Career planning is an important factor in the career development process of individual Western workers. The following are some Western-style personal career planning examples that I carefully recommend. Let’s study together!

Western-style career planning part 1

Success begins with setting career goals. Career Career development starts with doing your job well. Recently, another group of outstanding graduates from Shanxi New Oriental Cooking School have been hired by well-known catering companies with high salaries. After stepping out of school, their lives have begun a new journey. In this society where the catering industry is developing rapidly, if you want to keep up with this new century? Fast train? pace, it is necessary to make a good career plan.

The criterion for career success is the best career positioning. We know that corporate positioning is the soul of corporate development, and the professional positioning of chefs is the soul of chef development. As chefs, how can we position ourselves well for future development? So let us find out together. How Shanxi New Oriental Cooking School helps its students achieve career orientation:

First of all, set reasonable work goals. Only when we have goals can we have direction. As a chef student who has just stepped out of school and entered the society, it is necessary to set our own work goals. No matter whether our goals are long-term or short-term, having goals is equivalent to Your life has set sail. Of course, after setting a goal, chefs will still need to continue working hard to take every step in the future. Until the end, your chef career will be fruitful.

Secondly, you must correctly analyze yourself and your abilities. Only by recognizing yourself can you slowly surpass yourself and continuously improve yourself. Whether in life or work, you should constantly seek the gap between yourself and others, discover the shortcomings in your own character, and thus have a scientific and reasonable positioning for yourself. For freshly graduated chefs who have just entered the workplace, they must have the spirit of not being afraid of tiredness or hardship. Don't be too ambitious and have high ambitions but low abilities. Only in this way can you continuously improve your abilities and increase your knowledge and work experience.

Finally, why did you pursue a career as a chef? This question is quite profound, because everyone’s outlook on life, values, cultural differences, and living environment are different, so the answer to this question varies greatly. So, since you choose this career, you must think about this issue and love it, find what you like to do and strive for it, and you will eventually win. Confucius once said a very good thing: "The good past is not the same as the happy past".

Western Food Career Planning Chapter 2

One day I will also have my own sky

I accidentally heard a song "Salted Fish" by Mayday Group, I don’t have any talent, I only have the innocence of dreams/Whether I am stupid or not, I will prove it with my whole life/If I have a dream, if I have made mistakes or missed it, I will understand better what persistence is/If I have a dream, I will be crazy enough If you are crazy enough to become a hero, there will always be a legend of mine/One day there will be a sky for me. This song conveys this sentiment: A salted fish is still a salted fish when he turns over, but a salted fish still has its own dreams, and it believes that one day it will There will be a sky of your own. 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 it, one day I will have my own day. ?Everything is done in advance, otherwise it will be ruined. For this reason, I have planned my future career.

Self-knowledge

I am cheerful, bold and careful, serious, like challenges, self-innovative, adaptable, and have good organizational and coordination skills; my shortcomings are: I am a bit emotional and have a short temper. I will have to learn to control myself in the future.

Living environment

I live in an ordinary urban family. My father is a good cook. In addition, I also work as a little assistant when my father cooks. Thanks to my father's influence, I have a special affection for cooking. In addition, I have also made some small achievements in cooking.

At the same time, I also feel that people depend on food, and this industry will never go out of style and will always be popular. People will pay more attention to food, and the job prospects of the chef profession are also very good. So when I graduated from junior high school, I chose the culinary major in a secondary vocational school. After watching "A Bite of China", I felt how profound and colorful Chinese food culture is, and I feel even more proud of my choice.

The gap between me now and me in the future

My ideal is to own a unique, tasteful and well-known restaurant when I am 35 years old. However, my current understanding of cooking is still very superficial, my cooking skills are still at the most elementary stage, and I know nothing about restaurant management, so I need to improve my cooking skills and management through continuous learning and practice. ability. I deeply understand that I will still have a long way to go to work, hone myself and accumulate experience while working. I believe that with my persistence in this profession and my unremitting efforts, I will be qualified for my profession and eventually realize my ideals.

Stage planning

Lay a professional foundation during school (1619 years old)? Work stage (2034 years old)? Open a restaurant of your own (35 years old).

Specific measures

1. Lay a solid professional foundation while in school (1619 years old)

The first and second graders of secondary schools master cooking knowledge through systematic learning. Understand the nature, origin, identification, storage and processing of various cooking raw materials, master various cooking techniques, and understand professional theoretical knowledge; at the same time, practice more skills such as knife skills, food carving, and plating. Actively participate in district-wide skills competitions and improve your professional skills through competitions.

I am in the third grade of technical secondary school for an internship. Our cooperative unit for this professional internship is Sanya Pearl River Garden Hotel. It is a five-star hotel with relatively high requirements in all aspects. I think I can make good use of the internship. This gives you the opportunity to learn more about the working processes in the kitchen, use various skills more skillfully, and improve your cooking skills. In addition, you can also cultivate a hard-working spirit and lay the foundation for future work and entrepreneurship. Obtain a junior chef certificate during these three years. While in school, I also need to strengthen my physical fitness, because the chef industry not only requires good professional qualities, but good physical qualities are also essential.

2. Working stage (2034 years old)

The first step (2023 years old) is to work in an internship hotel.

