The story of a cook

Chapter 521 No chance to explain when the dishes are on the table
Now the kitchen does not need me to cook, the chef is enough.There are Yang Zhijun, Master Wang, Li Haicai, Zhang Zhicheng and a Weiguo here for Northeast cuisine, and there are two interns. I get off the stove and ask the interns to go up and cook.

No cooking, always taking anti-inflammatory drugs, bronchiectasis can be cured in half a month.But you can't go to the roots, and you will be tired later, and you will commit crimes if you get angry in a hurry. You can only pay more attention to yourself.

Mr. Wang watched me go to work, asked me if I was alright, and told him I was alright.He said that the old man came yesterday and asked me to discuss something, but I didn't say that he would come today.I asked him if he knew what to discuss, and he said he didn't know, it should be about the new store.

"I guess the old man is going to transfer you to the new store." He said.

"No, the new restaurant is high-grade and has a large area. He needs to find an experienced head chef. I don't have much experience and haven't worked in a high-end restaurant before, so I can't manage it." I said.

"Old Tan is too modest, you don't care about the new store." He said.

"It's far away. I know everything about it. I haven't reached that level yet. After forty, I can manage it at that time." I said.

I don’t have any ideas about the kitchen of the new store. If I didn’t become the chef of the old store, I can have some ideas. Now I’m thinking about the kitchen of the old store, and I’m not interested in the new store.Especially for a newly opened store, I have already opened several stores, and I know the opening very well.

I have been in Binhai for more than a year, and I don’t know many friends in the chef industry, and I don’t have many contacts.To open a store as large as a new store, it is not only a matter of management ability, but also a wide range of network resources, so that we can find anyone who is lacking, and have no shortage of legs.If you are fine in the provincial capital, have many friends, and can mobilize staff in time, but not in Binhai, we have to admit that he is still a newcomer in the Binhai chef circle.

Although people can be transferred here from the provincial capital, seafood must be found in Binhai, and with a storefront of nearly [-] square meters, it doesn’t mean that the dishes can be prepared once they are ready, and the front and back kitchens need to cooperate well. , marketing accounts for a large proportion. I don't have marketing personnel, so I dare not make a move easily.

Take the old store as an example, with a business area of ​​nearly 4 square meters, the current business averages 3 yuan a day. Is it all because the dishes are delicious?Obviously not, no matter how good the kitchen dishes are, it's useless if the front desk service can't keep up.In this regard, I have to say that Manager Chen and I cooperate well, there is no conflict, and people work together to achieve this kind of business. Otherwise, it will be the same as last year, with more than [-] yuan a day.

There is another reason for not going to the new store. It is different from the old man’s business philosophy for the new store. He plans to turn the new store into a high-end and elegant hotel. I think that since the new store sells dumplings, it should be made into a dumpling restaurant like the old one. It's just that the area is larger, and it can be built into the largest dumpling base in Binhai.With different ideas, there will naturally be differences in cooperation and communication, and disputes will inevitably arise. In the end, you have to listen to him, and it is impossible.

In addition, I know myself very well and have self-assessment behaviors. If I am transferred to a new store, if one day I get sick and make my own decisions, I may be laid off and have to try.

I know what Mr. Wang said.Both he and Mr. Zhang wanted to be transferred to the new store as the general manager.Now Mr. Zhang is working on a comprehensive job in coarse grains, and his results are not satisfactory.He worked in an all-round way in the old store, and his achievements were obvious to all. The sales volume continued to rise. He also successfully held a cooking competition with good results. He has great hopes of being transferred to the new store as the general manager.If he is transferred to a new store, he must find a head chef who can cooperate with him in the kitchen, and I am his first choice.

It's just his idea, I don't think it's possible, at least temporarily.The old man will find a capable newcomer to be the general manager of the new store - no expense spared.

Don't want to think about these things, waste your head.

When you come to the kitchen on the second floor, go to the cold dish room first.

Li Mingjuan was sharpening a knife when she saw me coming in and asked, "Chef, are you okay?"

I said, "Okay."

"Don't you have an extra day off?"

"It's nothing. It's uncomfortable to lie on the bed. It's better to go to work."

"Dedicated, learn from the chef."

Meng Hongwei smiled at me as he was shredding the green bamboo shoots.

"I heard you went drinking yesterday?" I asked him.

"No, boss, don't listen to their nonsense." He said.

"Go with Zhou Jing?"

When he heard me mention Zhou Jing, he immediately became honest.

"I didn't drink much, two bottles per person, and I went back after drinking." He whispered.

"You'll be fine if you don't drink too much."

When I asked Li Mingjuan how her cold dishes were doing recently, she said it was pretty good and she could almost complete the sales task.I said that's good, work hard.

When I came out of the cold dish room, I went to the filling room to have a look. When I passed the stuffing chopping room, Wang Hong was cutting leeks, and she nodded when she saw me smiling.Today she was surprisingly without makeup, and she looked a little uncomfortable.

Master Gao was making big stuffing, and the stuffing master trained for the new store was watching. He saw me and nodded at me.

I asked him, "I've been here for a month, and I already know your surname is Wang, but I don't know what your name is?"

"My name is Wang Lixin." He said.

"I have a primary school classmate named Wang Lixin." I said, and then asked: "How is it? Can it operate independently?"

"It's not enough, it's not in place when it's going up, and it's going to be boring in the middle of the way." He said.

I said, "Practice often. Strenuous effort is a skill, it cannot be done in a day or two."

