The story of a cook

Chapter 249 The first day of Crane Yuxuan

Three days later, everyone was called together, and they entered the Heyuxuan Dumpling Restaurant on time at ten o'clock in the evening, and took over the kitchen.

This is the first time to take over a kitchen in a real sense. In Yangchun and Cheong Wa Dae, it was a chef. In Weishili, it was also a chef. Now it is a head chef, not only to cook, but also to manage it.

Zhou Ming and Zhang Jun checked the raw materials in the freezer, familiarized them, and rearranged them.The second child is in charge of the cold dishes, so he hardly needs to worry about it, as he can handle it by himself.Zhao Gang is in charge of checking the stove to see if each furnace hole is working well, and at the same time checking the gas room, focusing on checking the hard pipe connection and hose connection of the large tank to prevent safety accidents.The pastry and pastry brothers left by Mr. Cao did not leave, and assisted Zhang Jun and Zhou Ming to check the raw materials. After all, they are old people in the kitchen. They know where some raw materials are and what they are used for. busy.

I took the recipe from the front desk and studied it.

The recipes cannot be changed immediately, the first is that customers cannot adapt to the new dishes immediately, and the second is that there are still many raw materials in the freezer that need to be sold.

Looking at the recipes, they are all home-cooked dishes, and there are no special dishes that I can't make.According to the recipe, each dish is compared with the raw materials, and at the same time, Zhou Ming and Zhang Jun are familiar with the recipes, knowing what raw materials are in each dish, how to prepare it, and how much to put in.In case the side dishes are not served in time tomorrow, there will be a rush.

The old second-hand also holds a cookbook, and compares it with the cold dishes on the recipe, familiarizes himself with the ingredients, and checks at the same time.

Zhou Ming's brother-in-law is a child, 17 years old, surnamed Wang, named Wang Dong, it's the first time to work in the kitchen, he doesn't know what to do, and he is full of curiosity about everything.Tell him to follow Zhou Ming, and it's easy for brother-in-law to take care of his brother-in-law.

For pasta dumplings, there are a total of ten kinds of stuffed dumplings on the menu, all of which are popular among ordinary people, such as: pork sauerkraut, pork celery, pork cabbage, beef celery, etc.Put the dumplings back first. I just took over the kitchen, so let’s take a look at it for a while. I don’t know what’s going on now. I’ll make unified adjustments with the dishes after I find out the business situation and the tastes of the guests.

That night, everyone was busy until twelve o'clock. All the raw materials were sorted out and put back into the freezer. The stove was also inspected, all the seasonings were added, the sanitation was cleaned up again, and the vegetable shelves were put together.After seeing that everything that needs to be prepared has been prepared, everything that needs to be checked has been checked, and nothing is left behind, so I will hold a small meeting for everyone.

I said: "Today we have taken over this kitchen and everyone has worked very hard. From today onwards, we will work together. This is the first kitchen our team has taken over. I hope we can do a good job in this kitchen and make a standard of our own. , and at the same time get the business up. Everyone works hard together. If you have anything to ask me, I will solve it for you. We work together as colleagues, buddies, sisters, and family. Thank you, it’s not too late Let’s talk more, go back and have a good rest, since we have just taken over, we will go to work an hour earlier tomorrow morning, make preparations before meals, and strive for a good start.”

Everyone went back to rest that night, and all arrived at work at [-]:[-] the next morning to start preparations.

At nine o'clock, I have a working meal. The breakfast is porridge, pickles, and steamed buns.After breakfast, I checked the pre-meal preparations. I saw that the preparations were very good, and there was nothing missing. I am very satisfied.

It was Zhao Gang's first time to stick to the stove, and he seemed very excited. He cleaned all the spoons and stir-frying pots, and polished the seasoning jars.

I was not busy at lunch, so I fried more than 20 dishes, and the second one mixed more than ten cold dishes. After selling more than ten plates of dumplings, it is estimated that it can sell for five to six hundred yuan with drinks.

It seems that business is really not very good.

The most sold dishes at noon were "Braised Pork with Chestnuts and Dates" and "Braised Kidney Beans with Ribs and Potatoes". Each dish sold an average of four servings.It seems that these two dishes are the signature dishes in the store, otherwise they would not sell so well.Yesterday, I saw that the signature dishes of the menu were not these two dishes. It is estimated that the guests did not recognize the signature dishes, but they recognized these two very common home-cooked dishes.

Chestnut and jujube braised pork. The chestnuts are canned. It is not particularly delicious to eat, and it smells of preservatives.Jujube is the jujube sold in the market, and it is okay.The braised pork is average, and the color is slightly black. It is estimated that soy sauce was added when it was cooked.This dish can be researched and studied. Since the guests like it, it can be further strengthened and upgraded so that the guests can eat better.

I asked Zhou Ming: "Zhou Ming, how much braised pork is left?"

Zhou Ming said, "There are still four for sale."

I said: "Ten catties of pork belly will be opened in the evening, better ones with three layers of streaky flowers, plus five catties of front grooved meat, and we will make braised pork tomorrow morning."

