What is the best thing to order in a restaurant?

What is the best thing to order in a restaurant?

I remember talking to a restaurant owner, this person opened a relatively large restaurant in the local area, and he was more famous, he used to be in charge of the spoon himself, he said that a person into your restaurant will order two dishes, you have to pay attention, one is shredded potatoes, the other is home cold.

<>These two dishes are based on kung fu, one hot dish and one cold dish, how the shredded potatoes are cut, how the heat is, how the color is, how the cold dishes are mixed, basically determine the level of the chef in your restaurant, I have always regarded it as a classic theory. After he finished speaking, I immediately felt that he was tall, and I also felt that he was very powerful, so I ordered these two dishes because they were cheap.

Later, the boss of the hotel quit, he changed the hotel into a bath, or a fire, I don't know what the bath is ordered to see the level of the bath, hehe.

When we hire a chef here, we need to try the dishes to see how good the chef is.

Most of us here are for the chef to fry shredded potatoes and mung bean sprouts, don't underestimate these two dishes, shredded potatoes can see the chef's cutting skills, speed, and level of stir-frying.

If you want to fry the shredded potatoes well, you must first cut them well, that is, the knife skills that are usually said, a good chef from cutting, blanching, and frying, a series of good times only takes a small amount of time, and the color is beautiful, the taste is good, and it can't stick together, which is indeed level.

There are also mung bean sprouts, fried can't be too much, and the fire can't be too light, too much, the bean sprouts wilt, look at it and have no appetite, fried lightly, there will be the taste of beans, that is, it is usually said that it is not fried.

These two very ordinary dishes can be seen from the level of the chef, from the appearance of the dish, that is, the color and aroma, the performance of the chef's level in shredded potatoes and mung bean sprouts, the high and low are immediately revealed.

Just learning to cook, you can go to a family-style restaurant, or a simple restaurant, a small restaurant, or a fast food restaurant. Chef is recognized as one of the promising professions, where there are people, there is food, and where there is food, there is a cook. With the improvement of people's living standards, everyone's requirements for food, clothing, housing and transportation are getting higher and higher, and more and more people are going out of their homes and into hotels or restaurants, so chefs are an industry with a shortage of talents, and it is also an enduring industry.

Moreover, there is no age limit to learn to cook, it is relatively easy to learn, as long as you are willing to learn and learn with your heart, it is still easier to learn, and more and more middle and high school graduates choose to learn to cook.

Now no matter what city you are in, hotels, restaurants, and hot pot restaurants can be found everywhere, and business is quite booming. With the improvement of people's living standards, the development prospects of the catering industry are bright, coupled with the multiple advantages of the catering industry, such as high profits, fast capital turnover, and flexible investment, it has become a business choice for many people.

What to try?

1。Try your basic skills and accumulation, usually have accumulation, and don't panic when you encounter something.

Fish-flavored shredded pork, the most clicked dish in the restaurant.

Summary. A good chef can not only make consumers "come here", increase the turnover of the restaurant, create a good image of the restaurant, become the golden paint signboard of the restaurant, and bring long-term benefits to the restaurant, but also let the boss rush to pet and hire a lot of money. There is such a saying:

The chef is the soul of a restaurant. The reason is very simple, customers come to the restaurant to "eat", so even if the restaurant has a good location, good decoration, good management, and good service, if there is no good chef to cook the dishes that customers like, then it is difficult to make customers like your restaurant.

Hello kiss, a good chef, not only can make consumers "come here", increase the turnover of the restaurant, create a good image of the restaurant, become the restaurant's golden lacquer model signboard, bring long-term benefits to the restaurant, but also let the boss rush to spoil, Zen this heavy money hiring. There is a saying: the chef is the soul of a restaurant.

The reason is very simple, customers come to the restaurant to "eat", so even if the restaurant has a good location, good decoration, good management, and good service, if there is no good chef to cook the dishes that customers like, then it is difficult to make customers like your restaurant.

What a sous chef can bring to the restaurant.

1. The sous chef is the technical backbone of the department and the main force of cooking work, assisting the head chef to do a good job in the management of the kitchen, and is directly responsible to the head chef; Exercising the rights of the Head Chef when the Head Chef is on leave or vacant. 2. As one of the main persons in charge of the implementation of the strategic objectives of the company, accurately understand the vision, core values and strategic planning of the group company. Correctly understand and grasp the business philosophy, service concept, and corporate culture and brand development strategy of the group company, not only can correctly pass the above concepts to employees, but also can guide their daily work.