Chef's speech on competition for posts

How should a chef speak when competing for a post? Then, please have a look at the chef competition speeches I collected for you. The content is for reference only.

Chefs compete for posts. 1 Chef has been a traditional profession for thousands of years. China famously said, "Food is the most important thing for the people". "Food" is inseparable from cooking, and cooking is inseparable from the chef. With the continuous development of society and the growing prosperity of catering industry, people pay more and more attention to it. We have dedicated exquisite dishes to people with exquisite cooking skills and hard work, and also created a profound China food culture. However, with the intensification of employment competition, driven by economic interests, individual chefs have done things that are not standardized, dishonest and lack of kitchen morality, which has seriously damaged the image of chefs. As chefs, it is particularly important and urgent for us to re-establish our image and strengthen our professional ethics.

So what professional ethics should a modern professional chef have? Let me give my opinion. The shortcomings still hope to correct me!

The so-called professional ethics, I think, is the industry norms and personal awareness of behavior. The traditional professional ethics of chefs are mainly manifested between apprentices and bosses. There are no written rules, but most of them are established. However, with the continuous progress of society and the rapid development of economy, the competition between catering industry and chefs has intensified, and the professional ethics of chefs has become more and more important and urgent.

First, for the country

Everyone has his own country and nation. As a professional chef, the first thing is to love the motherland and be loyal to the country. Only by establishing such a belief and putting the interests of the country and the nation in the supreme position can we have basic professional ethics.

Second, occupation.

Chef is a profession, and it is not easy to do well and make achievements. I think: to treat this profession, we must first respect her, that is to say, we must first like and love this industry. Because, as far as occupation is concerned, there is no distinction between high and low. If you look down on yourself and don't like it, how can you talk about dedication and love your job? Since you have chosen a chef, you should take it as a career and do it as knowledge, so that you will feel full and have a direction, and your life will continue to sublimate and achieve a career.

Third, for customers.

I think that to treat customers, we should first serve sincerely and treat them with care. In other words, only sincere enthusiasm and sincere service can make customers feel cordial and happy and satisfy them. Because the guests come from all directions and their eating habits vary widely, as a chef, you should try to adjust the dishes according to the guests' preferences and try to satisfy the diners. Only when customers are satisfied can enterprises benefit and your work be recognized by others.

Fourth, for the master.

The profession of chef has been paying great attention to respecting teachers for thousands of years, and there is a saying that "one day as a teacher, life as a father". Although this sentence is simple, it hits the nail on the head and explains how the apprentice should treat the master. I think we should first respect our teachers and study with an open mind. Because most chefs are taught by masters, even though we cooking school graduates work in hotels, we still have to learn skills and better experience from masters. Only by respecting the master and taking pains to learn modestly will the master be willing to take the initiative to teach you what he has learned from his heart. Secondly, while studying with the master, you must not be lazy or clever. If you only want to get it and don't want to lose it, then you won't learn the essence of the master and you won't achieve much. Personally, I think: as a student, we should understand the truth of "one day as a teacher, one day as a father", and we should respect, thank and repay our teachers.

Verb (short for verb) for colleagues.

Any restaurant is a group, and any chef has his colleagues. Getting along well with colleagues will directly affect the development of enterprises or individuals. So how do you get along with your colleagues? I think: we should unite and help each other. As the saying goes, "A threesome must have a teacher". Everyone has his strong points, especially as a chef. One can't know all the skills, and you can't finish all the work in the kitchen. Everyone must cooperate with each other to complete the tasks and indicators assigned by their superiors. Therefore, we must treat our colleagues in a United and friendly way and learn from each other. Only by developing together can we make progress together.

Sixth, cooking.

As we all know, being a professional chef depends on cooking. Cooking is a chef's skill. The quality of craftsmanship is an important symbol that determines whether a person can become a famous teacher or a master. So, as a professional chef, how do you treat your cooking? I think:

First of all, you should have solid basic skills. Chef is a technician, who has many professional basic skills, such as knife work, side dishes, cooking, raw materials, hair growth and so on. Without solid basic skills, it is impossible to scientifically process, change knives, side dishes and cook raw materials. It can also be said that without solid basic skills, you can't make a good dish with good fragrance, taste and shape. Therefore, as a modern chef, it is very important to improve the basic skills.

Secondly, you should have certain cultural knowledge. The rapid development of modern society puts forward higher requirements for the traditional cooking industry. Without certain cultural knowledge, it is impossible to use modern media such as newspapers, magazines and the Internet to quickly supplement knowledge. It can also be said that without cultural knowledge, it will be eliminated by society. Therefore, as a modern chef, we should not only learn technology from the master, but also learn cultural knowledge. Only in this way can we understand the raw materials, nutrition, cooking chemistry, cooking aesthetics and so on. Only by constantly learning new knowledge can we continuously improve our cultural quality and competitiveness.

Thirdly, we should have a strong sense of innovation. No matter how good the variety is, it can only adapt to time. If it remains unchanged for a long time, it will inevitably make people tired, thus affecting the development of enterprises. Because the catering industry has changed from the traditional "seller's market" to the "buyer's market" and has changed fundamentally from the past to the present, it requires our chefs in the new era to make bold reforms and innovations in cooking materials, cooking techniques, tastes, shapes and dining methods. Only with innovative ideas can cooking progress. Therefore, innovation is the life of a chef, and development is the real hard truth.

