Sample speech of a chef who loves his job and is dedicated to his job

Our unchanging principle is to do what you do and love what you do. Since you choose to become a chef, you should love this industry and always adhere to this goal unswervingly. This is the expression of dedication and dedication to your job. The following is a "Chef's Love and Dedication Speech Sample" compiled by me for your reference only. You are welcome to read it. Speech example of a chef’s love and dedication to his job (1)

Dear leaders and colleagues:

Hello everyone!

Any ordinary position is a stage for displaying various talents. To fulfill one's duties and work hard in one's position is a kind of dedication, a kind of sincere and voluntary contribution, and a kind of gain that pleases people's hearts; it is a kind of pure and noble spirit, and it is a state of self-sublimation. The canteen of the General Affairs Department is the top priority of logistics work. Doing a good job in catering in the canteen, serving all employees of the company, and ensuring the normal operation of the company are the starting point and end point of the work.

Canteen work is hard. Not to mention that there are piles of tableware to wash every day, nor to mention that there are messy tables to clean up every day, not to mention that during the holidays, others have already taken a break, but the canteen employees continue to stick to their posts. Let's look back at the company's encounter with the strongest typhoon in history. The dock was displaced and facilities and equipment were severely damaged. The company leaders saw it and were anxious. The emergency meeting deployed various departments to dispatch key personnel to conduct inspections throughout the night to ensure that the damage caused by strong winds was minimized.

In order to provide late night snacks for the staff on duty, the head chef requested that three service staff be left behind, while the others would leave work as usual. But no one left for a long time, "Let me stay, you still have a baby to take care of at home", "No, I'll stay, you have to get up at around 4 o'clock tomorrow morning, how can you bear it". The dispute continued and the head chef had no choice but to appoint someone. When faced with difficulties, the first thing they think of is others, and it is themselves who suffer the most. This scene is a vivid embodiment of the xx corporate culture spirit of "unity, collaboration, and selfless dedication"!

Canteen work is unknown. When the restaurant floor is as bright as a mirror, people never think of how much the colleagues in the canteen have put into it; when employees are holding steaming, delicious meals, people never think of the hard work of colleagues in the operation room! Canteen service staff are like candles. When people see the dazzling candlelight, they often ignore the candle burning their own bodies. Whenever we see employees eating delicious meals with satisfied smiles on their faces, we feel extremely happy and satisfied. Although our work is unknown, we are worth it!

Canteen work is glorious. The root of our glory lies in the fact that we serve all employees of the company at all times and everywhere. Everything we do directly or indirectly contributes to the development of the company. We feel infinitely honored for this. It is because of this honor that we work a hundred times harder and work selflessly; it is because of this honor that our colleagues continue to work despite being sick.

We cannot gallop on the battlefield with great vigor; but we can stay grounded in our posts and work conscientiously. Although the grass is small, it can still form a vast and boundless prairie. Ordinary positions, let us devote ourselves wholeheartedly, we can also become extraordinary!

Thank you everyone! Speech example of a chef’s love and dedication to his job (2)

Dear leaders and colleagues:

Hello everyone!

I will use the opportunity of this speech to carefully review and examine my work and life attitude in fulfilling my responsibilities, sincerely listen to the deliberation and criticism of superior leaders, continuously improve my work, and better perform my responsibilities.

I am an employee of the kitchen department, an ordinary chef. My job is not in a stove with a bright flame, nor in a stall that directly serves customers. I am an ordinary cold dish cook. There is no distinction between high and low in the profession, and the same is true for the position. I have maintained my A good mentality stabilizes my ability to perform my work smoothly, because I am full of confidence in myself, life, and the future. That is because I always have a firm belief in my mind.

I have been telling myself: "There is only one reason for failure, and that is giving up halfway! There is only one criterion for success, and that is unswerving and unremitting efforts!" In everyone's mind There is a belief deep in your heart that encourages you to succeed. Because only faith can uproot the giant trees that hold up the sky, lift up the indifferent life, expose many souls, and have the patience to wait for the light of day when the long night comes.

I use my faith to continuously influence the people around me, so that they can also be infected with the glory of shouldering historical responsibility.

Chefs are a huge collective and a fighting team with strong cohesion. Like any team in any department of the hotel, they are an inseparable part of the big family of the hotel. Just like a child, he continues to grow under the nurture of his mother in the hotel. Like brothers and sisters, he makes progress together with various departments and teams. It is full of fighting spirit, but also full of passion and desire. In the early preparations for the opening of the hotel, their figures were seen going back and forth to various locations in the hotel, including linens, home appliances, equipment and furnishings. They worked hard to make them sweat and let them exude masculine charm without any regrets. Hormones fill the surrounding air.

Before and after the opening, the executive chef organizes professional training for the chef team, and on the other hand, constantly studies and develops new dishes. Everyone is very motivated to prepare goods and materials. It is common to work overtime and overtime. "Be diligent and dedicated, have high professional skills, pursue perfection, be strict, and always strive for the first place." Our corporate spirit continues to inspire us to continue to work hard, constantly strive for excellence, and constantly do better. Our dishes have always been talked about by diners in xx. It is said that brand drives quality, quality drives brand, taste drives word-of-mouth, and word-of-mouth spreads taste.

