Chef's competitive speech

The speech has the characteristics of strict logic, clear attitude and clear views. In the ever-changing modern society, speeches are used more and more frequently. Do you know the format of the speech? The following is my carefully compiled speech on the competition of chef position, hoping to help you.

Chef Competition Speech 1 Dear leaders, dear family,

Hello everyone! My name is Song xx, and I come from Friendship Store. This position is a supervisor. I am outgoing, easy-going, with a wide range of hobbies, and good at communicating with people. /kloc-in the past 0/8 years, I have experienced numerous setbacks, confusion and confusion, and even thought about giving up while increasing my experience and experience. It was the recommendation of Liu Shu and the teacher that revised my life trajectory and made me a member of Guangming Fishing Port. It was Guangming Fishing Port that gave me passion and dreams, and it was Teacher Jia who taught me love and gratitude. When I learned to love food, I fell in love with beauty and kindness to others. It is a great honor to have this competitive opportunity today. I want to run for the position of chef.

"A soldier who doesn't want to be an officer is not a good soldier", and a chef who doesn't want to be a head chef is not a good cook! While trying to do my job well, I keep learning and occasionally dream of becoming a chef. 18 years, I witnessed the changes in the catering industry, from the early big fish and big meat to the previous emphasis on pigment and taste, and now to eating green and healthy. Then go to the popular naked cooking. I think the combination of Chinese and western, nutrition collocation, low oil and salt, fine, fine, beautiful and elegant are the future development trends. All this makes me know the importance of "keeping pace with the times", which is a necessary condition for the survival and development of enterprises and individuals.

If I were a chef, I would pay more attention to the training of employees, first of all, the training of operational safety knowledge and emergency rescue knowledge, because "people-oriented, safety first" is the basis of all work, and with safety, everything is possible, followed by the training of new knowledge and technology in the business field. I will use the internet to learn the latest catering information in my spare time, and then share it with you, so that you can keep pace with the times.

If I were a chef, I would try to achieve standardized management. First of all, I will collect employees' opinions and suggestions on the existing management system, and then modify it to make it reasonable, scientific and effective. Of course, the most important thing is humanization. It is my goal to make our management system "intimate" and make every employee willing to abide by it consciously. Then I will organize everyone to study the system and make it open and transparent. If there are any problems in the implementation process, I will organize discussion and revision, with clear rewards and punishments to improve the system execution.

If I am a chef, please still regard me as your buddy, problems at work and difficulties in life. "If you have something to say!" I believe that under the guidance of Mr. Jia's spirit of "being kind to others", driven by me and with the joint efforts of everyone, we will live in harmony and work happily as a family, which will be one of the characteristics of our enterprise.

If I am a chef, I will focus on food quality management and food safety and hygiene after doing the above and laying a solid foundation in safety, management and personnel. I strictly control the quality: I make the feeding standard and the list of production procedures for each dish, so that the color, fragrance and taste of each dish are stable. I pay a quality return visit to the opinions of people who come to the front desk, sum up the problems in daily production, and improve them in the daily meeting, encourage employees to use their brains to make new dishes, give appropriate rewards, gather everyone's wisdom, and let repeat customers often taste new flavors. Strict control of food hygiene and safety: controlling all aspects of food processing is the top priority of my work. Every employee has his own hygiene area, food raw materials are stored according to regulations, and kitchen utensils are placed in a fixed position. , to prevent customers from food poisoning.

If I were a chef, all the above can be achieved.

Please support me, help me and trust me. Let's create a better tomorrow for our enterprise together!

My speech is over, thank you!

Chef Contest Speech 2 Leaders:

Hello!

My name is Chen Qiang, and I come from Chengdu, Sichuan. Now I work as a stove in Sanqiu's kitchen. What I have to do now is to help the chef complete the daily work, such as hygiene, five-day meals and safety. Complete other tasks assigned by superiors.

My current level is advanced B, and I'm going to compete for a chef today. A is a bit high, but this is an opportunity, so I should seize it if I have the opportunity. You should have an ideal. What position should I be promoted to this year to be serious about my work? You should be more demanding of yourself.

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.

Chefs should also improve their personal quality and self-discipline. Communicate more with colleagues on the floor, learn more and improve yourself. At the same time, as a chef, I have to improve my professional skills. Get along well with colleagues.

