How to write the speech for the employees when the dining hall is opened?

Good afternoon everyone!

Today, we held the first kitchen staff meeting in the multi-function hall. First of all, please allow me, on behalf of Shenzhen Catering Service Department, to express my heartfelt thanks to all shareholders and leaders of Tutaofeng Restaurant for their trust in our team! and

I warmly welcome some new members to join our big family. I firmly believe that under the leadership of several leaders and the joint efforts of all my colleagues in the kitchen, we will be an efficient, United and enterprising team.

Team.

Today, we hold the staff meeting for the first time. The purpose is to discuss with you the work goals to be completed in the kitchen in the near future, so that everyone can know more about the restaurant. At present, in view of the reality of the current kitchen, we will do the following five things:

First, the division of labor is clear, and every colleague does his job well; Solidarity and mutual assistance; Learn more, ask if you don't understand, and work hard.

Second, abide by all the rules and regulations of the restaurant, do not be late, do not leave early, ask for leave, and know what to do and what not to do.

/a/20 14 1 1/2202 18 . html

Three, it is summer, we should pay special attention to the safety of electricity, fire and steam, including staff quarters, pay attention to public health and personal hygiene.

Fourthly, among peers and colleagues, there is an upsurge of "comparing, learning, catching up, helping and surpassing". For excellent employees, we should have a statement and reward. When there are related cooking competitions in the future, we should form a team to absorb the essence of other people's dishes, and at the same time make a monthly innovative food plan.

As a top priority, I hope all staff will cherish this opportunity, actively cooperate and adapt to the new environment. Whether it is food or management, they should take it seriously, obey the command and distribution, focus on the overall situation, and can't perfunctory and run errands.

Dear friends, the prospect of the restaurant is closely related to everyone's interests. "I am ashamed that the restaurant business is booming." I hope I can apply what I have learned in my work. In my future work, I am ashamed to say, "The restaurant set up a stage for me."

The enterprise motto of "adding luster to the restaurant" always urges itself for the restaurant and its future development. Only when we are United can we have strong competitiveness and be invincible in the fierce competition.

Friends, let's join hands and work together for the bright future of the restaurant!

We should work hard, not afraid of hardship and fatigue, and start from the grassroots. Anyone who enters the catering industry should exercise from the grassroots level. What happens at the grassroots level is definitely the most difficult, and everyone will encounter some setbacks.

How to face these setbacks is a matter of one's own mentality, which requires both a long-term vision and a down-to-earth and hard-working spirit. The catering industry is a very hard industry. If you are afraid of hardship and labor, don't do catering.

Afraid of losing money, afraid of paying the bill, can't do the kitchen well. You will never be a good chef or a star chef.

This article is from Fenfen.com(/), please keep this mark when reprinting, thank you!

Facing colleagues, we should "treat unfairness as a discipline and fairness as an exercise" and "leave difficulties to ourselves and relief to others". People always grow up in adversity and mature in harsh environment. We are not going to live in a concentration camp here. Kitchen work needs a good environment and a good working atmosphere. This good environment and atmosphere is formed by the joint efforts of all of us. A good environment and atmosphere do not depend on harmony, mutual protection and mutual protection. Any person, in an unsupervised and stress-free environment, will become self-motivated, and what's more, will become indifferent and greedy.

"Where a flock of sheep go, the leading sheep is the most important." I hope that the person in charge of our kitchen department will set an example, actively cooperate and lead his own department to assume due responsibilities and obligations for the revitalization of the enterprise. We want to

Turn passive work into active work, turn waiting to get off work on time every day into my initiative to work overtime for five minutes and then do something for the enterprise. "The restaurant is my home, and prosperity depends on everyone." No customers, no restaurants, no restaurants,

What else can we do? From now on, each of us should "spend time on work, put our mind on work", "put work first" and "it is glorious to serve the guests, and it is necessary to serve the front line".

"... these ideas and attitudes are correct.

"Rome was not built in a day." Each of our employees should actively cooperate with the needs of enterprises and do their own jobs. "If you don't advance, you will retreat." Without the development vision of keeping pace with the times, the spirit of hard work and simplicity, and the service belief of "never changing, customer first", it will be eliminated by the market and guests.

Dear friends, let's devote ourselves to the master's work, and make unremitting efforts to make Tutaofeng Restaurant a first-class brand Sichuan restaurant with high taste, high standard and high efficiency through standardized management and strict professional standards.