In October, in order to promote the continuous improvement of the company's chefs and kitchen skills, promote the innovation of canteen dishes, and improve the quality of catering services. On the afternoon of October 25th, the Luoyang Golden Egret Enterprise Management Department held the annual chef skill competition in the company's guest restaurant.
This skill competition is divided into two groups. In order to ensure the fairness of the scoring, the competition invited seven leaders and colleagues from different business departments (departments) to form a jury for on-site scoring.
The first event of the competition is the table setting competition for 8 people. This project requires five chefs to complete the work of tableware placement and storage meticulously and quickly according to the reception standards of the guest restaurant. It is intended to examine the basic operation skills of the chefs and the table etiquette.
The second round is the potato peeling competition. Five chefs peel five potatoes each. The shorter the time and the cleaner the peeling, the higher the score is.
The third round is to estimate the price of dishes. The seven judges randomly order dishes according to the menu. The contestants can calculate the total price of the dishes reported by the judges in the shortest time. It improves the speed of kitchen staff's settlement of meal prices, and provides a better dining experience for the majority of employees.
It was followed by the chef skill competition, which was divided into two categories: knife skills competition and cooking competition. The first thing to do was the knife skill competition - cutting potato shreds. Under the order of the host of the competition, the four chefs raised the knife and cut the potatoes thinly and evenly. The jury judges which chef has the most exquisite knife skills in terms of the uniform thickness of the potato shreds and the cutting speed.
In the culinary skills competition, each of the four chefs made a fried potato shreds and homemade dishes, while the pastry chef prepared two specific staple dishes for the competition. Each chef has shown his special skills, showing his skills in pots and pans, washing vegetables, cutting vegetables, stir-frying, and serving dishes... From cutting to ingredients, from potting to arranging, every processing procedure is in an orderly manner. Dishes with excellent color, aroma and taste were constantly presented in front of everyone, stirring the taste buds of the judges on site. After fierce competition and fierce competition, the judges of the competition commented and scored the food works on the spot, and highly affirmed the on-site performance of the chefs and kitchen workers.
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