The story of a cook

Chapter 444 Talk about the kitchen
Helping Master Ma and Master Li to set up stalls.

Both of their dishes are home-cooked dishes, which have the characteristics of HLJ flavor, strong taste and strong aroma. If people in the provincial capital can accept it, I don’t know if people in Binhai can accept it.Tell them to put less salt and less oil when cooking, which is in line with the taste of Binhai people.

There are a total of six chefs here for Northeast cuisine, including me, Lao Zhao, Master Du, Master Ma and Master Li, and the remaining one is Weiguo, who is in charge of stewing.I have never advocated that stews be entrusted to Weiguo. Seeing that stews have no technical content, in fact stews are also very particular. Many of them said that it is not enough to just cook them casually.

But here, the stew is handed over to Weiguo. We are not the head chef, so we can only watch.

The dishes of Master Ma and Master Li are also exquisite after they are put out, so the food stalls of Master Du and Lao Zhao have also been strengthened, and the seafood stalls have been greatly improved under the leadership of Master Liu.The quality of the entire food stall has improved in a week. Niu Xiuli said that ordering food is better now, and the dishes on display are like that, not inferior to the coarse grain vegetable stall.

I know the food stalls for coarse grains, and I haven’t looked at what they look like now, but I can be sure that the current vegetable stalls in the old store are guaranteed to be at attention when I was working in coarse grains, even worse.

There is a popular saying now called "do it and it's over". It sounds a bit ridiculous, but it's really the case when you taste it carefully.Everything is done. As the saying goes, a lazy man with eyes and hands is a good man. If you think about it, you can’t do it. You have to do it. Only after doing it will you know what is right and wrong, and you can get the result.

Work is done, not spoken.

I have always thought that there is nothing wrong with working. Some people say that there is nothing wrong with working. So what is wrong?In fact, this is an excuse and a reason. Before doing anything, you know how to do it, and you also know how far you can be qualified. If you don’t know these things, you won’t do it.The reason for doing the wrong job is nothing more than two situations. One situation is that you are really stupid, have a low IQ, and do the wrong job.Another kind of situation is negligence. I feel that I can do this job with my hands, and I will never make mistakes.This is the same principle as the tortoise and the hare.

Every day when I enter the kitchen, I enter the working state. I forget everything about the work and devote all my energy to the work. This is not a professional dedication, but just a habit.

After entering the kitchen, I started to help Bao Peng set up the stalls, and after setting up my own dishes, I started to help Master Ma and Master Li set up the dishes. While arranging, I taught them how to shape the dishes with the cutting boards that serve the dishes. How to use radish to carve simple small flowers and decorations, how to use these decorations to decorate dishes, so that the dishes presented are exquisite and beautiful.Every time I teach Master Ma and Master Li the cutting boards, other cutting boards also come around to learn, and I also teach other cutting boards by the way.These chopping board kids are very eager to learn. They know that these things are their own handicrafts. They were not taught before, but now they can't miss the opportunity to learn.

Everyone has the characteristics of being a good teacher, and I am no exception.Seeing these chopping board kids like to learn, I also worked hard to teach. I often danced and talked, and I personally taught them until they learned how to pull them down. It seems that they haven’t learned that they have great responsibilities. Sometimes it’s funny to think about it.This is related to my experience as a chef. That’s how Master Chen taught me. Later, when Master Chen met Master, Master taught me the same way.They say to learn from whoever they are. They taught me this way, I learned it, and became a chef. Now I start to take care of my younger brother, and I naturally teach my younger brother the way they taught me.

There is nothing conservative about these things. I don’t teach them slowly, so they can learn them. If they can teach them, they can teach them, so that they can avoid detours and learn faster.When they have learned the technology, at least they can't scold me, and they can say good things about me.

After the food stalls are set up every day, I start to help Bao Peng make preparations.I helped myself prepare the cutting board, while the other masters went out to the backyard to smoke and chat.The dry chefs haven’t developed that habit in recent years, but they don’t object to them going out to smoke and chat, because the cutting board is indeed responsible for the preparation of the cutting board.When I was working as a chopping board, either Master Chen or my master helped me with it, so I developed the habit of helping my own chopping board with the preparation work.

Only when the preparations are done well, there will be no mistakes when cooking, and the dishes will be cooked well.This is also the main reason why my dishes have always been well received by customers.

It's been half a month since I came to the dumpling restaurant, and Lao Chen from the cake shop hasn't come over yet, neither have we seen him.To be honest, I was a little angry. He was introduced by me. If I had not introduced him, he would not have this job, nor would he be a chef.It’s fine if I don’t come to Binhai. Now that I’m here, I’m still working in a group. The bakery is not far from the old shop. It takes only 10 minutes to walk there. He should come and meet me if he wants to.

