The story of a cook

Chapter 560 On-Site Management
I tasted the sauerkraut stuffed dumplings and cornmeal pancakes made by Ms. Wang. The sauerkraut stuffing was not well seasoned, and there was no bean flour in the cornmeal pancakes. I told her that the sauerkraut stuffing would not need to be adjusted in the future, and it would be delivered from the old store.Bean noodles need to be added to the cornmeal. After adding bean noodles, it is much more delicious than before. Ask her to make steamed dumpling noodles according to the ratio of this noodles, and replace the dumpling skins of pickled cabbage stuffed dumplings with cornmeal instead of white noodles. Turned into steamed dumplings, so a whole group of customers like it very much, and it sells very well, and it has gradually become a nod for noodles.

Master Li and Wang Tie from the old store learned the improved method of "Little Tofu", and the effect has improved a lot, and the click-through rate has gradually increased.At the same time, he took three days to perfect the dishes he was in charge of, and handed over the "farm fried dried vegetables" to him.Cao Ligui handed over the dishes I managed in the old shop to him, and at the same time asked him to be in charge of frying the "spicy ingredients". In the future, he will be responsible for the "spicy ingredients" of the four stores, and the distribution will be from coarse grains.

Northeast cuisine has changed two chefs.The reason for the replacement is not because of poor cooking skills, but because of poor work attitude.The whole kitchen is strengthening sanitation and discipline, and the two of them don't abide by it very much. At the same time, they go out to drink at noon. They didn't talk nonsense to them, and directly transferred two chefs from the provincial capital.

The two new masters have worked in AutoNavi and are familiar with the management of Wuchang, and they also brought three ready-made chopping boards.The five of them, together with Master Li, Cao Ligui, Master Du, and me, worked together to change the work style of the entire kitchen at once, from being lazy in the past to being diligent now.

Northeast cuisine is changing here, and seafood is also changing. When the seafood is finished, the cold dishes and noodles will automatically change.

I eat coarse grains every morning, and return to the old store after regular meetings in the afternoon.The most tiring is the first ten days, everything is being adjusted, and I can't leave the kitchen for a while.After ten days, take it easy, but that didn't slacken, and continued to follow up for ten days, and didn't take a breath until all the coarse grain employees formed the habit.

During this period, more than 20 tickets were issued, and I have not issued a single ticket in the old store for two years. I did not expect that more than 20 tickets were issued for coarse grains, and I am a little emotional.I am most opposed to entrusting with fines, but sometimes it is really impossible not to issue an order, and I don’t have a long memory.

The coarse grain kitchen is now hygienic and clean, and there are places for all kinds of tools to be used. Every day when the market closes, all the bosses have formed the habit of inspection, and they will not leave work if they are not qualified.No one was late in the morning, and everyone was able to go to work on time.

The quality of dishes has risen sharply, the most prominent performance is that the stalls are placed with artistry and excellence; the taste of dishes has improved, customer satisfaction has increased, and praise has increased; the implementation of the "three-day" principle has reached 80.00%, and it is opened every day when the market closes The crisper in the freezer is mostly empty.

The hot dishes completely cancel the MSG, and the seasonings are no longer used.The raw materials are fresh, the seasoning is home-cooked, and the taste of the dishes is naturally home-cooked.Everything has to come up from root two, only when the root is red can the seedlings be upright.

At the first weekly meeting held, I shared with you how to conduct on-site management.

"We are all managers. If you want to say what managers do, they are managing people and directors. After all these years, to sum up, I think the best management method is to lead by example, and the best management method is on-site management." I said explain.

Manager Meng asked: "Old Tan, we all understand what you said about leading by example, and we all do that. Can the on-site management be more specific?"

I said: "Okay, I just have time today, so let's talk about on-site management."

"In fact, everyone is doing on-site management. We can't leave our posts as soon as we go to work. Why don't we do on-site management? But there are two aspects to on-site management. One is to say something when you see it, and the other is not to say it right away when you see it. For example , we require the chopping board to cut shredded pork with pork bottom plate meat, because the shredded pork cut from the pork bottom plate meat is fried and fragrant, delicious, and stronger than the outer spine. However, it is laborious to cut pork bottom plate meat. Good. It’s good to use the outer spine, especially if you freeze the outer spine and then cut it. It’s no different from cutting potato shreds. You just cut it with a brush. Cutting is good, but it’s not delicious, and customers don’t accept it, so we have to Use pork bottom plate meat to cut shredded pork."

