MTL - Food: How Did I Become a Chef When I Set Up a Stall?-Chapter 171 I want to hire a restaurant, I just want to be the boss!

Chapter 171 I want to hire a restaurant, I just want to be the boss!

 Lao Weiwei Sichuan Restaurant is very popular.

 The guests came upon hearing the news.

 On the first day there were just too many people, on the second day there was a small fire, and on the third day there was a big fire.

 I don’t know who spread the rumor, but now everyone knows that there is a great Sichuan chef in Laoweiwei Sichuan Restaurant.

But this chef is very mysterious, and no one knows what his resume is.

Great chefs all have resumes, such as when they were apprentices to whom, when they became chefs, when they became chefs in which big restaurants, etc.

 The guests can also know how good the chef is.

Lao Weiwei Sichuan Restaurant also installed security in the back kitchen, and Shen Hai personally guarded it to prevent diners from entering.

 The kitchen is an important place and no idlers are allowed to enter it.

Later, Yang Juanjuan began to hire excellent Sichuan chefs everywhere at high prices.

 There is no other way. There are many repeat customers, making the restaurant more and more lively.

  But he is completely irresponsible for the restaurant.

 Her subordinate, her cousin Yang Dalong, reported excitedly:

“Sister, this chef is absolutely fine, his cooking skills are not average.”

 Sichuan restaurants have become popular very quickly.

These days, there are not many good chefs anywhere.

 The news continued to be passed on, and soon it was passed to a Sichuan restaurant.

 But the former executive chef had some connections, and other powerful chefs would not go to Yang Juanjuan’s place, and they were indeed unavailable.

This Sichuan restaurant is called Sichuan Flavor. It is also a long-established Sichuan restaurant. It has three floors and is located in the downtown area of ​​the old city. It has always had a good reputation for customer flow.

Several chefs followed, and two chefs left, so Yang Juanjuan invited other Sichuan chefs to come.

They are all learned from very good chefs, and they gradually reach the level of executive chefs. The accumulated experience and ability are beyond the comparison of ordinary people.

After a lot of work, the executive chef couldn't stand the anger and just left.

 New customers saw the bustle of the restaurant and wanted to come in and have a taste.

 You will lose money by then.

 I just thought about firing the person.

So, at noon, Yang Juanjuan took Yang Dalong, a driver, and a follower, and the four of them got into the car and headed straight for the Old Flavor Sichuan Restaurant.

 Top chefs are not that easy to find.

 The restaurant became a hit.

 The four of them soon arrived at the Old Flavor Sichuan Restaurant.

The restaurant owner found a new young daughter-in-law, Yang Juanjuan, so he gave the restaurant to her daughter-in-law to manage.

 This is Jiang Feng’s third day at Laoweiwei Sichuan Restaurant.

 Including the restaurant commission, the average monthly salary is 70,000 to 80,000 yuan, and on good days it can reach 100,000 yuan.

In addition, Jiang Feng wore a mask at night and walked quietly without being noticed.

 There is no other way. If we can’t hire a good Sichuan chef, our business will really decline.

 After all, employee wages and the consumption of various water, electricity, and food materials are all costs.

This Sichuan chef with a well-known name as executive chef has excellent skills and has several apprentices working with him.

“Let’s invite him over, and the restaurant will definitely become popular again!”

The scene was extremely lively.

This incident is a popular saying on the Internet: "Layoffs hit major arteries."

 Before I parked my car, I saw many customers lined up outside the restaurant.

Yang Juanjuan is quite stingy. When she found out that the executive chef in the back kitchen not only received a salary but also a commission, she started to find faults and try to drive away the executive chef.

Hearing what Yang Dalong said, Yang Juanjuan immediately wanted to verify it.

Just today, Yang Juanjuan heard about the old flavor Sichuan restaurant.

"It's only been a few days, and the business of that small restaurant has been extremely good."

Yang Dalong is now the lobby manager of Sichuan Zhiwei Restaurant. The driver is a distant relative of Yang Juanjuan, and the follower is also a relative of Yang Juanjuan's natal family.

 The Sichuan dishes made by the chefs invited later were of average taste, and the reputation and sales of Sichuan Flavor Restaurant began to decline.

 Then he also became a repeat customer.

This can be regarded as being responsible to my mother's family, and arranged for them to stay in the restaurant.

  But the result is really not found.

 But recently, Sichuan restaurants have had a big problem.

Yang Juanjuan felt that he took too much. A typical chef would be paid 18,000 yuan a month, which is considered high, but 70,000 to 80,000 yuan a month was really unbearable.

 The root cause is that it still tastes great.

Jiang Feng was busy in the kitchen, immersed in the process of cooking delicious food.

Of course, cooking a few dishes is enjoyable, cooking dozens of dishes is a bit tiring, and cooking hundreds of dishes is really tiring.

 Now the restaurant closes after 2:30 noon and opens at 5:30.

 Just to let Jiang Feng rest.

Outside the restaurant, Mina, Yang Juanjuan and their group asked for a number plate and waited outside.

 At this moment, several people around were chatting.

“I want to try the spicy chicken today. I heard that the spicy chicken is very delicious. I didn’t even try it yesterday.”

“Yes, the fish-flavored shredded pork and couple’s lung slices I ate yesterday tasted really good!”

“This old Sichuan restaurant has been open for a long time, why has it suddenly become so busy these days?”

“I heard that the previous chef was hospitalized, and the boss spent a lot of money to hire a new chef, and that chef was very good.”

