From selling box lunches to becoming a famous Chinese chef

Chapter 379 Final preparations (please vote for me)

When Feng Zhengming went to send the invitations, He Yunqing and Gu Zhicheng were also busy at Huiquan Tower.

He Yunqing gave some warnings to the previous service staff of Huiquan Building and some new service staff.

"During the trial opening, all private rooms must have two people serving customers. Remember that you are responsible for the private rooms and give priority to serving the guests in your own private rooms. If there is any problem in the private rooms, you must notify the foreman as soon as possible.

When ordering, don’t rush to make recommendations to customers. Be sure to ask the customers first if they have any needs, if they have any taste requirements, and if they have any dietary restrictions. This is especially important about customers’ dietary restrictions. Be sure to ask clearly and recommend dishes. Please pay attention to this when using.

Then when recommending dishes, give priority to recommending the daily main dishes that the chef tells you. Usually the chef will tell you in advance. You must remember which dishes they are. According to the customer's requirements, give priority to recommending the main dishes. "

He Yunqing told the service staff present his many years of experience without reservation.

Although I know that some newcomers may not be able to master it in a short period of time.

But He Yunqing still made it clear and serious, and arranged for the old man from Huiquan Building to bring the newcomer.

After talking about some of the service points in private rooms, He Yunqing also talked about the key points of lobby service.

“For customers sitting in the lobby, one person must be responsible for each table. Remember which table the customer is sitting at when you take the order. You must be responsible for the customers at that table and give priority to the customers at that table.

Just like what happened in Jubin Garden before.

Qi Jiale laughed and said, "Brother Gu, you look so serious, which makes us all feel uncomfortable. When the chef is away, we should all feel more comfortable and don't be so serious."

Several young chefs left behind in the back kitchen of Huiquan Building spent this period of time observing in the back kitchen of Ganfanpu.

Of course, these young chefs in the back kitchen of Huiquan Building can work together and maintain a harmonious relationship with each other in the back kitchen.

Even they have been practicing knife skills in the kitchen for a long time.

The reason is really because of them chefs.

Everyone knows in their hearts that if the chef is not Feng Zhengming, unless it is a certain senior chef, it may be difficult to convince them all that they are willing to coexist harmoniously in the kitchen.

Realized why Huiquan Tower couldn’t survive in their hands?

In the assessment, they were all completely crushed by Gu Zhicheng and other young chefs.

It is also the one they are most confident about.

While He Yunqing warned the service staff, Gu Zhicheng also communicated with the young chefs in the back kitchen.

After explaining how to entertain customers, He Yunqing finally said: "One more thing you must remember, no matter what kind of customer comes in, no matter what they are wearing, you can't judge people by their appearance, you must maintain enough respect for customers.

What he said was indeed repetitive, but He Yunqing still warned him seriously.

If you can't even do the most basic standards, how can you cook a good meal?
With a standard, if everyone in the kitchen follows that standard, every dish will be almost the same.

After saying this, Gu Zhicheng saw that everyone was silent, and he couldn't help but laugh.

This is also why the quality of dishes served by the same restaurant may vary greatly.

As a result, Gu Zhicheng and the other young chefs were still more solid in terms of spoon skills and knife skills, including the mastery of stove fire.

When recommending dishes, priority is given to recommending the chef’s main dish of the day. "

However, the two former chefs who were left in Huiquan Building showed a somewhat humble attitude towards Gu Zhicheng and the other young chefs.

It is the most basic thing that every chef needs to master.

Because when Feng Zhengming assessed them, these young chefs participated in every assessment together.

The first is that they are not standard enough.

Passing that assessment also made the young chefs remaining in the back kitchen of Huiquan Building realize their shortcomings.

Later, he took the initiative to invite Feng Zhengming to a cooking competition, and showed his attitude towards customers to listen to their opinions and make serious improvements.

Let the service staff treat customers at every table seriously.

The apprentice did not follow the standards and the result was a problem with the dish.

This is also because the contractor of Huiquan Building is Feng Zhengming.

Everyone else also agreed with Qi Jiale's words. They all felt that without Feng Zhengming in the kitchen, everyone would be just like the kitchen in a dry rice shop. They had to have fun and be happy when they should. Of course, they still had to be serious about cooking.

