Not cost-effective!

The fried cabbage pole for breakfast, the super-large cabbage pole for lunch is shredded, and the noodles for dinner are still cut by the cabbage pole.

Before she got off work at noon, Jiaojiao received a call from Chef Li of the rabbit head shop, asking her if she could go to work, three thousand yuan a month, Jiaojiao agreed, went to peel a pot of potatoes and took the cutting board to the anvil, went to see the finished product of the pork loin flower that was being fried, and then said hello to Chef Wang that he was not suitable for the kitchen environment.

Jiaojiao went to work in the rabbit head shop, did not immediately take over the work of the anvil, but started from the tail anvil, Jiaojiao didn't mind, take the salary of the anvil without having to deal with the anvil's heart, why not!

The rabbit head shop takes the mid-to-high-end route, and its business is on par with the next door.

After a few anvils left, the original two anvils Yuan Xicheng made the head anvil, and Jiaojiao made three anvils from the tail anvil.

Yuan Xicheng did not accept that the salary was lower than Jiaojiao's, so he gave Jiaojiao the nickname "Three Thousand Oars", because the salary of the head anvil was two thousand eight.

Jiaojiao doesn't care about those, each does his own thing, everyone talks about his own price, don't spare his words, as if he didn't hear.

But Jiaojiao ignored Yuan Xicheng's mentality.

The trash can is a particularly large one, Yuan Xicheng asked Jiaojiao to help take out the garbage every time, and the face was big and saw it, "Don't go, there is never a woman in the kitchen to take out the garbage, can you pull the trash can that is taller than people?" Yuan Xicheng, what do you mean? ”

Jiaojiao: "It's okay, I'll just take a hand and do my best." ”

When she ordered, Jiaojiao was criticized by the sous chef by name, and the kale she separated should have checked the roots, and it turned black and fried it, which was irresponsible and had no cooking ethics.

Jiaojiao couldn't bear it anymore, the sous chef had ordered it three times, and the first three times she couldn't help but didn't argue, but went to the wok in private to fry the kale too much.

Jiaojiao knew that she was going to carry the black pot if she didn't say anything, she looked at the wok in charge, hoping that he would say a fair word to himself, and when the other party didn't say anything, Jiaojiao had to argue for herself.

"Sous chef, every kale is sold out, and there is no old goods at all, why don't you think about the reason why your wok is too hot. You ask the chef who fried this material, you asked him to pass him several times in private, is there such a thing?

Don't criticize Don't spare the kitchen virtue without making it clear yourself, you are a sous chef, and you must seek truth from facts. ”

Jiaojiao is loud, doesn't save face at all, when others trample your face under your feet, why do you have to endure it!

Jiaojiao asked a little sternly, who is she afraid of? She is not afraid of anyone! The wok technique is not good, so she puts all the responsibility on the cutting board, she is not a dough to be handled.

Everyone was quiet, and the sous chef looked at Jiaojiao's resistance today with some surprise.

What responsibility is the chopping board, the meat is old, firewood, it is strange that the cutting board is not pickled well, not stored well, she is not unaware, when the wok is lazy at noon duty, it is a few babies who play lotus to run up to stir-fry, they are Jiaojiao: your marinated beef, meat slices, shredded meat, is the best pickled since they worked in the store, gently cut in the oil pan, particularly tender, good taste, the most important thing is that Jiaojiao does not even use the powder but can achieve this effect, which they have not seen. )