Finally, you should have a certain business quality. The so-called digital concept. Can a chef master all kinds of data in his daily work? Such as occupancy rate, gross profit margin, cost, operating conditions and so on. I think: a chef who doesn't know numbers is just a "machine" doing simple work. This may not sound good, but it makes sense to think about it. Because, as a modern chef, especially a chef, if you don't understand or can't grasp the changes of these figures in time, how can you prepare raw materials, control costs and create profits for enterprises? So chefs who don't have commercial qualities are unqualified chefs.

Seven, to oneself

Be honest with yourself first. No matter whether it is an enterprise or an individual, once you cheat the society or others, you will be disgusted by others, so you will not want to deal with you, and you will lose many good development opportunities. Secondly, we should be diligent and strict with ourselves. Because any successful person is not smooth sailing, he has to suffer what others can't eat, be angry with others, and do what others can't do. Only by giving more than others will he gain more. Everyone has to make demands on himself every day, even if he makes a little progress, he will eventually make achievements and make a name for himself. In addition, we should strengthen the cultivation of personality and professional ethics, and be a "three good chefs" with good cooking, good cooking and good cooking.

Since everyone has chosen this industry, we should treat it with care, develop it with practical actions and cherish it with a serious work attitude. I believe that through our own efforts, we will be able to create our own brilliant tomorrow.

Chef's speech for the post 2 Dear leaders and guests,

Hello everyone!

Thank you very much for the trust of hotel leaders at all levels and the strong support of colleagues. I was lucky enough to take part in the Executive Chef Competition held in this hotel. Today, I am competing for the position of executive chef.

My name is Sheng, and I am a high school student with a high degree. Strong personality, honesty and principle. I have a wide range of hobbies. My life creed is: to be a real villain without arrogance and pride, to be principled and to keep promises.

I am now the head waiter of the barbecue group in the western food kitchen of the food and beverage department. So far, I have worked in xxx Hotel and worked as a cost control specialist in the food and beverage department.

I graduated from xxx high school and have been engaged in the catering industry for seven years. I have been engaged in various jobs before, such as internet cafe network management, restaurant handyman, teahouse waiter, mobile phone salesman, bathroom company sales representative, milk delivery, and security for half a year. I work in XXXXX Hotel, and I am engaged in the eighth occupation-chef. I feel lucky and can make a fortune. In xxx, he was awarded the intermediate certificate of chef by Hunan Provincial Labor Department, and in xxxx, he was awarded two individual gold medals of "Green Cooking Innovation" in the "New Year Cup" chef exchange competition by Hunan Catering Industry Association on June 5438+1October 5438+May-"Xu Long Yutangye" and "Meijiang Yutangye"; I have worked in 3 five-star hotels, 1 4-star hotels, 1 3-star hotels and 3 social restaurants for 6 years. He used to be the chef of Hunan cuisine kitchen in Zhuzhou Huatian Hotel, the deputy chef of airport hotel wok in Huanghua International, the chef of Liujiazhuang Local Restaurant in Xingsha Town, Changsha City, the chef of Shengyiwang Restaurant in Huaishuling, Changsha City, and the chef and chef of Mengzeyao Wild Fish Restaurant in Cai E Middle Road. Later, due to special reasons, he went to Huatian Hotel in Xiaoxiang, a subsidiary of Huatian Group, as the chief case manager and assistant to the executive chef of Hunan cuisine department.

Since my father and uncle are also cooks, I have been interested in cooking since I was a child, and I have heard about the rules of the catering industry for a long time. I have been a chef for 6 years, and I know the cooking technology very well, and I also have a profound study and careful research on kitchen administration. My idea of being a chef is to be a cultural chef. I can not only cook well, but also manage a team well. I can be the backstage or the front desk.

Compared with other competitors, my management experience is relatively lacking and limited. Because I have no experience in front desk management, but I have a certain understanding of the process and norms of front desk work. I am a self-aware person, so I have had fierce and repeated ideological struggles in my mind before, but I still have considerable courage to stand here today. Success in the game is not what I want most. I just want to know how far I am from success through this open, fair and just competition. I also know that I don't have enough ability to try to fail, but I want to know how much tolerance I have in the face of failure through this competition. This manager competition held by the hotel is the first time in my life that I officially participated in the official competition, so I attach great importance to it, but I am even more grateful to the hotel for acting equally and facing the opportunities to all employees. At the same time, it is also a rare opportunity for me to exercise and improve, and to improve and progress myself in some aspects. Don't care about the result, just care about the harvest. I will, as always, work hard in my original post, gradually glow with fever, obey the organizational arrangements and do my job dutifully.

Chef's speech for the post 3 Dear leaders, teachers and students,

Hello, good day, Sun Moon Ming, I'm Kang X, I'm 20 years old, and I'm from cooking school, Shenyang New Oriental. I am a cheerful boy, who once worked as a locksmith and lathe worker in Dalian Shipyard. I am very grateful to Xinhua Education Group for giving me an opportunity to show myself and take part in the competition. I personally cherish this opportunity.

