Siheyuan: Starting as a Chef Apprentice

In the crucial source link of food procurement, the hotel has carefully established long-term cooperative relationships with many local high-quality suppliers, like weaving a solid supply network, to ensure that every ingredient can be presented on the customer's table with the best freshness and excellent quality.

In the early morning of London, the dawn has just appeared, the city has not yet completely awakened from its slumber, and the streets and alleys are still filled with a quiet atmosphere. At this time, the food procurement work of Wang's entire hotel chain has been quietly and orderly carried out.

Refrigerated trucks shuttle through the streets of London, and they come from different professional suppliers. Some trucks are fully loaded with fresh vegetables directly picked from surrounding farms, such as green lettuce, fresh broccoli, red tomatoes, etc., neatly stacked in fresh-keeping boxes in the carriages.

These vegetables are carefully cultivated on the farm, picked by skilled workers in the early morning, and quickly loaded into refrigerated trucks to maintain their crisp and tender taste and rich nutrition. When the truck arrived at the special unloading area of ​​the hotel kitchen, the driver jumped out of the car and opened the door, and a fresh pastoral scent hit us.

Chef Xiao Li, who is in charge of inspecting vegetables, has been waiting by the side wearing a neat chef's uniform and holding an inspection list. With focused and sharp eyes, he first checks the appearance of the vegetables, gently picks up a lettuce, carefully checks whether the leaves are intact and whether there are any signs of pests and diseases, and then smells the smell to determine whether it is fresh and natural.

As for the broccoli, he gently pinched the floret with his hands to feel its firmness and said, "The floret of this broccoli is very firm and fresh." Then, he randomly picked a few tomatoes to check whether their colors were uniform and bright, and whether they were soft or rotten. After a careful inspection, Xiao Li nodded with satisfaction and said to the deliveryman, "This batch of vegetables has passed the quality test and can be put into storage."

Another refrigerated truck was loaded with fresh meat from a well-known meat supplier. The beef, mutton, pork, etc. on the truck had all been strictly quarantined and processed. The beef was cut into even-sized pieces, wrapped in plastic wrap, and neatly arranged on the refrigerated racks. When the truck stopped, Chef Zhang came to inspect it in person.

He put on gloves, picked up a piece of beef, observed whether its texture was clear, whether the fat was evenly distributed, pressed it with his fingers, felt its elasticity, and judged the tenderness of the meat. Lao Zhang said to the deliveryman seriously: "The quality of this beef is very important. Our restaurant has very high requirements for meat quality. We must ensure that every batch is of such good quality." The deliveryman nodded quickly.

Other suppliers are responsible for providing seafood products. Every morning, they deliver fresh fish, shrimp, crabs and shellfish caught from the seaside fishing port to the restaurant through efficient cold chain transportation. Lively lobsters, crabs with claws bared, and silvery fresh fish are packed in special water tanks or fresh-keeping boxes.

Chef Xiao Wang was in charge of checking the seafood. He carefully opened the water tank to check the vitality of the seafood. He gently touched the lobster's tentacles with his hand, and the lobster quickly waved its big claws. Xiao Wang smiled and said, "This lobster is very energetic, it must be very fresh."

For fresh fish, he checks whether the gills are bright red, whether the eyes are bright and clear, and whether the fish body is damaged. Only ingredients that have passed strict inspection and screening and meet the hotel's high standards will be allowed to enter the kitchen and become the raw materials for cooking delicious dishes.

In the core link of dish preparation, the chefs are like a group of skilled artists. On the stage of the kitchen, they strictly follow the standardized cooking process and carefully craft each dish.

In the kitchen, stoves, ovens, steamers and other kitchen utensils are all available and placed in an orderly manner. The chefs have clear division of labor and stick to their own posts.

Chef Pierre, who is in charge of French cuisine, is concentrating on making a classic French foie gras. He carefully cleans the fresh foie gras, marinates it with salt, pepper, brandy and other seasonings, and then puts it in the oven to bake it at a precise temperature and time. During the baking process, he observes the changes of the foie gras through the oven glass from time to time to ensure that its surface presents an attractive golden color while the inside remains tender and delicate.