"When we found out that the cutting board used the outer spine to cut shredded meat, we immediately told him that the outer spine should not be used, but the bottom plate meat. You will not be happy when you say that on the cutting board, and he will say that the bottom plate meat is not easy to cut, and the cut is not good. In other words, the meat on the bottom plate is gone, and I am in a hurry. I will open it every day. Today, I will use the outer spine to deal with it. If I say that I can’t cut it with the bottom plate meat, I will use the outer spine. Is that all the case?" I asked.

Most of the kitchen nods.

"When the cutting board says that the bottom plate meat is not easy to cut, we should tell him that you are watching from the side, and I will teach you how to cut it. Let's cut the bottom plate meat first and show him. I think Everyone has shredded pork, and when we were apprentices, we used bottom plate meat, if we cut the pork with the outer loin, the master would scold us to death, and anyone with a bad temper would dare to beat us." I said with a smile.

"That's not true. When I was an apprentice, I used the bottom plate for shredded meat, cucumber meat and fist meat for sliced ​​meat, and sliced ​​butterfly meat. I didn't really use the outer spine. The outer spine has no characteristics except tenderness. There is no fist meat." Hao Guangsheng said.

Li Shuangliang said: "It was the same when we were apprentices. The shredded meat cut from the floor meat is delicious when fried, especially for 'sliced ​​ginger meat', which must be made from floor meat. Other meat is not good at all, and you can't taste that taste. come."

I said: "Yes, other meat is really not good." Then I continued: "So we have to make a sample of the cutting board. According to the management method, this is to set an example. Let's cut him a piece first and ask him to look at it, and then Let him cut again, and he will watch beside him when cutting, and if he finds that the cutting is wrong, or the slices are not in place, he will correct it immediately. To what extent is it considered complete? Let me tell everyone, as long as he thinks of the bottom plate meat for all shredded meat, and thinks of the bottom plate meat for all shredded meat, he can’t think of the outer spine at all, forming a memory nerve. .OK, that's it for now."

"Old Tan, what you said is right, but if you meet that stupid person, how can you not learn how to fix it?" Master Du asked with a smile.

"Teach me, you can't do it twice once, and you can't do it three times twice. When did you learn and when did you finish?" I said.

"Who has the time to teach him?" Master Du said.

"Old Du, let me ask you, you have been working for more than ten years, have you ever seen a very stupid cutting board?" I asked.

He thought for a moment and said, "Not really."

I said: "It seems that we don't have much ability in our chef's job, and it's a bit contemptible, but stupid people really can't do it. They have to be ingenious." After taking a look at everyone, I said: "So Well, it’s not bragging, it’s easy to go to university, but it’s hard to learn to be a chef, there are more college students in China than us chefs, give us time and we can go to college, but give college students time they may not be able to learn to be a chef.”

Someone nodded in approval.

"Just now, Lao Du said that he has no time to teach, and you have no time to teach. He promises to use the outer spine to cut shredded pork. Don't worry, as long as you teach it to the third time, he promises to do it. If you still can't do it three times, then you You have to slap yourself in the mouth, even if you call such a stupid person a chopping board, you are too embarrassed." I said.

Everyone laughs.

"Let me tell you, it's not that the employees are not in place, it's that we didn't meet the requirements. When we meet the requirements, management, and inspections, the work of the employees will naturally be in place. Not only are they in place, but they can also develop good habits. You Get a qualified employee." I said, "Where do qualified employees come from? We train them ourselves. If we don't train him, then his work will never be qualified. If his work is not qualified, can we be qualified?"

"Before becoming a manager, it depends on how good we are personally. After becoming a manager, it depends on how good our employees are. These are two criteria for judging." I said to Lao Du: "Old Du, you are now The frying is very good, the company is number one. You can only say that you are a good cook, but you cannot be said that you are a good chef. If your cooking is mediocre, no other chef is good at frying, but your employees are all excellent. The whole kitchen is done very well, then you are an excellent head chef, and this is what you are looking at now."

"It's mainly because I don't have that ability." He said a frustrated word.

Laughed angrily at me, and said: "What is ability? Tell you about Lao Du, and everyone should listen to it to see if what Lao Tan said is right." He raised his voice slightly: "Knowledge is learned, ability is People's virtues come from practice, do you recognize it?"

Everyone nodded in approval.

"I'll say it again, knowledge is learned, ability is developed, and human virtue is cultivated. We couldn't walk when we were just born, but now we can not only walk, but also run when we are impatient. Is it through training?" ?When we first entered the kitchen, we couldn’t hold a kitchen knife or turn over a large spoon. Now we can not only hold a kitchen knife, but also cut and use a knife; It's pretty good. Ask everyone, is this done through practice?"

