6 speeches for head chef
The speech is characterized by strict logic, clear attitude and clear point of view. In the ever-changing modern society, the speech is used more and more frequently, do you know the format of the speech? The following is my carefully organized chef bidding speech, I hope to be able to help you.
Head Chef Competition Speech 1
Dear leaders, dear family members:
Hello everyone! My name is Song xx, from the friendship store. The position is supervisor. I have an outgoing, easy-going personality, a wide range of hobbies, good communication with people. Eighteen years in the industry, in the experience and experience growth at the same time, but also experienced countless setbacks, but also once lost and uncertainty, and even thought of giving up. It was Mr. Liu Shuhai's introduction that corrected my life trajectory and allowed me to become a member of Bright Fishing Harbor. It is Bright Fishing Harbor that gave me the passion and dream, and it is Mr. Jia that made me learn love and gratitude, and learn that love of catering means love of beauty and love of being kind to others. Today I am very honored to have this opportunity to compete, I want to run for the position of chef.
"Do not want to be an officer's soldier is not a good soldier", do not want to be the head chef chef is not a good chef! While trying to do my job well, I continue to learn and occasionally dream of being a head chef. Practicing 18 years, I witnessed the changes in the catering industry, from the early big fish and meat, to the previous heavy pigment, heavy taste, to today's eat green, eat healthy. Then to the current popularity of naked cooking. I think the combination of Chinese and Western, nutrition, low oil and salt, fine, fine, beautiful and elegant is the trend of the future. All of this makes me realize the importance of "keeping up with the times", which is a necessary condition for the survival and development of enterprises and individuals.
If I am the head chef, I will pay more attention to staff training, first of all, operational safety knowledge, emergency rescue knowledge training, because "people-oriented, safety for the day" is the basis of all work, with the safety of all possible, followed by new knowledge in the field of business, new technology training, I will use my spare time to use the Internet to learn the latest food and beverage industry. I will use my spare time to use the network to learn the latest information on catering, and then share it with everyone, so that we can keep up with the times together.
If I am the head chef, I will strive to achieve standardized management, first of all, I will collect employees on the existing management system of opinions and suggestions and then revised to achieve rationalization, scientific effectiveness, of course, the most important thing is humane, so that our management system is very "intimate", so that each of our employees are willing to consciously comply with the implementation of my goal. Consciously comply with the implementation of my goal. Then I will organize everyone to learn the system, to be open, transparent, if there are problems in the implementation process, I will organize discussions, revisions, rewards and penalties, to improve the implementation of the system.
If I am the head chef, then please still treat me as your buddy, work problems, difficulties in life, "there is something you talk!" I believe that, under the guidance of Mr. Jia's spirit of "being kind to people", under my leadership, under everyone's *** with the efforts, we will be like family, harmony, and work is also happy will be one of the characteristics of our business.
If I am the head chef, do the above points, lay a solid foundation of safety, management and personnel, I will focus on the quality of food management and food safety and hygiene work. I strictly quality control: each dish is made to feed the standard and production procedures for each dish to achieve the color, aroma, taste and stability of each dish, the front office to the views of the dining staff to the quality of the return visit, summarize the daily output problems, and in the daily meeting to improve the staff to encourage the brainstorming, out of the new dishes, appropriate incentives to collect everyone's wisdom, so that repeat customers can often taste the new flavors. Strictly food hygiene and safety: control all aspects of food processing, each employee has their own health zone, in accordance with the provisions of the classification of food ingredients stored in the kitchen utensils are also stored in a fixed location, etc., to prevent customers from food poisoning, is the top priority of my work.
If I were the head chef, all of the above would be a reality.
Please support me, help me, believe me, let us *** create a better tomorrow for our business!
My speech is over, thank you!
Chef bidding speech 2
Honorable leaders:
Hello!
My name is Chen Qiang, from Chengdu, Sichuan. Now in Gui Sanqiu kitchen position is the head of the stove, I now have to do is, to assist the chef to complete the foreman conveyed under the daily task of hygiene, meals, five and safety work. To complete the other tasks assigned by the superior.
My current level is senior b level, today I want to bid for the chef a. For a level is a little too high, but this is an opportunity, there is an opportunity to grasp. I have to have an ideal for myself. This year should be promoted to what position, to be considered serious about their own work. I'm not sure if I'm going to be able to do that, but I think I'm going to be able to do it.
I think the chef's job duties are:
A seriously implement the relevant rules and regulations of the company.
Second, assist the foreman to complete the daily tasks.
Three daily responsible for the completion of the health work and supervision of the corresponding kitchen workers hygiene work.
