The story of a cook

Chapter 525 Five Head Chefs
One day in mid-August, when I arrived at the store at four o'clock in the afternoon, Wang Yaxin told me that something happened to the coarse grains. I asked him what happened. He said that a pastry hand was twisted in by the noodle press machine, and the twist was serious. , Two fingers are completely torn, the skin is gone, and skin grafting is needed.

"So serious?" I was a little surprised.

"I heard it was quite serious, and my son took it to the hospital." He said.

"It's the same for Lao Du. If you don't install a protective net for the noodle press, it will be fine if you install the protective net. You can't even stretch your hands in." I said.

The noodle press machine is very useful, but it is also dangerous. If you wring your hands in, it can cut off the power quickly, but if you wring your hands in slowly, you can wring your whole hand off.When he asked Master Yang upstairs to install the protective net, he was lucky. This time, the bloody facts were in front of him, so he should feel lucky.

The noodle that was handcuffed was a girl in her 20s. She hadn't found a partner yet. After the family came, she didn't make much trouble. They just asked the hotel to treat her and pay some compensation. After all, her hand became disabled in the future. Objects are hard to find.The old man agreed to the request of the parents, to bear all the medical expenses, and to do a comprehensive rehabilitation treatment for the injured noodles, trying not to leave any disabilities.He spent 13 yuan on treatment for a total of three months, and paid another 15 yuan in compensation.

After the accident, the old man asked Coarse Grain to install a protective net on the noodle press. When he checked the old store, he saw that it had been installed and said nothing, but his face was ugly and gloomy.

Coarse grains are also ill-fated. Last year, it caught fire, and this year, employees strangled their hands.Last year, most of the net profit was burned for half a year, but this year it is less, two months are gone, can the old man not be angry?
There is no way to be angry, after all, something happened, and it is not too late to fix it.At this time, Mr. Zhang put forward a good suggestion, to buy accident insurance for all employees in the form of an enterprise, and to pay medical insurance for employees at the same time.After a meeting and research, the old man agreed to buy accidental injury insurance for the employees, and asked Mr. Zhang to be responsible and complete it as soon as possible.At the same time, he also asked Mr. Zhang to contact the labor bureau to sign legal labor contracts for some old employees, and the employees who signed the labor contracts would pay medical insurance.

This is definitely a good policy that has won the hearts of the people.

The first batch of labor contracts with legal efficiency are middle-level and above managers and veteran employees who have worked for more than three years. In this way, one-third of the people in the old store kitchen have signed labor contracts—the old employees of the old store kitchen more.Like Jiang Yajun, Master Gao, Aunt Du Master, Li Mingjuan, and Master Wang, they have been working for more than four years, and most of the pastries have been for more than three years.There are also some employees who have worked for two years and see that they can sign a statutory contract after three years and have medical insurance. While envious, they decide to work hard in the restaurant and try to work for three years so that they can sign a labor contract with the restaurant.This also indirectly stabilized the hearts of the employees, and they were full of hope for the hotel.

At that time in Binhai, there were very few private restaurants that could sign labor contracts issued by the labor bureau with their employees, let alone pay medical insurance for employees, which was very rare.When the news spread, the image of Qinghua Pavilion changed immediately, and it became the benchmark of Binhai catering industry.

The most obvious benefit after becoming a benchmark is that it is easy to recruit employees. I feel that this is a formal company, and the wages are guaranteed when I work here. I will also pay insurance when I work well. It is better than other restaurants, even if I earn a little less. All fit.

The front desk has always been short of seven people, and it has not been fully recruited in a week, and three more have been recruited.There is no shortage of people in my kitchen, but there are also applicants. After the two younger brothers introduced by Wang Tie’s wife and Hong Fu’s boss came, two more dumpling workers came. All the days off are closed, and the sales amount has reached 130 million, fulfilling the goal set by Manager Chen and me.Naturally, the old man also fulfilled his promise, and the two of us each received a bonus of 2000 yuan.

Everyone has a purpose in life, or a goal to strive for.I have it too, just not too grand or brilliant.When I first came out to work, I just wanted to earn money to support my family so that my fifth sister could go to college.The fifth sister completed her first goal after graduating from university, and the rest is to continue to earn money, change the poverty of the family, and marry a daughter-in-law without spending money.

Then it seems that there is no goal, and I am running around all day, and living a good life is the biggest goal.

Life is a long process, not a day or two.After Fifth Sister graduated from university and began to work as a teacher, the family situation changed. My mother stopped working so hard, and I also got married and had a wife and children. It seemed that I had no goals.

