The story of a cook

Chapter 545

Lao Wang and Lao Qiao were asked to operate together when making "Luo Han Belly" and "Crystal Elbow". Most of them were made by them, and I was directing.Older people learn things slowly, but carefully.Their temperaments have already subsided, and they are solid in their studies, unlike children who are uncertain.

"Arhat Belly" and "Crystal Elbow" are not things that can come out that day. "Arhat Belly" needs to be pressed when it is ready, and "Crystal Elbow" needs to be cooled and solidified just like skin jelly.

The chicken paws and chicken heads of the breeder chickens were delivered, cleaned up that day, soaked in clean water, and prepared to be boiled in an old soup pot at night, and smoked the next day.

All ten portions of "Char Siu Pork" were sold on the first day. Zhou Xiaomei said that customers responded very well, especially women and children liked it very much, and asked me to make more today.

Today is [-] servings, all done.It is still operated by Lao Wang and Lao Qiao, and I will direct from the side to consolidate yesterday's learning results.At the same time, I told them that "Char Siu Pork", "Arhat Belly", and "Crystal Elbow" must be made every day in the future, and all of them should be made before lunch, so that business cannot be delayed.They said that they had to get up early to work in the morning.I said yes, smoking pickles is a morning job, and the afternoon is raising soup, tidying up pig's feet, chicken feet, chicken heads, etc., and making preparations.In the future, if you need delivery, you have to get up early, and everything has to be produced before eight o'clock every day, so you can't delay things.

"Master Tan, we will have to work the night shift from now on?" Old Wang asked.

I said: "Basically, smoked chicken head, chicken feet, pig's trotters, and spine are smoked every day before eight o'clock, waiting for 'char siew', 'arhat belly', 'crystal elbow' and 'songhua chicken leg' No need for 'Lao Huo Beef', just make it the first day, don't delay the sale. You two get up at [-] o'clock every day, and you can finish the work at [-] o'clock every day. Prepare the goods that need to be delivered in each store according to the list, and put them in the fresh-keeping box. After purchasing and unloading the vegetables, the delivery will start, as long as there is no delay.”

Lao Wang said: "We both work in the afternoon. After the morning, we have nothing to do in the afternoon."

I said: "Yes, it's just a lunch job. The most important thing is to keep the old soup well, so that it can't be spoiled. It has to be boiled every day. The soup is cleared every three days, and the ingredients are changed every five days."

"Both of us remember these things, but we haven't done anything. At first, we can't figure out what to do, and we can't figure it out. It will take about a month." Lao Wang said.

"Yes, everyone learns like this at the beginning. You two learn quickly enough. It's okay. I can stay here for a month. I will go back when you two become proficient." I said.

"You really have to stay here for a month. Take care of us. We are old and our brains are not working well. We don't learn things quickly like children." Lao Wang said.

"Children in their twenties are just learning things, and they are not easy to forget when they learn something. Brother Wang and I have bad brains and love to forget. Didn't you see that we are always holding notes? I’m afraid I’ll forget it when I wake up.” Old Qiao said a little embarrassedly.

"Don't talk about you guys, I'm just 35, and I can't do it now, sometimes I always forget things." I said with a smile.

I didn't go back after dinner at night, waiting to see the effect of "Arhat Belly" and "Crystal Elbow".

There are a lot of customers, the ordering area is on the first floor, and guests can order directly on the first floor after they come.There are a total of eight orderers. When there are many customers, they are too busy to order. The welcome staff, the usher, and Zhou Xiaomei also help to order.After looking at it, there is a lack of a marketing manager on the first floor. If there is a marketing manager, it will be different immediately, and it will be able to stand upright.

There are a total of eight people serving cold dishes. When customers order dishes, standing in front of the booth are two chefs and two younger brothers, and the rest are sitting and chatting in the hot processing room. Four people standing in the 15-meter-long booth looked very deserted.The waiter follows the customer when ordering. The customer looks at the dishes on the booth and orders one, and the waiter remembers one without giving any introduction.

When most of the customers came to the char siu pork, they saw that there were twenty plates on display. They were very curious and asked what kind of dish it was?

Without waiting for the orderer to introduce, Meng Hongwei said: "This is barbecued pork. It's new. It's very delicious. It's just made. Let's have a plate. If it's not good, I'll pay for it."

The guest looked at the barbecued pork and then at Meng Hongwei, smiled, and said, "Let me have a plate."