4 Familiarize with the operation of the kitchen and ensure the safety of food, water, electricity, oil and gas.
V. Reduce wastage by cutting down on costs.
VI good relations with coworkers and departments, found that the problem immediately reported to the superior.
VII constantly consolidate and improve their own business and technical level, correctly guide the subordinates business knowledge.
viii Completion of other work assigned by the superiors.
Cooks also need to improve personal qualities, discipline themselves. With the floor colleagues language exchange, communication more constantly strengthen the learning, constantly improve themselves, at the same time as a chef also want to improve their professional skills. The good foot into the relationship with colleagues.
If the bidding was not successful, only to assist the chef to complete the task conveyed by the foreman. That means I still have a shortage. Like some mistakes are still occasionally made, but people do not make mistakes is not lovely. I believe that everyone has made mistakes , more than a year here, this life is very discolored, very deep, sweet and sour bitter are trying, only challenges can be crazy to emerge, in order to become a talent.
If the bidding is successful, I can assist the foreman to complete the daily work, I put the real side of this stage. I hope the leadership has deeper teaching, strict management, followed by colleagues to guide me to do better.
Regardless of whether the bidding is successful or not, the next will be in a very good state of mind to treat the work.
My speech is over
Thank you
Chef's Competitive Speech 3Dear leaders, colleagues:
Hello!
In this exciting moment, first of all, or to say a word to everyone: "Good morning to you all".
It is often said that sincere friendship comes from constant self-introduction. But I'm here to believe the same. The first thing I want to say is that I'm not sure if I'm going to be able to do this, but I think I'm going to be able to do it. My name is swj, from Hebei, Handan, I am very pleased to be able to participate in this competition. I think, can participate in the whole process of competition, its own significance is valuable, and hope to be able to make their own work ability, and comprehensive quality has been improved through this competition. I want to cherish this opportunity to exercise, bravely come on stage to accept the test, I know, although I do not have a brilliant past, but I just want to grasp the immediate present. From my own point of view, whether it is the ability to work, or comprehensive quality, may not be the best candidate. There is a saying that "people go high", "water flows low", only to continue to overcome the self, in order to realize the value of their lives.
I began to contact the catering industry in 20xx, have done waiter, foreman, chef, and other positions. On the island, the European billion coffee and other Western-style restaurants have worked. 20xx March to the second living room Coffee Co., Ltd. 20xx April, by the company's bidding to rise to the trainee foreman so far. In the four years since I came to the company, I have worked as a chef, cook, and foreman. Outbound work. Under the care and help of leaders and colleagues, I gradually grew from a fledgling junior to a chef foreman. From which I also learned a lot of skills and management knowledge. Also feel the 2nd parlor coffee company, the warmth of this big family, at the same time I have been my own work and development, as my due responsibility. Today, I stand on this stage, to bid for the position of chef in charge, is the hope that through their own professional skills, and usually accumulated management knowledge, to contribute to the revitalization and development of the 2nd living room of our contribution to their own strength, to take practical action into the team of my mighty.
I believe that a good chef supervisor, the role played is very important. Not only is it a bridge to convey the intentions of the higher leadership, do a good job leading the left and right hands, but also, a can put the following staff's views and opinions, summarize and feedback of the link, the same is also the employee's heart. Also need, have strong observation, can in the first time to grasp the staff's mentality, do a good job of communication. Lead them to improve their business knowledge and professional skills. When they have any difficulties, teach them how to solve, of course, the company's corporate culture, and rules and regulations can be familiar with and understand. To have a certain ability to implement and solve problems decisive way of thinking, and so on ......
If I am successful in the bidding, I will do the following:
1, strive to improve their learning ability. Enhance their business knowledge and professional skills, to the leadership and seniors to learn management experience and the ability to deal with various matters.
2, in improving their own at the same time to lead everyone to progress. Regularly organize some training courses, when appropriate, you can also do some motivational activities.
3, do a good job of staff thinking, careful observation of their thinking dynamics, in order to be able to grasp their ideas and opinions in a timely manner, and make a good record, feedback.
4, establish a good self-image. To manage employees, first of all to have a good self-image. Requirements for employees to do the first thing they do, to let others respect themselves, first learn to respect others, continue to learn, continue to improve, master a higher level of business skills, enthusiastic pass, help, bring their own subordinates.
5, improve the overall management system of the department. Further establish, improve the system and implement. There are no rules. State law, family rules, must establish and improve the corresponding rules and regulations to regulate the system. To standardize the management.
