The model essay of the chef's speech

A cook is a person who cooks for a living. China is famous for its culinary kingdom, and the strength and quantity of chefs are second to none. Are there any speeches about the chef industry? The following is a sample of the chef's speech I compiled for you, hoping to help you.

The first speech of the chef

Dear hotel leaders, distinguished guests, dear employees and brothers,

Good afternoon everyone!

I am very grateful to the leaders and teams of all departments for their trust in me. Arranging me to participate in the speech contest organized by the hotel to show the elegance of employees is not only a concern and love for my personal growth, but also a display of my work and life, and it is also a great concern and support for the work of Xiaoxiang Huatian Hotel. I will take this speech as an opportunity to seriously review and check my work and attitude towards life in performing my duties, sincerely listen to the deliberation and criticism of my superiors, constantly improve my work and better perform my duties.

August 23rd, xx is an unforgettable day. This day is what impressed me the most. Because on this day, I came to Huatian, Xiaoxiang with hope, and became a member of this warm family, which was warmly welcomed and sincerely treated by leaders and colleagues. At this moment, I am full of pride and pride.

I am an employee of the catering department and an ordinary chef. My job is not in a burning stove, nor is it to serve customers directly. I am an ordinary dishwasher, and there is no distinction between high and low occupation, and so is my job. I have always maintained a good attitude to stabilize my work, because I am full of self-confidence, for myself, for life and for the future. That's because I always have a firm belief in my heart.

I keep telling myself: There is only one reason for failure, and that is to give up halfway! There is only one standard of success, and that is unremitting efforts! ?

Everyone has a belief in his heart to encourage you to succeed. Because only with faith can we pull up the towering trees in the sky, raise indifferent lives, expose many souls, and have the patience to look forward to the dawn when the long night strikes.

I use my faith to constantly influence people around me, so that they can also be infected by this honor of shouldering historical responsibility (* * *).

Dear friends, even if you miss the delicate daffodils in the water, don't forget that wild lilies also have spring in the lonely corner of the valley.

Chef is a huge collective and a cohesive fighting team. Like any department or team in the hotel, it is an inseparable part of the hotel family. Just like a child, he grew up in a hotel under the care of his mother and made progress with various departments and teams like brothers and sisters. It is full of fighting power, but also full of excitement and desire. In the preparatory work before the opening of the hotel, it is their figure, going back and forth in all positions, linen, household appliances, equipment and furnishings of the hotel, making great efforts to make them sweat, making them exude male hormones without regrets and permeating the surrounding air.

Before and after the opening ceremony, Chef Song summoned chefs and competent chefs. On the one hand, he organizes professional training for chefs; On the other hand, he constantly discusses and innovates dishes. Everyone is full of energy to stock up, and it is common to work overtime. ? Diligence and dedication, superb skills, the pursuit of perfection, strict words, and always strive for the first place. ? Our enterprise spirit constantly inspires us to keep working hard, pursue perfection and do better? Huatian's dishes have always been talked about by Hunan diners. The so-called brand drives quality, quality drives brand, taste drives word of mouth, and word of mouth spreads taste. The quality of the dishes has been recognized by the leaders and diners, and our courtesy and politeness to customer service have been unanimously recognized and praised. Our amateur typesetting billboards is another way to express our love and responsibility for this job. We have paid, we have worked hard, and we have intentions, so we have gained. Today, the dining prosperity of Xiaoxiang Huatian is obvious to all.

Where there is faith, the sun always rises, and where there is faith, the moon always darkens. Faith is an eternal smile, which fills your heart with excitement and keeps your eyes clear and bright forever. A chef is like a star, not as warm as the sun, not as gentle as the moon, not as dazzling as the sunrise, not as high as the white clouds, not as dazzling as the stars, not as respectable as the teacher, not as revered and admired by the police, and not as kind as the nurse? Angels? However, such a group of people are so silent, selfless, have no regrets, do not fight against the world, and always contribute the light and heat silently in an inconspicuous corner.

The Chef's Speech Part II

Dear leaders, dear students:

Hello everyone!

After a period of intense preparation, the training of kitchen administrators officially began today. First of all, on behalf of Guiyang new oriental cooking College, I would like to extend a warm welcome to all the leaders and guests from afar, and express my high respect and heartfelt thanks to all the culinary masters who have worked tirelessly for this training!