Within an hour, the char siu pork was bought.

I asked Meng Hongwei: "Aren't these cold dish masters standing at the meal?"

"Don't stand, everyone is a master. When does the food come out and when does it come out to mix it? After mixing it, go back and sit and drink water and chat. I'm here without looking? I don't want to stay with them, it's boring. "He said.

I shook my head and said nothing.

A total of [-] cold dishes were sold in the whole meal, which is not much for eight people, and there were also [-] servings of char siu pork.If the four chefs of cold dishes stood like Meng Hongwei and introduced their dishes to the guests, it is estimated that they could sell [-] more cold dishes.

This is about management.If cold dishes are assigned sales tasks every month, the working status of employees will definitely be different.If it is more detailed, each chef has a sales task. It is estimated that each chef will take the initiative to stand at the meal, recommend his own dishes to the guests, and interact with the guests, which not only increases the customer's ordering experience. , but also more sales.

The old store does not have this big Ming stall, and cold dishes can only be prepared in the kitchen. If there is such a big Ming stall, I guess Li Mingjuan can sell cold dishes better.

I wanted to check out the hot food kitchen on the fifth floor, but on second thought, I decided not to go. After all, I am the chef of an old shop, so it’s a little bad to go up. Originally, Li Shuangliang had a problem with me making smoked pickles here, and it seemed that I stole his It's like a credit, one thing more is worse than one thing less, so I still don't go.

Check out the seafood tank.There are two seafood guys in total. After the customers order fish and small seafood, the fish guy weighs them, places the order, puts the order into the seafood bag, and then sends it to the freight elevator, and uses the freight elevator to deliver the fish and seafood directly. Kitchen on the fifth floor.

I asked, "Just this freight elevator?"

The fish guy said: "Well, this is the only one, and there is another vegetable ladder over there."

"Can you come over?" I asked.

"It's okay if I only transport my few things, and I can come here quickly. Sometimes the cold dishes can't be served, and I use the freight elevator. That's not enough, and it's messy." The fish guy said.

I asked, "Does the vegetable ladder still carry hot dishes from the fifth floor?"

"Yes, just a vegetable ladder, which can also be used for hot dishes." He said.

When I came to the vegetable ladder, there were more than ten cold dishes on the table in front of the vegetable ladder. Two vegetable passers stood there waiting for the vegetable ladder to come down. While waiting, another vegetable passer brought over four cold dishes.

"Is the elevator down yet?" he asked.

The waiter who waited for the vegetable ladder said: "No, just wait, it will take another 2 minutes."

The other said: "You two wait here, I'll go over and have a look, maybe it's finished again." He picked up an empty tray and went to the cold dish outlet to serve the food.

After 2 minutes, the vegetable ladder arrived late. I opened the door of the elevator. There was a large space inside, with four floors in total. The waiter put the cold dishes in layers according to each floor, then closed the door of the elevator, and pressed the up button.

It took 8 minutes from the time I came to the vegetable ladder to the time when the vegetable ladder was loaded. It can be imagined that this is also the case for hot dishes.It’s okay to wait 8 minutes for cold dishes, but it’s no wonder if the dishes are not cold after waiting 8 minutes for hot dishes.

Next to the vegetable ladder is the walking staircase, which is also the passage for employees to go up and down the stairs. Anyway, it’s okay, go up and have a look.

From the stairs to the second floor, there is a dish receiving room. The dishes are delivered here from the vegetable ladder. The food passer takes out the dishes and puts them on the case, then draws the menu and passes the dishes to the guest tables in the hall on the second floor.There are three passers-by in the pass-through room on the second floor, one of whom draws the menu and the other two pass the dishes.

Inside the vegetable receiving room is a room for washing small items. There is an eldest sister and a cleaning staff, and they are sitting and chatting.It's time for guests to eat, and the two of them are not busy.The small room is very large, with a water heater and a mop pool inside. The brooms, picks, mops, rags, and glass scrapers are neatly hung on one wall, with a logo on it, so that it has a name, a surname, and a home.

I took a look at the lobby, and the occupancy rate was 70.00%, which is not bad.

Going up, the third floor, the fourth floor and the second floor are all the same. First is the vegetable receiving room, and then there is the small room. There are three vegetable delivery staff on each floor, one for washing small items and one for cleaning.

