I work in a restaurant, and the chef always has to weigh the stir fry, weigh it and then stir fry, I

On the surface, it is a kind of work responsibility, excellence attitude, fair to every consumer, to ensure that the portion is sufficient, not afraid of trouble, in fact, it also reflects the unfamiliar side of the business, as the saying goes, no matter what you do, practice makes perfect, industry is good at diligence and frolic, often in a post, you should grasp the dish with one hand for a long time, you know the amount, you don't need to weigh the rod, increase the workload, extend the waiting time of customers, and over time customers are impatient, Therefore, the number of patronage has decreased, and only by improving business skills, to be precise, accurate and fast, is the best policy to retain customers.

It's definitely not right, after all, a lot of things he said if they weigh. If he is used to the same words, he may be used to it, these oils, salts, and things are all uh branches are just right, if it is too much, she will have to change a little more of other things, and it may not be so accurate to start The taste of the fried dishes will be different. And you can only give more to the customer, not less, can your voice continue?

Although the boss is very much in fashion, he has no repeat customers, so he should be more honest in doing business, not like you said.

This chef is a very practical person, he has the idea of doing everything according to the law, but he is still a little old-fashioned in this case, any dish has to be weighed and then fried, there is really no need, it is not sincere and short, some dishes are a little more, some dishes are a little less, and they are fair and reasonable.

But the chef has become accustomed to doing this, you say that he is willing to listen better, he doesn't want to listen to him, there is a boss on something.

That's right, the chef is just doing his job, you think about the boss, I just don't know what the boss thinks about it, a few days ago there was a boss who thought the chef did too little, it can only be said that everyone's way of doing things is different, your chef is more serious and yes, in turn, think about the customers like to eat a lot of dishes, so there are many repeat customers.

I think that when working in the kitchen, you must first obey the chef's instructions, and if he goes too far, you can tell the boss.

As for weighing vegetables with scales, I don't think there's anything wrong with this! This ensures that each dish weighs the same amount, which may be a little more cumbersome, but it can be error-free.

You don't have to say much about this situation, because the chef does this to show that he is a responsible person and takes everything seriously, which may seem a little annoying, but it turns out that he will be able to make a difference in the future.

I work in a restaurant, and the chef always weighs the scale before stir-frying. This chef is doing business according to the capital. How much capital is needed for a dish, people should have a bottom in their hearts, so they can explain to the boss.

It's the nature of doing business. You are. If you are the boss, you are responsible for the chef and your boss.

Maybe you're right, but if he's a brand, he's going to do it according to the rules, because it's hard for customers to deal with, and it's okay to have more, a little less. It's troublesome for people to complain. The chef does what the boss wants, you just do it according to the spectators.

Because you're fighting with your boss, because you're working with your boss. So it's up to the boss!

The chef weighs it before stir-frying, indicating that he is serious, rigid, and even wooden. The dishes are fried every day, and you should master how much you should grasp after a long time, and the chef weighs it every day, which is time-consuming and not clean, you have to reason.

If the chef stir-fries the food, he always has to take the scale and stir-fry it again. It is possible that the chef is not experienced enough, he is not good at the portion, and he is afraid of making mistakes, so he has to weigh it again. If you have enough experience, you don't need to use a scale.

In my opinion, the chef always has to weigh the cabbage, weigh it and then fry it, so it's okay, because the chef is so good that he is frequented, how many dishes, how many ingredients, so that the stir-fry is accurate, the stir-fry is delicious, and the customers like to eat the chef's fried dishes, you have to secretly learn more about the chef's skills, you can grow, you know, I am for your good.

I work in a restaurant, the chef stir-frys, always have to take the scale to weigh it and then fry, I said then what do you say, then you can't speak, the chef said that he took the gun for a while, how much, how many catties, then he has a size, how many catties, how much, seasoning, or long pepper, pepper, you have to be measured, then you can't say, well, messy, chef, it's right to weigh it, average, treat, no matter who it is, well, a dish, it's the same person, very. I feel.

Hello, we may not be used to this kind of chef's approach, but if he does this, it will be fair to every customer, and there will be no saying that you have more and he has less, and this seasoning is more and that seasoning is less.

See your narrative. The chef always has to say that the stir-fry is according to the standard, and it is also in line with the original, such a standard boss can make money, and the guests will be satisfied with the food, your statement is a bit biased.

Your master is very serious and honest, and the business will be prosperous over time, and the current income is slightly less than the small amount of short catties, but the more people in the future, the more the better.

You work as a chef, and the chef always has to take worms in the stir-fry, and the chef is right to do this, because he has to make sure that the weight of each dish is the same, so that the customer will not have an opinion.

No, you have to be honest in business, too few customers are not enough to eat, and if you don't think it's cost-effective, you won't go to your store to eat again.

There are two sides to the story. It can be said that this chef actually. From the perspective of ordinary consumers, this chef is very considerate of consumers. But this cook. The disadvantage is that it is too old-fashioned and does not know how to be flexible.

In fact, you really have a special heart for stir-frying, if it is a male match, the color is hot. Fire. Heft.

are insufficient. If you charge it, you will say it when you earn it. Qualified in every way.

And then. It's always been such a weight that can't be seen, and every time it's like this, there is a possibility of coming back after that.

When you work in a restaurant and the chef stir-fries the vegetables, you have to weigh them on a scale and then fry them, so that the fried vegetables are more strict and regular.

I feel that this chef is more serious and responsible, this work attitude is right, your thinking is not rigorous enough, and it should be you who need to change.

It's better to do business, so that there will be more regular customers! Wait until the amount of each dish is sufficient! And it's also fair to consumers.

