Food circle plug-in emperor

Chapter 32 The Difference Between a Chef and a Chef
the next day.

The back kitchen staff who rushed to the morning and evening shifts were all there, Yao Shi suddenly said: "Just now the financial accountant came to see me."

As soon as the words fell, the people below were suddenly arguing.

They all thought that the expansion of the hotel was on the agenda.

Yao Shi said, "It's almost the end of the month. The financial side counts the daily consumption and purchase ledger, and found that the consumption of our back kitchen is a bit excessive."

As soon as this matter was mentioned, everyone's hanging hearts immediately fell to the ground.

The consumables in the back kitchen are nothing more than seasonings, ingredients, tableware, and cleaning supplies.

Anyway, if there is anything missing, they will report it directly to the buyer.

The purchaser goes to the financial department to approve the money, buys back the goods, and puts them directly into the warehouse. Whoever uses them will get them.

However, there is indeed a monthly excess on the back kitchen side.

This is also impossible.

Stuff does work.

All the kitchen supplies are purchased commercially, and even seasonings such as salt and chicken essence are big items in barrels, and no one goes home to toss them.

But sometimes, there is indeed waste.

For example, when a chef turns the spoon, he occasionally fills up too much seasoning in a hurry, knocks it directly on the kitchen counter, and then wipes it directly with a rag.

For example, for the clean paper towels that are specially used to wipe the edges of dishes and bowls, chefs often pull one to wipe their hands and face.

Another example is the dishcloth used for washing dishes. Small workers often eliminate several pieces a day. After all, the workload of the back kitchen is heavy. After a day of use, the original color of the dishcloth has long been blurred. I am too lazy to scrub thoroughly, so I just throw it away up.

The financial side would come to Yao Shi to settle accounts at the end of the month.

After Yao Shi agreed on this side, he had to come over to urge his subordinates.

However, he also knew that there was no way to prevent this situation, so it was just what he said.

The people below are also clear-eyed.

Knowing that the leader of his family was thundering and raining little, everyone in the back kitchen listened to it and didn't take it seriously at all.

Yao Shi always keeps things short in meetings.

It took less than 5 minutes from retaining people to announcing the end of the meeting.

Taking advantage of the crowd, Sun Qingning hurried over to ask Zhao Meng for leave.

It's rare for his girlfriend to have a vacation, and he wants to take an extra day off.

Zhao Meng didn't say anything, because of what happened last time, his perception of these people under his hands plummeted.

When dealing with Sun Qingning, his attitude was obviously indifferent: "Find someone who is in the right class, and let's go."

It was almost time for the assessment at the end of the month, but Zhao Meng didn't mention that Sun Qingning should stay to practice. He had already denied the possibility of Sun Qingning becoming a regular from the bottom of his heart.

Sun Qingning got the chef's consent, Le Dian turned his head and chased after Fu Yu, asking to be opposite him.

Fu Yu doesn't care, he has neither relatives, friends, nor girlfriend to accompany him here, so for him, it's nothing more than going to Zhao Meng's house to clean someday when he has time.

Not looking forward to it at all.

Fu Yu readily agreed.

Sun Qingning promised to bring him the latest Dandong Strawberry No. 005 developed by the Girlfriend Research Institute.

Fu Yu's eyes lit up, Dandong strawberries are delicious, they are delicious, but the price is on the high side, they can be sold for thirty or forty per catty in supermarkets.

He is usually reluctant to buy it.

Zhao Meng took the time to call Fu Yu to his side, and said: "I have received two more banquets at this end, and I can't leave. The other end of the music restaurant has contracted a large-scale wedding banquet, and there are not enough people. I told Yao Chef, Let you go to help the cook. Do a good job then, and ask Yao Chef about everything, he is a good guy, there is no choice, you don’t need to be too alien to him.”

Fu Yu was very pleasantly surprised: "Really! Thank you, Chef Zhao!"