Braised kidney beans with pork ribs and potatoes is a home-cooked dish that can be eaten anywhere. It sells well here. I analyze that it is mainly due to the large quantity and affordable price, and there is no other reason.In the past, the kidney beans used by his family were Jiadouwang. The advantage of Jiadouwang is that it has no ribs and has a lot of water. It is better to make dry-stirred kidney beans. If it is stewed, it is better to eat ordinary white beans.To improve this dish, we need to change the bean king into big white beans, and at the same time improve the taste of the sauce, and make it more homely. It is estimated that customers will accept it, and the click-through rate will be higher.

The rest of the other dishes are average.

I can't see anything after just one meal, and it will take a week to see what it looks like. After a week, I will sum up the rules and make adjustments.During this period, the slow-selling vegetables will be suspended first, cut off directly, and no raw materials will be purchased.

A week later, a few new dishes will be launched for trial sale.

Dinner at night is better than at noon, and it can be sold for 2000 yuan, which can reach [-] yuan for the whole day.

After tidying up, I went to the cold dish room and asked my second child what kind of cold dish sold well during the day, and the second child said: "Only shredded potatoes sell well, and cabbage heart mixed with vermicelli."

I asked, "What else?"

The second child said: "I can't do anything else, the sales are not very good."

I said: "Look at it for two more days, and it will take a week after all. At that time, we will cut off the slow-selling ones, make some adjustments, and serve a few new dishes."

The second child said: "Okay, let's talk about it after selling it for a week. I can't see anything in these two days."

Then I came to the pastry room. The pastry chef was a woman in her 20s, surnamed Zhao. She seemed to be doing a good job, and she was quite clever. The student who taught her was a young girl named Geng.

The pastry room is very clean. The women themselves like to be clean. In general kitchens, the pastry room is the most hygienic.

Seeing me coming in, Xiao Zhao said, "Master Tan is here."

I said, "Well, how are you, are you busy?"

Xiao Zhao said: "It's okay today, I haven't been so busy for a long time."

"How was business before then?" I asked.

Xiao Zhao said: "Years ago it was okay, but after the New Year, Master Wang is not here, his brother is here, no one is in charge of the kitchen, no matter what kind of dishes are served to customers, business is not very good at the beginning, only 1000 a day Many, sometimes up to two thousand."

I asked: "How much does our family sell at most?"

Xiao Zhao said: "Business was good when it opened. It could sell for [-] every day, and sometimes it could sell for [-], but it rarely sold for [-], and most of the time it was [-]."

I asked: "Our family has been bad since the Chinese New Year?"

Xiao Zhao said: "Business was not so good after December of the previous year, but it was not as good as in the next year. When it was busy, it could still sell for [-]."

I nodded and asked, "What kind of dumplings are selling well in our family?"

Xiao Zhao said: "Sauerkraut stuffing, celery stuffing, and three delicacies are selling well, and others are also selling, but they are not very fast."

I asked: "What is the worst stuffing?"

Xiao Zhao said: "The worst thing is the minced mutton. Most customers don't order it. There is also beef and radish, which are not sold well."

I nodded, smiled at Xiao Zhao, and said, "I'm just asking, nothing else, thank you both."

Xiao Zhao said: "It's not hard, Master Tan is polite."

Coming out of the pastry room, Zhang Jun was making a work meal on the stove, and checked Zhou Ming's shopping menu, and then opened the freezer to check the raw materials inside, and found that some raw materials were packed in plastic bags instead of fresh-keeping boxes.

Ask Zhou Ming: "Why are there no fresh-keeping boxes for these raw materials?"

Zhou Ming said, "Brother Tan, there are no crisper boxes. There are only a few crisper boxes, and the rest are broken and unusable."

I said, "Bring it here and let me see."

Zhou Ming brought over the unusable crisper boxes. I checked and found that they were indeed unusable. Some were cracked and some were broken. I told Zhou Ming, "Open ten medium-sized crisper boxes, five large sized."

Zhou Ming said, "Brother Tan, the cutting board is no longer working."

I looked at the cutting board, and it was already very serious. It can be used, but it is fine for chopping ribs and chicken, but it is not good for chopping vegetables.

Tell Zhou Ming: "Open another cutting board, it should be thick and white pine."

Zhou Ming opened all these, and I checked the menu again, thinking that there was nothing to open and nothing left, then handed the menu to Zhou Ming, and Zhou Ming took it to the front and handed it to Boss Cao.

After having a working meal in the evening, I asked Zhao Gang how the dormitory was. Zhao Gang said it was very good. It was comfortable and spacious.Since the dormitory is good, that’s fine. Everyone is tired after a day’s work, and they need a good place to rest when they go back. Only after a good rest can they work well.

The first day at He Yuxuan was not bad, it was not too busy, everyone did their work in a satisfactory manner, and there were no problems with the dishes.

It would be nice to be able to do this on the first day of taking over the kitchen.

(End of this chapter)