The speech is written in a more flexible way, which can be differentiated according to the content of the meeting, the feelings after an event, the need and so on. In the progressive society, the need to use the speech more and more occasions, then the general speech is how to write it? The following is my compilation of chef love and dedication speech, just for reference, welcome to read.

Chef love and dedication speech 1

Dear leaders, guests and dear kitchen brothers:

Good afternoon everyone!

I will use the opportunity of this speech to seriously review and check their work in the performance of their duties as well as their attitude to life, and sincerely listen to the deliberation and criticism of the higher leadership, and constantly improve their work to better fulfill their duties.

I am an employee of the Ministry of Kitchen, an ordinary chef. 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 gazpacho division, occupation has no high and low noble and low points, the position is also the same, I maintain 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'm confident in myself, in life, and in the future.

I have been constantly telling myself: "There is only one reason for failure, and that is to give up halfway! There is only one criterion for success, and that is unswerving perseverance!"

In the depths of each person's heart are treasured a belief to encourage you to success. 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.

My dear friend, even if you are fond of the daffodils that bloom in the water, don't forget that in the corners of the quiet and remote valleys, 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 fighting force, but also full of passion 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, the executive chef on the one hand is 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, always strive for the first." Our entrepreneurial spirit continues to inspire us to continue to work hard, and constantly strive for excellence, and constantly do better... Our dishes, traditionally for Beijing 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 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 passion, 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 high as the white clouds, different from the star as dazzling, different from the teacher as respect, not with the police as people reverence and admiration, and not with the nurses as kindly referred to as "angels".

I will work with all the chefs and all the brothers and colleagues, dedication of all our youth, wisdom and strength, into the enterprise, and she grows together, together with the strong, together with the feeling of glory, together with witnessing the splendor!

Chef love and dedication speech 2

Chef is a career with thousands of years of tradition. The country has a wise saying "food is the sky", "food" is inseparable from the cooking, cooking is inseparable 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 superior 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 between 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 between chefs, chef ethics, more and more important and urgent.

First, the country

Anyone has their own country and nation. Being a professional chef is the first and foremost one is to love their own country, loyal to their own country. Only to establish such a faith, the interests of the country and the nation in the supreme great position, only with the basic professional ethics.

Second, the occupation

Chef, is a profession, to do it well, 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, as a learning to do, you will feel full, have direction, life will be constantly sublimated, it may achieve a career.

Three, on 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, the business is effective, your work can be recognized by others.

Fourth, the master

Chef this profession for thousands of years is very concerned about respect for teachers, there is "one day for the teacher, life for the father" said. Although this sentence is simple, but hit the nail on the head to explain how the apprentice should treat the master. I think the first thing is to respect the teacher, learn with an open mind. Because, chefs learn the art of most of the master by hand to teach, even if we culinary school graduates, 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 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 should know that "one day for the teacher, the end of the stretch for the father" reasoning, should be respected, should be grateful, should return the master.

Fifth, to colleagues

Any restaurant is a collective, any chef has its colleagues. 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 cooking

As we all know, as a professional chef rely on cooking. Culinary arts, is the chef's craft. Craft is good or bad, is to determine 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 a solid basic skills. Chef is a technician, which has a knife, vegetables, 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 scientific methods of processing, knife, vegetables, 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 changed from the traditional "seller's market" to "buyer's market", from the past to determine the guests of the food guests to determine the food, which is fundamentally changed, then we require a new era of chefs in the cooking raw materials, Then it requires our new era of chefs in the culinary raw materials, manufacturing 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 only a simple work of the "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 do not understand or can not grasp the changes in these figures in a timely manner, then how do you go to the preparation of raw materials, how to control costs, how to create profits for the enterprise? Therefore, the chef who does not have business qualities, is not qualified chef.

Seven, on their own

On their own first of all to be honest. Whether it is a business or personal, once you have made 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 do a good cooking, good cooking ethics, good cooking performance of the "three good chef".

All of us since we chose this industry, we must 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.