooking major in secondary vocational school. After reading China on the Tip of the Tongue, I felt the profoundness and variety of China's food culture, and I was even more proud of my choice.

The gap between me now and me in the future

My ideal is to have a distinctive, tasteful and well-known restaurant at the age of 35. However, my understanding of cooking is still superficial, my cooking skills are still in the primary stage, and I know nothing about restaurant management, so I need to improve my cooking skills and management ability through continuous learning and practice. I deeply understand that I still have a long way to go to work, hone myself and accumulate experience in working. I believe that with my persistence in this profession and my unremitting efforts, I will be qualified for my profession and finally realize my ideal.

stage planning

lay a good professional foundation during school (1619 years old)? Working stage (2134 years old)? Open your own restaurant (35 years old).

Specific measures

1. Lay a good professional foundation during school (1619 years old)

Through systematic study, the first and second grades of technical secondary school master cooking knowledge, understand the nature, origin, identification, storage and processing of various cooking materials, master various cooking techniques and understand professional theoretical knowledge; At the same time, practice more skills such as knife work, food carving and plate loading. Actively participate in the regional skill competition and improve their professional skills through the competition.

In the third year of technical secondary school, we have an internship. Our cooperative unit of this professional internship is Sanya Pearl River Garden Hotel, which is a five-star hotel with high requirements in all aspects. I think I can make good use of the internship opportunity to further understand the kitchen workflow, use various skills more skillfully and improve my cooking skills. In addition, it also cultivates the spirit of hard work and lays a foundation for future work and entrepreneurship. During these three years, I obtained the certificate of junior chef. During my school days, I will also strengthen my physical exercise, because the chef industry not only needs good professional quality, but also good physical quality is essential.

2. Working stage (2134 years old)

The first step (2123 years old) is to work in an internship hotel.

Continue to stay in the internship hotel, starting from an ordinary kitchen employee, work and study diligently in the back kitchen, do a good job in a down-to-earth manner, further familiarize yourself with and master cooking techniques, follow the master, be diligent, ask questions, think more, practice more, and be careful about every job. Learn more knowledge, skills and experience from the master in three years. To lay a more solid foundation for the future chef work. The second step (2427 years old) to choose a hotel to continue working.

After accumulating some experience, I re-apply for a job as a chef in a restaurant according to my own conditions. During this period, besides continuing to improve my cooking skills, I should also show my professional ability and win the recognition of my colleagues. In addition, in dealing with people, we should be friendly to others, communicate with colleagues more, and live in harmony with colleagues. During this period, you must obtain the qualification certificate of intermediate chef.

The third step (2834 years old) is from kitchen work to management work.

after I have good cooking skills and accumulated some management experience, my goal is to transfer from my job as a chef to a management position. First of all, we should compete for the position of supervisor, do our job conscientiously, and at the same time, we should constantly enhance our management ability, communication and coordination ability, organization ability, show our strength in our work, gain the recognition of colleagues and leaders, and lay the foundation for the future development of higher-level management positions. Secondly, after experiencing the tempering of the position of supervisor, I want to compete for the position of manager of the catering department. The quality of this post is relatively high. In this post, besides continuous improvement, I have to innovate in my work and gradually form my own set of management methods, which is not only a demonstration of my ability, but also an accumulation of experience for me to manage my own restaurant in the future.

knowledge is constantly developing, and learning is necessary at any time, which is an effective way to improve one's ability. At this stage, I will make full use of my spare time to learn nutrition knowledge, catering management knowledge, kitchen management knowledge and some new knowledge and new techniques of cooking through the internet and attending training courses, and I will pass the qualification certificate of nutritionist and kitchen manager in China.

3. Open my own restaurant (35 years old)

After working for more than ten years, I have accumulated some venture capital and rich management experience, and I can realize my dream. Find the right position, open a medium-sized restaurant, make use of its own conditions, tailor-made dishes for my restaurant, and make my restaurant a restaurant with characteristics, taste and certain popularity.

evaluation and adjustment

I often say to myself: the plan has not changed quickly. Although my goals and plans are planned according to my own actual situation, the society is changing rapidly now, and there are new challenges and opportunities every day. I will constantly revise and adjust them in the future. I believe that good things will not come to those who wait foolishly, but only to those who pursue their goals and dreams. I believe. As long as I work hard to pursue my dreams, one day I will have a sky of my own.

conclusion

Be my hero in my sky!

western food career planning chapter 3

every chef wants to be successful and make a difference in the world of chefs, but not every chef can be successful. How can we develop and progress? The network shows that chefs with career plans have the fastest personal growth.

an educator once said: The difference between successful people and mediocre people lies not in talent and opportunity, but in whether they have set life goals and completed life plans. ? There are many chefs around us who have a work crisis. They lose confidence in their work and feel that there is no future. Although some chefs are self-motivated, they don't know how to improve themselves and stagnate. These phenomena require us to adjust our mentality and objectively analyze our career development plan.

Career planning is to accurately evaluate personal characteristics and strengths, evaluate the gap between personal goals and current situation, and develop new career opportunities. We chefs should do a good job in career planning, re-recognize their own value and add value to it. Based on the existing level, we should study hard the basic skills, strengthen our abilities in a solid and orderly manner, and make good plans. Provide strategies for establishing the direction of struggle, strive to achieve life goals, and move towards success. How to do a good job in career planning? Let's analyze it together.

In 1987, Professor Shien of the United States proposed that the standard of career success is the best career orientation. We know that enterprise positioning is the soul of enterprise development, and the professional positioning of chefs is also the soul of chef development. Inaccurate positioning of enterprises will make them fail, and inaccurate positioning of chefs will hinder their development. ? Positioning? The word comes from the competitive power of products occupying a favorable position in the market. We learn from our own cooking knowledge. Your own ability, your own advantages, and your own life goals to find your best career orientation.

first of all, think about the first question, how to set work objectives? This problem is very simple. I start to set my own work goals, first set short-term goals, and then set long-term goals. With the goals, I have taken a big step in my 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.

the second question is, how capable am I? We should correctly analyze ourselves and analyze our abilities. 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 all these have laid 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.

the last question I thought was, why did I become 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. . We should not only analyze external environmental factors, but also pay attention to internal factors.

Analysis of internal factors:

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