After the roasted foie gras is taken out, Pierre gently crushes it with a spoon, adds butter, eggs and other ingredients, and slowly stirs it to make a delicate and smooth foie gras sauce. His eyes reveal his love and concentration for food, and every movement is smooth and precise.

Meanwhile, Chef Li, the Chinese chef, skillfully prepared a Chinese braised pork dish. He first cut the selected pork belly into cubes of uniform size, blanched it in a pot to remove blood and impurities. He then poured oil into the pot, and when the oil was hot, added scallions, ginger, and garlic to sauté until fragrant, and then added rock sugar to stir-fry until the sugar color came out.

Master Li quickly stir-fried the pork belly with a spatula, coating each piece of meat evenly with sugar color. Then he added soy sauce, cooking wine, star anise, cinnamon and other seasonings. After stir-frying for a while, he poured in an appropriate amount of water, covered the pot, and simmered it over low heat. He opened the lid from time to time to stir it to prevent it from sticking to the pot, while observing the degree of stewing of the meat. As time went by, the color of the braised pork gradually became bright red and attractive, and the aroma of meat filled the entire kitchen. Master Li looked at the braised pork in the pot with satisfaction and said, "It's almost done. Stew it for a while longer and the taste will be more mellow."

In terms of service process, the hotel is always committed to creating a meticulous, comfortable and pleasant dining journey for customers. From the moment customers step into the hotel door, a carefully choreographed service movement quietly begins.

The receptionist at the door, Xiao Zhang, stood tall, smiling, and had a warm and friendly look. He was always alert. Once a customer approached, he would quickly step forward, bow slightly, and say in a polite and clear voice: "Welcome to Wang's All-Inclusive Hotel. Do you have a reservation?"

If the customer has a reservation, Xiao Zhang will quickly check the relevant information in the reservation system and then lead the customer to the reserved seat. He walks steadily, neither too fast nor too slow, and occasionally looks back to see if the customer is following him. At the same time, he introduces the general layout and special areas of the hotel to the customer.

If the customer does not have a reservation, Xiao Zhang will ask the customer how many people are dining there, and then arrange a suitable table for the customer based on the seating situation in the store.

He would politely say, "This way, please, I have arranged a quiet and comfortable seat for you, where you can enjoy your meal."

After the customer is seated, the waiter Xiao Chen will immediately hand over the exquisite menu and drink list. She gently puts the menu in front of the customer with both hands and says with a smile: "This is our menu, please take your time to choose. If you have any questions, I am happy to answer them for you." At the same time, she will introduce today's special dishes and recommended drinks to the customer. Xiao Chen's voice is soft and pleasant, and her attitude is warm but not ostentatious, making the customer feel caring. During the customer's ordering process, Xiao Chen will patiently record every request of the customer, whether it is the special cooking method of the dish or the taste preference of the drink, she will not miss anything.

If customers are hesitant about certain dishes, Xiao Chen will give reasonable suggestions based on the customer's taste and number of people. For example, "If you like seafood, our Chinese-French seafood platter is a very good choice. It contains fresh shrimp, crab, and shellfish, paired with a unique Chinese-French mixed sauce, which tastes very delicious."

During the meal, the waiters are like a group of caring guardians, always paying attention to the needs of the customers. The waiter Xiao Wang is responsible for patrolling the restaurant. His eyes keep shuttling between the tables, paying attention to the progress of the customers' meals and the changes in their expressions.

When he sees a customer's cup is almost empty, he will quickly pick up the kettle, walk quietly to the customer, bend down slightly, and ask softly: "Sir/Madam, can I add some water for you?" After getting the customer's permission, he will pour the water into the cup slowly and steadily to avoid splashing.

If he sees debris or empty plates on the table, Xiao Wang will clean them up in time. He moves quickly and lightly, not disturbing the customers' meals. He will first say politely, "Excuse me, I'll clean the table for you." Then he will quickly take away the empty plates and debris and replace them with clean plates.

In order to better manage employees and motivate them to work actively, the hotel has established a fair, rigorous and detailed performance appraisal system, which is like a precise ruler, measuring the work performance of each employee and giving corresponding rewards and promotion opportunities based on their performance.