Only after truly seeing the knife skills of Feng Zhengming and other young chefs who participated in the province's young chef competition, the young chefs in the front and back kitchens of Huiquan House understood what the standards were.

Gu Zhicheng changed from being serious to laughing, and others naturally started laughing too.

When ordering, it is the same as for private rooms. You must ask the customer if he has any taboos. Remember this clearly.

Two of the young chefs who originally worked in the back kitchen of Huiquan Building passed the assessment and were retained.

If a customer behaves rudely, tell the maitre d', or tell me, don't just go into an argument. "

Standards are what a chef must do well.

This may be something that many restaurants and restaurants overlook.

Gu Zhicheng is also very serious: "The chef is not here now. We all need to understand that no matter whether the chef is here or not, we must remain serious and every dish must be prepared as required."

In order to ensure the quality of Huiquanlou's kitchen, Feng Zhengming transferred Sun Hai and Xia Hui to Huiquanlou's kitchen.

What are standards?

I'm afraid that Jubinyuan's reputation will be completely ruined, and it will end up like before Huiquan Building was contracted by Feng Zhengming.

If Master Wang hadn't been invited back to take charge at the beginning.

Gu Zhicheng smiled before continuing: "Joke aside, everyone still has to be serious when cooking. We can't be less rigorous in cooking just because the chef is not around. We must ensure that every dish shows our standards."

Bao Feng said: "Of course, if the food is not cooked well, it will not only disgrace Huiquan House and the chef, but also disgrace ourselves."

Yao Zhenhui echoed: "Yes, we young people have taken over the kitchen of Huiquan House. We are already looked down upon by the master chefs and young chefs in Quancheng, and we must not make mistakes to make them laugh."

Xia Hui said: "As long as we follow the standards, there will be no mistakes."

Sun Hai nodded: "Standards are our bottom line and we must stick to them."

Gu Zhicheng said: "In short, we cooked the dishes to bring glory to ourselves. We must not be laughed at by our colleagues in Quancheng under any circumstances."

At the beginning, Feng Zhengming mainly invited young chefs from out of town to join him, taking advantage of the fact that young chefs from out of town were unwilling to embarrass themselves in front of the local chefs in Quancheng.

Whether it is Gu Zhicheng, Bao Feng, Yao Zhenhui, Qi Jiale, or Sun Hai and Xia Hui, they are not considered local chefs in Quancheng.

This made them even more eager to make their name in Quan City.

They don't want their local colleagues in Quancheng to see their mistakes and laugh at their abilities behind their backs.

Driven by this, they will naturally become more serious. Driven by this, they will also unite as never before.

Even if there is competition with each other, it is a healthy internal competition.

Feng Zhengming said that if anyone wants to challenge him for the position of chef, as long as he can come up with a dish that he cannot cook and can produce a large number of dishes in the back kitchen of Huiquan Building, then he can give up the position of chef to him. other side.

Maybe from a layman's perspective, what's so difficult about this? As long as it's a difficult dish, it's fine without telling Feng Zhengming the details and how to season it.

But people in the kitchen industry know very well that this is difficult to achieve.

The difficult thing is not to create a dish with unique techniques and seasonings.

What is really difficult is to be able to serve dishes in batches in the restaurant's back kitchen.

Dishes served in the back kitchen of a restaurant cannot be like cooking at home, or in some small private restaurants, where one dish is served to the guests one after another.

When serving food in a restaurant, many portions of a dish often need to be served at the same time.

If you want to be able to produce many portions of the same dish at the same time, there shouldn't be too much deviation in taste.

This is not something one person can do.

It requires all the chefs in the back kitchen to work together to complete the task.

Then start from preparing the ingredients, to ingredients, to splitting and cooking, and finally to the final dish.

The process needs to be split, and who can do each step clearly? And what to do?
Therefore, many of the dishes prepared by chefs in some competitions can only be made in competitions, and it is impossible to promote them to restaurants for customers to order.

Once the order volume increases, many dishes cannot be completed by the chef alone.

