A Different Husband Every Day

Because Fang Meixian’s funeral was held, the new year was over, and Li Weiyin and the others began to resume work. Qian Weijun was more anxious than Li Weiyin, mainly because he invested the greatest enthusiasm for architecture.

This is probably his work for closing the mountain, and it is such a big hotel that will become a landmark of Jincheng in the future, and his name will continue to be there.

So he went to the construction site on the fifth grade, even if he hadn't started work, he was still there every day and wanted to see the finished product more than anyone else.

I have to say that the ten acres of land sent by the Bai family is really the finishing touch. It separates the VIP seats and gives Qian Weijun more room for planning. Moreover, the time is good, and there is no need to change the existing ones. Changes will not affect the progress.

There was Qian Weijun on the construction site and Wang Weixi on the talent recruitment side. The finances and some formalities were handed over to Dai Peng. The training organization staff did the preliminary training, and Li Weiyin focused on the ingredients.

The first thing in the beginning of the year is to chat with each chef individually, carefully record and listen to their opinions.

The busy days passed in a blink of an eye, and the spring began in March, Li Weiyin held an internal assessment of the kitchen department, and she served as the executive chef of the kitchen department.

She has to choose an executive sous chef and vacate a position to give the people below the hope of promotion. Regarding the kitchen department, Wang Weixi has formulated strict specifications and assessment tables, which are assessed every year to determine the promotion of the next year. From the very beginning, it has been shown that the high-ranking, high-paying and capable people are among them.

Everyone has the opportunity to be promoted. Similarly, everyone is likely to be demoted. A comprehensive assessment should be based on their performance over the past year, their degree of seriousness in their work, and their competence.

Executive chefs need not only superb cooking skills, but also very high management skills. Each position is free to fill out a form to compete. In addition to Li Weiyin himself, there are only two people competing for the highest position in the kitchen department.

Both are highly respected chefs, one is Ling Wang and the other is Xu Ji, both of whom are close to fifty years old.

They all work in big restaurants and hotels, and they all have experience in the position of chef.

Ling Wang resigned because of poor management of the hotel, and later ran a restaurant by himself; Xu Ji left his original job because of family reasons.

Before Li Weiyin tested the cooking skills, the two of them also passed the management test of the personnel department and the Yang special assistant. Both the on-site reaction and the management concept of the kitchen were very rigorous and sensitive.

In Li Weiyin's view, both of them are very good, but she still has to try the craft herself.

"Both of them are seniors. Today, I will make a dish that you think can be beautiful. The ingredients are not limited, the variety is not limited, and the time limit is two hours." Li Weiyin only limited the time, and paused Li Weiyin to add. , "I appreciate originality more."

The kitchen utensils were ready, and Li Weiyin sat in the kitchen watching, all the ingredients that could be prepared were ready, and all the condiments were available.

The two chefs first bowed their hands with each other politely before starting to prepare, because the seasoning is not labeled, they will confirm the appearance of the same seasoning, or if they can’t tell which sauce is.

Ling Wang chose elbow, while Xu Ji chose fresh Jiwei shrimp.

What two people have to do is not the same category, which makes Li Weiyin look forward to it.