With the vigorous development of the catering industry, senior kitchen administrators have become a shortage of talents in today's society, and as an important part of the senior kitchen management team? Kitchen manager? It has also become a favorite specialty for kitchen administrators and aspiring young people to participate in chef training. Accordingly, China Cuisine Association and Guiyang new oriental cooking College jointly launched this grand event. National training for kitchen administrators in catering industry? The aim is to speed up the cultivation of professional, modern and international catering elites, improve the overall quality of chefs and meet the market demand for compound cooking talents.

Looking back on the training of kitchen administrators undertaken by Guiyang New new oriental cooking College in recent years, students have benefited a lot. First of all, the training courses are arranged compactly. Through close contact with the masters and patient and meticulous teaching by the masters, the students not only have a comprehensive and detailed understanding of the profession of kitchen administrator, but also have a systematic understanding of hotel layout design management, kitchen management, food innovation and other knowledge. In addition, in the training class, the students learned how to make more than a dozen dishes through the practical demonstrations of the masters, and fully felt the exquisite skills of the chefs.

On the basis of earnestly summing up and absorbing experience, Guiyang new oriental cooking College once again joined hands with China Cuisine Association to officially launch this year's? National training for kitchen administrators in catering industry? . Kitchen administrative training is not only an important measure to strengthen the skills and quality construction of cooks, but also a rare opportunity for cooks to improve themselves in an all-round way. I hope the students will cherish the opportunity, take it seriously, take part in this training with a correct attitude and full enthusiasm, and learn something and make use of it.

Learning is the capital of employment, the premise of starting a business, the need for individuals to settle down, and the need for social development and progress. Learning and training are the driving stones for us to enrich our strength and develop to a higher level. I hope that students will adjust their state during the training, listen carefully, take notes carefully, and there will be no homework. I hope the students will strengthen their study from the following two aspects.

First, we attach great importance to it ideologically and enhance the consciousness of learning. Students should make good use of this precious learning opportunity to further consolidate the basic skills of being a cooking technician, further enhance new knowledge, broaden new horizons, refine new ideas and broaden new ideas; We should make good use of the platform of centralized training, communicate with each other, learn from each other and improve together. Participants should take part in this training with a highly conscious attitude, good mental state and pragmatic learning spirit, further enhance their sense of mission and responsibility, and successfully complete the contents and tasks that need to be learned in the training.

The second is to strengthen the awareness in learning and improve the initiative in learning. As a chef, we should have the attitude and desire of lifelong learning. Only by firmly establishing the idea of lifelong learning can we constantly innovate, develop and pursue in the cooking process. In particular, we are facing an information age in which new knowledge is constantly updated and the situation is constantly changing. Therefore, as a chef, we must be good at learning and apply what we have learned, and we need to improve our learning initiative in the process of learning.

This training for kitchen administrators is rich in content and tight in schedule. I hope that everyone will seize the opportunity, make full use of the limited time, really make unremitting efforts and devote themselves to study, so that their moral cultivation, skill accomplishment, innovative consciousness, cooperative spirit and personal charm will be comprehensively improved, laying a solid foundation for meeting greater challenges and achieving greater achievements in the future.

Finally, I wish this training for kitchen administrators a complete success.

Thank you!

Chef's speech article 3

Chef is a profession with thousands of years of tradition. China people have a wise saying? People eat for the sky? ,? Food? Cooking is indispensable, 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, 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.

Chef has been paying attention to respecting teachers for thousands of years, right? Once a teacher, always a father? Statement. 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 students, we should know? One day as a teacher, and finally as a father? The truth should be respected, thanked and returned to its owner.

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 traditional? Seller's market? Turn? Buyer's market? It is a fundamental change from the past that dishes determine customers to the present, which requires our chefs in the new era to make bold reforms and innovations in cooking materials, cooking techniques, tastes, modeling, dining methods and so on. 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 thought: A cook who doesn't know numbers is just a simple job? Machine? . 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. What's more, we should strengthen our cultivation in personality and professional ethics and be a good cook, a good cook and a good cook? Miyoshi chef? .

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.