The story of a cook

Chapter 474 Getting to work

In this way, he took over the job of the head chef of the old shop.

After talking with the old man, he didn't go back to the store, but went directly to the Hongfu Restaurant, wanting to drink some wine, and smooth over this matter.

To be honest, my head is a bit messy, I didn't expect things to be like this, and I didn't expect to be the head chef.In the eyes of others, being a chef is a good thing, but it may not be a good thing for me.

Honestly as a chef cooking, you can work here for a longer time, but after becoming a chef, it may not be so.But now if you don't become the head chef, you will lose your job.If I don't do it, the people I brought along will also stop doing it and all will be laid off.

Since I promised the old man to be the head chef, I have to figure out how to do it.

When I arrived at the restaurant, I ordered a dish and a dumpling, and sat there drinking alone.

The dishes in the kitchen are not a problem now, they are already very stable, and the food stalls are well placed. Unknowingly, they are almost the same as coarse grains, and even have a tendency to surpass them.The skill of the chef is also good. The seafood side is led by Master Liu, and he does a good job. The only thing that is not satisfactory is the skill of the fish stew master. The old man promised to transfer the coarse grain fish stew master.

Old Chen left for Northeast cuisine and lacked a cook, so one was transferred from the bakery. I heard that the fried dishes are very good and the old man loves them. The old man specifically asked me to take care of them.The chef came over and asked him to take Lao Chen's place and cook next to me. If it's really good at cooking as I heard, and if his character is good, he should take care of him.

The kitchen on the first floor is almost like this. What needs to be solved is equipment update and tool update. How to solve the problem has already been proposed and will be implemented tomorrow.
There is no problem with cold dishes in the kitchen on the second floor. Li Mingjuan cooks very well, and now Meng Hongwei is also good. He can complete the work independently, so you can rest assured.

There is nothing wrong with the pastry, it has been very stable.Fang Lin, Li Yan, Ma Hua, and Ma Shuli are all making dumplings in the dumpling room. They are now skilled dumpling workers, especially Fang Lin, who has become the backbone and Jiang Yajun's right-hand man.We can focus on training, let her learn how to knead noodles, mix small stuffing, chop stuffing, and wait for the big stuffing to be adjusted without having to learn. I can teach her directly and train her to become the second Ye Yurong.

Don't worry about adjusting the stuffing, it's managed by the old man himself, so you can't touch it easily, so don't touch it for now.

I think that the whole kitchen is under my control, but I will try Wuchang management.

It is feasible to use the five constant management method to manage the kitchen. This is the first step of the plan. The second step is to implement the point system management that I have studied for a long time to see how it works.Since you are the head chef, try all of these, you will never know right or wrong if you don’t try.

The difficulty now is Master Du, whether he can cooperate as much as possible is a matter.According to my analysis, he is not very strong in his heart. Lao Zhao is not reconciled to not being a chef after leaving. This time, Lao Chen is not reconciled to being a chef. will do that.It's certain that I feel bad in my heart, and it's understandable that anyone will feel bad if they change.

His business can be put aside for now, and he is still called the sous chef, taking him slowly.

Now that you are the head chef, get into the role.

On the second day, I first made a list of the equipment, tools, and tableware that needed to be purchased.After pulling out the list, I worked out a standard with the whole kitchen - how to use and maintain the equipment, and the service life of the tools.Tools such as kitchen knives, cutting boards, fresh-keeping boxes, stir-fry pots, large spoons, and colanders used by the masters all determine their service life.For example, the service life of a No. 24 mulberry knife is [-] months, the service life of a Korean pine cutting board is [-] months, and the service life of a crisper is [-] months, etc.

Take kitchen knives as an example, whether it is a chopping board, cold dishes, or pasta, when your own kitchen knife cannot be used, it needs to be confirmed by the head chef or the sous chef. Take a new kitchen knife.Whoever gets the kitchen knife will sign it, and the kitchen knife will be managed by this person. It will not be replaced before the end of its service life, and it can only be replaced after the end of its service life.If the employee resigns midway and does not work, he can only leave the job after handing in the kitchen knife.In other words, from now on, all the tools used will be responsible by someone, and there will be usage standards.

These are formulated by everyone together, reasonable and legal, and fully recognized.Since it is all approved, it will be implemented in accordance with it, and it cannot be changed from now on.

There are also regulations on equipment and facilities, and each equipment has a special person in charge of regular inspection and maintenance.