I have been working hard, but as I grow older, I gradually become more mature, and I no longer put my goals on my lips, but become more realistic.If we said that in the past when I was young, I was passionate, but now I am calm, no longer impulsive, and see things more clearly and rationally.

Take the production of Northeast cuisine as an example, I dare not call it a master, at least I have my own style.After becoming a chef, I have always wanted to develop Northeast cuisine, go out of Northeast China like Cantonese cuisine and Sichuan cuisine, and spread to the whole country.This was a goal at the beginning, and now I have persisted and have not given up.

I cook in the kitchen every day, and my understanding of Northeast cuisine is getting deeper and deeper.The idea now is to lead the home-cooked dishes of Northeast China in Binhai, change everyone's views on Northeast food, and tell everyone that Northeast food is not the "salty and oily" in people's impression, nor is it the "gudu stew" that people often say. In other words, it is "cooking", but it is a cuisine comparable to Cantonese cuisine and Sichuan cuisine, and it is also loved by the common people.

This is what I want to accomplish right now.

Another thing is that I have never given up on point management. Although the old man has not agreed to implement it, he will not give up and is still improving. I always feel that this is a good management method. It is a pity to give up.

At this time, I realized that in order to introduce a good management method into an enterprise, you need to have an absolute right to speak. If you don’t have the right to speak, it’s useless, and no one will listen to you.If you want to have the right to speak, you must first manage an independent store and make the store profitable. The boss will only listen to your opinions and let you play when he sees benefits.

I'm a head chef now, and I manage a kitchen, but I can't manage a store yet.

Develop towards the store manager.

When I thought of developing into a store manager, I was shocked. I never had this idea. I am content with being a chef. Suddenly thinking of becoming a store manager is a bit incredible.But it's normal to calm down and think about it, because if you want to implement your own points management, change the existing management model, solve the problems in the enterprise, and have a good management system, being a store manager is the best way.

Being a store manager is just an idea, not very strong.If we want to say the most strongly, it is still cooking, manage the kitchen well, make the existing dishes well, stabilize the business of the old shop, let Binhai's Northeast cuisine be on par with the old shop, and lead the Northeast cuisine.

Since the last culinary competition was over, the old shop is now well-known in Binhai's Northeast cuisine circle through word of mouth after the four chef judges returned.Take Fulinju as an example, their family operates Northeast cuisine, and the head chef Xia Haihua felt that his cooking was not very good and not rigorous, so he sent his chef to study for three days.In addition to his family, chefs from Marina Bay have also come to study.The hotel owned by the old man’s daughter Yan Li sends a chef of Northeast cuisine over every week to learn, and asked me to take it with me to train a chef for her family.

Which means I'm a little bit famous now.

This is what I feel now. I didn’t feel this way at the time, and I didn’t think about it. I went to and from get off work every day, and I received those who came to study, not to mention teaching them all, so I made many friends in the chef industry.

In late August, the new store opened.

On the day of the opening, there were quite a lot of sales, nearly 20 yuan, including some gift money given by friends in the past. The actual turnover was around [-] yuan.This turnover is very good, just keep it.

Wang Haitao, the chief chef of Marina Bay, called to say that we would get together at night. I asked who was there, and he said that there were Xia Haihua, the chief chef of Fulinju, Ma Zhi, the chief chef of Tianxia Meijing, and Hao Guangsheng, the chief chef of Yanli Hotel.Hao Guangsheng and we are quite familiar now. He always sends a chef to learn Northeast cuisine, and we have had drinks together twice.The locals, who were born in seafood, are more affordable.

When they came to the place to eat, the four of them had arrived early.

"Chef Tan, I'll be fined for being late." Wang Haitao said with a smile.

"Okay, one fine." All he drank was beer, and he didn't care, so he did one.

In summer, it’s very hot for a day of frying, and it’s refreshing to drink some cold beer.

Hao Guangsheng, head chef of Yan Li Hotel, asked: "Chef Tan, how much does your house sell in August?"

I said, "More than 130 million."

"It's not too expensive. My house is only sold for 150 million yuan, which is more than 1000 square meters larger than yours." He said.

"150 million is a lot." I said.

"I heard that Lao Zhai is the boss of your new restaurant?" Chef Ma Zhi asked me.

"Well, the boss is always surnamed Zhai, but I haven't met him." I said, and then asked, "Are you familiar with him?"

"I'm not very familiar with him. I can get to know him when we meet. He is an old man of Binhai Catering. He has a good management and is familiar with the kitchen. There is one problem." He said.

