Food: You have to eat to pay off debts?

I have to say that people really have a herd mentality.

Because Guo Hao ate the fragrant gold and silver hooves, diners who originally did not know what this dish was and were afraid that it would not taste good had placed orders one after another.

Before 12 o'clock, the bucket of gold and silver hooves that Jiang Yan stewed in advance was sold out.

I had to let An Feibai explain to the guests behind him that the gold and silver hooves were sold out, and it took one to two hours to order fresh, which reduced the frequency of ordering this dish.

Because Uncle Wang eats noodles, he is very appetizing.

It also led to today's rice not selling well as noodles.

Jiang Yan is now very glad that he has a lot of noodles in advance, so that he will not have to mix noodles and cook during business hours.

The hustle and bustle passed by noon.

Jiang Yan glanced at the time, and it was less than ten minutes before the interview.

It seems that he has a good grasp of time.

"Brother Jiang, hasn't the interviewer come yet?"

An Feibai sat next to Jiang Yan, and the two looked at the door in unison, waiting for the interviewer to come over.

"Not yet."

I glanced at the time again, and saw that the time was coming.

Jiang Yan couldn't help but suspect that he had been released from the pigeon.

Just about to call and ask, I saw a young man walk in with a bag.

"Hello, I'm here for an interview."

Jiang Yan looked at his overly young face and had doubts with a very mature voice.

It turns out that there are really people whose voices do not match their appearance.

"Hello, I'm the owner of this restaurant."

Jiang Yan was not clear about the interview session, so he invited him to sit down and chat.

"I currently need a cook, the main job is to clean the kitchen, as well as washing and cutting vegetables and preparing dishes, I don't need much good cooking, but the basic skills must be solid, by the way, you have to be able to kill fish!"

Jiang Yan thought of the fishy smell of killing fish every time he cooked, and focused on the requirement of killing fish.

"I graduated from chef school, my basic skills are very solid, and I also worked in the back kitchen of a five-star restaurant during my internship, and then I resigned from there after the internship period."

Li Xia also briefly explained his resume.

His first impression of the hotel was good, and nothing else, because the owner and staff were young.

It's good to be young.

Unlike the restaurant he interviewed before, the employees and bosses are quite old, have a lot of rules, have a lot of requirements, have no topic to talk about, and the working environment is very depressing.

And he hates dirty kitchens.

The kitchen is not big, but at least it should be clean.

But many restaurant kitchens are dirty.

His work requirements are that the environment should be clean, and the restaurant ingredients should not be bad, rotten and dirty, and he could not live with his conscience.

The work environment can't be too complicated to be able to get around.

Like the back kitchen of the five-star hotel where I practiced before, each apprentice is a master, and the masters do not deal with each other, and they don't go to work every day to keep up with the punishment, and they don't know which action will offend people, and they don't wait at all.

And every master is afraid that the craft will be learned, and he will not learn anything at all, but he will be scolded if he inadvertently looks at it more.

Life was simply impossible, so Li Xia resigned as soon as his internship ended and he got his graduation certificate.

Run around restaurants now to find a job.

"So let's try it in the kitchen now?"

Jiang Yan didn't know what it was like to interview a chef.

But you must definitely go to the real guy, and the knife worker must at least pass the test.

So the three of them came to the kitchen again.

This will be in a state of rest in the store, and An Feibai has nothing to do, so he follows the fun.

Li Xia's eyes lit up as soon as he entered the kitchen.

The clean and bright back kitchen with the windows is simply the love chef of his dreams!

The owner is a clean person, the kitchen stainless steel equipment is clean and translucent, and the hygiene is very good.

And there is air conditioning in the kitchen!!

Half of the restaurant kitchens are basically unair-conditioned, and cooking in the kitchen in summer is like a sauna.

Unexpectedly, this unluxurious looking restaurant actually equipped the back kitchen with a kitchen.

But then when he learned that the boss was the chef, he was not surprised.

"Then cut a shredded potato first."

Jiang Yan took two potatoes from the kitchen corner shelf and handed them to Li Xia and said.

"Okay."

The interview chef must try the basic skills, and if the stir-fry chef also has to stir-fry to try the level.

Li Xia took a kitchen knife from the knife holder, then peeled the potatoes first, then sliced them into shreds, clicked and clicked, and then put the shredded potatoes into the water to spread out.

Jiang Yan leaned in to take a closer look.

This shredded potato cut cannot be said to be completely consistent in thickness, but it also passes.

"Kill another fish, try a fillet of fish."

So Li Xia went to the tank to catch fish and went to the pool to kill fish.

First stun the fish with the back of a knife, open the belly cleanly, take out the internal organs and throw them away, and remove the gills.

Wash afterwards.

Black fish has a lot of mucus, and it will be very slippery when cleaning, but Li Xia handled it well.

Then hold down the body of the fish with a white rag and start filletting the fish.

It can be seen from here that Li Xia's knife work foundation is very solid and has been learned systematically.

Jiang Yan is a helper, as long as he can help prepare dishes, the rest is not picked.

The same salary of two thousand eight, what a bicycle.

So the interview environment came to an end.

After Li Xia heard about the salary of two thousand eight a month, his favorability for this restaurant plummeted.

He almost couldn't hold back the smile on his face.

Two thousand eight?

The minimum salary given by the hotel he interviewed was also 3,000!

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immediately preemptive(Event Period: August 10th to August 20th)