The next day.
When the kitchen staff from the morning and evening shifts were all there, Yao Shi suddenly said: "The accountant from the finance department came to see me just now."
As soon as he finished speaking, the people below suddenly started talking.
Everyone thought that the hotel expansion was going to be put on the agenda.
Yao Shi said, "It's almost the end of the month. The finance department has compiled detailed accounts of daily consumption and purchases, and found that our kitchen consumption has exceeded the quota."
As soon as this matter was mentioned, everyone's hearts immediately dropped.
The consumables in the kitchen are nothing more than seasonings, ingredients, tableware, and cleaning and hygiene products.
Anyway, if there is any shortage, they will report it directly to the buyer.
The buyer goes to the finance department to approve the money, buys the items, and puts them directly into the warehouse, and whoever uses them gets them.
However, the kitchen end is indeed over-subscribed every month.
There's nothing we can do about it.
Things are actually used.
All the things the kitchen bought were commercial supplies. Even seasonings such as salt and chicken essence came in buckets, and no one brought them home.
But sometimes, waste does occur.
For example, when the chef is shaking the spoon, he occasionally rushes to put in too much seasoning. He knocks it directly onto the kitchen counter and then wipes it directly with a rag. No one will put it back into the seasoning box because it is troublesome.
For example, there are clean paper towels specially used for wiping dishes and bowls. Chefs often pull one to wipe their hands and faces. Sometimes they pull too many, and they often pull out several pieces to use.
Another example is the dishcloth used for washing dishes. Workers often eliminate several pieces a day. After all, the workload in the kitchen is heavy. After a day of use, the original color of the dishcloth has long been blurred. If you are too lazy to wash it thoroughly, you just throw it away. .
Every time the accounts are collected at the end of the month, the finance department will come to Yao Shi to settle the accounts.
After Yao Shi agreed, he turned around and came over to supervise his subordinates.
However, he also knew that there was no way to prevent this situation, so he just meant it.
The people below are also clear-minded.
Knowing that his leader was making loud noises but not raindrops, the people in the kitchen could only hear the news and didn't take it seriously.
Yao Shi always talks long and short in meetings.
It only took five minutes from the time the person was retained to the time the meeting was called to an end.
While everyone was safe, Sun Qingning hurried over to ask for leave from Zhao Meng.
It was rare for his girlfriend to have a day off, so he wanted to take an extra day off.
Zhao Meng didn't say anything, because of what happened last time, his opinion of the people under him dropped drastically.
When dealing with Sun Qingning, his attitude was obviously indifferent: "If you find someone who is the right partner, let's break up."
The assessment at the end of the month was coming soon, but Zhao Meng didn't mention that Sun Qingning would stay to practice. He had long since denied the possibility of Sun Qingning becoming a regular player.
Sun Qingning got the chef's permission, and Le Diandian turned around and chased Fu Yu, asking to compete with him.
Fu Yu didn't care. He had no relatives, friends, or girlfriend to accompany him here. For him, taking a day off was just a day when he had time to go to Zhao Meng's house to clean.
Not looking forward to it at all.
Fu Yu agreed happily.
Sun Qingning promised to come back and bring him the latest Dandong Strawberry No. 005 developed by his girlfriend's research institute.
Fu Yu's eyes lit up. Dandong strawberries were delicious, big and tasty, but the price was on the high side. A pound of strawberry in the supermarket can be sold for thirty or forty.
He is usually reluctant to buy it.
Zhao Meng took the time to call Fu Yu to his side and warned: "I have received two more banquets here and I can't leave. The music restaurant has contracted a large wedding banquet and there are not enough people. I told Chef Yao, I’ll ask you to go over and help the cook. Do your best then, and ask Chef Yao about everything. He’s a good guy, and there’s no choice. You don’t have to be too close to him.”
Fu Yu was extremely pleasantly surprised: "It's true! Thank you Chef Zhao!"