"What's wrong?" I asked.

Before he could say anything, Wang Haitao said, "You can't live without a woman if you're lustful."

I said: "The nature of a lecherous man is like that, and there is no such thing as a lecherous man."

"I admire Lao Zhai very much. He is almost fifty, and he attracts women everywhere." Xia Haihua said.

"Lao Zhaixing, death is worth living in this life." Wang Haitao said in an envious tone.

They commented so much on Mr. Zhai of the new store, and they really wanted to see and see what kind of person he was.

Hao Guangsheng said: "Chef Tan, I heard that the old man is going to send Lao Zhao to the new shop to cook."

I said, "I don't know, I haven't heard of it. There has been no news since Lao Zhao left."

"Old Zhao is okay, but he has a stubborn temper and cooks well." Wang Haitao said.

"You know Lao Zhao?" I asked.

"We've known each other for seven or eight years. We knew each other when we didn't go to your place. We're pretty good. We always drank together before." He said.

"Call him over someday, I haven't seen him for more than a year," I said.

I have a good impression of Lao Zhao, he is really good at cooking.He left the old shop not because the dishes were not good, but because of his temper, and because he couldn't cooperate with Manager Chen. If it was true as Hao Guangsheng said, it would be a good thing that the old man brought him back to cook in the new shop.

After drinking for a while, we chatted about some food and beverage matters.

Wang Haitao asked me: "Chef Tan, does your family still hold cooking competitions?"

I said, "I didn't think about it when I was busy now."

"I feel that your family is doing very well. I told my boss after I went back. My boss was very moved after hearing this and thought it was very good. But you also know that there are a total of eight chefs in my family. I can't do it by myself. Think about it. If your family does it again, my family will send two chefs to join in." He said.

"It's okay to participate. It's a good thing that the chefs of the two stores can communicate with each other." I said, "It's too busy now, and if we do it, it will have to be after October."

Xia Haihua said: "If we do it, my family will also participate."

"I didn't catch up with the old store last time. Yan Li went back and said that if we do it again, my family will also participate." Hao Guangsheng said.

I said, "Well, if the three of you have the intention, I'll talk to the old man when I have time, and let's join forces and do it together."

"If that's the case, my family will also participate." Ma Zhi, Chef of Tianxia Meijing, said.

"Your family is here to join in the fun. We are comparing Northeast cuisine." Wang Haitao said.He and Ma Zhi have been friends for many years, and they talk casually.

"What's wrong with my family, my family also serves Northeast cuisine." Ma Zhi said.

"Aren't you particular about your home? Everything needs styling, which is higher than ours." Wang Haitao said.

"It doesn't work anymore, especially this year, customers don't recognize it, and they feel it's not worth it, so they started to change it." Ma Zhi said.

Wang Haitao said: "Your home should have been changed a long time ago. Who else has a big head, eats modeling dishes, and has nowhere to spend money?"

"My family is also planning to serve home-cooked food, and I want Chef Tan to introduce some chefs." After Ma Zhi finished speaking, he said to me: "Chef Tan, help me find two chefs to cook home-cooked food."

I asked, "How much is the price?"

"Three thousand and five." He said.

"The price is not low. The highest chef in my Northeast cuisine is only three thousand and five." I said, "Let me show you. I have to find it for you from the provincial capital."

"Yes, it's from the provincial capital, not from Binhai. Our Binhai cooks can't cook authentic home-cooked dishes. Seafood is okay, just like me. There's nothing wrong with making seafood. Duan is nothing, not as good as a chef in a small restaurant." He laughed.

Wang Haitao said: "We are all like that. We know how to play with seafood. Waiting for home-cooked food is nothing. Now home-cooked food is popular in the whole Binhai. I have a friend who works in Yingkou. He called me two days ago and said that Yingkou is also popular in home-cooked food now." He asked me to help find two home-cooked cooks, and I told him that I was looking for more.” Then he said to me: “Chef Tan, Qinghua Pavilion’s home-cooked dishes are well-known in Binhai now, you really have to help me in the future Find two better cooks."

I said, "Okay, no problem, as long as your price is in place, I can transfer it for you in the provincial capital."

If you didn't dare to say this five or six years ago, it was nothing at that time.

I promised them to find a chef from the provincial capital. At the same time, the five of us reached an agreement on the cooking competition. I stretched my head. Next time the five restaurants come together, each of them will send three chefs to the competition to improve the quality of the dishes through the competition.

They also saw the benefits of cooking competition.

(End of this chapter)