The story of a cook

Chapter 330 Where there are people, there are rivers and lakes

After finishing the kitchen on the third floor, Master also selected two chefs, two cutting boards, and two lotus tables.The new dishes are also finalized, a total of ten dishes, mainly for the guests in the private rooms on the third floor.

The new dishes include sea cucumber, fish maw, tendon, and camel's hoof, all of which need to be prepared in advance.

I started stocking up three days ago.The tendon, fish maw, and camel's hoof have been sent out, and the remaining sea cucumbers will be sent out in one day.

Two of the new dishes served by the master are "putty" dishes, which are very particular. One dish is "shrimp minced sea bass" and the other is "hibiscus fish maw". They belong to Kung Fu dishes and are very cumbersome to prepare. I will be responsible for the preparation first.

The gross profit of all the dishes in operation has been calculated. Master has re-adjusted the hot dishes with low gross profit margin. The adjustment is divided into two aspects. On the one hand, the ingredients of the original dishes are disrupted and recombined. Increase the gross profit; one is to directly increase the selling price if the customer can accept it, reaching a 52% gross profit.If the gross profit of the dishes is reached, then it depends on the business status of a month, and calculates at the end of the month to see if the expected effect can be achieved, the overall gross profit can be increased, and money can be made.

Linjiangxuan has a good reputation. It is an old store in the provincial capital and has been recognized by consumers. It is the first dumpling restaurant with a deep cultural heritage and there is no shortage of customers.If you don't make money, then the management is not in place. Once the management is in place, making money is very easy.

It may be because of the production director and the establishment of a high-quality kitchen at the same time, it is obvious that the cooking skills of all hot dish chefs have improved a lot, and this improvement is an automatic improvement.In other words, now the chef is starting to cook seriously and rigorously.Take every dish I cook seriously, and start to pay attention to the details and the heat when cooking. It is no longer as long as the dishes are cooked as before.Take the pork tenderloin as an example, it looks much better to me than before, at least it can be served on the table.

The quality of the product is good, and customers will not tell lies. The feedback received from customers in the past three days is: the food is more delicious than before, and it looks better than before.

To be honest, it is impossible not to improve the quality of dishes.Every day when it's time to eat, the master puts on his work clothes, holds a pair of chopsticks in his hand, and walks to the food outlet with his shoulders in his arms.The master will personally taste every dish from the hot dish kitchen, and if he finds that it does not meet the taste standard, he will directly send it back for redoing.When a dish was brought back from the outlet by the Dutch workers, all the chefs, including the chopping board and the Dutch processing staff, stared straight at it, making the chef who made the dish feel a little hot and ashamed.

Every time the meal is finished, the master gathers the dishes with problems, and then gathers the chefs who made them together to solve the problems on the spot in the kitchen.Tell them where the problem is, how to solve it, and correct mistakes. Sometimes I will go to the stove to conduct on-site operations, make dishes by myself, explain step by step while cooking, ask everyone to taste after cooking, and then tell everyone the technical essentials And the places that need attention, everyone has benefited a lot.

Master's lectures are very exciting, like telling a story, sometimes accompanied by his exaggerated body language, everyone will laugh happily.That is to say, the dish lectures were very exciting, and the listeners listened with gusto, not boring or boring. Master is worthy of being a national first-class lecturer.

At the end of each dish, the master would say: "We need to be responsible for our work. We are not afraid of making mistakes when we do our work. What we are afraid of is knowing that we have made mistakes and not correcting them. If we continue to make mistakes, it will be over. Today our dishes are not up to standard. , we have to pay for our own mistakes and take our own responsibilities. Only in this way can we remember it and never make the same mistakes in the future. After a while, whoever has a problem with a dish that causes a waste of raw materials will report to the chef himself Don’t be unhappy where you sign the bill, this is the professional ethics of a cook. Alright, let’s go.”

After the master finished speaking, the chef who had problems with the dishes would take the initiative to sign the ticket at the head chef.

The most troublesome thing in kitchen management is "signing fines".Although "management with punishment" is the most failed management method, it is still a very effective management method for the kitchen.

How should I put it, the kitchen staff, including me, generally have a low level of education. In [-], the composition of the kitchen staff at that time was like this.Like me, I belong to the migrant workers from the countryside. The reason for working is that my family is poor and there are many sisters. Working is a way out.When I come out to work, I want to earn money. I am not afraid of suffering and suffering. As long as I can earn money, the more money I earn, the better.There are also some born in the [-]s, almost all of them are only children. Although the family conditions are not very good, they are much better than when I first came out to work. The family does not need them to work, but they have nothing to do at home to exercise. He didn't study well in school, didn't pass the exam, and was spoiled at home, and his parents couldn't control him, so he came out to work and wanted to exercise.There are very few people like Qiuping who just want to work part-time to help the family solve difficulties.These children are not very interested in learning crafts in the kitchen. The main reason is that they don't have to be under the supervision of their parents when they come out, and they can take care of themselves and do whatever they want.They won't listen to you when you reason with them, and you will restrain yourself when you want to punish them.

