With Xue Yi's words to wake up Ma Jiang, the assessment of the stove chef ended.

Five came, and two were selected.

It's all stove cooks...... Well, no, it's a senior stove chef.

The basic salary is two thousand more than Su Zifang.

That's right, as a chef who has won the first prize in the Huaiyang Cuisine Competition and led the team to win the first place in the Jingling City Catering Rankings.

Su Zifang's own status in the chef sequence is still the worst junior stove chef.

Zhao Xiaoman and Zhang Zidan are both intermediate because of their strength, and although Kong Yan has problems with cooking, he is also at the primary level with his exquisite lotus playing skills.

Mu Fei is the same as Su Zifang is a junior level, although Su Zifang feels that he and Mu Fei were both forcibly pressed by Xue Yi to hone their skills at the primary level, not because of their lack of strength!

After self-comfort, Su Zifang went to see the interviews for several other positions.

Because the job of playing lotus is a turnover position in major restaurants and is recruited all year round, after the demand for food is silent, although Xue Yi is strictly stuck in his resume, there are more than 40 people who have passed the preliminary screening.

Fortunately, Ma Liang has already joined, so the selection can be a lot stricter.

However, in this case, Kong Yan couldn't even be busy, and pulled Zhao Xiaoman and Zhang Zidan to temporarily help out a lot of dishes.

Even he himself stir-fried a plate of black pepper beef cubes, so that he could serve the dishes that needed to be plated.

Of course, the work presented by the chef who interviewed is also very indescribable.

Zhao Xiaoman made classic blueberry yams, most of them were arranged in a form similar to the alternating stacking of wooden towers, and only a few people put on a pattern and took into account the contact area of blueberries and yams and the convenience of eating and pinching.

Leave a small group of people behind, and then serve the crab roe tofu made by Zhang Zidan.

This dish is different from the cold cuts just now, and it is more of a test of the choice of containers and the combination of decorations.

Several chefs who served in shallow dishes were blacked out by Kong Yan for the first time.

This dish is served in a shallow dish, and it is extremely difficult to scoop out with a magnetic spoon, and it will also clink, so even the slightest experience will not choose the container in this way.

A few of the ones that chose to be served in a blast furnace but did not wipe off the juice left by the side of the packaging were also eliminated.

The work of playing lotus requires carefulness, and such a person will definitely not pass the assessment.

By the time Kong Yan's own black pepper beef cubes were served, there were only six Dutch chefs left.

The three Kong Yan with lettuce leaves can still bear it, after all, it can be explained as a color matching, but a dragon fruit of the same size cut into the plate for decoration makes him a little puzzled.

The guest ordered black pepper beef cubes, and the chef made black pepper beef cubes, how did it become assorted beef cubes in a second when they came to Dahe?

Silently crossed and blackened, and looked at the other two.

Kong Yan was a little more satisfied in his eyes.

One of these two people chose a pottery plate, and the other chose a rock slab, and they both knew how to preheat the plate.

This is the most crucial part of this black pepper beef cut.

Because the beef is easy to cool after being cut into small pieces, preheating the plate can effectively extend the holding time, and also allow guests to see the dancing oil splashes, showing a sense of luxury.

I looked at the names of the two men.

Lv Leyou, Mo Yun.

Secretly tick the remarks, and the recruitment task of Dahe will be completed.

At the same time, Mu Fei's cutting board and cutting match have also been recruited, and the four chefs have all worked as cutting boards in big restaurants, but they have never had the opportunity to go further.

Both the technique and the knife work are extremely skilled.

There are two Cantonese restaurants where the chef can even debone the whole pigeon.

Mu Fei could even imagine that after this group of chefs came in, the work speed of the back kitchen could be doubled.

On the other side of the water platform, Su Zifang paid special attention to Yuan Caizhe who was left by Xue Yi.

After two glances, there was something different.

All the greens in his hands can be discarded into discarded stems, branches and leaves in less than five seconds.

This is even more true for meat,

The beef is quickly rinsed with water to keep the meat juice as rich as possible, and the pork is kneaded with flour to reduce the smell of the flesh left by the blood.

Fish and shrimp are easily scaled with three knives, which is exactly the same as the technique Su Zi has seen in the video.

And depending on the type of dish reported, the amount of preparation is exactly the amount of one dish, no more, no less.

The first place in the technical competition of the building outside the building is indeed worthy of its name!

Compared with Yuan Caizhe, the other two water platforms are a little unsightly, and they can only be regarded as generals.

There is no problem with basic vegetable rinsing and scrubbing, and the speed of killing fish is acceptable, not as clean as Yuan Caizhe, but it is much better than the stove head that he applied for before.

Silently, Su Zifang himself didn't realize that his requirements for the chef of the water platform had begun to be on par with Yuan Caizhe.

This is not as good as Yuan Caizhe.

This is only half of Yuan Caizhe's speed.

This has eighty percent of Yuan Caizhe's kung fu.

Yuan Weights and Measures Caizhe felt the burning gaze from Su Zifang, looked back slightly, glanced at it, and continued to turn around to process the ingredients in front of him.

Su Zifang finally understood why the other party would become the king of the water platform outside the building.

If this kind of love for work can't become the first, then who else can be worthy of the first qualification?

In the middle of the night, the job fair ended, and Chen Chuyi talked about the contract and salary one by one.

Several people had no opinion.

Especially when I heard that the water platform, cutting board, and lotus have five insurances and one housing fund, and you can also get a commission according to the monthly turnover.

In the place where they worked before, these positions can be said to be the bottom positions, with a high turnover rate, saying that there are five insurances and one housing fund, and the result is that the five insurances are paid after the probation period of three months, and one housing fund is paid after one year of work.

However, many people were dismissed for various reasons after about 10 months.

In short, the pie painted by the boss never materialized.

Seeing the contract that was clearly written in terms of sharing and holiday benefits, I immediately had the idea of wanting to stay here for a lifetime.

After listening to the explanation, Yuan Caizhe didn't even want to sign his name on the contract.

After that, he looked at Su Zifang: "You are a good person, I believe you!"

Su Zifang: ......

What's going on with this inexplicable good guy card?

As soon as he took two steps, he saw Yuan Caizhe bowing respectfully to Xue Yi, and the two chatted with a smile.

Su Zifang waited for Yuan Caizhe to walk away before silently stepping forward: "Master, do you know?"

Xue Yi nodded slightly: "It's the son of the old man, I didn't expect to be as stubborn as his father." ”

"I just asked him if he wanted to turn the cook, and he said no. ”

"It's a shame!"

Su Zifang thought about it, it would be a pity if such a good water platform turned the stove, so he sighed.

"yes, that's a pity!"

The two looked at Yuan Caizhe's back at the same time, but unfortunately the result was different.