I work in restaurants, cook and stir-fry always. You have to weigh it with a scale and then fry it. You can tell him this, don't go too far, it's too troublesome. It's too much trouble to walk and get it. Just use your eyes to see it.

I work in a restaurant, cook and always weigh me on a scale. Certified cook. Work more carefully.

It may also be for a better taste, so it is also more rigorous, just accept it.

I work in a restaurant, and the chef always has to weigh the scale and fry the food, and I said that since I was born and said to rub it, then we will do it according to him, because it is the truth, so we must obey and obey his command.

I work in a restaurant, the chef stir-frying, always have to weigh the scale and then fry, I said there is no need to do this every day, but the chef said that this is my responsibility to the restaurant and the owner, I think the chef does this has something to do with his personality!

The chef does this. Probably because. Which is better than the finished dish? And don't let the boss lose.

It is responsible, conscientious, and worth learning from the work.

Hello! Based on your above situation, there are two possibilities for analyzing what you say is right or wrong.

One, if your knife skills are really not good, and the cut dishes are really not good and not enough specifications, then the chef is right, and what you say is wrong. Because, no matter how high-end the chef stir-fry, it does have a lot to do with cutting vegetables. The cut dish is not of the same size, and the stir-fried dish will not taste the same as the one that is of sufficient size.

For example, if the shredded pork and shredded potatoes are thickly cut, then the fried meat may not taste good, and the taste is not as good as the standard (shredded potatoes and shredded meat).

If you are very good at cutting vegetables, and the cook takes you in to excuse his mistakes, then he has no money. In this case, what the chef says is wrong, and what you say is right.

Yes, you are right, the boss is criticizing her for stir-frying, and he pulls you into the contradiction, he is not very good, as long as you cut the vegetables according to the regulations.

You're right, because chefs are very dragged these days, and sometimes the boss has to do his best to him! However, if you make your position clear to the chef, he will pay more attention to what he says next time.

Your point of view is correct, we must do things exquisitely, don't make a mess of things because of speed, when we turn over the quality up, in the gradual increase of speed, so that there is both speed and quality, is the best of both worlds.

Yes but there is no need, the chef level is not good, and his general knowledge is useless, but he seems to be stupid, if I sneer next to me, like a kind of mockery, if the boss cares afterwards and then explain, if you don't care, it has no effect on yourself, of course, you can also choose to pretend not to hear, and then find the boss to explain afterwards, so that the two ends are not directly offended, justice is in the hearts of the people, is a little aggrieved.

The boss said to take the dishes. That's right. Cook. The first duty is to fry the food well. And then a little bit faster, and that's even more perfect. Because customers want taste.

Because the chefs are very dragged now, sometimes the boss has to do his best to him! But what, you make your position clear to the chef.

No matter what kind of work you do, as long as your purpose is to make money, then you listen to your boss, he tells you to do what you do, you can do it, if it is to pursue your dream, then you can change a restaurant, pursue the quality you think.

I work in a restaurant, the boss said that you should fry well in the fourth year of junior high school, slow action, it doesn't matter at all, don't make a mess, except that he said that he wants to fry the dishes well, he will do his best, when will you give me three points for the restaurant teacher who gave you the order, he will not easily say that the chef's dishes are not good.

Hello, like you said, this situation is available in most restaurants. This is because this traditional model has been used for a long time (after the customer has ordered, the waiter goes to the kitchen to tell the chef what to stir-fry, this model, which is used by most restaurants), has formed this habit. If there are fewer guests, they can still remember, but if there are more guests, the chef will inevitably omit, confuse, and reverse the order of stir-frying.

The end result was an upset guest, a dispute between the chef and the waiter, with the chef saying that the waiter did not report it clearly, and the waiter saying that the chef did not remember.

In the future, you don't need this model, now you use the Internet to convey information, and after the guest orders at the table, the waiter has already passed it to the chef with his mobile phone, so that there will be no mistakes.

If the restaurant does not open this service, or the waiter and chef are not proficient in this service, the waiter will send the menu to the chef in order after the customer has finished ordering, and tell the chef to stir-fry the dishes in the order on the menu, and write the number on the table, which dish will be fried first and which dish will be fried later. With textual notation, it is easier to remember than verbal communication.

Let's also talk about your restaurant, you had better unite with each other, cooperate with each other, and coordinate with each other, so that you can do a good job in the restaurant as a whole, and the restaurant as a whole will be good, not only the boss will make money, but the wages of employees will also increase.

No matter what work is done, it is not so smooth sailing, only when everyone sincerely cooperates, unites as one, and works with one heart and one mind, can we do a good job.

Finally, I wish your restaurant a prosperous business and a prosperous financial resource!

Talk to the head chef, you are for the order of the dishes, those stir-fry masters don't know, you speak, those masters can't listen to you, let the head chef talk to them, you must listen to your arrangement when serving the dishes, all for work, since they are chefs, if you are not, then you don't care about these things, they have their own order to find ah, if they come to ask later, then you just tell him. Every job has its challenges. Maybe it's because the chefs are too busy when they get to the restaurant.

Didn't remember what you said. We also need to understand each other. Every job has its challenges.

Maybe it's because the chefs are too busy when they get to the restaurant. Didn't remember what you said. We also need to understand each other.

As long as there is a menu ordered by a guest, give the menu to the chef and let him arrange it himself. What you said about asking the chef to stir-fry the dish first, this is also requested by the customer, and the chef did not hear it clearly at the time, so he could repeat it to him. As a partner, you must cooperate with each other in order to do your own work.

We can do a good job. In short, it depends on the actual situation. Do what you should do, correct your mentality, be sincere, and time will verify everything.