前不久,财政部机关服务中心餐饮部进行了以“提升后勤服务质量,提高厨师烹饪水平,争创岗位技能标兵”为主题的厨师、服务员岗位技能比武活动。本次比武共有22名厨师和15名服务员报名参加,分为热菜组、面点组、冷荤组、服务员组四类,分别进行厨艺和服务技能的比拼。比武以中低档原材料为主,提倡贴近实际、厉行节约;以“大锅饭、大锅菜”为主,提倡面向广大就餐者,在传统的基础上 Not long ago, the catering department of the Service Center of the Ministry of Finance held a competition for chefs and waiters’ positions and skills with the theme of “improving the quality of logistic service, improving the cooking level of chefs and striving for skilled job positions”. The competition a total of 22 chefs and 15 attendants to sign up, divided into hot dishes group, pasta group, cold meat group, attendants in four categories, respectively, cooking and service skills competition. Competition to middle and low grade raw materials, advocated close to the actual, strict implementation; to “big pot of rice, cauliflower” mainly advocated for the majority of diners, on a traditional basis