Chef bidding speech 4Dear leaders! Dear family members,
Hello everyone! My name is Song Yonghui, from the friendship store. The position is supervisor. I have an outgoing, easy-going personality, a wide range of hobbies, good communication with people. Eighteen years in the industry, in the experience and experience growth at the same time, but also experienced countless setbacks, but also once lost and uncertainty, and even thought of giving up. It was Mr. Liu Shuhe's introduction that corrected my life trajectory and made me a member of Bright Fishing Harbor. It was Mr. Jia who taught me to love and be thankful, and that love of food and beverage means love of beauty and love of being kind to others. Today, I am very honored to have this opportunity to stand on this stage and share with you "If I were the head chef". Thank you!
"Do not want to be an officer's soldier is not a good soldier", do not want to be the head chef chef is not a good chef! (At this time, the big sister should gaze at the audience, showing the most charming slight smile) in the efforts to do their jobs at the same time, I continue to learn, and occasionally do the dream of the head chef - "If I am the head chef" Practicing 20xx years, I witnessed the catering industry I have witnessed the changes in the catering industry, from the early big fish and meat, to the previous heavy pigmentation, heavy taste, to today's eat green, eat healthy. Nowadays, it is popular to cook naked. I think the combination of Chinese and Western, nutrition, low oil and salt, refined, fine, beautiful and elegant is the trend of the future. All of this makes me realize the importance of "keeping up with the times", which is a necessary condition for the survival and development of enterprises and individuals.
If I am the head chef, I will pay more attention to staff training, first of all, operational safety knowledge, emergency rescue knowledge training, because "people-oriented, safety for the day" is the basis of all work, with the safety of all possible, followed by new knowledge in the field of business, new technology training, I will use my spare time to use the Internet to learn the latest food and beverage industry. I will use my spare time to use the Internet to learn the latest information on food and beverage, and then share it with everyone, so that we can keep up with the times. If I am the head chef, I will strive to achieve standardized management, first of all, I will solicit staff on the existing management system of opinions and suggestions and then revised to achieve rationalization, scientific effectiveness, of course, the most important is humane, so that our management system is very "intimate", so that each of our employees are willing to consciously comply with the implementation of my The goal is my goal. Then I will organize everyone to learn the system, to be open, transparent, if there are problems in the implementation process, I will organize discussions, revisions, rewards and penalties, to improve the implementation of the system.
If I am the head chef, then please still treat me as your buddy, work problems, difficulties in life, "there is something you say!" I believe that, under the guidance of Mr. Jia's spirit of "being kind to people", under my leadership, under the *** with everyone's efforts, we will be like family, living in harmony, and working happily will be one of the characteristics of our business.
If I am the head chef, do the above points, lay a solid foundation of safety, management and personnel, I will focus on the quality of food management and food safety and hygiene work. I strictly quality control: each dish is made to feed the standard and production procedures for each dish to achieve the color, aroma, taste and stability of each dish, the front office to the views of the dining staff to the quality of the return visit, summarize the daily output problems, and in the daily meeting to improve the staff to encourage the brainstorming, out of the new dishes, appropriate incentives to collect everyone's wisdom, so that repeat customers can often taste the new flavors. Strictly food hygiene and safety: control all aspects of food processing, each employee has their own health zone, in accordance with the provisions of the classification of food ingredients stored in the kitchen utensils are also stored in a fixed position, etc., to prevent customers from food poisoning, is the top priority of my work.
If I were the head chef, all of the above would be a reality.
Please support me, help me, believe me, let us *** create our business
A better tomorrow!
My speech is over, thank you!
Chef's speech 5
Honorable leaders, colleagues:
Hello!
In this golden autumn, fruitful season, I with great excitement and gratitude and the development of our company's food and beverage business of the beautiful vision of standing in the bidding for the speaker's platform, I'm excited because the leadership gave me this opportunity to show themselves, grateful because the leadership of so many years of cultivation for me, today here I thank the leadership, thanks to the leadership of the company to run the wise decision, so that our The business of the company's stores are booming, and, the upcoming opening of new stores, so that I have the opportunity to participate in the bidding for the new store chef director of the bidding bidding speech.
The reason why I am bidding for the position of new store chef, is to take into account the working environment of the new store and my own advantages, the purpose is to make our new store work faster and better development, for our company to do a responsibility and strength, because the new store opened, to face a lot of problems, one; there is no fixed source of customers, and two; most of the staff are newly recruited to a low level of skill, not familiar with the company's regulations, in the management will have a lot of difficulties, to be able to manage, and the company will have a lot of difficulties, and the company will have to make the new store to be a new store. There will be a lot of difficulties in management, to let the kitchen for the opening of the new store to play a good first battle, set up a good image of our company, the position of chef appears to be crucial, bidding for the head chef my advantage lies in:
First: I'm a sincere person, for the leadership, to hire an honest and reliable management personnel is particularly important, I came to the "food room" also has about 8 years, I've been in the kitchen for about 8 years, I've been in the kitchen for about 8 years, I've been in the kitchen for about 8 years, I've been in the kitchen for about 8 years. How can I not know the cafeteria? It was familiar, it was kind, it was cozy, it was like a home, and I always treated things here as if they were my own home. Pay a hundred to a thousand times the efforts of ordinary people to complete my work.