I live in a very beautiful border town, Dandong Fengcheng. The first time I worked, I read the delicious food at home for the first time, I celebrated a person's birthday in a foreign country for the first time, I saw a new boat going out to sea to test the water for the first time, and the melodious whistle paid off all my bitterness and fatigue. It turns out that I have done so much for this city. Xxx New Year's Eve, because of physical reasons, not suitable for work, so I chose to resign. Thinking about your future at a busy home, I have heard all kinds of dreams about such an age, which is nothing more than finding a decent job and what kind of achievements I can make before. But I don't need dignity to support my life. Decent, should be your love and attitude to work, and your contribution to society. As can be seen from my figure, I love food and cooking, so I chose New Oriental, but there is also pressure in it. This is my last choice, there is no more time for me to waste. There are many reasons for failure in the past, because I am young and don't pay attention to learning; Because I believe that I am smart, I have no effort; Because I don't like cramming teaching and crowd tactics. However, this is only my past. Today, I am very satisfied with the scores of every knife review. Every time I turn over the pot, I feel happy and understand what the teacher said. Its significance is self-evident. Thanks to every teacher and classmate in New Oriental, to the head teacher who "broke his heart and rubbed his mouth", to the teachers who didn't attend classes, to the students who were helpful, and to the warm dormitory. Let me really experience the feeling of home. When the small goals in learning are realized again and again, it turns out that as long as I work hard enough, today's goals are my reality tomorrow. I told myself that I must be worthy of the gold medal on my clothes.

In class, the teacher told us that French, Turkish and China are the three cradles of cooking. Usually, when we talk about international meals, most people think of France, French snails, French lobsters and foie gras. Why don't many people think of a Manchu-Chinese banquet with China characteristics? In China, there are many outstanding predecessors in our culinary field. They have high attainments in cooking technology, but they are not valued, and most of them have a low level of education. In France, only the best people can go to cooking school to study, which is equivalent to Tsinghua Peking University in China, and is also respected by people in society. After hearing these words, I have many ideas. Why don't we raise the social status of chefs to a higher level? Each of us is using a mobile phone, from which we can see the time, get instant messages on the Internet and communicate with friends and relatives. China is also developing. With the improvement of the competition level, people also learned to stop their own steps and pay attention to their health. Nutritionist has become a new popular word. But what is nutrition? Vitamins, carbohydrates and calcium actually exist in our daily dishes and videos. Let's give the simplest example. Spinach and tofu contain oxalic acid and calcium respectively. If cooking is unreasonable, calcium oxalate will be formed, which is harmful to human body and easy to cause stones. Cooking in the new era, we will make it more nutritious and delicious.

When I have learned something, I will take my team and drive Chinese restaurants abroad, so that they can taste Sichuan cuisine that is more hearty than vodka, Jiangsu cuisine that is sweeter than cream, and Fujian cuisine that is more delicious than French lobster, and let them know that the Manchu-Chinese banquet in China is the real visual, taste and cultural feast. Now, I have nothing but a dream, but it is precisely because I have a dream that I should worry about losing in He Wei, which is bumpy. I believe that as long as I work hard, I am the best at cooking. Today, we study cooking hard, and tomorrow, New Oriental will be proud of us!

Chef competition for posts speech 4 leaders:

Hello!

My name is xx, and I come from xx. Now it's in xx kitchen. I learned a lot on this platform. What you learn well is persistence. This time, I showed myself again, and I paid the price for it. My current level is Senior A, and Senior is mainly to assist the chef to complete the daily tasks conveyed by the foreman, such as hygiene, five-day meals and other safety work.

I'm going to compete with the chef today. As a cook, I basically need to pass the post in the kitchen. These are basically in line with me, and there are still shortcomings that will be further improved.

I think the duties of a chef are:

1. Seriously implement the relevant rules and regulations of the company.

Assist the foreman to complete the daily work.

Responsible for completing the hygiene work every day and supervising the corresponding hygiene work of kitchen workers.

Be familiar with the operation of the kitchen to ensure the safety of food, water, electricity, oil and gas.

Fifth, increase revenue and reduce expenditure to reduce losses.

Keep good relations with colleagues and departments, and report any problems to superiors immediately.

Constantly consolidate and improve their own business and technical level, and correctly guide their subordinates' business knowledge.

Complete other tasks assigned by superiors.

As a chef, first of all, the main language communication skills and personal qualities should be continuously improved in order to drive the whole team. Set an example for new colleagues.

If the game is not successful, it means that I have shortcomings, such as occasionally making some mistakes, but people are not cute without making mistakes. I say this because I know myself. Every time I change jobs, I'm confused for the first day or two, probably because I'm unfamiliar. It's just that no one is perfect and flawed, and I never give up. I can endure these hardships, so every day I am wonderful, and I can get better every day.

If the game is successful, I will make persistent efforts to meet the next game. At the same time, I show the truest side on this platform. I hope that I will do better under the guidance of my colleagues and the in-depth teaching and strict management of my leaders.

My speech is over.

thank you