At the end of every month, the hotel's management holds a performance appraisal meeting. In the meeting room, neatly arranged tables and chairs are placed, and employee performance evaluation forms and various appraisal indicators are hung on the wall. Managers sit around the meeting table with serious and earnest expressions, holding employee work records and customer feedback materials in their hands, ready to conduct a comprehensive evaluation of the employees.

When evaluating the performance of chefs, the quality and innovation of dishes are important evaluation indicators. The head chef will report in detail the number of dishes prepared by each chef this month, the customer's evaluation of the taste of the dishes, and whether there are any new dishes launched. For example, if a chef's dish is highly praised by customers,

If he has outstanding performance in dish innovation, such as successfully developing a new Chinese-French fusion dish that is loved by customers, he will get a higher score in the performance appraisal. The management will carefully record the relevant situation on the evaluation form and discuss giving corresponding rewards, such as bonus incentives, honorary titles or opportunities to participate in advanced cooking training courses.

For waiters, service attitude, service efficiency and customer satisfaction are key evaluation factors. The service manager will make a comprehensive evaluation based on customer feedback, the waiter's attendance record and daily work performance. If a waiter receives many letters of praise or good reviews from customers within a month and has never made mistakes or complaints during the service process, she will also stand out in the performance evaluation. Management will consider giving her the opportunity to be promoted to foreman, or give her extra vacation, bonuses and other rewards.

At the same time, in order to enhance team cohesion and employees' sense of belonging, the hotel also regularly organizes rich and diverse team-building activities for employees, which are like a series of happy gatherings, bringing employees closer together, relieving work pressure, and allowing employees to feel the strength and warmth of the team in a relaxed and pleasant atmosphere.

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During a weekend team-building activity, the hotel organized employees to go to a large park outside London for a picnic and team-building activities. The employees took the bus, laughing and enjoying the scenery outside the window. After arriving at the park, everyone got off the bus and began to set up the picnic site. Some employees were responsible for laying out the picnic blanket and arranging various delicacies and drinks neatly; some employees prepared barbecue utensils and prepared to grill delicious food.

The chefs also showed their skills at the picnic. They used simple barbecue equipment to grill delicious steaks, chicken wings, vegetable skewers, etc. Chef Pierre skillfully put the steaks on the grill, turned them over from time to time, sprinkled salt, pepper and various spices, and the steaks made a "sizzling" sound and exuded an attractive aroma. He smiled and said to the employees around him: "The steaks at this picnic cannot be sloppy. We must make everyone happy." Other employees sat around, chatting and laughing while tasting the food.

During the team development activities, employees were divided into groups to participate in various interesting competitions and challenges. Some groups participated in relay races, where employees fought hard to be the first and sprinted for the honor of the group; some groups participated in team tug-of-war competitions, where everyone worked together, shouted slogans, and pulled the rope hard. During the activities, employees encouraged and helped each other, enhancing friendship and trust between each other.

Through these strict quality management systems, perfect employee management mechanisms and colorful team building activities, Wang's All Series Hotel London Branch has gradually been on the right track in its operation after opening, and all work is proceeding in an orderly manner. Customers here enjoy high-quality food and excellent service, and their evaluation of the hotel is getting better and better.

……

As the London branch gradually develops steadily, it actively seeks opportunities for expansion and cooperation, intending to weave a larger and more diverse business network to promote its continued advancement in the UK catering market.

They extended their reach to local cultural institutions and businesses, and through unremitting efforts and communication, successfully established close cooperative relationships with many institutions and businesses.

Among them, the cooperation with a prestigious art gallery in London is exemplary.

This art gallery is located in a culturally rich neighborhood in London. Its architectural appearance is unique, with old brick and stone walls covered with vines of the years. The large glass windows display breathtaking art masterpieces, attracting countless art lovers and passers-by to stop and watch.

The gallery is spacious and bright. The white walls provide an excellent display background for the artworks. The soft light pours down from the ceiling, illuminating each exhibit just right, creating a quiet and elegant artistic atmosphere. (End of this chapter)