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 organized speech on the competition for the position of chef, hoping to help you.

Speech on Chef Competition 1 Dear leaders and dear family members:

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. In the past 18 years, I have experienced countless setbacks, confusion and confusion, and even thought about giving up while my experience and experience increased. It was Mr. Liu Shuhe's recommendation that corrected 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. In 18, 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 eating green and healthy. Then go to the popular nude cooking. I think the combination of Chinese and western, nutrition collocation, low oil and salt, fine, exquisite 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 business field. I will use the internet to learn the latest information about catering 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 my best to achieve standardized management. First of all, I will collect employees' opinions and suggestions on the existing management system, and then revise 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 learn the system and make it open and transparent. If there are problems in the implementation process, I will organize discussion and revision, with clear rewards and punishments, so as to improve the implementation of the system.

If I am a chef, please still regard me as your buddy, and encounter problems in work and life. "Please speak if you have something!" I believe that under the guidance of Mr. Jia's spirit of "being kind to others", under my impetus and with the joint efforts of everyone, we will live in harmony and work happily as a family, which will be a major feature of our enterprise.

If I am a chef, after doing the above work well and laying a solid foundation for safety, management and personnel, I will focus on food quality management and food safety and hygiene. I strictly control the quality: I have worked out 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 have paid a quality return visit to the opinions of people who came to the front desk, summed up the daily production problems, and improved them in daily meetings, encouraging employees to use their brains to make new dishes, giving appropriate rewards, and gathering everyone's wisdom to make repeat customers often taste new flavors. Strictly control 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 in categories according to regulations, and kitchen utensils are placed in a fixed position. , to prevent customers from food poisoning.

If I were a chef, all these would come true.

Please support me, help me, trust me, and let us jointly create a better tomorrow for the enterprise!

My speech is over, thank you!

Chef Competition Speech 2 Dear Leader:

Hello!

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

My current level is advanced B-level, and today I'm going to compete for A-level chef. It's a bit too high for an A-level chef, but it's an opportunity. When we have the opportunity, we should seize it. You should have ideals. What position should I be promoted to this year in order to be serious about my work? You must 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 relationship 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 qualities and be strict with themselves. Communicate with colleagues on the floor, learn more knowledge and improve yourself. At the same time, as a chef, I must 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 drive me crazy and become useful.

If the competition is successful, I can help the foreman finish his daily work. I have shown my true side on this stage. I hope the leader will give me deeper guidance 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 Competition Speech 3 Dear 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 Hebei and Handan. I am very happy 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 this exercise opportunity and bravely step onto the stage to 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 himself can he realize his 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 food stores 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. During my four years in the company, I worked as a junior, chef and foreman. Expatriate and other work. With the care and help of leaders and colleagues, I gradually grew from a fledgling younger 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 professional skills and management knowledge accumulated at ordinary times and join my vast 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 superiors, but also a link to summarize and feedback the views and opinions of subordinates, and it is also a close friend of employees. It is also necessary to have strong observation and be able to grasp the mentality of employees and communicate well in the first time. 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. When solving problems, we must have certain execution ability and decisive thinking mode, etc. ...

If I win the competition, I will do the following:

1, strive to improve learning ability, enhance 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 give feedback.

4. Establish a good self-image. To manage employees, we must first have a good self-image. Employees are asked to do what they want to 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. State-owned laws, family rules, we must establish and improve the corresponding rules and regulations, to regulate the system. Standardize management.

Chef Contest Speech 4 Dear 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. In the past 18 years, I have experienced countless setbacks, confusion and confusion, and even thought about giving up while my experience and experience increased. It was Mr. Liu Shuhe's recommendation that corrected 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 with you. 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, and I have 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 the green and healthy diet. Then go to the popular nude cooking. I think the combination of Chinese and western, nutrition collocation, low oil and salt, fine, exquisite 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 business field. I will use the internet to learn the latest information about catering 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 my best to achieve standardized management. First of all, I will collect employees' opinions and suggestions on the existing management system, and then revise 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 learn the system and make it open and transparent. If there are problems in the implementation process, I will organize discussion and revision, with clear rewards and punishments, so as to improve the implementation of the system.

If I am a chef, please still regard me as your buddy, and encounter problems in work and life. "Please speak if you have something!" I believe that under the guidance of Mr. Jia's spirit of "being kind to others", under my impetus and with the joint efforts of everyone, we will live in harmony and work happily as a family, which will be a major feature of our enterprise.

If I am a chef, after doing the above work well and laying a solid foundation for safety, management and personnel, I will focus on food quality management and food safety and hygiene. I strictly control the quality: I have worked out 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 have paid a quality return visit to the opinions of people who came to the front desk, summed up the daily production problems, and improved them in daily meetings, encouraging employees to use their brains to make new dishes, giving appropriate rewards, and gathering everyone's wisdom to make repeat customers often taste new flavors. Strictly control 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 in categories according to regulations, and kitchen utensils are placed in a fixed position. , to prevent customers from food poisoning.

