Fengcheng old events

Chapter 344 The Big Kitchen

Zhang Xinglong walked to the gate and asked the doorman standing beside him: "Hey buddy, how do I get to the kitchen?"

"Are you okay?"

"Well, I have something to find someone."

"The front can't go through, the kitchen door has to go around, and enter from the back, the kitchen is underground."

"Ah? How to go?"

"From here, this way, our dormitory is next to the door of the dormitory. There are stairs, so just look at it. What are you here for?"

"Go to work, someone introduced you."

"That's very good, now we know each other, and I will put some more meat in the rice in the future."

"Row."

Zhang Xinglong walked in the direction pointed by the doorman.

Compared with the splendor of the golden walls in the front, the back is a bit miserable. This area is full of old houses, including the one in front of the hotel. The boss only paid for the front, but the back basically keeps its original appearance.

However, although it is old, it does not look dirty, but the mottled old walls and columns are full of a unique sense of vicissitudes.

Find the stairs and walk down the stairs.

Coming down is a corridor, about 30 meters long, with water-soaked walls on one side, and door after door on the other, with some blue and white energy-saving light bulbs hanging crookedly above the head.

Go straight along the corridor, and at the end is the kitchen. On the left hand side of the corridor, there is no door, only a big door opening, and you have to go up three steps.

There is a lot of space in the kitchen. When you enter, there are shelves on both sides, then there are wooden pier water cases, refrigerator freezers, fish ponds, etc., and then there is the operating table.

The innermost one is the stove, in the shape of the number 7. It stands against the wall and occupies a section of the front and the right side. The front is the main stove, and the right side is the kitchen work area. The big pot was steaming.

The kitchen area is the busiest place in the kitchen. The preparatory work of thawing, soaking hair, boiling water, oiling, frying, boiling, steaming, deodorizing and dehairing are all carried out here. There is endless work to be done all day long. .

However, the salary of the people working here is much higher than that of Shui An, which is already on par with the lowest level of chefs. Their next promotion is ordinary chefs.

The level in the big kitchen is relatively strict, and they are very particular about the level. You have to strictly abide by the red line when speaking, doing, and working. .

The tallest person in this kind of large kitchen is the head chef, who is usually the contractor of the kitchen, also called the executive chef.But he seldom cooks, unless the boss calls by name or some distinguished special guests.

Then there is the main course chef, that is, the chef, usually one or two.Each restaurant has its own brand dishes, main dishes, including expensive dishes, which are all completed by the chef.

A master engraver, also known as a cold spell master, has a higher status than an ordinary chef in a large kitchen, and equal status to an ordinary chef in a general kitchen.

Ordinary chefs, also called sous chefs, complete other dishes except the main brand dishes and expensive dishes.Generally two to three people, mainly considering different cuisine tastes.

Cooks, the cooks in the kitchen and the cooks outside in a broad sense are not the same thing.A chef can already be respected as a master, and it is more than enough to be a chef in an ordinary small restaurant.

They are mainly responsible for the preparation and preliminary preparation of the main brand dishes, soaking and washing of medium and high-end ingredients, as well as oiling, steaming and cooking, and occasionally cooking a few small dishes on the stove.

Shui An, also known as the Knife Master, is responsible for the pier operation of all dishes. He must be proficient in all knife techniques and knife skills. He can use seven major and auxiliary knives. He is familiar with the basic processing of all high, medium and low-grade ingredients in the restaurant. Chef's special craft requirements.

Helpers, also known as cooks in a broad sense outside, cooperate with knife changers to process ingredients, do some work of picking ingredients by batches and changing knife for ordinary dishes.Responsible for cutting minced onion, ginger and garlic, shredded shallot and ginger, sliced ​​garlic and preparation of staff meals.

Don't underestimate the minced green onion, ginger, garlic, shredded green onion and garlic slices. The daily consumption in a big kitchen can make you collapse, and there are strict requirements on the thickness and shape, which cannot be done by just picking up a kitchen knife.

The handyman is responsible for all the chores in the kitchen. The lowest-level work in the big kitchen is also the most basic work. They are responsible for the dirty and tiring work of carrying rough washing, peeling onions, peeling and scaling, and cleaning the kitchen, washing the stove, and cleaning the floor. Trash.

Stoves and knives do not need to be handled by them, and each master will clean his own tools himself.

The cooking spoons are not allowed to be dipped in water, they should be rubbed with cooked oil. Conversely, the boiling spoons should not be dipped in oil, so as not to cause slight changes in the taste of the ingredients.

After the knives are used, they must be washed out, coated with dry starch and placed vertically so that they will not smell rusty.

Stovetop chopping boards and dishes, including all pots and utensils, must be kept clean, dry and hygienic at all times, placed in an orderly manner, and guaranteed to be taken and used at any time.

Therefore, it is not unreasonable that the dishes that come out of the big kitchen are pure in color, taste, shape, and good-looking. They are the result of the overall efforts of a team.

But the competition in this kind of team is also relatively fierce, and it doesn't mean that the infighting will not stop.Who wouldn't want to climb up there?
The chef can sit leisurely on a soft chair at one side, make a cup of tea and rest leisurely. The workload of the chef is several times that of the chef, and the money he gets is less than half of that of others.

The handyman hardly has any idle time all day long, not to mention the chef, the salary on the water table is much higher than him.

……

Zhang Xinglong looked around the kitchen and walked in carefully.

"Hey, where is Master Li?" He grabbed a boy who was going out and asked.

"Who?"

"Master Li, the one in the kitchen here."

The other party looked at Zhang Xinglong, turned his head and pointed in: "That, the one sitting next to him, the one with the beard."

Zhang Xinglong thanked him, looked over there, carefully avoided the big iron pot on the ground and walked over.

"Master Li."

Master Li was wearing a clean and formal white chef uniform with his cuffs rolled up.The trousers and riding boots give people a very sharp look. There are thick beards on the cheeks and chin, which look like they have been trimmed and carefully cared for.

"Is there something wrong?" Master Li put down the wine glass in his hand when he heard Zhang Xinglong's cry and looked over.

"Hello, Master Li, I was introduced by Shaoyuan Liu, and I want to practice with you for a period of time."

"Oh, oh oh, it's you? You came here very quickly." Master Li stood up.He is 1.8 meters five, about ten centimeters taller than Zhang Xinglong, and his figure is quite burly, standing in front of him feels a bit oppressive.

The figure is also very good, without a stomach, and the powerful muscles on the arms are constantly beating with his movements.real stuff.

"Let's go, I'll lead you there, I'll make arrangements for you."

(End of this chapter)