If he doesn't come, I can't rush to see him. I question his character in my heart, and I feel that he is far worse than his brother Chen Gang.

Lao Guo asked me if Lao Chen had come to see me, and he said he had already told Lao Chen about my coming.I said no, I haven't seen Lao Chen in half a month.Lao Guo said that he didn't think highly of you. He was the head chef, and you were a chef, so he was not equal to him.Hearing what Lao Guo said, he just smiled, feeling a little unhappy in his heart.

"Lao Chen and Lao Zhao have been cleaned up for the past two days, and they probably have to clean up the dishes in these two days." Lao Guo said.

I asked: "Is the old man going to taste the food from shop to shop these two days?"

"Yes, I tasted the food from store to store. I was in Coarse Grain yesterday, and I have been in Coarse Grain for three days. I didn't have it today. I said that I went out with Xiao Wei for inspection." Old Guo said.

"Really? Didn't you bring Lao Zhao with you when you went out to inspect? Lao Zhao came back from the inspection and ordered some new dishes." I said.

Lao Guo said: "Now Lao Zhao is not good enough. The old man doesn't like him a bit, and always fights against the old man. Now Xiao Wei is going, and there will be things. Every time the old man goes out for inspections, he takes Xiao Wei with him."

I smiled, seeing Lao Guo's expression was full of jealousy.

"I used to take Lao Chen there, the main reason is that Lao Chen's cooking was too watery, and it was still the same when I went out to inspect it, but Lao Chen and Manager Chen were very close. They were protected by Manager Chen, and the old man still respected Manager Chen very much." Lao Guo said.

I said, "Really? The relationship here is quite complicated."

"You don't know Lao Tan, our relationship is messed up, you'll know if you've been here for a long time."

"I don't want to know if I've been working for a long time. It doesn't matter if I cook for a dime. Just cook your own dishes." I said, looked at him, and continued: "Old Guo, there are some things that you don't need to know too much about doing work. , I know that I am more troublesome."

He looked at me a little strangely and said, "Okay, Old Tan, you're in a good mood."

I said, "It's not because you have a good mentality. It's just like this. You don't feel like you know too much. You can't sleep because you know too much. What's your intention? You can't do it."

"There are some things that you can't do if you don't account for them. If you don't account for others' accounts, then you will be punished." He said.

"You didn't steal other people's daughter-in-law, and you didn't take other people's children and threw them into the well. What did they think you were doing? I told you that you figured out a lot of things by yourself. If you have that time, you might as well drink some wine and sleep comfortably. I It doesn’t matter what you do, you can do whatever you want, and you can do whatever you want, as long as you are worthy of your own conscience.” I said.

In fact, people are like this, there is no need to think too much, especially when it comes to work, it is useless to think too much.Now they are all private enterprises, no matter how good the boss treats you, it is useless if you can’t create value, unless you are the boss’s iron son or a relative.

There is one thing that needs to be fully understood. Many people say that the boss is actually using the employees to make money by being nice to the employees.

If you think your boss is taking advantage of you, you must first know what is taking advantage of?
To put it bluntly, you are useful, not trash, only the boss will use it, this is taking advantage of.You are useless, you are waste, rubbish, if no one uses it, you are not using it.

When one day no one uses you, you will know, not because no one uses you, but because you are useless, so no one uses you.

To put it simply, if it is useful, it will be used, and if it is not useful, no one will use it.

Use is valuable, and the value of use does not depend on the boss, but on whether you can create value. When you can create value, you will be valuable.

People should make themselves more and more valuable, instead of becoming useless waste.

In this world, congratulations, there are still people who can use themselves to prove that they are still valuable.

It has been half a month since I came here, and I already know something about the whole kitchen.Needless to say, hot dishes are the ones I am most familiar with when I stay in the kitchen every day.

The director of cold dishes on the second floor is a woman named Li Mingjuan, 40 years old. She cooks cold dishes very well, especially the authentic sashimi and stir-fried vegetables.Her two younger brothers are both her apprentices.

The director of the pastry shop is a woman named Jiang Yajun, 50 years old, who is the old man's cousin.Jiang Yajun is in charge of 22 people, including those who make small fillings, those who make noodles full-time, those who cook and cook dumplings, and those who make dumplings.She has a deputy named Zhang Chunmei, who is in her 30s and looks pretty. She is a divorced woman who lives alone with her children. Her son is playing lotus in the hot vegetable kitchen.

The entire bakery is staffed by Tieling people from the old man's hometown. It can be said that the old man opened this restaurant to solve the employment problem of some people in his hometown.

It is a working group that prepares the dumpling fillings, stir-fried fillings, and minced stuffing. The person in charge is a man in his 50s, surnamed Wang. He is mainly responsible for preparing the dumpling fillings and stir-fried fillings. It's his apprentice.The one who chops the stuffing is an old couple in their 50s who are in charge of chopping all the stuffed vegetables.