Second: I understand the work environment of the kitchen, in the "food room" 7 years, I from a cut vegetables to the official chef and then to the back of the kitchen supervisor. This work experience makes me have a deep understanding of all the work in the back kitchen, from the smallest work - health maintenance, to the complex management of the back kitchen, for me it is more skillful. All the leaders here have watched Guangdong grow up, initially working in the Guilin store, then transferring to the Chongqing Road store, and then to the Huxi Road store. I have been doing all the way to the kitchen work, after these three stores so that I learned a variety of dishes produced, but also contact with all kinds of back of the kitchen staff and people in the same industry, for the back of the kitchen what happened, what will happen I can be the first time to insight. more than seven years of "food room" daily work, so that I have a certain organization and coordination ability and comprehensive analysis ability, leadership and The leadership and colleagues gave me a lot of valuable advice and suggestions, so that I have accumulated how to manage the back of the kitchen, how to do up and down, how to communicate with colleagues, and the front office to coordinate the work skills.
Third; in the culinary arts; 7 years, I have been working in the back of the kitchen, every day to participate in the production of food, in stages to all parts of the world to learn, here I thank you again for the leadership, and constantly give me the opportunity to go out and learn, in general;, no matter whether to do the food room of the old dishes, or the production of new food I can make the customer satisfied.
Fourth: hard-working, willing to dedication is the concept of my work, high school graduation I chose to work in catering, because I like this industry, determined to work in catering as my only career to develop, so even more bitter and then tired I have no complaints, my work is the principle of the courage to take responsibility, the courage to challenge themselves, dedication to love the store, and would like to work with the company **** with the development.
Fifth: the opening of the mind, the courage to innovate is the driving force of my work; in the "food room" 7 years of daily life and work, I continue to strengthen personal cultivation and professional knowledge of the sharpening of every thing to do the first to think, and always be ready to accept the challenge of new things, and always recharge their own batteries, because I am y aware of my words and deeds, and I have a good understanding of my work, I am not the only one of them.
Leaders, colleagues, I am y aware that our company has brought together a large number of elite. They are proficient in the culinary arts at the same time also have a lot of management experience talent, today on this platform I do not have a "kettle of fish", "I am the only one who chooses" idea, but focus on the opening of the new store can open the door, our company can be on a new level of The big picture, I want to make a contribution, I admit that I have many shortcomings and deficiencies, such as: lack of work experience, I will be modest to the leaders and colleagues in the chef community to learn, I will do in the work of learning, learning in the work. Please leaders, colleagues believe me. If I am fortunate enough to be elected, I will continue to work hard, continue to work with enthusiasm, as a good leader of the assistants and advisors, do a good job of the workers' example, and now with the leaders of the leaders to talk about if I become a new store chef my plans and commitment to the leadership.
A work plan;
First of all: the back of the kitchen staff is reasonably equipped
The development of enterprises need to have a plan of excellence at the same time, but also a reasonable allocation of excellence, so as to get twice the result with half the effort, the development of the hotel industry, the back of the kitchen is the foundation of the hotel's survival, so here is more need for talent so that we can make better dishes to attract more guests, in order for our new store to attract more guests, and to make a better job. More guests, in order to open the door to our new store can open the door, in the staffing must be strict, each position should have a strong technical staff, the following is my back kitchen staffing amount:
West Kitchen Supervisor 1; foreman 3; juice stove 3; cutting board 3; 3 people between the side dishes; salad 3 people; playing with the 4 people; Total: 20 people.
