论文部分内容阅读
苏宝华,凯莱国际酒店集团西餐行政总厨。他具有28年的从业经验。1996年1月至1998年4月在马来西亚香格里拉饭店做行政总厨,1998年6月至1999年6月在美国TINIAN王朝饭店做行政副总厨,1999年7月至2003年末任青岛贵都大酒店行政总厨,2003年12月加入凯莱大家庭。苏总厨认为,餐饮的管理者和厨师长不仅要不断地推出他们的新菜单和酒单,而且要有计划地执行。他们从最有发言权的消费者——农民的产品那里捕获灵感,带来他们的发明,目标就是不断提高。每天,每一餐的意义在于给予人们天衣无缝的用餐体验,这个一流的标准是什么一定要适合于这个饭店的餐厅。饭店需要特别关注一些细小的事情,把他们做的特殊、与众不同。在管理中要强调结果,强调效率,强调质量,使全体员工明确整个目标、自己职责、工作意义、相互关系等。只有不断创新,才能适应当今饮食业市场经济的消费需求,才能在激烈竞争中站稳脚,领导餐饮的潮流。近日,凯莱国际酒店集团各地的西餐总厨汇集京城,进行了集团内部的烹饪比赛,下面展示数道参赛选手的部分作品以及苏总厨的招牌菜。
Su Baohua, Gloria International Hotel Group Executive Chef. He has 28 years of experience. From January 1996 to April 1998, he served as Executive Chef at Shangri-La Hotel, Malaysia. From June 1998 to June 1999, he served as Deputy Executive Chef at TINIAN Dynasty Hotel in the United States. From July 1999 to the end of 2003, Hotel Executive Chef, December 2003 joined the Gloria family. Su Chief Executive believes that catering managers and chefs must not only continue to roll out their new menu and wine list, but also to be implemented in a planned manner. They are capturing inspiration from the most vocal consumer-farmer products and bringing their inventions with the goal of continual improvement. Every meal, the meaning of each meal is to give people a seamless dining experience, this first-class standard is what must be suitable for this hotel restaurant. The restaurant needs special attention to some small things that make them special and different. Emphasis should be placed on management results, emphasis on efficiency, emphasis on quality, so that all employees clear the entire goal, their responsibilities, the significance of work, interrelationships and so on. Only by constant innovation can we adapt ourselves to the consumer demand in the current market economy of the catering industry so that we can gain a foothold in the fierce competition and lead the trend of catering. Recently, Gloria International Hotel Group gathered around the capital of the chief chef, conducted a cooking competition within the group, the following shows several entries of some of the entries and the chief chef Su cuisine.