If the competition is unsuccessful, we can only assist the chef to complete the task conveyed by the head waiter. That means I still have some shortcomings. Just like some mistakes are made occasionally, but people are not cute if they don't make mistakes. I believe everyone has made mistakes. I have been here for over a year. This life is very colorful and profound, and I have tried all kinds of ups and downs. Only challenges can make me crazy and become useful.

If the competition is successful, I can help the foreman finish his daily work, and I show my true side on this stage. I hope the leaders will give me deeper instruction and strict management. Secondly, my colleagues will guide me to do better.

Whether the competition is successful or not, I will treat my work with a good attitude.

My speech is over.

thank you

Chef Contest Speech 3 Leaders and colleagues:

Hello!

At this exciting moment, first of all, I want to say "good morning, everyone".

It is often said that sincere friendship comes from constant self-introduction. But I believe here. Sufficient self-confidence also comes from constant self-introduction. My name is swj, and I come from Handan, Hebei. I'm glad to take part in this competition. I think the whole process of participating in the competition itself is valuable, and I hope to improve my working ability and comprehensive quality through this competition. I will cherish the opportunity of this exercise, bravely step onto the stage and accept everyone's test. I know that although I have no glorious past, I just want to seize the present. From my own point of view, I may not be the best candidate in terms of work ability or comprehensive quality. There is an old saying, "Man struggles upwards" and "Water flows downwards". Only by constantly conquering ourselves can we realize our life value.

I started to contact the catering industry in 20xx and worked as a waiter, foreman, chef and so on. I have worked in western restaurants such as Shangdao and Ou Yi Coffee. 20xx came to the Second Living Room Coffee Co., Ltd. in March, and was promoted to trainee foreman by the company in April. In the company for four years, I worked as a mistress, chef and foreman. Expatriate and other work. With the care and help of leaders and colleagues, I gradually grew from a fledgling brother to a chef foreman. I also learned a lot of skills and management knowledge from it. I also feel the warmth of the big family of No.2 Living Room Coffee Co., Ltd., and I have always regarded my work and development as my due responsibility. Today, I stand on this podium to compete for the position of chef, hoping to contribute to the revitalization and development of our second living room through my accumulated professional skills and management knowledge, and join my mighty team with practical actions.

In my opinion, being a chef plays a very important role. It is not only a bridge to convey the intention of superior leaders, but also a link to summarize and feedback the views and opinions of subordinate employees, and it is also a bosom friend of employees. Also need, have strong observation, be able to grasp the mentality of employees at the first time and do a good job of communication. Lead them to improve their business knowledge and professional skills. When they have any difficulties, teach them how to solve them. Of course, they can be familiar with and understand the company's corporate culture and rules and regulations. Must have certain execution ability and decisive thinking mode when solving problems, and so on. ...

If I succeed in the competition, I will do the following things:

1, strive to improve their learning ability, enhance their business knowledge and professional skills, and learn management experience and the ability to handle various affairs from leaders and predecessors.

2. While improving yourself, we should also lead everyone to make progress together. Organize some training courses regularly and do some incentive activities when appropriate.

3, do a good job in the ideological work of employees, carefully observe their ideological trends, in order to grasp their ideas and opinions in time, and make records and feedback.

4. Establish a good self-image. To manage employees, we must first have a good self-image. Ask employees to do what they do first. If they want others to respect themselves, they should first learn to respect others, keep learning and improving, master higher business skills, and enthusiastically pass on, help and take care of their subordinates.

5. Improve the overall management system of the department. Further establish and improve various systems and implement them. There are no rules, Fiona Fang. National laws and family rules must establish and improve corresponding rules and regulations, and regulate them by systems. Standardize management.

Chef contest speech 4 leaders! Dear family:

Hello everyone! My name is Song Yonghui, and I come from Friendship Store. This position is a supervisor. I am outgoing, easy-going, with a wide range of hobbies, and good at communicating with people. /kloc-in the past 0/8 years, I have experienced numerous setbacks, confusion and confusion, and even thought about giving up while increasing my experience and experience. It was the recommendation of Liu Shu and the teacher that revised my life trajectory and made me a member of Guangming Fishing Port. It was Guangming Fishing Port that gave me passion and dreams, and it was Teacher Jia who taught me love and gratitude. When I learned to love food, I fell in love with beauty and kindness to others. It is a great honor to have this opportunity to speak today. If I were a chef, I would stand on this stage and share it. thank you