For example, how often do you defrost the freezer and refrigerator, and how?Although everyone can do this seemingly simple thing and knows how to do it, if no process and standards are established, and no one is responsible, it will easily reduce the service life of the equipment.Take the freezer as an example. Under normal circumstances, it is just right to defrost once a week. Before defrosting, cut off the power supply, and then let the frost inside melt away naturally.Anyone who has worked in the kitchen knows this process, but they often don’t do it. Why?It's too much trouble.Generally, they are trying to save trouble. They found that the frost in the freezer was too thick, which had affected the refrigeration, and then thought of defrosting. At this time, in order not to unplug the power supply, they directly beat the frost with a rolling pin to tell the frost to fall off quickly.It is good to use a rolling pin, and some directly use a kitchen knife to smash the copper pipe inside, which is easy to break or leak, causing Freon to leak out, and a good freezer is artificially broken.After it breaks, you say ask the employee to pay for it. One month’s salary for a cutting board is not enough to buy a freezer. It’s really annoying not to ask him to pay for it.

This time, everyone is asked to formulate standards together, and everyone agrees that the standards they set can be implemented by themselves.

Added detailed instructions for some dangerous equipment, such as noodle presses, noodle mixers, meat grinders, pressure cookers, etc. It is stipulated that special personnel must be responsible for the use of special personnel, and those who have not used them are not allowed to use them privately, and must be under the guidance of special personnel Use, put an end to brutal operations, and ensure everyone's personal safety.

"Lao Yang, I see that you have removed the safety net of the noodle press, call the maintenance worker to install it in the afternoon." I said to Lao Yang who was making noodles.

Lao Yang said: "No need, Master Tan. I am the only one who uses the dough mixer. I am proficient. Putting the safety net on will get in the way, so don't put it on."

I said: "No, listen to me, Lao Yang, it must be installed, and we must put safety first."

Lao Yang smiled and said, "Then I'll install it in the afternoon."

I glanced at everyone, and then said: "All the equipment in our kitchen is now in charge of special personnel, which means that we have found the master, and everyone has made plans on how to use and maintain it. From today on, we will follow our own It is formulated and carried out, everyone agrees, okay?"

"it is good--"

"it is good--"

I said, "Should we elect a person to be in charge of the inspection, and he will inspect it at that time, and those who are found to be unqualified can be directly corrected and punished by education."

When it comes to inspection and punishment, everyone is silent.

I laughed and said: "When it comes to punishment, I don't say anything. Let me tell you, I am a more democratic person. I don't like fines. If I can get away with fines, I won't be fined. To put it bluntly, I won't get fines. I will pay them all to the company." I’ve offended everyone, and I can’t do it. On the other hand, our boss doesn’t care about the money, and he can’t get rich. I haven’t seen a few restaurant owners get rich by fines. Today we Change the form, it’s not called a fine, it’s called a happy donation.”

"What do you mean by happy donation? Master Tan?" someone asked.

"Happy donation is happy donation." I said, "Let me explain this to everyone. As the saying goes, there are family rules in the state-owned state-law family, and there is no rule without rules. It is impossible for a kitchen as big as ours to do without some rules and regulations. In the past, everyone If you make a mistake, you will be fined directly, sign the ticket, and directly deduct it from your salary. Not to mention that you don’t make mistakes, everyone will make some mistakes. The lowest price for fines is five yuan, and our family’s highest price after calling me The first time was 500 yuan. It is not easy for anyone to earn some money, and they are unwilling to be fined. Shuang, you didn’t do it, did you violate the rules? It must have been violated, because we made this matter together, if everyone abides by it, then what if you don’t? You have to be punished if you violated the rules, or you won’t have a long memory What to do, take the initiative to donate. Our whole donation box, you take the initiative to put money into the donation box. I can't get the money, and neither can the boss. It belongs to our kitchen. I have been saving it in the donation box. To put it bluntly, it is a piggy bank, so everyone understands it. When the money in it is almost saved, we take it out and spend it ourselves. For example, after a month, take out the money in it and see if it is enough. You can have a meal, or you can buy some prizes to reward those who perform well, or say that it’s hot in summer, we can wholesale some ice cream to eat. In short, the money donated is our kitchen, how to spend it is up to us, and it’s up to the restaurant It's okay, everyone said, okay?"

"Okay, I think so," someone said.

"Then how come the money in one month is not enough for everyone to eat?" Someone asked.

I said: "This is easy to handle, as much as you have, I will make up for the rest, and I will cover the bottom line."

"That's about the same. Who told you to earn more than us."

Everyone laughs.

"Master Tan, let me ask, if you make a mistake once, how much will you donate?" Jiang Yajun asked.

"We all decide on this, I don't have the final say." I said.

"It's fifty cents a time." Someone said.

"Get out, why don't you say five points!" Someone was angry immediately.

"I think five yuan is fine. Now anyone who takes five yuan doesn't take it seriously, and they will be fined five yuan for being late." Someone said.

"Five dollars is not money, I think two dollars is just right."

"Two yuan is a bit small, let's say three yuan."

"Three dollars is fine, I agree."

"---"

Everyone talked about it for a long time, and finally settled on the starting price of three yuan.