Continue to stay in the internship hotel, start as the most ordinary kitchen employee, work and study diligently in the back kitchen, do your job in a down-to-earth manner, further familiarize and master cooking techniques, and follow the master We must study hard, ask questions, think more, do more, practice more, and be meticulous and conscientious in every job. Learn more knowledge, techniques and experience from the master in three years. Lay a solid foundation for future work as a chef. The second step (age 2427) is to choose a hotel again and continue working.

After accumulating a certain amount of experience, he re-applied to work as a chef in a hotel based on his own conditions. During this period, in addition to continuing to improve your cooking skills, you must also demonstrate your professional abilities and win the recognition of your colleagues. In addition, when it comes to dealing with people, you must be friendly to others, communicate more with colleagues, and live in harmony with them. During this period, you must obtain an intermediate chef qualification certificate.

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

After possessing good cooking skills and accumulating certain management experience, my goal is to transfer from the chef's position to a management position. First of all, compete for a supervisor position. In the supervisor position, you must do your best and do your job well. At the same time, you must constantly enhance your management capabilities, communication and coordination skills, and organizational skills. Show your strength at work, gain recognition from colleagues and leaders, and prepare for the future. Lay the foundation for development into higher-level management positions. Secondly, after experiencing the training of the supervisor position, I want to compete for the position of catering department manager.

The quality requirements for this position are relatively high. In addition to continuous improvement, I also need to be innovative in my work and gradually form my own set of management methods. This is not only a demonstration of my ability, but also a way for me to manage myself in the future. Gain experience in restaurants.

Knowledge is constantly evolving, and learning is necessary at any time. This is an effective way to improve your abilities. 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 participating in training classes. Through learning, I will pass the Chinese public diploma. Nutritionist qualification certificate and kitchen manager qualification certificate.

3. Open a restaurant of my own (35 years old)

After more than ten years of working, I have accumulated a certain amount of entrepreneurial capital and rich management experience. I can realize my own business dream. Find the right positioning, open a medium-sized restaurant, use my own conditions to customize dishes for my restaurant, and build my restaurant into a restaurant with characteristics, taste and a certain reputation.

Evaluation and adjustment

I often say one thing to myself: plans don’t change as fast. Although my goals and plans are planned based on my actual situation, today's society is changing rapidly and there will be new challenges and opportunities every day. I will continue to revise and adjust in the future. I believe that good things do not come to those who wait foolishly, they only come to those who chase their goals and dreams. I believe it. As long as I work hard to chase my dreams, one day I will have a sky of my own.

Conclusion

In my sky, be my hero!

Western Food Career Planning Part 3

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

An educator once said: The difference between successful people and mediocre people does not lie in talent and opportunities. The fundamental difference lies in whether they have set life goals and completed life plans. ?There are many chefs around us who are experiencing job crises. They have lost confidence in their work and feel that they have no future. Although some chefs are motivated, they do not know how to improve themselves and remain stagnant. These phenomena require us to adjust our mentality and objectively analyze our career development plans.

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 must make a good career plan, re-understand our own value and increase it. Based on the current level, we should work hard to learn basic skills, enhance our abilities in a solid, orderly and step-by-step manner, and strive to make good plans. Provide strategies to establish the direction of struggle, strive to complete life goals, and move towards success. How to make a good career plan? Let us analyze it together.

In 1987, Professor Shi En from the United States proposed that the criterion for career success is the best career positioning. We know that corporate positioning is the soul of corporate development, and the professional positioning of chefs is the soul of chef development. If a company's positioning is inaccurate, it will fail; if a chef's positioning is inaccurate, it will stagnate. The word "positioning" comes from the competitiveness of the product to occupy a favorable position in the market. We learn from our own cooking knowledge. Find your best career positioning based on your own abilities, your own advantages, and your own life goals.

First think about the first question, how to set work goals? This question is very simple. Start setting your own work goals. First set short-term goals, and then long-term goals. Once you have goals, you will start your career as a chef. A big step forward. Once you have a goal, you will have a work direction. Move forward step by step in this direction and achieve it step by step. 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 are just starting to work as chefs that during the learning stage, we must aim to improve our abilities and increase our knowledge. In this way, we will work hard in future work.

Only by down-to-earth and deepening your foundation will your work ability flourish. Only when the branches and leaves are luxuriant can the big tree of chef be fruitful.

The second question to think about is, what is my ability? You must correctly analyze yourself and your abilities. Find the gap between yourself and others based on your current level. Research how your own personality might hinder you at work. Only by having a correct understanding of your own abilities can you give yourself a reasonable position. Friends who are just starting out in the chef industry, don't care about how much hardship you have to endure, how tired you are, let alone how much you suffer losses. Because these all lay the foundation for the improvement of one's abilities, the increase of knowledge, and the accumulation of experience. Every environment and every difficulty is a kind of training. You must know what it means to be rewarded by God, and hard work will always be rewarded. Some people think that they are smart and will be ambitious if they have the ability. Don't forget that in the race between the hare and the tortoise, the tortoise wins in the end.

The last question I want to think about is, why do I pursue a career as a chef? This question is profound, because everyone’s outlook on life, values, cultural differences, and living environment are different. The answer to this question is very different. big. Since you choose this career, you must think about this issue and love it. Find something you love to do and go for it, and you will win in the end. Confucius said that those who like things do not like those who enjoy them. . It is necessary not only to analyze external environmental factors but also to pay attention to internal factors.

Analysis of internal factors:

1. Analysis of job development status. It refers to the development potential of the position and the proportion of the department in the hotel.