It is an extremely rare and precious thing for the small kitchen workers to be able to hold a spoon and practice their hands.

Ordinary chefs often talk about taking care of the small workers, but in fact they use the small workers as odd jobs.

Not only will he not really teach cooking skills, but he will be more or less on guard against the other party.

Worrying that one day, after teaching the apprentice, the master will starve to death.

But Zhao Meng is really good at dealing with Yu.

Not only did I take him with my own hands, but also taught him little by little, and worked hard.

And now it has helped him find Yao Shi, a chef with a senior technician level.

Created better learning opportunities for Fu Yu.

Zhao Meng waved his hand: "It's useless to come with me. After you pass over there, you must seize the opportunity and practice hard. Let me tell you, don't underestimate the wedding banquet. For dishes, if you can cook them well, that’s your skill!"

Fu Yu nodded: "I see, but it's just a flowing water table, what can it be made if it's done finely? When it's on the table, it's already completely cold."

Zhao Meng stared: "Do you think that the music restaurant can become bigger and better in a short period of time, even if it is the same as the flowing water table? What is the basis for gaining a foothold in the city?"

Fu Yu asked curiously, "Rely on what?"

Zhao Meng said seriously: "Cold dishes for large-scale banquets are very simple to make. After all, guests don't come to eat specially, and the focus is on various activities."

"However, it is a unique skill to be able to make cold dishes with their own characteristics. When guests attend a banquet, they can not forget the dishes after tasting them, and when they mention them, they can praise a few words of deliciousness and deliciousness. Do you know how difficult it is? "

"There is no way to change the conditional factors, but you can start from other aspects. For example, materials, presentation, and how to match them are all knowledge. If it is you, you suddenly receive an order for a family gathering, but because the guests do not arrive at the same time Yes, the dishes need to be served slowly, while eating and waiting, how do you adjust the order of serving the dishes so that the customers who arrive last can also taste the delicious dishes?"

Fu Yu was dumbfounded.

He didn't think about this question at all.

After all, he is a small kitchen worker in a normal restaurant, not a hotel like a music restaurant that specializes in contracting various large banquets.

Different road non-phase plan.

He has always regarded Maxima and music restaurants as two different things.

Now Zhao Meng told him that in fact, all the restaurants are the same, you can learn things everywhere, and the skills you learn can be used flexibly, by analogy.

Zhao Meng earnestly taught: "Cooking is not learning, there are not so many borders around it. Customers are different. What he wants to eat and what taste he likes is completely free to do whatever he wants."

"As cooks, we want to be able to cook whatever dishes we practice. As long as we cook, we can do our best."

"I've told you so much for no other reason than to hope that you can cherish the opportunity and strive to improve your cooking skills before the assessment."

Fu Yu couldn't help but said: "Chef Zhao, I've worked with Chef Yao twice, but I really don't see anything special about him. Let's say he baked lobster with butter. His technique is impressive. Not as sharp as you."

Zhao Meng sighed: "If Chef Yao is really as ordinary as you said, how could he be the head chef? Let me ask you, what is the difference between a head chef and a master chef, do you know?"

Fu Yu: "Management skills? Response? Communication skills."

Zhao Meng hit the nail on the head: "The role of the chef is to find a solution immediately when the chef's dishes fail to meet the customer's requirements, and to have the ability to satisfy the customer. The premise to support this is that the chef The chef must have superb cooking skills, after all, customers come to the store to eat, and they will be satisfied only when they eat well."

Zhao Mengyu said earnestly: "You are still young now, and you have plenty of time to hone yourself, but opportunities are rare. Now that you have one, you must seize it, you know?"

Fu Yu's heart warmed, and he nodded: "Don't worry, Zhao Chu, I understand."

Fu Yu has worked as a small worker in the back kitchen for nearly a year, usually doing odd jobs.

Now it is equivalent to Zhao Meng really pulling him to the position of the master, and starting to lead him by the hand, trying to push him to a higher position.

(End of this chapter)