I said: "Let's set the minimum price of Le Donation at three yuan, and the highest is 20 yuan. But let me explain one thing. Listen carefully. It doesn't mean that all mistakes can be solved by Le Donation. In our kitchen, the first thing that my old Tan asks everyone is unity. We are a family, and a family must be harmonious and have no conflicts. If someone dares to destroy the unity, it is not against Lao Tan, but against The whole kitchen is against each other, Le Donation will not be able to solve the problem, there is only one way to go, and that is to leave."

"Let me tell you that in our kitchen, a qualified employee who can not be late, leave early, miss work, fight or swear is a qualified employee. This is the work discipline of our kitchen. If there are fights, swearing, or rumors, It is to destroy the unity, and we will definitely not want such people in the kitchen. Lao Tan is a leader in war, not doing ideological work. My method of dealing with fights and swearing is simple and rude. Don’t tell me what is right or wrong. You have time to talk about it. Time to listen, encountering this situation is a solution, leave."

"One more thing to tell everyone, the rules and standards that we all set together must be implemented in place, because we are doing work, not talking about work, and we must make a sample to show ourselves and be worthy of ourselves. In addition Just to let everyone know, I like people who do a good job and dare to be arrogant with me. If you do a good job and get a thumbs up, you can walk sideways in the kitchen. If you can't do a good job, Then do it well, I don’t want you to be looked down upon. Finally, tell everyone, brothers and sisters, if you make a mistake in our kitchen, you will be punished. Everyone has to pay for their mistakes. There is no dispute. If You did the right thing, you did it with reason and evidence, then if you pierce the sky, Lao Tan will make it up for you, and smash the ground, and Lao Tan will fill it in for you. What I want to bring is a wolf that eats meat, not a dog that eats shit !"

All these were decided on the same day, and Master Du was responsible for the inspection work, and at the same time, he was responsible for formulating and implementing the regular maintenance of equipment and facilities.I think he quite likes this job, which is a good sign.Since I entrust this job to him, I will let him go. I just want to make a few suggestions. All the tools used must be named and have a home, and the location must be planned. Stir-fry pots with boards, as small as peeling knives and scissors, must have designated placement positions and placement standards, and must be in place.

After arranging these, draw up a list of the equipment, tools, and tableware that need to be purchased, and make it in the form of a table, which details the quantity, model, specification, usage standards, and later storage standards that need to be purchased.After finishing it, I checked it carefully and found that there was nothing missing, signed my name, and handed it to the old lady.

Five days later, all the purchases were bought back.Not only did I buy it back, but the old lady also asked the office staff to organize the purchase standards I made into a document, stipulating that any store that wants to purchase in the future should follow this standard, and indirectly made a purchase and use of equipment and tools for the group. The standard is also considered a great achievement.

Then the kitchen underwent a hygienic cleanup, cleaning out all dead corners, including the warehouse, green vegetable room, dishwashing room, and seasoning store.

After all the cleaning, each employee is divided into a hygienic area, and the hygienic standards for each area are formulated at the same time.Of course, when formulating hygiene standards, all staff should participate in the joint formulation, and finally select the person in charge of inspection.The person in charge is still Master Du, who has the direct right to reward and punish.

In terms of kitchen management, the most difficult thing to manage is hygiene, and the best thing to manage is also hygiene.The reason why hygiene is difficult to manage is that everyone is lazy and unwilling to work too much, feeling tired.Good management means that once you develop good hygiene habits and the hygiene of each stall meets the standard, it will be easy to manage.There are three key points.The first is the standard. There must be a standard. If there is no standard, the employees will set the standard by themselves.Obviously, the standards set by the employees themselves cannot meet the requirements, so a standard should be established. After the standard is established, the employees know what to do to be qualified, and they also have a direction.

The second is to check.Employees only do what you check, not what you want.After you have the standards, you need to check. When you check, the employees will pay attention to the work, follow the standards, and be qualified.Work without inspection will never get results, and work without results means no work.

The third is habit.It is said that a person's habit can be formed in 23 days. If it cannot be formed in 23 days, we will stick to it for 33 days until the habit is formed.At the beginning, there was no set standard for employees to clean up. After cleaning, they looked almost qualified. This is a habit.Now there are standards. In the past, it was considered qualified when it looked almost the same, but not now. Every corner, every countertop, and every detail has standards, and only those who meet the standards are qualified.At the beginning, employees are guaranteed not to get used to it. Any habit is formed over a long period of time. The most difficult thing in management is to break the bad habits of the past and develop a good habit that is beneficial to work.What it takes is persistence.

The formation of employee habits is formed on the basis of the inspection habits of managers. When managers develop the habit of inspection, they will check every day. During the inspection process, they will manage on-site, find problems and solve them, and persevere Keep going, then employees will develop good work habits and do the work you want.

(End of this chapter)