The story of a cook

Chapter 441 The first day at work

This is the second time I have come to Binhai, and I can't go back after working for a month like the first time.

Now he is in very good health and there is nothing wrong with him. He has also signed a contract with the old man, so he can work here with peace of mind.

After all, I have to work for a year to earn some money.

My salary is still the same as when I came last time, three thousand and five.It’s okay, just cook with peace of mind. If you have time to learn Binhai seafood, the most important thing is to learn Binhai seafood.

Three thousand and five a month, I keep five hundred pocket money, and send the rest to Lin Yan. The 3000 yuan is enough for her and her son, and I can save some money.This is the calculation in my heart, and at the same time, I think that if I do well here, my salary can still increase. Even if I don’t become a chef, it’s good to be a kitchen boss, and my salary is about the same as that of a chef.

The next day, he led Fang Lin to the store, and found the front desk manager to arrange her work first.

The front desk manager is a woman in her 40s, surnamed Zhang.Not tall, with average looks, a native of Binhai, with a smell of oysters in his speech.She was very happy to hand over Fang Lin to her, saying that there was a shortage of waiters at the front desk, and if there were any, she would ask for more.I said that it is gone now, and I will introduce it when I have time.

After making arrangements, Fang Lin was about to enter the kitchen when he met an acquaintance at the vegetable stall——Niu Xiuli, the orderer at the coarse grains side.She recognized me immediately and came over to say hello very enthusiastically.

"Oh, isn't this Master Tan?" she said.

It was a pleasure to meet her, he was the only person I was familiar with in the old store.

"Where are you now?" I asked.

"Yes, I was transferred last fall. There is no orderer here, so I was transferred here." She said.

"How's business here?" I asked.

She said: "During the Chinese New Year period, I was busy, and I could sell 2 to [-] yuan a day. Now I am too busy, and I can sell more than [-] yuan a day."

I said, "It's normal business."

She said, "Yes, it's normal business." Then she asked, "Did the old man invite you here?"

I smiled and said, "I still use my feelings, and I came here when I didn't have work to do."

Chatted with her for a while, then went into the kitchen, went to the kitchen and found the head chef, Zhao.The old Zhao AH was born as a soldier. After being demobilized, he worked in Binhai as a chef.He was here when Qinghua Pavilion opened, and now it's the head chef here.

He arranged me next to his cooking stove. On his left was Master Liu, the head chef of Binhai Seafood, and on my right was Master Du, the head chef of Northeast cuisine.When I first came here, the position of the top pot was a bit inappropriate. I told Lao Zhao that the position could be adjusted backwards. Lao Zhao said that it should be here. I know how you cook.

The cooking position of the chef in the kitchen is very particular.A kitchen like Qinghua Pavilion has Northeast cuisine and coastal seafood, each has its own head chef, and there is also a head chef. Generally, the head chef also has a stove, but it is not easy to cook on the stove. Like Lao Zhao, he insists on cooking. There are not many cooks in the stove, which shows that he is very dedicated.Next to him should be the seafood chef Zhang and the head chef of Northeast cuisine, then the second pot, the third pot, the fourth pot, and so on, and finally the tail pot.Newcomers like me usually cook in the tail pot. It is impossible to arrange to go in front of the head chef of Northeast cuisine and directly cook the head pot.

I don't know if Lao Zhao did it on purpose or just arranged it like this. In short, cooking in this position is a bit awkward and uncomfortable.

The entire hot food kitchen of the old store is on the first floor. In front of the hot food kitchen is the open stall, which has four large pots of stewed vegetables and a small vegetable stall for cold dishes.The cold dish operation room is not on the first floor, and the pastry operation room is on the second floor.

The kitchen on the first floor is the dressing room when entering from the vegetable delivery port, and the washing room is the place to wash dishes after leaving the dressing room.Next to the dishwashing room is the vegetable room.Coming out of the green vegetable room is the hot vegetable kitchen.The entire hot food kitchen is long, five meters wide and 25 meters long.From the beginning of entering the kitchen, there is a whole cabinet for miscellaneous goods, then seafood stewed fish stalls, then five sets of seafood master stoves, then six sets of Northeast cuisine master stoves, and finally two sets of six-eye clay pots, and two soup pots hearth furnace.

In the entire kitchen, there are six chefs of Northeast cuisine, five chefs of seafood, one chef of fish stew, one chef, eleven chopping boards, and eight lotus tables.There should be eleven lottery tables. Three lottery tables have not come back after the Chinese New Year. If there are three missing, there will be no lottery players behind me.

