Food and beverage advanced story materials

In study, work and life, everyone will inevitably come into contact with story materials. From the formation and connotation of advanced objects, story materials can be divided into advanced story materials formed in a long time and advanced story materials generated by unexpected events at one time. How to draw up the deeds and materials is correct? The following are the advanced food and beverage deeds I collected for you, for reference only, hoping to help you.

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Food and Beverage Advanced Deeds Material is honored to be named as the annual model worker of xx Store in XX. Here, I want to thank the company for giving me this platform and giving me a space to show myself. Secondly, I would like to thank those colleagues who work silently in ordinary jobs like me. It is precisely because of our mutual cooperation that we have created the brilliance of everyone at different levels and cultivated the unique talents of Bashu style. Therefore, today's honor belongs not only to me personally, but also to all our colleagues present here.

since I entered xx store for one and a half years, I have worked hard, united my colleagues, respected and loved each other. For work, I constantly improve myself, and for my colleagues in the kitchen, I humbly teach them. Because of the current employee mobility, many new colleagues don't know much about the kitchen, and don't know where to start. For example, in the aspect of the code taste of the Dutch employees, through my demonstration and patient teaching, the Dutch team colleagues will soon be able to get started. There is also the aspect of tableware identification, teaching them how to know tableware in the fastest way and so on. Through these, I feel that I can enrich my daily work and take the lead as an old employee. There is also the teaching of new colleagues' dishes. Many masters come to Bashufeng, and the quality requirements of dishes are not high, and the taste of dishes is difficult to meet the requirements. As an old employee of Bashufeng, I try my best to take the lead and guide new employees while improving dishes, so as to win more customers' praise and improve the quality of Bashufeng dishes. Through these, new colleagues can feel the warmth of Bashufeng and the sureness of home. With humanized management system, the company first considers employees. No matter in the front class or in the kitchen, such a management system can keep us in a good mood every day. When people have a good mood, they will have passion in their work, and only when they have passion will they have achievements. Therefore, it is inseparable from the humanized management system of Bashu style that they can make such achievements!

During my one and a half years working in xx store, I was lucky enough to be promoted to head chef and entered the management of the kitchen six months ago. At first, I felt at a loss, because I had not experienced management in my career as a chef, and I didn't know how to do a lot of work, thanks to the guidance and support of the chef and the deputy chef. Let me quickly realize the role as a head chef in the kitchen. As a chef, we must first make high-quality dishes to satisfy customers. High-quality dishes include the processing speed of raw materials and the speed of dish delivery. After strengthening and training my colleagues, I have been greatly improved now! Secondly, as the head chef, he should take the lead and supervise. Both the hygiene of the kitchen stove and the employee gfd have been greatly improved under the leadership and supervision of himself, the chef and the deputy chef! As a furnace head foreman, although I haven't been in management for a long time, I still have a lot to do well and deserve improvement, but I believe in enterprises, employees and myself, and I have the ability, potential and perseverance to do better! Under the supervision of the chef and manager, I will build the kitchen of xx store into a United, mutual, loving and harmonious fighting team!

I stood out in the annual model worker selection in xx, and was honored to be awarded the title of model worker. I believe that all this is my efforts during my one-and-a-half-year stay in Bashufeng XX Store, which was recognized by my colleagues and leaders. Of course, this is only a small encouragement for me. The purpose is to encourage me to play an exemplary role as an advanced worker in my future work, and to make further efforts in my future work and further strengthen my self-cultivation. In the future, I will put 111% of my energy into my work, in order to repay the support and help of the company and its leaders for my work. I will live up to the expectations of leaders and colleagues, be more conscientious, hold a pragmatic and serious work attitude, and constantly learn to improve my work skills, play a leading role as a model, have high standards and strict requirements, and serve customers with the best state and excellent products! Do your bit for the development of the company with practical actions! Finally, I wish our enterprise Bashu Wind a new look to meet a new tomorrow. Let's work together for the brilliant and beautiful tomorrow of Bashu Wind and forge ahead! thank you 2

Looking back on XX years, the Food and Beverage Department's guiding ideology of "establishing hotel awareness, adhering to star-rated standards, vigorously promoting diversified marketing, and striving to improve economic efficiency" seriously organized employees' study and training, comprehensively improved the service level and comprehensive quality of employees, ensured service quality, and successfully completed various tasks assigned by superiors. Behind the brilliant achievements of the Food and Beverage Department, It embodies the hard work and selfless love of many front-line employees. We are conscientious and meticulous in our work, because we know that service is not the best, but only better. In the face of fierce market competition, our service starts from little by little, from small things, from practical things, and we offer sincere, careful, patient and active services to all guests, so that our eyes are fixed on service and guests. The satisfaction of guests is not only the standard to measure our work.

I remember that July and August are hot summer days, and the burning sun is baking the earth, and the cicadas in the trees keep singing their own songs. However, this time is the busiest, hardest and most tense time for front-line personnel in the reclining Buddha base over the years, because at this time, it is necessary to make the Dongkou restaurant and staff restaurant operate normally within a limited time, and one of the most important tasks is to receive the training work of the power grid company from mid-July to early August. In order to make the Dongkou restaurant open normally within the specified time, and to put the staff restaurant into use as soon as possible and provide a good dining environment for the employees of the company, the employees of the catering department have worked overtime in the Dongkou restaurant under the scorching sun countless times during the day, moving tables and chairs and lifting equipment. In the evening, accompanied by the bright moon in the sky, I worked overtime in the staff canteen to clean up and prepare equipment and facilities. When I have a little gap, I do all the reception preparations for the new employees who are about to enter the venue. Because of the special nature of the work and the extreme tension of the staff, the employees in the catering department never have any rest time during the peak reception period for almost a whole month. Often, everyone works continuously for more than ten hours every day. Everyone is really tired by perseverance. In their spare time, they rely on chairs and help the table. This is the so-called rest. Even when I am too tired to get sick, I have to continue to stick to my post. Because of the busy work, one person often does the work of three people, and many times, because of the busy work, the employees of the catering department don't even have time to eat normally. During the training course for new employees, the staff of the Food and Beverage Department sent herbal tea to the new employees in military training countless times in the scorching sun to relieve the heat. In order to provide better and more convenient quality service to the new employees, the waiters of the Food and Beverage Department risked heatstroke at any time to stand guard and pour cups of herbal tea for the guests in the scorching sun, and also sacrificed their rest time many times to cook sugar water and send sugar water to the guests in special circumstances. However, no matter how hard and tired they are, the staff of the Food and Beverage Department have successfully completed all the tasks in the attitude of being responsible for their work, the unit, the leader and themselves. They treat every customer as if they were their own family, and their thoughtful service, enthusiastic help and meticulous care make every guest who has been served feel warm in their hearts.

The department also regularly holds group entertainment activities to enrich employees' spare time. Care for them ideologically, care for them in life, and make every employee feel happy living in this warm family. All employees try their best to show the charm of the hotel and work hard to improve the brand image of the hotel. ;