Being able to practice cooking with a spoon is an extremely rare and precious thing for the small workers in the kitchen.
Ordinary chefs often talk about taking care of the workers, but in fact they treat the workers as handymen.
Not only will they not really teach cooking skills, but they will more or less be on guard against each other.
I am worried that one day, I will teach the apprentice and starve the master to death.
But Zhao Meng is really good at dealing with Yu.
Not only did I personally lead him, I also taught him carefully and polished him step by step.
And now it has helped him hook up with Yao Shi, a chef with a senior technician level.
Created better learning opportunities for Fu Yu.
Zhao Meng waved his hand: "It's no use following me here. When you get over there, you must seize the opportunity and practice hard. I tell you, don't underestimate the flow of water at wedding banquets. The same thing If you can cook dishes well, that’s your skill!”
Fu Yu nodded: "I know, but it's just a flowing mat. How can it be made more carefully? It will be cold by the time it is served."
Zhao Meng stared: "Do you think that a music restaurant that is just a running restaurant can become big and successful in a short period of time? What is the basis for staying in the city?"
Fu Yu asked curiously: "What do you rely on?"
Zhao Meng said seriously: "It is very simple to make cold dishes for large banquets. After all, the guests do not come here specifically to eat. The focus is on various activities."
"But being able to make cold dishes unique is a unique skill. When guests attend a banquet, they will remember the dishes after tasting them, and when they mention them, they can praise them for how delicious they are. Do you know how difficult that is? "
"There is no way to change the conditional factors, but you can start from other aspects. For example, the materials used, the presentation, and the most suitable combination are all knowledge. If it is you, you suddenly received an order for a family gathering, but because the guests did not arrive at the same time, You need to serve the dishes slowly and wait while eating. How should you adjust the order of serving dishes so that the last customers who arrive can also taste the deliciousness of the dishes?"
Fu Yu was stunned.
He had never considered this issue at all.
After all, he is a kitchen worker in a normal hotel, not a hotel like a music restaurant that specializes in hosting various large-scale banquets.
Different road non-phase plan.
He has always regarded Maxima and Music Restaurant as two different things.
Now Zhao Meng told him that in fact, all restaurants are the same. You can learn something anywhere, and you can learn and apply the skills learned by analogy.
Zhao Meng taught earnestly: "Cooking is not a matter of knowledge. There are not so many borders around it. Customers are also different. What they want to eat and what taste they like is completely up to them."
"As chefs, we should be able to cook whatever dishes we practice. As long as we cook them, we can do our best."
"I'm telling you all this for no other reason than that I hope you can cherish the opportunity and try to improve your cooking skills before the assessment."
Fu Yu couldn't help but said: "Chef Zhao, I've worked with Chef Yao twice, but I really don't see anything particularly good about him. Just the butter-baked lobster, his technique looks pretty good. Not as agile as you."
Zhao Meng sighed: "If Chef Yao is as ordinary as you said, how could he become a chef? Let me ask you, what is the difference between a chef and a chef? Do you know?"
Fu Yu: "Management ability? Response? Communication ability..."
Zhao Meng hit the nail on the head: "The role of a chef is to be able to immediately find a solution when the dishes cooked by the chef fail to meet the customer's requirements, and to have the ability to satisfy the customer. The premise that supports this is that the chef The chef must have superb cooking skills. After all, customers come to the store to eat, and they will only feel satisfied if they eat well."
Zhao Meng said earnestly: "You are still young and have plenty of time to hone yourself, but opportunities are rare. Now that you have them, you must seize them. Do you understand?"
Fu Yu felt warm in his heart and nodded: "Don't worry, Chef Zhao, I understand."
Fu Yu has been working as a laborer in the kitchen for nearly a year, and usually does odd jobs.
Now it was equivalent to Zhao Meng actually pulling him to the position of holding the spoon, starting to lead him hand in hand, trying hard to push him to a higher level position.