On the fifth floor, the entire dish room is gone, and there is no small room.On the left of the food delivery room is the hot food kitchen, and on the right is the pastry processing room.There are two food passers, one draws the general list, and the other loads vegetables into the vegetable ladder.

There is nothing wrong with the design of the entire vegetable ladder, the design of the food distribution room is also very good, and the staff ratio is also in place, but there is something wrong with the arrangement.

I want to go to the hot food kitchen to have a look, and I think forget it, let's go back and have a look at the Arhat Belly and Crystal Knuckle.

A total of fifteen crystal elbows and eight arhat bellies were made, which was very successful.I also cut two slices and asked Lao Wang and Lao Qiao to taste it, so that they could remember what it tasted like, so as not to go astray in the future.

Old Qiao asked: "Master Tan, the pork belly for Arhat belly can't be too big?"

I said, "Yes, it can't be too big. If it's too big, it won't be familiar, and it won't be realistic."

Lao Wang said with a smile: "This chef is really capable. Put meat in the pig's stomach, stuff the skin, put green beans, add some of this and that, and it's delicious when it's cooked. If you have a few slices for drinking, what's the point? Beautiful."

I asked, "Brother Wang, would you like to drink something?"

"Drink, drink every day." After finishing speaking, he glanced at Lao Qiao and continued: "Now I have found a drinking buddy, and Lao Qiao also likes to drink. We both drink a little every night. We don't drink much, just three or two. .”

I said: "Drink something, it's very tiring after a day's work, drink to relieve fatigue."

Old Qiao asked, "Does Master Tan drink alcohol?"

"Drink too." I said.

"Shall I have some tonight?" Old Wang asked.

I said: "No, I'm not in good health recently. Let's have some drinks someday." Then I said to them: "Look, this 'Arhat Belly' and 'Crystal Elbow' are for sale tomorrow." , Today we have to open the raw materials, tomorrow we will make it and sell it the day after tomorrow, and we can’t stop it every day.”

"I think the char siu pork that I made today is sold out, do I have to make it tomorrow?" Old Qiao asked.

"Yes, I have to do it tomorrow." I said, "From now on, this work will continue and cannot be broken. Today I will open the beef tendon, and tomorrow I will make sauced beef."

Lao Wang asked: "How many catties?"

"Fifteen catties." I said.

Then ask Lao Qiao to burn the smoked old soup.Ask the two of them to smoke all the big bones and chicken skeletons for hanging soup today, and give the employees a working meal in the evening, and ask them to practice their hands by the way.Now the two of them are happy-there are snacks.

The smoked old soup is not strong enough, and smoked vegetables can be sold now, but they can’t feed people, and they have to be raised for two more days, and they have to be applauded as soon as they are taken out, so as to make them special.It just so happened that the chicken skeletons of the three-woven bag breeders came today, and it was just right to hang the soup tomorrow. This stuff is more fragrant than the old hen when it is hung.

When leading the two of them to work these two days, Meng Hongwei also helped out, and took him with him by the way, as much as he could learn, and everything he learned was a craft, and he might not be able to use it someday.Relatively speaking, he is more willing to teach Meng Hongwei. After all, the little brother he brought out has feelings.

At eight o'clock, everything was finished, and I took three "Luo Han belly" and five "crystal elbows" back to the old shop, handed them to Li Mingjuan, and told her to try selling them in the old shop tomorrow.

"Chef, did you make this?" she asked.

"I did." I said.

"Can you try it?"

"Why can't you? Cut some and try it, cut some more, I'll take some wine back secretly, I haven't eaten yet." I said with a smile.

"Look at what you said, and you still take it back secretly? Who dares to say anything after you eat something?" She smiled, cut up a bit, tasted it herself, and said to me after tasting it: "It's delicious, this guest promises I like it, can you teach me? Chef."

"No problem, I will give you the prescription when I have time." I said.

"Thank you chef!" she said.

Taking the cut "Luohan Belly" and "Crystal Elbow", I packed another dumpling, and I have the appetizers for the evening.It’s a bit of a thought to not drink for a few days, and it’s tiring to run around in the past two days, so reward yourself.

When I returned to the dormitory and was drinking, sister Ma came and stared at me while watching me drink.

"Have you been transferred to the new store?" she asked.

"No, didn't you say so." I said.

"If you are transferred to a new store, tell me, so I won't worry about it."

(End of this chapter)