A truly capable chef must not only be able to cook the dishes himself, but also must know how to break down the process of each dish.

You need to be able to clearly understand how to make every step of this dish from preparation, ingredients, cooking, and plating?

From this point of view, among the young chefs in the back kitchen, there is no second person who can do this.

Therefore, Gu Zhicheng can only be the assistant chef. When Feng Zhengming is not in the kitchen, he can coordinate the kitchen as arranged by Feng Zhengming.

Everyone in the kitchen was chatting and laughing, and discussed clearly what should be paid attention to when opening the kitchen of Huiquan Building.

After Feng Zhengming sent the invitations, he came back with a newly made menu.

"Come on, let's all come and take a look. What do you think of our new menu at Huiquan Restaurant?"

This shout summoned everyone to the lobby of Huiquan Building.

Feng Zhengming took out a sample of the recipe he had for everyone to see.

"I'll pass it around and take a look. I think this version of the menu looks okay. If everyone thinks it's OK, let them make the menu for us based on this sample."

The cover of the menu is made of artificial leather, which feels relatively cool and smooth to the touch.

The three words "Huiquan Tower" are embossed on the cover.

After opening, every page inside is in color.

Previously, Feng Zhengming hired a professional photographer to take photos of every dish he and the chefs in the kitchen cooked together.

Now they are all printed on every page of the menu, which really makes everyone feel like reading a illustrated magazine.

Especially the colors of every dish in the photos are very beautiful and attractive.

It really makes you feel as if every dish in the photo is right in front of you.

Especially when taking pictures of some dishes, we use the effect of light to capture the heat lingering on the plate just after it is cooked.

Looking at the photos on the menu makes you want to get closer and smell the aroma.

Such a very exquisite menu.

Everyone turns the pages together to the last page.

It makes people feel as if they are experiencing a sumptuous food feast.

Feng Zhengming waited until everyone had finished reading the menu and asked with a smile: "What do you think? If you think it's okay, then we will make it like this."

He Yunqing was the first to speak: "This is so exquisite. Just looking at this menu should make many people want to order one, right?"

Xia Hui said: "Uncle Shi always has such a good taste. No wonder his cooking is so beautiful."

After hearing this, everyone agreed and felt that Feng Zhengming had indeed good vision.

Feng Zhengming smiled and said: "Don't say that, everyone has good taste. Otherwise, how could we get together? It would be impossible to reopen Huiquan Building."

When He Yunqing heard this, he turned around and looked around the renovated Huiquan Building.

Finally, my eyes fell on the new menu.

He said with great emotion: "I never thought that Huiquan Building would be truly reborn one day."

The foreman who has been at Huiquan Building said: "Lao He, it's time to rejuvenate. Huiquan Building is now a place for young people. Our boss chef is young, and the chefs in our kitchen are also young. And we The service staff are also young. When young people gather together, Huiquan Building will be more energetic. ”

He Yunqing smiled and nodded: "Yes, you have to be young and energetic to make Huiquan Tower better."

Feng Zhengming looked at the young chef in the kitchen and then at the young service staff.

"How's it going? Young people, do you have the confidence to work with me, the young boss and chef, to make Huiquan Restaurant a good job? Make Huiquan Restaurant a must-eat restaurant in Quancheng."

Everyone responded somewhat unevenly at first: "Yes."

Feng Zhengming immediately said: "You don't look confident?"

This time, everyone looked at each other, and then shouted almost in unison: "Yes."

Feng Zhengming nodded with satisfaction: "This is decent. We young people should surprise some people who are waiting to see our jokes and distrust us young people, so that they can see the true strength of young people."

At this time, almost everyone in Huiquan Building was twisted into a rope.

Everyone is very motivated and wants to prove it to others.

Can Huiquan Tower, a time-honored restaurant run by young people, catch up with the major restaurants in Quancheng and regain its former glory?
Supported by such a belief, Huiquan Tower made preparations for the last weekend.

The soft opening finally started in the last week of April.

On the first day of trial operation, Feng Zhengming did not open to the public, but only received friends and relatives who he sent invitations to.

Relatives and friends also came to Huiquan Tower near noon carrying congratulatory gifts.

(End of this chapter)