If I were a chef, all these would come true.

Please support me, help me, trust me, and let's start our business.

A beautiful tomorrow!

My speech is over, thank you!

Chef Contest Speech 5 Dear leaders and colleagues:

Hello everyone!

In this cool and fruitful autumn, I stand on the podium with great excitement and gratitude, and also with 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 decisions on the operation of the company, which has made the business of all the stores in our company flourish. In addition, a new store is about to open, which gives me the opportunity to compete in the new kitchen.

The reason why I compete for the position of chef in the new store is to consider 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 new store will face many problems when it opens. There are no fixed 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 fight 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 chefs are:

First: I am sincere. It is particularly important for leaders to hire an honest and reliable manager. I stayed in the "tea room" for about eight years and 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. During the seven years in the "tea room", I went from a vegetable cutter to a formal chef and then to a kitchen supervisor. This kind of work experience has made me have a deep understanding of all the work in the kitchen, from subtle work-health maintenance to complex kitchen management, which is very skilled for me. All the leaders present here watched Guangdong grow up, 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 of cooking knowledge. At the same time, I also contacted all kinds of 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 many 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, I would like to thank the leaders again for giving me this opportunity to study abroad. Generally speaking; Whether cooking old-fashioned dishes or making new food in the tea room, I can satisfy 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 take catering as my only career development, 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, being open-minded and innovative is 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 think before doing everything, I should always be ready to accept the challenge of new things and always recharge myself, because I deeply know that my words and deeds, my every move and even my eyes have given me new connotations. I not only represent myself, but also represent the image of "tea room"

Dear leaders and colleagues, I deeply know that our company has gathered a large number of elites. Although they are proficient in cooking, there are also many talents with management experience. Today, when I walk on this podium, I don't think of "cross the rubicon" or "I am the only choice". On the contrary, I want to contribute to a good start for the opening of the new store and 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. Leaders and colleagues, please believe me. If I am lucky enough to be elected, I will make persistent efforts, continue to devote myself to my work with full enthusiasm, be a good assistant and adviser to the leaders, and be a good example to the employees. Now, if I become the chef of the new store, I will talk to the leader about my plan and my commitment to the leader.

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, so as 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 my staff 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 for 3 people; Hit four people; Total: 20 people.

1 China chef; 2 burners; Three people on the chopping block; Steamer 1 person; Hit 3 people;

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

Cooking dishes for 6 people 1 person

Total number of people in the kitchen: 39

Secondly, 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 also need to 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. Posts must be clearly defined, and each post must have operating procedures, 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 our employees and improve their comprehensive quality, and then integrate into our own corporate culture to continuously improve the quality of kitchen products to meet the better needs of guests.

Third: the technical level of employees;

When the menu of the new store is determined, employees should be trained first, so that all employees can be familiar with their posts, be proficient in operating their posts, know what they want to do now and what to do next, and let all employees involved in food operation know the overall process of the dish under the condition of 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. We should make great efforts in technology so that employees can master their own 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 promise to the leaders:

First of all, we should maintain the authority of the top management and get along well with all departments in the store.

We should always communicate with the employees in the mall and relevant departments, start from the source, never let go of any loopholes, be pragmatic and willing to work, start from small things, do a good job in a down-to-earth manner, rationally allocate work 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 the 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. Only in this way can the overall mental outlook of the company be improved.

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 a better life in its hometown.

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

Chef Competition Speech 6 Dear Leader:

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. I want to thank 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 how to deal with people. When I am praised as a Taoist master, I will not be discouraged by criticism, nor will I be arrogant, 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, determine the color, aroma, taste and shape of dishes, which have high nutritional value, control costs, preserve and maintain the shape of raw materials, make dishes smooth and full, and increase the nutrition of dishes.

I also paid a lot in the early stage, so I am very happy to have today's results. 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, there must be a certain program in your mind to do things, and you have answers. Of course, the first time should be: diligent, less angry, more brave, more active, 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 fire and gas leakage.

2. Reasonable food additives and profound technology can improve food quality without destroying the same nutritional quality.

3, keep the cost standard, the cost price is low, and the percentage is well grasped. 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 teams who are not afraid of hardships, love to study and have enthusiasm.

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

Since the company gave me this opportunity, the opportunity waits for no one, so we 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 who conquers everything diligently. Don't compare my advantages with others' shortcomings, and "If you want to be outstanding before others, you must suffer after others". I acted according to this principle, and I made a mistake in the kitchen. The chef and my head waiter criticized that it doesn't matter if I can't get on in this application, I will refuel and continue to work hard. If I am selected, I hope the leader 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 and active 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 brighter, more brilliant and enterprising. Let's work hard!

Come on, come on, come on.

;