Life is a Game

Except for the two brothers Dong Li and Dong Shi, among the remaining dozen or so people, Jiang Feng and Jiang Jiankang paid more attention to a middle-aged chef in his 40s with a Chinese character face, who seldom spoke honestly.

Although this middle-aged chef with a square face doesn't have any outstanding specialties, he has a wealth of experience and is well-balanced in all aspects, with no special strengths or weaknesses. Although such a chef is mediocre, he is also an indispensable existence in the back kitchen of every restaurant.

Zhang Guanghang's Bentley couldn't carry 6 people at a time. After a simple agreement, Jiang Feng decided that Zhang Guanghang would carry Jiang Jiankang, and he took a taxi to take the three of them to Taifeng Building.

Jiang Feng was earlier than Zhang Guanghang and the others at Taifeng Building, and it was still time to rest, and there was still more than half an hour before work. So Jiang Feng found a table in the lobby for the three of them to sit down, introduced the basic job requirements to them, and asked some simple questions by the way.

"Do you have a fixed place to live now?"

"Yes, it's about an hour's drive from Taifeng Building." The middle-aged chef is from Peiping, married, has a fixed residence, and belongs to the category of good employees who can make the boss feel at ease.

"My brother and I just came here the day before yesterday and are currently staying in a hotel, but we have already contacted the housing agency and we will be able to decide on a place to live soon." Dong Shidao.

"You guys had better settle it quickly. I just told you that the probationary period of the stove chef is one week. We don't do New Year's business in Taifeng Building, and we will be on holiday in mid-to-late January. Of course you Don't worry, there will be no shortage of bonuses and gifts during the annual leave. I just hope that you can devote yourself to your work without being disturbed by external affairs, and quickly establish a good relationship with your colleagues so that you don't have to come back after the New Year. Adapt." Jiang Feng explained.

Hearing what Jiang Feng said, the three of them were a little stunned. None of them were newcomers to the workplace, and this was the first time they heard of a restaurant that was open for Chinese New Year business instead of going home during the holiday.

Because of the blankness of the three of them, the atmosphere was silent and awkward for a while.

"Wow, that's pretty good too. My daughter always complains that I don't have New Year's Eve dinner with her these years. It seems that I can have New Year's Eve dinner with her from this year." The chef with a square face opened the mouth to adjust the atmosphere.

"It's not just the New Year's Eve dinner, maybe you can also have dinner together during the Lantern Festival." Jiang Feng said with a smile, followed the words of the chef with a Chinese character face, and looked at the two brothers Dong Li and Dong Shi, "So you may need to think carefully when renting a house After all, it will be the Chinese New Year soon. Our store has relatively early working hours, and generally requires you to arrive before 9:30, and there is a break at noon. The evening work time may be earlier than your original store, and generally speaking, it is the latest You can leave after 10 o'clock, but I still suggest that you rent a house that is a little closer, so as not to waste too much time on the road."

Dong Li nodded to express that he had taken down Jiang Feng's advice.

"Salary benefits must have been seen by everyone before. The ordering system of our store is quite special. I will take you to the back kitchen to have a look. My suggestion is that you stay this afternoon and participate in it with everyone when it opens at night. Get familiar with it and get used to it. The two head chefs in the store may not come to work for the next two days because of their physical discomfort, and if you want to see them, you may have to wait until after New Year's Day."

"Just now I have tasted the oily eel shredded by Dong Shi and Dong Li. There is no problem with the recipe. If you have other special dishes that you think are better, you can stay and make them alone tonight. The commission for our special dishes is very high."

With that said, Jiang Feng got up and wanted to take them to the back kitchen.

"If you have any other questions, you can ask them at any time. Now I will take you to the back kitchen to have a look. Since it is not yet working time, people may not be here. I will introduce you to the back kitchen when it is working time. other employees. The toilet is on the second floor, if you want to go to the toilet during working hours, you can just say hello and go.”

Jiang Feng took the three of them to the back kitchen to introduce the placement of various ingredients and some precautions in daily life, focusing on how to clock in at work and how to use the ordering system. All three of them were chefs with many years of work experience, and they used to work in big restaurants. They knew many things well without Jiang Feng explaining too much.

When Jiang Feng led the three of them all the way from the back kitchen to the warehouse, found them three pieces of work clothes that fit them, and found three empty spaces in the locker room, which meant that the induction training for the new employees had been completed.

The chef with a square face was very indifferent the whole time, and followed Jiang Feng all the way without speaking. Dong Shi chirped and asked a lot of questions, such as boring questions about why there is no toilet on the first floor, and useful questions about whether they can add some ingredients according to their specialties.

