A good chef must not only have superb cooking skills, but also have a motivated heart.

Catering requires hard work. As the saying goes, "Be a chef, work until you grow old, and learn as you grow old."

Kitchen management requires managers not only to have superb skills, but also to have a good eye for finding problems. If you don't have a good eye for finding problems, then you are just a senior technician.

You are not a qualified manager, so if you want to become a qualified manager, you must be able to find "faults."

The details of management are everywhere, from the procurement of raw materials to cutting and matching, the size of the knife edge, the initial processing of raw materials, the details of operations, etc. There must be standards. Only when standards are set for employees, will employees operate according to the standards.

Avoid some mistakes.

1. Take the simplest and most common example of raw material procurement and control.

For example: green onions.

Almost every store is using it. Braised sea cucumber with green onions is a famous dish. Green onions are used as auxiliary ingredients. The normal requirement is 1 cm in diameter. If the green onions are too thick, not only will the dish combination not look good, but it will also affect the taste of the dishes.

2. Changing of raw materials Ah Wu Tofu, one of our signature dishes of Ah Wu Cuisine, may seem like a simple tofu dish, but there are strict requirements from selecting ingredients to cutting to ensure the taste of the dish.

Take diced tomatoes as an example. We use fresh tomatoes, blanch them in boiling water, peel them, slice them with a knife, then cut them into strips and dices. When making Ah Wu tofu, stir-fry the tomatoes until the tofu is red and bright.

, there are a few tomato particles in the tofu, but some chefs want to save trouble when changing the knife and like to chop with a knife, so the Ah Wu tofu cannot meet the taste requirements.

3. No flipping of fried rice is allowed. Ah Wu fried rice is one of the three biggest monsters in our company, and Oriental Food has also reported it many times.

When we were making the rice, we not only had dedicated people dedicated to it, but also formulated detailed operating procedures. In particular, turning the pot was not allowed when frying rice. However, some employees couldn't figure out why they were not allowed to turn the pot, so we explained the reason to them.

Ah Wu fried rice is known as "dancing rice". When frying, each grain of rice must be in even contact with the pot, and at the same time, stir fry continuously with a spatula to achieve this effect.

If you turn the pot, it will be difficult to achieve the desired effect, and natural gas will also be wasted when turning the pot. That is to say, when making dishes, you must master the operating skills according to the characteristics and requirements of the dish.

4. It is not allowed to use a spoon to scoop oil into the pot. Some people may think, why is it not allowed to use a spoon to scoop oil into the pot when cooking?

So how to cook?

In fact, we also have a clear rule here.

If you use more than half a spoon of oil at a time, you should use the oil basin to pour it into the pot. In other words, if you use less than 10 grams of oil when cooking, you can use a frying spoon to scoop it.

If you are lubricating oil or frying ingredients, be sure to pour the oil into a basin to avoid oil dripping when scooping oil into the pot, causing waste.

5. The detail of using your legs to control the switch may seem small, but the effect is very different.

Most of our cooking chefs like to pull up the pot when cooking and seasoning. If the chef knows how to save, he will turn off the gas switch at any time with his hands or legs (operating with legs is faster than using hands), which can reduce

You waste gas when cooking and seasoning.

6. Hold the frying pan in one hand and the frying spoon in the other hand. When frying dishes, the frying pan will be used to pick up the raw materials. If you directly use the frying pan to scoop up the fried ingredients and place them on the oil basin, the oil will also be absorbed.

If it accidentally drips everywhere, you have to hold the fence in one hand and the frying spoon in the other to catch it.

This not only keeps the stove clean and grease-free, but also avoids waste.

Peers' feelings: Finding "fault" in kitchen management is not just looking for trouble.

But if you are good at discovering details, there is no big deal in catering. Similarly, there is no big deal in the kitchen. Only by being able to do the details well can you achieve success.