Middle Kitchen Supervisor 1; Stove 2; Cutting Board 3; Steamer 1; Beat 3;
Boiler 1; Cold Fai 1; **** Total: 12;
Dishwashing 6 Chef 1
Back of the Kitchen Total: 39
Second: Strengthening the management system
Nowadays, catering staff mobility is very large, it is difficult to recruit people. It is difficult to recruit people every time, which brings many disadvantages to the faster development of the enterprise, we must do that is to retain staff and optimize staff. On weekdays to think about the problem to stand more in the position of the staff to think, more for their immediate interests. Fully mobilize the enthusiasm of the staff, the complexity of the positions in the kitchen, in mobilizing the enthusiasm of the staff at the same time to strengthen the management system, as the saying goes, the state has the law of the land, the family has the rules of the house, the store should have the store's rules and regulations. Positions must be a clear division of labor, each position should have an operating procedure, especially in the back of the kitchen health, every day there should be a morning inspection, every day there should be a health supervisor and the person responsible for health. At the same time to learn from the hotel "six management" system, to train our staff, improve the overall quality of staff, and then integrate their own corporate culture, and constantly improve the quality of the products in the kitchen to meet the needs of guests better.
Again: the technical level of the staff;
When the new store menu is determined, the first thing is to train the staff, so that all employees are familiar with their positions, are able to skillfully operate their own work, know what they have to do at the moment, and then what to do, in a clear division of labor at the same time but also to let all the employees involved in the operation of the food to know the overall process of this dish. So that we can all have a great improvement in technology, to say a very real word, out of the work of people, are to learn something, we have to work on the technical aspects, so that employees can master a skill, so that these employees can be a long time in this work. This is to overcome the frequent turnover of staff to the enterprise to bring low efficiency and low profits. We also need to train new and old staff regularly, regular assessment, to improve the overall cultural quality of staff.
Second, my commitment to the leaders:
First: to maintain the authority of the top, to get along with the various departments of the store.
To communicate with the staff of the store and the relevant departments often, anything to start from the source, do not spare a trace of the existence of loopholes in the work, to be pragmatic and willing to work, from the small things down to earth, to rationalize the distribution of work, improve the level of management.
Second: to be good at summing up experience, to have not done a good job of things to learn a lesson, has been successful in finding things to implement the shortcomings of the existing experience into the work of the future.
Third: to be diligent in staff communication, at any time to grasp the dynamics of the heart of the staff, to solve the problem of continuous improvement of the management mechanism of the kitchen, always keep in touch with the outside world, to carry out a series of cultural learning to improve the overall quality of staff. Thus, the overall spirit of the company to enhance.
If I lose the election, I will, as always, work hard in the Huxi Road store, continue my career. "Can have succeeded, can fail, but I will never give up". I'm not sure if I'll succeed in the election, but I'm sure that I'll work harder here because this is GD's home, and GD has to do all of its part to make things better for the family.
Thank you very much for all the help and support you have given me over the years, and welcome to give me valuable advice to help me improve, thank you again!
The chef's bid speech 6
Honorable leaders:
Good day to you all!
I come from Lanzhou City, Gansu Province, my name is xxx, 21 years old this year, 20xx in x month in Yuncheng on the island coffee western restaurant work, 20xx in x month is very happy to come to the 2nd living room this family kitchen department chef position, and colleagues work together, I am here to thank the leadership of the 2nd living room where the leadership of the care of me and the work of the support.
This competition gives me the stage to challenge themselves, in this almost a year of struggle in the wind and rain, in the Yu store manager Executive Chef and Chef Wang and my band, rigorous teaching at the same time I have learned a lot of things, learn how to do people, do things, I did from the little brother Road Master encounter criticism is not demoralized, encounter praise is not arrogant, to improve the quality of the individual, discipline themselves, and submit to the leadership of the reasonable arrangements with the Department of the outside world, The bar department staff language exchange, communication and more constantly strengthen learning, constantly improve themselves, in a good master-apprentice relationship.
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 shape of the raw materials, the 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 am very happy, but also thank my leadership, as the saying goes, "do a job and love a line", since we chose the chef service industry, then we must do a good job, we have to have the entrepreneurial spirit, 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 must understand the culinary technology, the development of technology, the characteristics of technology, functional requirements and culinary knowledge.
If I am a kitchen manager:
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 the price is low, the percentage of the 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 reduce expenditure.
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 the "three conditions, seven points to create", I did from the junior to the master, gas, suffering is a matter of course, "suffering is the teacher of a lifetime, hard work conquers all," don't take Their own strengths than the shortcomings of others, "want to be noble before, must be suffering after", I have this principle of doing things, in the kitchen there are not doing the right thing, and other staff with the exchange, speak in a heavy tone of voice, the head chef, my band foreman has been criticized, in this application, if it does not go on it does not matter, I will continue to refuel, continue to work hard, if selected, I hope to be able to get the job, I hope to be the best, I will continue to work hard. Efforts, if selected, I hope the leadership has deeper teaching, strict management, followed by colleagues to guide me to do better.
Cast your sacred vote, support me! Proud to work in such a vibrant, active industry, I believe it is 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!
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