The stuffing room belongs to the core technical operation room, and outsiders are not allowed to enter except the head chef and pastry supervisor. I can go in because the old man knows that I used to be the chief chef of Linjiangxuan Dumpling Restaurant. The dumpling stuffing technology is not for me. What a secret.

There is also a special existence in the kitchen on the second floor, that is, there is a special tofu maker. The tofu is not sold for money. Each meal will make a bucket, and each table will give a piece of tofu.Water tofu is very popular with guests. Every day around [-] o'clock in the morning, elderly people living nearby will come to order a bowl of dumplings and drink water tofu while eating dumplings.Niu Xiuli told me that these old people mainly come here for free tofu. When people get old, their teeth are not good. Tofu is like chicken cake. It is the favorite of the elderly, and it is also given away for free, so many elderly people love to come.

This style of play against the restaurant feels good and strategic.Chinese people love to eat dumplings, especially during festivals, every family eats dumplings.They used to make dumplings at home, but now that their living standards have improved and people have money in their pockets, they don’t want to make dumplings at home, so they come to restaurants to eat.Do you eat dumplings when you arrive at the restaurant?Of course not. To order a plate of dumplings, you have to order two dishes and a bottle of wine. This is called eating dumplings in a restaurant.

The family plans to go to a restaurant to eat dumplings. There are many dumpling restaurants. Which one should we go to?At this time, the old man said to go to Qinghua Pavilion. The dumplings in Qinghua Pavilion are delicious, and they also give free tofu. I like to eat water tofu. Others don’t have it.The old man said so, children generally listen to the old man, so let's go to the Blue and White Pavilion.

It is cost-effective to bring a table of guests with a very low-cost water tofu.I heard that the old man came up with this idea, and I have to admire his intelligence.

Well run.

I have always been limited to kitchen management, and I haven't done much research on marketing. The most research is on dishes.Seeing the water tofu presented as a gift, I can't help but think that I have a defect in this aspect, and tell myself that this aspect needs to be strengthened, which is also a matter of management.

The old store sells 2 yuan a day, hot dishes can sell 70.00 yuan, dumplings can sell 50 yuan, cold dishes can sell 20 yuan, and drinks can sell [-] yuan.Hot dishes dominate, but the cost of hot dishes is high, whether it is raw material costs or labor costs, they account for the highest proportion of the entire cost.The most profitable is dumplings. The basic gross profit of dumplings is [-]%. At the same time, the labor cost of dumplings is much smaller. The drinks at the front desk are also sold at five thousand, which is the income of the entire front desk. More than [-] people.

In Chinese cuisine, dumplings have the highest gross profit, followed by noodles.So open dumpling restaurants and noodle restaurants to make money.

When a dumpling restaurant is well run, it will make more money than a hot pot restaurant with the same area.Many people think that hotpot restaurants are the most profitable, but they don’t count them. Once they do the calculations, they know that dumpling restaurants make the most money.

There are two wonderful things in the kitchen on the second floor.

One is Sun Cheng, who cooks dumplings, in his 30s, from the countryside around the seaside.Looks very kind, with a baby face.It seems that there is nothing to worry about one day, singing while cooking dumplings, belonging to the carefree optimist.The biggest feature is that as long as a woman asks him to buy something, she will buy it without saying a word, and waiting for a man to ask him to buy something for a penny will not work.I heard from Master Du that his brain was stimulated, and sometimes he became mentally disturbed when he fell ill.I didn't see it, it is said that mentally ill people have dazed eyes, and I think his eyes are more energetic than mine.But Master Du can’t lie. I asked Master Du why he still used it since he was mentally ill. If he fell ill, he would have to take responsibility. .

The other one is the elder brother who makes tofu. He is from the old man’s hometown. He used to work in the work unit.He is quite big, with a thick back and waist, and he looks like he is doing manual labor.His son also works in the restaurant, watching the steamer over the seafood side.His son is seventeen, a very handsome young man, and a handsome guy.

The biggest characteristic of the eldest brother is that he likes to be idle, and he belongs to the kind that is annoying to others.One day I make big mistakes without making small mistakes, my work is okay, and I do a good job of water tofu, but I like to tease women. After teasing, people scold me and don't change it. Continue to tease, continue to be scolded, over and over again.

I heard that the old man scolded him because of this incident, and he was going to drive him back to his hometown.He cried bitterly and made a vow that he would never be idle again. The old man thought that he was from his old family, and he was somewhat related to him, so he didn't send him back and continued to work.Instead, he paused for a while to see that the severe blow had passed, and he returned to his original state, continuing to flirt and be scolded, enjoying himself.

He is not wanted in any department of the kitchen on the second floor, he belongs to a different kind of existence in the kitchen.

(End of this chapter)