He nodded yes.

Master Gao finished filling the dumplings and scraped off the meat sticking to his hands.

I asked Master Gao: "Has he learned to stir stuffing now?"

Master Gao said: "I've learned it too. Yesterday the old man said that the stir-fried stuffing will be delivered to our new store."

I said: "That's good, it can guarantee the quality, or else one person can stir stuffing and taste it."

Master Gao smiled and said, "I'll be tired in the future, and I'm going to deliver it here too, depending on the old man's intentions."

I said, "It's also okay to deliver big stuffing, and I'll match you with someone."

"It's okay to have someone else, otherwise I'll be too busy." Master Gao said.

It is necessary to ensure the quality of dumplings, especially the uniform standard of dumpling fillings, and the delivery is correct.Now Zheng Jiaqi’s tavern’s dumpling stuffing is delivered, not only the dumpling stuffing, but also the dumpling noodles, so her dumplings have always been the number one in Fuxin.

Chatted with Master Gao for a few more words, and then came to the pastry operation room.

"Uncle, how are you?" Fang Lin asked first.

"Okay." I said.

"I heard that you were ill, I always miss you."

"Miss me and didn't watch me go."

"Is Bao Peng not going? My family should have a representative."

The little girl had sharp teeth and a sharp mouth, which made everyone laugh.

Five people who were learning how to make dumplings asked Jiang Yajun, "Sister Jiang, did two more dumpling workers come here yesterday?"

"Well, the coarse grains were delivered, and there will be another one in the afternoon, Wang Yaxin's daughter-in-law." She said.

"Wang Yaxin's wife? How old are you?" I asked.

"Same age as Wang Yaxin, 52. I heard that his children will also come to drive for the old man."

"Oh." I nodded.

"Come here, chef, I have something to tell you." Jiang Yajun called me.

Go outside the operating room with her.

"Chef, after Wang Yaxin's daughter-in-law comes, you must send her to the new store. That person is not good, has a bad mouth, and likes to make small reports."

"You are relatives." I was a little puzzled, "Is that so?"

"My relatives can't see her either. Our family doesn't move around very much. You'll know when you come. I'm afraid she will take all of our family away."

"Not so much."

"Isn't it? Listen to me, she must be sent to the new store. That person is not good, he doesn't fit in, and he likes to be particular about others. He always feels that he is better than anyone else."

I said, "Okay, I'll take a look when I get here."

"Remember, don't stay at our house." She urged again.

Jiang Yajun is very upright, not someone who talks about people behind his back. If he can say that about Wang Yaxin's wife, it is estimated that Wang Yaxin's daughter-in-law is really not very good.Wang Yaxin and the old man are cousins, so Wang Yaxin's daughter-in-law and the old lady are cousins, belonging to the royal relatives, which is really difficult.

Regardless of that, we'll talk about it later.

At noon, I stood behind and watched the chefs stir-fry. Zhang Zhicheng was working on my stove, and what he was frying was "Farm House Stir-fried Dried Vegetables".

"Wait a minute." I stopped and gave him the chopsticks, "Try it."

He took a dried bean and tasted it and said, "Okay."

I said: "Stir fry for another 30 seconds, sprinkle some thirteen spices, and then taste it."

He put the stir-fry pot back into the burner, sprinkled a little thirteen incense into the pot, and fried it for another 30 seconds, then tasted it, and said pleasantly: "It's different, it's really different."

"Put it on a plate this time." I said, "Remember, the stir-fried vegetables must be cooked to high heat, and it's almost impossible. Stir-fried vegetables are not cooked, but fried."

He nodded thoughtfully and began to load the plates.

Behind Yang Zhijun, he is making "Baked Pumpkin with Egg Yolk" and has reached the final step.Hold the white sugar with your right hand, turn the stir pot with your left hand, and sprinkle sugar into it as you turn it. After all the sugar is sprinkled, pick up the hand spoon with your right hand, stir quickly, and then turn around and put it on a plate.

Seeing me standing behind him, he said, "Third brother, try it and see if it works?"

I said: "You don't need to taste it, just look at it."

"The current pumpkins are very comfortable to make, they are all fresh, and the effect is good." He said.

"Well, now the pumpkin is fresh and delicious." I said.

After taking out the spoon, he turned back to wash the pot and prepared for the next dish.

Looking at the watch, it was already 12:30, and the meal was coming to an end.When I came to the mouth of Chuancai, the guy from the Chuancai Department saw me coming, and stopped immediately as I was still fighting just now.

"Be careful, don't fall." I said with a smile.

They smiled awkwardly.

The lottery man brought over a pot of "Maoxuewang". The red peppers on it were bright red, and the minced garlic was white. It seemed that the oil temperature of the last step of pouring the red oil was not high enough, and the aroma effect was not achieved at all. Call Dahe to carry it back together.

Li Hai was a little nervous when he saw that my caller Dahe was bringing back "Maoxuewang".

"Know what's wrong?" I asked.

"The oil temperature is low." He said with a red face.

"You know the temperature of the oil is low and you still pour it up?" I got a little angry and raised my voice.

"I'm in a hurry." He whispered.

"Check out the red pepper and minced garlic, beat out the oil, and pour it again."

He and He Tai took chopsticks and picked up chili slices and minced garlic.

I said: "Warning once. Remember, there is no chance for explanation as long as the dishes are on the table, so you must meet the standard before serving."

(End of this chapter)