Coming out of the back door of the hot food kitchen is a spacious compound. Next to the back door of the kitchen is an outer staircase that leads directly to the kitchen on the second floor. From the stairs, there is an operation room for cooking and frying dumplings. Next to the five cauldrons are five frying pans.Boil dumplings for two people and fry dumplings for one person.Passing through the dumpling cooking operation room is the dumpling steaming operation room, and one person is in charge of steaming dumplings.Going further inside is the place where dumplings are made, and there are sixteen dumpling workers inside.Then there is the cold dish room, there are three masters in the cold dish room.After the cold dish room is the stuffing room, there are special stuffing stuffing, stuffing stuffing, stuffing stuffing, and stuffing stuffing.

The kitchen is complete with various types of work and personnel, each responsible for their own duties, and the division of labor is clear.

The entire kitchen on the second floor is much larger than the kitchen on the first floor. After all, it is a dumpling restaurant, and it has a lot of strength in the dumpling business.

On the first day of work, I am not familiar with the dishes, and many people in the kitchen do not know them, so I first helped other chefs to get familiar with the dishes.

Lunch time is not too busy, there are not many dishes, I did not fry a dish, read it below.

Lao Zhao told me that he is not busy now, but he is busy during the Chinese New Year period. From now to mid-April, it will not be too busy. After mid-April, the tourist season will start to be busy, and it can be busy from late April to early October.

"This place in Binhai is like this. Fuck it. I'm so busy every summer that I can't even eat. I have to stand on the stove to eat. It hurts to be idle when I'm not busy." Lao Zhao said, speaking Mandarin with an AH accent, listening It's still a bit of a struggle.

I said: "Tourist cities are like this, summer is the peak tourist season."

"Our family is on May [-]st, so come on, you can't be idle all day, there will be a tour group for a while, and a dinner for a unit, and there will be casual follow-ups. You can be busy. You can go up when the dishes are cooked. Sometimes you just go up. No food." Old Zhao said.

"Be busy and make money, the boss looks happy." I said.

"Hmph, the boss knows money!" Old Zhao said, apparently very dissatisfied.Then he went on to say: "The Chinese New Year period is busy, and the masters proposed a salary increase, but the boss didn't agree to the increase, so they all proposed to resign."

I smiled and said nothing, this is a common phenomenon, and many restaurants have this problem.Just like when I went to Linjiangxuan, the chef hoped for a salary increase, and the boss was very cautious about the salary increase.

A salary increase is a matter that affects the whole body. A salary increase is a good thing, and if it is not good, it will become a bad thing.

Lao Zhao said: "Our chef's salary is low, not as high as others'. Our family is still tired, and no one is willing to work. Your position changes four masters a year, and you leave after two months. You can't keep people. "

Looking at my stove, I thought I wouldn't be able to do it for two months, right?Is it me from the stove side?If this is the case, I am also in bad luck.

It's useless to think about it, just do it.

When eating working meals at noon, all the employees eat at the second floor. The ones who are responsible for cooking the working meals are the tail pots on the seafood side and the tail pots on the Northeast cuisine side.

I saw that there were over a hundred people eating working meals, which took up all the scattered tables on the second floor, and the scale was no less than that of Linjiangxuan.

After having a working meal with the rice bowl, I went to the front desk attendant to have a look, saw Fang Lin sitting with Niu Xiuli, and walked over.

"Master Tan, is this your relative?" Niu Xiuli pointed at Fang Lin and asked.

I said, "Well, it's in front of my house."

"It's very clever. Manager Zhang arranged for her to order food with me and asked me to take her." Niu Xiuli said.

"Then take it well and treat you to dinner then." I said.

"That's what you said, don't miss you then."

"Don't worry, I can't run away, you don't know what I am like." I said with a smile.

Fang Lin whispered to me, "This hotel is so big."

I said, "It's not too big, a mid-range hotel."

"It was the first time I saw this big hotel, and it was kind of scary," she said.

I asked: "How is it? Are you still used to it all morning?"

She said: "I don't know anything, just standing there stupidly, all the dishes ordered by Niu Niu, I have never seen those dishes, and most of those fish are unknown." She said this with a smile Then he said: "It's the first time I saw live abalone and live sea cucumber. The sea cucumber chased away the big black bug. It looked scary."

Niu Xiuli smiled, and said to her: "It's enough to get familiar with it for a few days. I was just like you when I first started. I didn't know anything. We people in the Northeast have never seen these things. Some of them have never heard of them, so we just Don't say I met you. You are very clever, and you can know everything in three days at most."

Fang Lin stuck out his tongue and said, "I'm afraid I won't last three days."

"It's okay, with me, I promise to bring you out, and I will be lighter when I bring you out. Don't be too strong. I will take you out to play and have a look at Xinghai Square. That's where our whole Asia is. The largest square, you must go there when you come to Binhai." Niu Xiuli said.