After leading the three of them around, it was almost time for work. Everyone in the back kitchen went to the dressing room to change into their work clothes and started to prepare for work. Jiang Feng also took the opportunity to introduce the three of them to everyone.

Chef Guozilian is an orthodox Lu cuisine chef who adapts well, but the cuisine of the two brothers Dong Shi and Dong Li is Subang cuisine, and they only dabble in other cuisines. They are not good at most of the dishes on the menu of Taifenglou . Jiang Feng only tasted the shredded squid eel from the two of them, but there was no eel prepared in Taifeng building, so the two brothers actually had some professional mismatches.

When the two old men were away and no one was in charge of the overall situation, Jiang Feng sent Zhou Shi and the two brothers led by Zhang Guanghang, but let the two brothers fight first. Dong Shi and Dong Li also adapted well to this. When they were in Huangji Restaurant, they often worked under the master's hands, whether it was matching or other things.

Dong Li followed Zhang Guanghang, and Dong Shi followed Zhou Shi. Both Zhang Guanghang and Dong Li were not talkative people, and they got along fairly well. Although Zhou Shi doesn't talk very much, he is very good at eating melons, so even if there is an unfamiliar person next to him chattering in his ear, he adapts well.

Dong Shi talked a lot, which was fully revealed in his work.

His talk is completely different from Sang Ming's talk. Sang Ming's talk is entirely because he wants to talk, and Dong Shi's talk is more like he has integrated talking into his work.

Although Taifeng Building did not open at 4:30 p.m., the back kitchen has already entered a tense and busy atmosphere because of the dishes and private rooms that have been ordered in advance.

"Wow, Brother Zhou, has the traffic in our store always been this big?"

"I'm busy on holidays, so deep-fry that plate of eggplant." Zhou Shi pointed to the plate of eggplant that Zhang Weiyu had just prepared on the kitchen counter.

"What about normal times, is it much less than holidays? Brother Zhou, do you want to put this meat in a water?" Dong Shi was distracted to continue the topic just now while putting the eggplant in the pot.

"Leave the meat first. Usually it's a little better, and you have to work overtime on weekends, and it's okay to pay overtime wages." Zhou Shidao, observing Dong Shi's hand movements calmly, found that although he spoke the same words as Sang Ming Many, but obviously they were instructed by famous teachers.

"Which restaurant did you work in?"

"Huangji Restaurant." Dong Shi copied out the eggplant and drained the oil.

"Huangji Restaurant is also a well-known restaurant, so the usual customer flow should be similar to this one?" Zhou Shi asked.

"That was originally, since the master stopped working in the back kitchen, there have been fewer customers, otherwise the boss would not have sold the restaurant. I heard that the restaurant has lost a lot of money in the past two years. The master said..." Dong Shi didn't realize I was talking about a shocking melon for northern chefs, and I shook the eggplant in the colander while talking, "Where are these eggplants going to be placed now?"

"Put it on a plate first." Zhou Shi grabbed the bacon in the small bowl, "Is your master Huang from Huangji Restaurant?"

Jiang Feng, who was processing crab-stuffed oranges, smelled the melon and leaned towards Dong Shi silently.

"Yes, Master said that when my brother and I settle down here in Beiping, then..." Before Dong Shi could finish speaking, Dong Li choked fate by the throat.

Dong Li grabbed Dong Shi's wrist with his hand still stained with starch: "I see you are quite free here, go over there to help."

"Oh." Dong Shi could only reluctantly leave Brother Zhou whom he had just gotten to know.

"Excuse me, where are you washing your hands?" Dong Li looked at Zhou Shi and asked with a smile.

"The sink over there is more convenient." Zhou Shi pointed to the sink on the right, "There are paper towels nearby if you need to wipe."

"My younger brother talks a lot when he's working, so please don't mind." Dong Li said.

Zhou Shi stretched out his right hand from the small bowl of bacon, and used his clean left hand to hold the plate of eggplant that Dong Shi fried just now, and Dong Li responded with a friendly smile: "We have a young man here who speaks better than him. More than that, we're all used to it and it's fine."

Dong Li returned to Zhang Guanghang's side and continued to work.

Jiang Feng moved back to his original position with regret, and looked at Zhou Shi, showing regret that he didn't eat the melon.

Without Jiang Feng's supervision, Ji Xia had already started to hold the orange in a daze, just like holding a pen in a daze in class.

"Xiaxia, concentrate! You still have 27 oranges to pick. If you don't finish picking, you are not allowed to drink carbonated drinks tomorrow, and you are not allowed to eat almond tofu. Your sister told me that you sneak out every morning to buy almond tofu. The ones sold are all with too much sugar added, you should eat less now, your face has become a little round recently."

"oh."

Ji Xia: (?????д??????)