“It’s delicious. I had a meal yesterday and I want to eat it again today.”

Yang Juanjuan listened quietly.

 Feedback from guests can best reflect the skill of the chef.

Yang Juanjuan is also a shrewd person, but she is stingy and likes to withhold money. She feels unbalanced when she sees her employees making more money.

With this kind of mentality, it is fine to be a small businessman, but not the person in charge of a restaurant.

Yang Dalong said from the side:

"Sister, what I said is right, the chef hired by this restaurant is very good." "I have only been doing it for a few days, and it has become so popular."

“Didn’t you ask me to keep an eye out for any good Sichuan chefs? I came here specifically to find out.”

Yang Dalong transformed into a credit-seeking boy to solicit credit for himself.

Yang Juanjuan nodded, "Try the taste first before talking. I have to check the level."

 Some people say that the food in small restaurants is better than that in big hotels.

This statement is actually not correct. Just like what is said in the TV series "Black Ice", if small restaurants really taste better than big hotels, then big hotels will close down.

 The dishes in the hotel are strictly selected from the selection of materials, employment, and cooking techniques, and all the chefs are professional.

 In small restaurants, it all depends on the chef’s personal level.

 So, under normal circumstances, the food in big hotels must be delicious.

Yang Juanjuan manages a restaurant and disdains the Sichuan food in small restaurants. This is the mentality.

About half an hour later, when it was their turn, the four people came to the store and found a seat to sit down.

Yang Juanjuan was not polite and ordered eight dishes directly.

 They are all signature Sichuan dishes.

 Soon, dishes were brought out one after another.

 Every time a dish was brought out, they would pick it up and taste it immediately.

It doesn’t matter if you don’t taste it. Once you taste it, you realize that the Sichuan food made by Jiang Feng tastes so good.

 Can't find anything wrong with it.

 Very authentic.

 The four of them go to Sichuan restaurants every day and have a certain ability to taste Sichuan cuisine.

There is no doubt that the person who cooks Sichuan cuisine is definitely a great chef.

 I tried eight dishes in a row, all of them were perfect.

Yang Juanjuan immediately thought of hiring Jiang Feng.

In her eyes, her Sichuan Flavor Restaurant is better than a small restaurant like Old Flavor Sichuan Restaurant.

 “It tastes really good, no worse than the previous chef!”

 “Let’s pay a high price to come over, the restaurant business will definitely be good!”

 “Now we are in need of a chef who can cook top-notch banquets!”

"Yes, retaining those distinguished guests is the most important! Individual tourists are the second best!"

Several people were discussing excitedly.

 For them, the most important thing is to retain VIPs. After all, VIPs are generous and the profit from a meal is high.

 Nowadays, the number of VIP guests in restaurants is decreasing.

At this time, Yang Juanjuan saw Shen Hai coming out and hurriedly called him over.

Shen Hai came to the table and said with a smile:

“Hello, how can I help you?”

Yang Juanjuan immediately explained her intention:

“Boss, I want to confirm one thing. The chef of our restaurant only works in this restaurant for a few days, right?”

Hearing this, Shen Hai thought for a while and felt that this matter could be discussed, so he replied:

"Yes, I specially invited him here for emergency use, just for a few days."

"That's great, I won't hide it. Boss, I am the chairman of Sichuan Flavor Restaurant. Can you please help me get his contact information. When he leaves your place, I want to hire him at a high price. "

Yang Juanjuan spoke with a bit of eagerness and a bit of sincerity.

These words made Shen Hai stunned.

Of course he knew that Taste of Sichuan was a very large Sichuan restaurant, more than ten times larger than his restaurant.

In the past, the masters in the store all went to Chuan to apply for it, but they were brushed down without meeting the standards.

  Shen Hai felt that this matter was very important to Jiang Feng, so he immediately said:

 “Okay, I have to ask him first.”

 “That’s troublesome.”

So, Shen Hai hurried to the kitchen.

“Boss Jiang, Boss Jiang, let me tell you something.”

“A few guests came outside, saying they are the chairman of Sichuan Flavor Restaurant. They want to hire you to be the chef in the restaurant at a high price.”

 “According to their wishes, the salary they are willing to pay is extremely high.”

Hearing this, Jiang Feng remained calm and continued to stir-fry.

 He has no interest in being a chef.

  But he is very interested in restaurants.

“Taste of Sichuan? Where is that restaurant and what’s the location like?”

Jiang Feng asked while cooking.

Shen Hai thought he was interested, so he introduced:

“That’s a very good restaurant, quite famous in our local area.”

“Located in the downtown area of ​​the old city, it has three floors and the building tends to be in antique style.”

“It can be regarded as the signature Sichuan cuisine in the city, but it is not of the highest grade, so it can be considered as first-tier.”

Hearing what he said, Jiang Feng nodded.

 “You can help me refuse them, I have no interest in being their chef.”

 “But I am very interested in their restaurant.”

"You don't have to worry about this. I'll just go to Sichuan Flavor to check it out myself."

Jiang Feng said with a relaxed expression.

"Okay, then I'll refuse." Shen Hai responded hurriedly.

 After he left, Jiang Feng thought to himself:

 “The flavor of Sichuan can be investigated and examined.”

 “Maybe we can win it.”

Yang Juanjuan probably didn't expect that she wanted Jiang Feng to be the chef, and Jiang Feng wanted to be the boss himself.

Jiang Feng, a great god, is not so easy to please.

 (End of this chapter)