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 a successful person and a mediocre person lies not in talent and opportunity, but in whether they have set life goals or not." 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, assess the gap between personal goals and the status quo, 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 put forward 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. The word "positioning" comes from the competitive position of products 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 goals? 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 to think about is, how big is my ability? 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 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. The last question to think about is, why do I engage in the profession of 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. As long as 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. 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. 2. The 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. Success begins with setting career goals, and career development begins with being a good worker. Do a good job from now on, do a good job seriously, do a good job in career development planning, and achieve life goals.