How can a chef succeed in trying vegetables?

How can I successfully get into the kitchen?

▼

0 1. Don't fight an uncertain battle.

Once a chef "lurked" into a new restaurant for three days while preparing to apply for a job as a chef. According to the standards of high, medium and low grade, he ordered the restaurant's signature dishes and Wang dishes respectively, and recorded the number of the producer, and then tasted them carefully. He made a detailed analysis of these dishes from the aspects of category weight, plate loading skills, taste and nutrition collocation, and recorded their advantages and disadvantages. Then, when he tried the dishes, he not only won the boss's approval with exquisite skills, but also put forward feasible suggestions to the boss from the aspects of dish design, menu composition, innovative dish launch speed, etc., so that if the boss gets the treasure, his salary will be higher than he expected 15%.

Friendly reminder:

When you are going to a restaurant to apply for a tasting, you should first make preparations and conduct a "fire scene reconnaissance" in advance, depending on what kind of food it deals in and the conditions of the kitchen in the front hall, so as to make targeted preparations.

Then, ask what dishes to try, try a few dishes, whether it is a designated dish or a free play; It is also necessary to find out the variety and quality of the main and auxiliary materials needed, what brand and grade of seasoning to use. After you have a good idea, write a list and give it to the boss or chef, and ask if there are any of these ingredients in the kitchen. If not, you can apply for an adjournment.

Doing so gives the boss the impression that you attach great importance to this job and are also responsible. In this way, with equal opportunities, you have an advantage over others.

02. Choice of dishes

What kind of dishes will you choose in the process of tasting?

First of all, we should give the dishes a positioning, see what the theme of this hotel is, and whether the consumption level is high or not. In this regard, we should know fairly well.

Secondly, take out the dishes that you usually think sell well and are most handy in practical work and can meet the business theme, scale and consumption standards of this hotel as trial dishes. Only by making delicious, affordable and low-priced dishes can we impress the boss.

03. Preliminary preparation

When you choose a dish, you should also pay attention to some preparations. First of all, it depends on whether the dishes you choose are fresh in the main and auxiliary materials; Secondly, check whether the seasonings are complete, and personally taste the salinity of salt, the acidity of vinegar, and the authenticity of some important seasonings; Finally, check whether the cooker is easy to use, whether the utensils are convenient, and put the utensils for serving.

04. Oral kung fu is a "double-edged sword"

In the impression of most people, since it is called "trying vegetables", it is natural to try vegetables. So some chefs only pay attention to hard work and ignore oral statements. As we all know, although this is not a compulsory course, it can be part of extra points.

Once, a chef and another fellow villager went to a Jingxin restaurant to try some dishes at the same time. In terms of cooking skills, they each have their own strengths. Fellow villagers come from ordinary classes and have strong basic skills. However, when communicating with the manager to improve Mapo tofu, the chef took the initiative to explain his innovative ideas and specific operation methods, and analyzed the local taste and requirements for innovative Sichuan cuisine. Hearing the manager nodding frequently, he decided to hire him on the spot. This incident shows that the success of the food experiment is due to his communication skills. Villagers dare not confess, although they have been hired, but they are paid much less attention.

Friendly reminder:

Before trying the dishes, you might as well exercise your eloquence and explain the relevant raw material knowledge, nutritional components, historical allusions, innovation direction, etc. according to the dishes you try to cook ... as comprehensive and accurate as possible. If you have the energy, you can also organize some of your work experience into a short and pithy speech for a rainy day.

Of course, good eloquence does not mean bragging. A boss once said that he didn't like the chef's boasting the most. Many people flaunt how good they are as soon as they meet, and try it on the stove. The result is often disappointing. When the boss finds that what these chefs say can't be fulfilled in practical work, he will fire you soon.

The real good eloquence is to speak in moderation and know what to say, when to say it, to what extent, and what not to say. As long as your words are meaningful and can add points to your dishes, you should express them boldly.

05. Details are the key.

A chef went to a star-rated hotel in Shenzhen to compete for the executive chef of Chinese food. There are two secrets to success.

First, he prepared every link in advance, for example, abalone was brought from his own home to ensure the taste and quality; Although it is not difficult to purchase sauerkraut in Shenzhen, in order to ensure the quality, he asked a local chef friend in advance to find out where the sauerkraut is the most authentic.

Secondly, it is the temperature of the dish. In some hotels, the first item to evaluate whether a chef is qualified is the temperature. Sometimes, because I am not familiar with the venue, I don't know what to do, and the order of serving is completely out of order. Except for cold dishes, other hot dishes feel like they have just come out of the pot, and their impressions naturally decline.

Friendly reminder:

There is a saying that "a short step makes a long regret." There are many kinds of raw materials and seasonings now. All raw materials and seasonings should be tried before they can be used in dishes.

Special reminder:

Don't go to the kitchen if the trial is successful.

▼

Tasting dishes is not only a process for the boss to choose a chef, but also a process for the chef to choose a boss, or a process of mutual understanding and adaptation. When the boss chooses a chef, he chooses whether the chef's basic skills are excellent, whether he is serious and responsible, and whether he pays attention to saving costs; The chef chooses the boss, the management of the restaurant, the management style of the boss and the comprehensive quality of the chef team. Therefore, the chef should also grasp the following three points:

0 1. If you change chefs every three days, don't go!

This kind of boss often wants others to steal the special skills of the chef. When others learn their skills, that is, at the end of the probation period, in the end, the chef is "wasting time and folding skills".

02. If the boss has a criminal record, don't go!

The so-called criminal record refers to the phenomenon that the boss owed the chef's salary and insulted the employees before. It is "a good bird chooses wood to live, and a good minister chooses a gentleman to serve." If the boss doesn't respect the employee's personality and labor achievements, the harder the employee works, the greater the loss.

If the chef has no professional ethics, don't go!

The chef is the core of the kitchen team. If a chef has no professional ethics, his chefs will cheat, fail to make progress, flatter and say good things in front of the chef, but be lazy and slick behind his back, and even steal food. In such a group, you either leave by yourself and waste your time, or you are in cahoots. Not only can I not learn technology, but my personal reputation stinks.