Chefs like my age are almost all working outside by themselves, and they value money very much. Fines are okay. If they are fined, they feel very painful, so fines in the kitchen are still very effective.

The brothers who work in the kitchen have no education level, in other words, they are all rough, and sometimes it is difficult to make sense.

However, it is still feasible to achieve Master's reasoning.

From Master, I learned a lot.

The kitchen on the third floor has been set up. From now on, as long as the hot dishes ordered by the guests in the private rooms on the third floor are all produced from the kitchen on the third floor, the chef will personally guide them.There are three sets of stoves in total, and I have one set, and most of my work is to guide how to cut and match the cutting board and the lotus table, how to paste and hang paste, and to make process standards for each dish, and the opportunity to cook on the stove rare.

Making process standards for each dish is a very cumbersome task. It cannot be completed in a day or two. Sometimes it takes two or three days to complete a dish, which is very boring and boring.But if you don’t do it, you can’t do it. This is the task assigned by Master, and it must be completed.When making process standards for dishes, I found that the process of some dishes can be simplified without being so troublesome. This is my biggest gain.By simplifying the process, it is found that the preparation of dishes is simpler and more effective, which greatly saves working time. When the preparation time starts to be saved, it is the beginning of the improvement of work efficiency.

When I started to teach the simplified workflow to the chopping board and the lottery table in the kitchen on the third floor, the effect appeared. Before the two chopping boards went to work, they started to do various preparations, and they did not finish the dishes until the meal time. , and very tired, etc. Through the simplified process, the work of the two chopping boards becomes easier. It only takes one and a half hours a day to complete all the preparations, and all of them can meet the standards.

This is undoubtedly progress.

At that time, I didn't know how to use a computer, so all the work was written with a pen, and the forms were drawn with a ruler. Although it was hard work, I still enjoyed it.

The quality of products produced in the kitchen on the third floor is much higher than that on the second floor, which is well received by customers.Customers who eat on the third floor sometimes go to the second floor to eat. They order the same dishes as those on the third floor. Customers who eat two tastes will definitely complain, so Master stabilized the quality of the dishes on the third floor. He handed over the management of the kitchen on the third floor to me, and he went to the kitchen on the second floor to check the quality of the dishes.

Although the kitchen on the third floor is nothing to me, I have been with the people in the kitchen for a long time and are familiar with each other. In addition, the two cooking masters are carefully selected by the master, and they are very cooperative with my work. The two cutting boards and the two lotus tables were brought out by myself, and they were very good to me. The work was done smoothly and there was nothing wrong with it.

At this time, Master and I have been in Linjiangxuan for a month. At the end of the month when the accountant did the accounting, the turnover was 62 yuan, and the net profit was 14 yuan. It can be seen that the effect of increasing the gross profit of the dishes is significant, and initial results have been seen.

Master encountered a little resistance when he went to work on the second floor. There were two chefs who did not cooperate with Master's work. Master was not used to problems. He knew that they were relatives of the second boss, so he didn't fire him. He directly gave the two chefs a long vacation and told them to stay at home. When to think about when to come to work again.After the two chefs left, there were two less cooks on the stove, which affected the speed of serving food. I arranged the work in the kitchen on the third floor properly, and went downstairs to go directly to the stove to cook without delay.At the same time, the boss of the cutting board on the second floor was transferred to study on the third floor, and a relatively good cutting board on the third floor was transferred to the second floor as the boss of the cutting board.This cutting board works well, works fast, and has a brain. Everyone calls him "Little Fatty".

After Xiaopang went downstairs, it took a week to smooth out the chopping board work. After smoothing out, the whole kitchen preparation work has a process and standard, and the efficiency has improved a lot.The preparation work is done well, and the quality of the dishes rises directly, and soon the quality of the dishes on the second floor also reaches the level of the third floor.

After half a month, the two chefs who were given a long vacation by the master found the second boss and asked the second boss to intercede with the master and prepare to return to work.The second boss was embarrassed to go directly to the master, so he found the third boss and asked the third boss to talk to the master.The third boss directly refused, and told the two chefs to apply for a new job directly. If the master wanted them, they would stay, and if they didn't, they could go home directly.The two chefs had no choice but to go to the office to apply for the job. The master said that there are enough chefs now, and they can work if they want to, and make the cutting board first.