It has to be said that Niu Xiuli is quite good at talking, and knows what girls like in eighteenth and nineteenth.As soon as he said that he was going to take it out to play, Fang Lin immediately regained his spirits and asked, "Is Xinghai Square far from here?"

"Not far, not close." Niu Xiuli said: "When you rest, or early in the morning, around May [-]st, when the weather is warm, it will be interesting to go to play, and I will take you there then. "

Fang Lin said: "When the time comes, you must lead me there."

"Don't worry, I'll take you there. You should work hard here. There are many interesting places in Binhai. I'll take you there."

Niu Xiuli dropped a long bait.

Sometimes women still have to be dealt with by women.

Evening meals are not too busy, and there will be no guests until seven o'clock.Everyone started to tidy up and prepared to leave work after dinner.

Chef Du, who was cooking next to me, told me that I could cook on the stove the next day, and at the same time look at the food stalls, and cook some of my own dishes.I said yes.

The last time I came here, I met Master Du, but I didn't talk to each other. He has a good relationship with Master Guo of Coarse Grains.

I asked: "Master Du, is Master Guo still eating coarse grains?"

He said: "Here, now Lao Guoxing is the head chef of coarse grains and Northeast cuisine, amazing."

"Really? He's already in his prime," I said.

"When Da Liu was around, he and Da Liu didn't get along. Later, Da Liu broke up with the old man, and the old man asked Lao Guo to be the chef of Northeast cuisine." He said.

"How is the business of coarse grains now?" I asked.

"The coarse grain business is better than ours. It can sell [-] a day, and [-] a day during the Chinese New Year. The main reason is that his family is of a higher grade. If ours is also of that grade, we can sell as much." He said.

Hearing what he meant, he was a little dissatisfied with the fact that the sales of coarse grains were higher than those of dumpling restaurants.The grade of coarse grains is indeed higher than that of the old dumpling restaurant, and the decoration is also very luxurious and fashionable.The decoration of the old store belongs to the Manchu style, a bit retro.In terms of dishes, the coarse grains are high-end seafood with fashionable home-cooked dishes, and the old shop is pure home-cooked dishes with small seafood.The style is different, the things sold are different, and the turnover is naturally different.

"Look for old Guo Juju at night." Master Du said.

"Okay, Juju." I said.

After getting off work in the evening, Fang Lin waited in front for a while. After she changed her clothes, she led her back to the dormitory.The child is still planning to go out for a walk, and told her to go out when she has time, and not to go out when she first came here, and then go out after getting familiar with it.

To be honest, she doesn't feel at ease going out as a girl, and I don't like going out to play, so I can only watch her take her back to the dormitory.

After arriving in the dormitory, I finished washing and was about to lie on the bed and read a book for a while. At this time, someone knocked on the door, and when I opened the door, it was Master Guo and Master Du.

"Okay, old Tan, don't make a sound when you come here, it's not enough to be a buddy." Lao Guo entered the room and said.

I said, "Isn't this the first day of the day? I haven't counted down the time yet."

Greet them both to sit down, hand over the cigarettes, Lao Guo takes them, Master Du doesn't smoke.

"Why, why did the old man arrange you to go to the old shop?" Old Guo asked.

I said, "I said that the old store is short of people, so I arranged to go to the old store."

"Work in the old shop and suffer. Did Lao Zhao arrange you to cook next to him?" Lao Guo asked.

"Yes, cooking next to him." I said.

"When I think about it, Lao Zhao just plays that way. As long as the chef is looking for by the old man, he will arrange it by his side. It doesn't last long. After working for a month, he will start to fix things. It's either this or that. , When will you be taken away and when will it be finished. Then he started looking for his own people, and the ones he found were not up to the mark, and the cooking was not good." Lao Guo said.

After hearing Lao Guo's words, I felt cold, and felt that what he said was really the same thing.

Master Du said: "Old Guo Bai is talking nonsense, and Lao Zhao is not like that. It's okay to get along with him."

"Who can get along well with him? I was transferred to the old store last year and you didn't notice, what did Lao Zhao do to me?" Lao Guo said: "The old man I found said he couldn't do it later, so call me If I do it, I will resign, and the old man has no way to transfer me back to coarse food."

"Actually, Lao Zhao is stubborn and has a bad temper, and you are also stubborn enough. You two can't go together." Master Du said.

"Is my temper still bad?" Old Guo refused to admit that he had a bad temper.

"Are you good-tempered?" Master Du asked back.

I smiled and said, "Don't fight, you two, I won't fight."

(End of this chapter)