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Xinhai Holding Group held the final of the culinary skills competition, fierce competition style

Xinhai Holding Group held the final of the culinary skills competition, fierce competition style

  • Categories:Group News
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  • Time of issue:2021-01-15
  • Views:0

(Summary description)

Xinhai Holding Group held the final of the culinary skills competition, fierce competition style

(Summary description)

  • Categories:Group News
  • Author:
  • Origin:
  • Time of issue:2021-01-15
  • Views:0
Information
  In order to respond to the call of the group company's all-staff skills competition, further improve the professional skills of chefs, and better serve the employees with excellent technology, on January 10, Xinhai Holding Group held a culinary skills competition final in the restaurant. Supervisors Chairman Wang Zhiquan, Deputy General Managers Xu Weijing, Zheng Hai, Assistant General Manager Song Zhiliang, Minister of Human Resources and Strategic Planning Liu Jianwen, Minister of Supervision Liu Zhuhai, and Director of Catering Department Wang Li attended the final as judges.
  First of all, Wang Zhiquan, Chairman of the Supervisory Board, delivered a speech and announced the start of the final. Subsequently, the event entered the tasting session. The chef’s carefully crafted food carvings, artistic cold spells, hot dishes and specialty pasta made by the pastry chef, and creative pastries are presented to the judges one by one. The judges appraise and evaluate the taste, texture, and perception of the dishes. Exquisite dishes were presented to the judges one after another, like handicrafts, not only the color, fragrance, and nutrition are balanced. The judges finally judged the rankings, and the company leaders awarded the individual first, second, and third prizes and the group first, second and third prizes, and awarded them certificates of honor.
  Finally, Wang Zhiquan, Chairman of the Supervisory Committee, commented on the dishes and made a concluding speech. He said that this event has improved the cooking skills of the staff of the catering department and stimulated everyone's enthusiasm for work. He hopes that the cadres and staff of the catering department will continue to work hard to produce more nutrition for the employees. Balanced cuisine allows employees to eat healthy and healthy, and contribute their due strength to the high-quality development of the company.

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