The two came back and started making cutting boards. After making the cutting boards for a month, the master asked them to cook on the stove.Not to mention, the two of them seemed to be enlightened after making the cutting board for a month. The dishes were much better than before, and they didn't hold grudges against Master, and they were going to worship Master as their teacher.Of course, the master confiscated it. When the master accepted me, he said that I was his closed disciple and would no longer accept disciples.

After chatting with the two brothers, I found out that during the one month they were making the cutting board, through the guidance of the master and their own comprehension, they knew what is a cook and what is a dish, so the technology has advanced by leaps and bounds.

It seems that even a Maxima needs Bole.

To be honest, the first two months after arriving at Linjiangxuan were very busy. Seeing that the work was going smoothly, I actually encountered a lot of resistance.From the perspective of the board of directors above, it is the third boss who supports me and Master, and Mr. Huo just keeps aloof and can't see anything.The Second Boss and the Big Boss didn’t support it very much. Not only did they not support it, but they also felt that Master and I were paid for nothing. It was the same as if we didn’t have both of us.

This situation changed after the first month's settlement. After all, the hotel has made more money than before.

In addition to the pressure from the top, there is also resistance from middle managers.Because all the management personnel are related to the directors, sometimes the master's words are not easy to use, and people don't listen at all.Since the two relatives of the second boss were given a long vacation, many people said that my master and I would not be able to work in Linjiangxuan for a long time. Unexpectedly, the two masters came back to be chopping boards. I have nothing to do with the master. This was gradually recognized by the middle managers.

Here I have to talk about a few important people.

The first one, the head chef, has worked in Linjiangxuan for four years and is an old friend with the chairman, Mu Na. Their roots are so deep that most people can't move.Although there are no achievements, there are no mistakes, and no one will be offended, and I will do my own work steadily.Since the master came here, he seldom manages the kitchen, and asks the master to handle everything.Because this master was very angry, I talked to the third boss several times, but it was not completely resolved.

The second one is Zhang Chunming, the sous chef of the kitchen on the second floor. He is a nice guy, a very simple and honest person. He is the son of Mr. Huo's aunt, that is, Mr. Huo's cousin. He has been an apprentice at Linjiangxuan since he was 15 years old. The people here get married, build a family and start a business, and belong to loyal veteran employees.Day by day, I don't talk too much, and I work diligently and hard-working.Through several exchanges, it can be seen that he is a very thoughtful and vengeful person.His wife also works in Linjiangxuan, and is the leader of the dumpling team at the pastry.

The third one is Du Dapeng, the child of the third boss’s wife’s sister’s family. His parents died when he was five years old.He has a bad temper and is treacherous. He has a bad reputation in the hotel, but because of his special relationship and sympathetic experience, no one cares about him.Cooking in the kitchen on the second floor, the master doesn't care much about him, as long as he doesn't cause trouble.

I once had a head-on confrontation with him, and I kicked him from the fire escape in the kitchen on the third floor to the second floor. Since then, I have seen me and avoided me, and I have not paid much attention to him, but I heard that he is the chairman of the board. Na's godson, Mu Na likes him very much. Several people who have a good relationship with me told me that when the chairman comes back from Japan, he will definitely trouble me.

The fourth one is Li Dashan, master of Hetong, the backbone of Linjiangxuan's technology, he is a practical person, he was an apprentice in Linjiangxuan since he was a child, and his family is poor, but he is diligent, inquiring, flexible in mind, and he can achieve the position of master of Hetong step by step. The kind that deserves its name.In terms of seniority, he is Du Dapeng's nephew, and he was also brought out by Du Dapeng from home. He is very kind to Du Dapeng, and there is an element of gratitude in it.

Fifth, the front desk manager Mr. Guo is a classmate of the chairman Mu Na, who is trusted by Mu Na. He not only manages the front desk, but also manages the guest rooms.To be honest, her management ability is not good, but fortunately, her roots are hard and no one can mess with her.There was a conflict with the master once, and he threatened that he would not do it. The third boss said that if he did not do it, he should not come to work. Unexpectedly, he still came to work the next day.The third boss didn't say anything, and just let it go.

It is estimated that when the chairman returns from Japan, many things will happen.

The sixth, the head chef of Sanjing Street, Wang Chunlai, was also an apprentice at Linjiangxuan since he was a child, and later he worked on the stove and became the head chef.He is very slippery, of the slick kind, and has been planning to become the head chef in the building.He and Du Dapeng are childhood friends, and they always think about something. On the day I had a conflict with Du Dapeng, he came over to warn me after work at night. Since it was off work time, I was not used to his problems, so I went directly to him and Du Dapeng. In the small alley, there was a fierce fight, no winner, and then he came here for a meeting, and he still had a dissatisfied expression when meeting him, and he didn't bother to talk to him.

Where there are people, there are rivers and lakes.

(End of this chapter)