The sun always rises where there is faith, and the moon always dims where there is faith. Faith is an eternal smile that makes your heart always full of passion and your eyes always clear and bright. A chef is like a star, not as hot as the sun, not as gentle as the moon, not as dazzling as the morning glow, not as high as the white clouds, not as dazzling as a star, not as respected as a teacher, and not as respected as a nurse. They are affectionately called "angels", but such people are so silent, selfless, have no regrets, and have no fight with the world. They are always in an inconspicuous corner, silently dedicating their light and heat. .

I will work with all the chefs and all my brothers and colleagues to dedicate all our youth, wisdom and strength to the enterprise, grow with her, become stronger together, feel the glory together, and witness the glory together!

Thank you everyone! Speech example of a chef’s love and dedication to his job (3)

Dear leaders and colleagues:

Hello everyone!

People must always have pursuits in life. Live a valuable and meaningful life. What is the value? What's the point? Life is valuable, and it is valuable in making others live better; life is valuable, and the value of life lies in its contribution to the dear motherland. And we xx people should unswervingly adhere to our beliefs, fulfill our historical responsibilities, and jointly build our own home to make it bigger.

I pursue persistently and pursue my beliefs hoping to ignite the fire of my soul. The value of life does not lie in showing off and enjoying, but in spiritual fulfillment and career success. Without soldiers, no one can be a general; without skills, no one can be a captain; without division of labor among various positions, there will be no prosperity in all aspects of the hotel. Since I have chosen the path of being a chef, I must continue to do so unswervingly. I will contribute my meager strength to the prosperity of hotel catering.

In order to persist in our beliefs and realize our ideals, we must work tirelessly. The chef is highly skilled and has extensive cooking knowledge. Therefore, we must persist in our pursuit of learning and search up and down. Continuous learning makes him deeply aware of his own shallowness and ignorance, so he constantly encourages himself and keeps working hard. This is my requirement for my own growth.

Dear employees, brothers and sisters, do you still remember the time we spent together when we were training teams? It is so worthy of nostalgia and memory; do you still remember the emergency gatherings one after another that night? It is so hard-working and unforgettable; do you still remember the days when we *** studied hard together during the internship? It feels so fulfilling and unforgettable; do you still remember the sweat we shed together when we opened up wasteland? It’s so exciting and enthusiastic; do you still remember our jumping mood when it opened? It’s so exciting and full of passion. It’s fate, belief, and passion that allow us to be in the same sky, work together, learn, and witness the growth of ourselves and the hotel. .

The road is made by people, whether it is a broad road or a narrow path. Without the hard work and sweat put in through the twists and turns, without a strong will, and without the spirit of being prepared to endure hardships, there will be no achievements. . I believe that the fire in my own chest will burn brightly. Together with all the chefs and all brothers and colleagues, I will dedicate all our youth, wisdom and strength to xx, grow with her, become stronger together, feel the glory together, and witness the glory together!

Thank you everyone! Speech example of a chef’s love and dedication to his job (4)

Dear leaders and colleagues:

Hello everyone!

First of all, I would like to emphasize the importance of competitions to chefs themselves and to culinary development. From a small perspective, it can improve the chef's culinary art and broaden his culinary horizons! At the same time, the competition plays a very positive role in promoting the development of the culinary industry. So more of our chef friends should actively face cooking competitions. I have always believed in the saying that you can do anything well if you put your mind to it. In fact, the same is true in cooking competitions. As long as you put your mind to it, there is nothing you can't beat.

The judges of our competition are all well-informed cooking masters, and they have seen too many good works. Everyone has a subconscious mind. When you make a work that Mr. Ping has seen before, of course, he will compare it with his previous works. Things in the past were vague and hazy, and vague and hazy things are relatively beautiful and perfect to people. But your work is placed in front of the equality committee members without any disguise, and some production details, loopholes, flaws, etc. are exposed. If you compare realistic things with hazy things, it is conceivable that you will not get high scores.

Colleagues who have participated in competitions all know that cooking competitions have many rules, among which off-site processing and on-site inspection of materials are particularly important. Formal cooking competitions require 90 minutes to prepare two works. In fact, 90 minutes is not enough time to make a good work. What to do? At this time, we need to apply the rules reasonably. Many raw materials can be included in off-site processing, including some unreasonable raw materials. How should we make some marginal moves and turn them into reasonable raw materials that can be processed off-site? etc. Of course, when entering the market, these so-called reasonable raw materials should be properly concealed.

Calmness is an essential element of the game. Many contestants should feel the same way. The works they experiment at home are basically better than the ones they create on the field. This is mainly caused by nervousness. As long as you are nervous in the arena, a lot of troubles will come out, such as forgetting where to put something, and your hands shaking when placing things! Especially when you see other people's work progressing faster than yours, you will be even more nervous. Don't worry about the progress of other people's works, just do your own thing. When you meet the field supervisor, say hello to the teacher! If you have something to do, raise your hands more often and report more often, so that the supervisor will feel that you are humble and polite.

The bounden duty of a chef is to make good food. Only when the food is done well can the business be done well. As a chef, a chef who cannot win awards is not necessarily a good chef, but a chef who does not cook well and does not do well in business is definitely an unqualified chef. With the development of the catering market, consumers have higher and higher requirements for new products. Dishes innovation is a problem that every culinary worker must face. It is not difficult to come up with something new if you put your heart into it.

As a chef, I hope that the association can organize more professional knowledge training for chef friends in the future, contact some foreign cuisine exchanges, and organize team outings for study tours and other activities.

Thank you everyone!