"A soldier who doesn't want to be an officer is not a good soldier", and a chef who doesn't want to be a head chef is not a good cook! (at this time, dajiefu should take a look at the audience and show the most charming smile. ) while trying to do my job well, I keep learning and occasionally dream of becoming a chef. "If I were a chef" has been in business for 20xx years, witnessing the changes in the catering industry, from the early big fish and big meat to the previous emphasis on color and taste, and now to eating green and healthy. Then go to the popular naked cooking. I think the combination of Chinese and western, nutrition collocation, low oil and salt, fine, fine, beautiful and elegant are the future development trends. All this makes me know the importance of "keeping pace with the times", which is a necessary condition for the survival and development of enterprises and individuals.

If I were a chef, I would pay more attention to the training of employees, first of all, the training of operational safety knowledge and emergency rescue knowledge, because "people-oriented, safety first" is the basis of all work, and with safety, everything is possible, followed by the training of new knowledge and technology in the business field. I will use the internet to learn the latest catering information in my spare time, and then share it with you, so that you can keep pace with the times. If I were a chef, I would try to achieve standardized management. First of all, I will collect employees' opinions and suggestions on the existing management system, and then modify it to make it reasonable, scientific and effective. Of course, the most important thing is humanization. It is my goal to make our management system "intimate" and make every employee willing to abide by it consciously. Then I will organize everyone to study the system and make it open and transparent. If there are any problems in the implementation process, I will organize discussion and revision, with clear rewards and punishments to improve the system execution.

If I am a chef, please still regard me as your buddy, problems at work and difficulties in life. "If you have something to say!" I believe that under the guidance of Mr. Jia's spirit of "being kind to others", driven by me and with the joint efforts of everyone, we will live in harmony and work happily as a family, which will be one of the characteristics of our enterprise.

If I am a chef, I will focus on food quality management and food safety and hygiene after doing the above and laying a solid foundation in safety, management and personnel. I strictly control the quality: I make the feeding standard and the list of production procedures for each dish, so that the color, fragrance and taste of each dish are stable. I pay a quality return visit to the opinions of people who come to the front desk, sum up the problems in daily production, and improve them in the daily meeting, encourage employees to use their brains to make new dishes, give appropriate rewards, gather everyone's wisdom, and let repeat customers often taste new flavors. Strict control of food hygiene and safety: controlling all aspects of food processing is the top priority of my work. Every employee has his own hygiene area, food raw materials are stored according to regulations, and kitchen utensils are placed in a fixed position. , to prevent customers from food poisoning.

If I were a chef, all the above can be achieved.

Please support me, help me, trust me, and let us create our career together.

A beautiful tomorrow!

My speech is over, thank you!

Chef Contest Speech 5 Leaders and colleagues:

Hello everyone!

In this golden autumn and fruitful season, I stand on the podium with great excitement and gratitude and a beautiful vision for the development of our company's catering industry. I am excited because the leader gave me this opportunity to show myself, and I am grateful because the leader has trained me for so many years. Today, I am here to thank the leaders for their wise decision on the company's operation, which has made the business of all stores in our company prosperous. And the new store is about to open, which gives me a chance to compete in the new kitchen.

The reason why I compete for the position of chef in the new store is considering the working environment of the new store and my own advantages. The purpose is to make our new store work develop faster and better and do my duty and strength for the development of our company, because the opening of the new store will face many problems. No regular customers, two; Most employees are new employees, with low technical level and are not familiar with the company's regulations. There will be many difficulties in management. In order to make the kitchen play a beautiful first battle for the opening of the new store and establish a good image of our company, the position of chef is very important. The advantages of my competition for a chef are:

First: I am sincere. It is particularly important for leaders to hire an honest and reliable manager. I have been in the "tea room" for about eight years, and I have won the Anti-Japanese War for eight years. How can I not understand the "tea room"? ! Should I say I don't understand? ! That's familiarity, that's kindness, that's warmth, that's a place like home, and I always regard things here as my home. Pay hundreds or even thousands of times the efforts of ordinary people to complete my work.

