To deepen the study and education of Party history, effectively transform the achievements of learning history into practical actions, improve the level of catering service guarantee in government agencies, and present a gift to the 100th birthday of the Party. On June 9th, the Shandong Provincial Office Affairs Management Bureau Catering Service Job Skills Competition, organized by the Shandong Provincial Office Staff Life Management Service Center, was held at the provincial government restaurant. The leaders of the 13th Tour Guidance Group for the Provincial Party History Learning and Education Activity, the leaders of the Provincial Office Affairs Management Bureau, as well as liaison officers from various units of the Provincial Government Compound and experts from the judging panel attended the competition together. As a co organizer and participant, Jianliyuan participated throughout the entire process.

       The theme of this competition is "Learning Party History, Praising Party Grace, Strengthening Skills, and Providing Services". The participating teams include the Jianliyuan Provincial Government Staff Restaurant team and the Zhongtu Property team. The competition is divided into five groups, namely the large stove group, cutting and matching group, pastry group, service group, and property group. The provincial government restaurant assisted the staff life management service center in advance in formulating plans, preparing mobilization, on-site layout and other work, and specially dispatched elite soldiers to participate in multiple competitions.

      First item: Setting up tables for Chinese banquets.The contestants are all service personnel of the provincial government staff restaurant. The contestants are dressed in blue service uniforms, clean and tidy. In the competition, they were skilled in their movements and set up the stage with standard standards, earning unanimous recognition from the judges.

       The second item: washing.Washing not only tests speed but also patience. The three contestants in the competition move cleanly and agilely, wash the tableware within the specified time, classify them by color and shape, and fluently answer the judges' questions.

       Third item: Initial processing.Initial processing is an important process in restaurants, which directly determines the yield of ingredients and affects the taste of dishes. In the competition, all contestants apply to focus and peel potatoes. The judges gave scores based on two aspects: competition time and net material yield.

       Fourth item: Making Chinese and Western style pastry.In this link, the contestants showed their skills and made various kinds of pasta and Dim sum with exquisite shapes. Many employees in the courtyard praised the dumplings made by a certain contestant endlessly, saying that they always have to queue up in advance if they want to eat them. The taste is really great!

       Fifth item: Meal preparation.This competition tests the basic skills of service personnel, not only requiring precise meal preparation, but also maintaining the cleanliness of utensils. In the competition, the contestants' movements were standard and orderly, with errors within 10 grams, and were unanimously recognized by the judges.

       Item 6: Knife work.Knife skills are an important standard for measuring a chef's level. The competition is divided into two categories: cutting shredded meat and shredded potatoes, which tests both speed and the precision of knife work. The chefs took to the battlefield one after another, and the competition was intense and orderly, demonstrating a solid foundation in swordsmanship.

       Seventh item: Preparation of cold and hot dishes.This is the focus of this competition, which is full of excitement, and the contestants have shown their skills. The most outstanding among them are the various featured self selected dishes, such as Jiaolong Sea Crab and Yellow Fish Balls, Double Colored Grapes, Eight Treasure Gourd Chicken, etc. At the exhibition stand, there are also designated hot dishes (fish flavored shredded meat, sour and spicy potato shreds) and designated cold dishes (mixed with three shreds, large mixed dishes) from the contestants. This competition not only showcases the creativity of chefs, but also tests their technical level.

       The self selected dishes are on the other side of the exhibition hall, with a special scenic line. The personnel of the Shandong regional system have specially set up a "Food Safety Lesson One" booth to showcase the company's work in food safety. At the same time, there is also a "turning scraps into delicious food" exhibition booth, showcasing various food ingredients and scraps that can be turned into treasures in the daily work of the restaurant, fully reflecting the high attention of Jianliyuan people to food safety and their determination to actively respond to the national call for "practicing thrift and opposing waste".

       After the competition, the judges carefully evaluated the contestants' works and gave fair and impartial scores, selecting the award-winning contestants for each project. Leaders present certificates of honor to the award-winning contestants. Let's take a group photo together as a memento.

       This competition has effectively tested the skills and abilities of employees in various positions of the provincial government staff restaurant, showcasing the restaurant's achievements in practicing thrift and opposing food waste. The contestants fully utilized their intelligence and displayed their level and style in the competition. We believe that under the correct leadership of the Provincial Government Affairs Management Bureau and the Employee Life Management Service Center, and with the strong support of various units in the compound, the Shandong Provincial Government Staff Restaurant will continue to carry forward the spirit of hard work and simplicity, the spirit of craftsmanship, and the spirit of dedication to work, and promote the guarantee of catering services to a new level.