Everyone nodded.

"So don't say that we are not capable. We are not incapable, but we haven't exercised." I continued: "Or take the shredded pork as an example. You teach him and he is guaranteed to learn. The process of teaching is the process of training. Train him out. It is our job. The process of training is also the process of exercising us, and ability is developed little by little in this way.”

"If you don't dare to take care of it, or if you don't talk about it because you are afraid of offending people or being scolded, then you will never be great. Let me tell everyone that as long as we have a righteous heart and a good starting point in the management process, we will treat our employees well. Advantageous, employees don’t care whether they run or not, and those who run are fuckers. On the other hand, if they don’t care, then those who run are good and excellent, because they don’t want to be with fuckers.”

Speaking of this, I stopped for a while to give everyone time to think.

"All work must get results. When we are on-site management, the most common mistakes we make are to find problems and ask questions, but not to solve the problems. If we don't solve the problems, we can't get any results. To put it bluntly, the problems are white." I found out, and I was so angry."

"Let's take the shredded meat as an example. We require the meat to be cut with the bottom plate. This is the standard. If we find that the cutting board is cut with the outer ridge, it is an incorrect operation, so we have to correct it, so that the incorrect operation becomes the correct operation, and the correct operation It is the result we want to get, and only when we get this result can we complete the task.”

"Many times the chopping board said with a smile, sorry, there was less meat on the bottom plate yesterday, and it was gone. Now I just came for a shredded pork dish. If I was in a hurry, I cut it with the outer spine, or the dish would have to be returned. He said so we What he said is also reasonable, let’s get it over with, don’t pursue it, just tell him not to make an example, and the matter will be over. This is our usual way of dealing with it. Tell everyone, don’t worry, we will return it in this case It will appear, and then you will still say that it is not an example, and the chopping block will never be an example."

"When the first error occurs in the work and the results are not obtained, the bad results formed will continue quickly until a habit is formed. And this habit is two-sided. Employees form fools, and managers form habitual compromises .”

Li Shuangliang said: "Master Tan, can you say this sentence slowly, I will remember it."

So repeat it slowly.

"This is the case, I always make this mistake." Li Shuangliang said.

"I also committed a crime. I feel that it is a little lax. Just pull it out and pay attention next time. If I don't think about it, I will still commit the same crime next time. I can't change it." Hao Guangsheng said.

"Do you know why our work is always repeated? It's just that the root is not solid, the root is not laid well, it always goes back and forth, and in the end the whole thing is troublesome, let's think about it, no matter what. Well, it’s fine if it doesn’t affect the overall situation. I want to ask if this doesn’t affect the overall situation, that doesn’t affect the overall situation, what affects the overall situation? In the end, I found out that it’s all these small and lax things that affect the overall situation, right?”

Everyone nods.

"Master Tan, how do you manage the scene? Is there any good way?" Manager Meng asked.

Take a look at her, and see in her eyes that she is really asking me, and there is no meaning of contempt.

I said: "There are a few words, let me tell everyone to listen and see if it makes sense. Tell the employees, do it for the employees, and ask them to do it in front of you, over and over again, until the repetition becomes a habit. .”

After finishing speaking, several people repeated in low voices, "Tell it to the staff, show it to the staff, and ask him to do it in front of you---"

"Actually, on-site management is very simple. To sum it up, there are only a few words, which are concise, simple and clear, but this is not my summary. Others have summarized it. I will take it and copy it." I said.

"Everything is a habit. We hope that employees will do their jobs well and don't make any mistakes. Let's not be told by the boss. But it is not enough to expect employees to do what you want. If you want employees to do what you want, you have to let employees Cultivate good work habits, otherwise it will be useless, you will be tired and the employees will be tired too, if you call the employees stupid, the employees will call you a half fairy."

"Tell everyone that employees are trained. The process of training employees is the process of letting them develop good habits and improving their abilities. You can't train others, you have to be trained by others. When others train you And when your ability is improved, you are doomed to be a sharpening stone, not a sharp sword."

"it is good!"

Yan Li took the lead in applauding.

After the weekly meeting, Li Shuang was introduced to Yan Li. Yan Li was very satisfied with Li Shuang. The two of them stood together a little bit, I didn't know they thought they were sisters.

Li Shuangliang asked me when I would go to the new restaurant. I said that I would go there after I was done with coarse grains, and told him to implement the "three-day" principle and completely cancel MSG from hot dishes.When I talked to him before, he meant to look down on me, but it wasn't obvious. Now the look is gone, and I'm starting to admire it.

(End of this chapter)