Second: I know the working environment in the kitchen very well. Seven years in the "tea room", from a vegetable cutter to a formal chef, and then to a kitchen supervisor. This kind of work experience has given me a profound understanding of all the work in the kitchen, from the subtle work-health maintenance to the complex management of the kitchen, which is very skilled for me. All the leaders present here grew up watching Guangdong, first working in Guilin store, then transferred to Chongqing Road store, and then to Huxi Road store. I have been working in the kitchen. After going through these three stores, I learned a lot about cooking. At the same time, I have also contacted various kitchen staff and people in the same industry. I can gain insight into what is happening in the kitchen and what will happen first. After more than 7 years of daily work in the "tea room", I have a certain ability of organization, coordination and comprehensive analysis. Leaders and colleagues gave me a lot of valuable opinions and suggestions, which enabled me to accumulate working skills on how to manage the kitchen and how to communicate with colleagues and the front desk.

Third; In cooking; For 7 years, I have been working in the kitchen, participating in food production every day and studying in different places in stages. Here, thank you again for giving me the opportunity to study abroad. Generally speaking; Whether I cook old-fashioned dishes or new dishes in the dining room, I can satisfy my customers.

Fourth: Diligence and dedication are my work philosophy. After graduating from high school, I chose catering, because I like this industry and am determined to develop catering as my only career, so I have no complaints no matter how hard and tired I am. My working principle is to be brave in taking responsibility, challenge myself, be dedicated and love the store, and be willing to develop together with the company.

Fifth, opening my mind and being brave in innovation are the driving force of my work; During the seven years of daily life and work in the "tea room", I constantly strengthened my personal cultivation and honed my professional knowledge. I feel ready to accept the challenge of new things and recharge myself before doing everything, because I deeply know that my words and deeds, my every move and even my eyes have given me new connotations. I represent not only myself, but also the image of "tea room"

Dear leaders and colleagues, I deeply know that our company has gathered a large number of elites. While they are proficient in cooking, there are also many talents with management experience. Today, when I walked on this podium, I didn't think of "cross the rubicon" or "I am the only choice". Instead, I want to make a good start for the opening of the new store and make some contributions to the overall situation that our company can reach a new level. I admit that I have many shortcomings and deficiencies, such as lack of work experience. I will learn from the leaders and colleagues in the chef industry with an open mind, and I will learn at work. Please believe me, leaders and colleagues. If I am lucky enough to be elected, I will make persistent efforts, continue to work with full enthusiasm, be a good assistant and staff officer of the leaders, and set an example for the employees. Now I will talk to the leader about my plan and my commitment to the leader if I become the head chef of the new store.

I. Work plan;

First of all: the kitchen staff is reasonable.

The development of enterprises needs talent planning and rational allocation of talents in order to get twice the result with half the effort. With the development of the hotel industry, the kitchen is the foundation of the hotel's survival, so talents are needed here to make better dishes and attract more guests. In order to make a good start for the opening of our new store, the staffing must be strict, and every post must have excellent technicians. This is the person I arranged for the kitchen staff:

1 western chef; 3 foreman; Juice stove for 3 people; Three people on the chopping block; 3 people in the side dish room; Salad 3 people; Hit four people; Total: 20 people.

1 Chef China; 2 burners; Three people on the chopping block; Steamer 1 person; Hit three people;

There is 1 person in the furnace; Leng Hui 1 person; * * * Count: 12 people;

Cooking dishes for 6 people 1 person

Total number of people in the kitchen: 39

Second, strengthen the management system.

At present, the turnover of catering staff is very large, and it is difficult to recruit people every time, which brings many disadvantages to the faster development of enterprises. We must retain employees and optimize them. On weekdays, we should think more from the standpoint of employees and proceed from their immediate interests. Fully mobilize the enthusiasm of employees, the kitchen position is complicated. While mobilizing the enthusiasm of employees, we should also strengthen the management system. As the saying goes, a good country has laws and regulations, and that store should also have its own rules and regulations. The positions must be clear, and each position must have operating rules, especially the hygiene of the kitchen. There must be morning check-ups every day, and there must be health supervisors and health leaders. At the same time, we should learn from the hotel's "six regular management" system to train employees, improve their comprehensive quality, and combine our own corporate culture to continuously improve the quality of kitchen products and meet the better needs of guests.

Third: the technical level of employees;

After the menu of the new store is determined, the first thing to do is to train the staff, so that all the staff are familiar with their posts, can skillfully operate their posts, know what they are going to do now and what to do next, and let all the staff involved in the operation of the dish know the overall process of the dish with a clear division of labor. In this way, everyone can greatly improve their skills. To tell the truth, people who come out to work are all trying to learn something. It is necessary to work hard on technology and let employees master skills so that they can work here for a long time. Only in this way can we overcome the inefficiency and low profit caused by frequent employee turnover. We also need to regularly train and assess new and old employees to improve their overall cultural quality.

