Improve the dishes, subdivide them and then subdivide them;
Improve your character, review and review again;
Take advantage of others’ strengths and make up for your own shortcomings, learn from others. There is no limit, never stop;
With the concept of smelling the fragrance, eating the taste, eating as much as you can and having endless taste;
If you can withstand the test of failure, you can reap success. The joy;
Don’t be idle, find something to do by yourself, opportunities lie in grasping, success lies in hard work!
Don’t let good deeds be small and not do them, don’t take evil deeds as small and know them. Skills can be taught if they are not refined, and people cannot be taught if they don’t do them!
For the enterprise, treat the store as your home, serve customers sincerely, create culinary achievements in your career, and be honest with your colleagues;
Respect the master and teach the apprentices. , strive for excellence in cooking skills, and be strict with yourself;
★Cooking concept:
One hundred satisfactions in cooking, one hundred minus one does not mean ninety-nine!
Because I am serious, I am excellent. There is no best, only better!
Please tell me the bad things and tell your friends the good things about me.
Do a little more, be a little more careful, and work a little harder, and you will have a new starting point for a successful career.
★Culinary Management Goal:
"Win people with cooking skills, convince people with cooking ethics"
I am a chef. One day as a chef, one life Being a cook means learning skills for life:
I have what others don’t have, I have the excellence when others have it, and I am special when others are good; ...Enrich yourself
Discuss high-level techniques and integrate dishes... Refresh yourself
Learn the advantages of others and pick out your own shortcomings... Reorganize yourself
Creation first creates man and progresses by 0 every day.
1%... Achieve yourself
The color is not correct, the taste is not good, the quantity is not enough, the shape is not beautiful, the temperature is not enough, and the raw materials have deteriorated and cannot be released. , it won’t come out if it catches fire and smoke, foreign objects and debris won’t come out, labels won’t come out, and vegetable clips won’t come out!
Employees are managed like a family, the environment is managed like a supermarket, the management is like a technical school, the products are managed like a medical school, and the discipline is managed like a military style.
★Ten points of kitchen management: < /p>
Work more diligently, be in a better mood, work more carefully, be more mentally active, and be less tempered.
Speak softer, be more efficient, have a bigger belly, be sweeter in your mouth, and be more gentle in your movements. Hurry up!
/p>
☆Innovation concept: think about it every day, do something every week, make progress every month, and make breakthroughs every year;
☆Business philosophy: doing well is a career, doing ordinary things It is a profession, and having a full day is making a living;
☆Opportunity concept: Those who cannot see opportunities are blind, those who cannot seize opportunities are mediocre, and those who miss opportunities are regretful;
☆Leadership Concept: There are only backward leaders, no backward groups, only backward concepts, and no backward time;
☆Transcendence philosophy: Instead of being jealous of the success of others, it is better to use your own actions to surpass others;
Instead of regretting your mistakes, it is better to use your own actions to change yourself!
★Culinary life:
Add a little more love for the joy of life, a little less selfishness for work motivation,
A little more sincerity for communication, and get rid of bad habits The basis for progress!
No matter whether work is hard or tiring; let happiness stay in your heart forever; no matter the distance is near or far; let memories be treasured forever;
No matter how few or many connections there are, let blessings last forever Change; no matter whether life is salty or light; let the smile last forever