Second, my commitment to the leaders:

First, we should maintain the authority of the top management and have a good relationship with all departments in the store.

Communicate with store staff and relevant departments regularly, start from the source, never let go of any loopholes in the work, be pragmatic and willing to work, start from small things, allocate work in a down-to-earth and reasonable way, and improve management level.

Second, we should be good at summing up experience, learn lessons from things that have not been done well, find out the shortcomings of successful things, and apply existing experience to future work.

Third, be diligent in employee communication, keep abreast of employees' psychological trends, solve difficult problems, constantly improve the kitchen management mechanism, keep in touch with the outside world at all times, carry out a series of cultural studies, and improve employees' comprehensive quality. Thereby improving the overall mental outlook of the company.

If I lose the election, I will, as always, work hard at Huxi Road Store and continue my career. I can succeed, I can fail, but I will never give up. I'm not sure whether the election is successful or not, but I can be sure that I will work harder here, because this is Guangdong's home, and Guangdong should do its full responsibility for the beautiful life in its hometown.

Thank you very much for your help and support over the years. Welcome to give me valuable advice and help me make progress. Thanks again!

Chef Contest Speech 6 Leaders:

Hello!

I come from Lanzhou City, Gansu Province. My name is xxx. I am 2 1 year old. 20xx 10, I worked in Yuncheng Shangdao Coffee Western Restaurant. I am very happy to be a chef in the kitchen department of the second living room and work with my colleagues. Thanks to the leaders of the second living room for their concern and support in their work.

This competition gave me a stage to challenge myself. In the past year's hard work, under the strict guidance of Chef Yu, Chef Wang and me, I also learned a lot and learned to be a man and do things. I am not discouraged by criticism, and I am not boasting about being a Taoist priest, so I can improve my personal quality, restrain myself, obey the reasonable arrangement of the leaders, communicate with the staff in the outfield department and the bar department, and strengthen my study more and more.

Working in such a good environment, we should be foolproof, make sure the color, fragrance, taste and shape of the dishes are of high nutritional value, control the cost, preserve and maintain the shape of raw materials, make the dishes smooth and full, and increase the nutrition of the dishes.

I also paid a lot in the early stage, so I am very happy to have today's achievements. At the same time, I also thank my leadership. As the saying goes, "Do what you do and love what you do." Since you have chosen the chef service industry, you must have the spirit of enterprising, unity, forge ahead, innovation and success.

Secondly, programming, first of all, the mind must have certain procedures and have answers. Of course, the first time should be: diligence, less temper, more courage, more initiative and less reasons.

Chefs should know about cooking technology, its development, its characteristics, functional requirements and cooking knowledge.

If I were a chef:

1, safety is the theme of a unit to prevent kitchen fires and gas leaks.

2, reasonable food additives, on the premise of not destroying the same nutritional quality, in-depth science and technology to improve food quality.

3. Maintain the standard of cost, keep the price of cost low, and grasp the percentage. What is saved is earned.

4. Saving: Don't waste water, switch the power supply and gas on time, open source and reduce expenditure.

If I were the head chef in the kitchen, I would cultivate a group of enthusiastic teams who are not afraid of hardships.

6. Assist the chef to do all the work in the kitchen and set an example.

Since the company gave me this opportunity, the opportunity waits for no one, so I should grasp the principle of "three-point condition and seven-point creation". From the younger brother to the master, I take it for granted that suffering is a lifelong teacher and conquers everything diligently. Don't compare my strengths with others' weaknesses. "If you want to get ahead of others, you will suffer after others.". I do things according to this principle, and I sometimes make mistakes in the kitchen. Both the chef and my shift foreman criticized that it doesn't matter whether I can apply or not, I will refuel and continue my efforts. If I am elected, I hope the leaders will have deeper teaching and strict management. Secondly, my colleagues will guide me to do better.

Cast a sacred vote with your hands and support me! I am proud to work in such a dynamic industry. I believe that gold will shine there. I have no glorious past. I just want to grasp the present and the future. I believe that the second living room in the future will be more brilliant and forge ahead. Let's work hard!

Come on, come on, come on!

;