The next day.
[Xiangweiju] Beijing store opened grandly, and many guests also came to support it.
Many people came for Yu Jianxin's sake, and some guests came for Pang Weidong's sake.
Du Shaojie spent little time in Beijing, and he didn't know many people.
Meng Gang returned to Shenzhen after the opening ceremony. He was busy every day and had no time to spare.
Since Du Shaojie was here, of course he had to accompany Qi Yan. In addition, [Seafood House] Beijing store will open soon, and he will represent the company to attend the opening ceremony.
In the past few days, he has been thinking about the issue of talent training.
The talent training here refers to the training of Hunan cuisine chefs. In this area, the company's foundation is relatively weak and the talent reserve is seriously insufficient.
[Xiangweiju] opened two stores in succession, and there was a lack of talent.
Du Shaojie remembered the [National Youth Vocational (Chef) Skills Competition] that year. At that time, the winners of the special prize could obtain the Beijing entry permit quota and the opportunity to work in Beijing.
He immediately had an idea.
It takes a process to train talents by yourself, and it is impossible to achieve it overnight. Directly recruiting chefs from the society does not have a stable talent pool.
If a competition can be held to recruit young chefs with potential, the talent problem will be greatly alleviated.
However, the competition requires a long preparation time, and he still has to discuss it with Meng Gang and others.
In the evening.
Du Shaojie cooked a few dishes at home and had dinner with Qi Yan.
"Shaojie, the intermediate and advanced classes of the school have already started. I see that you don't want to be too busy recently, do you want to go to the advanced class to give a few classes? I'm looking forward to it."
After dinner, Qi Yan suddenly had a suggestion.
In the past, she only knew that her husband's cooking skills were very good, but she had no idea how good he was. After listening to the evaluation of Wang Qingquan and others that day, she had an accurate judgment in her heart.
Since the other party's cooking skills are so good, she thought about asking him to fill the school's appearance.
"Okay, then starting from tomorrow, I'll go to give a few classes. By the way, the advanced class can be linked to employment when recruiting students, and qualified students will be arranged to work in [Xiangweiju]."
Du Shaojie nodded and agreed to Qi Yan's request.
In the afternoon, he had told Meng Gang and Luo Sankun about the idea of organizing the competition. The initial idea was to organize the competition in the name of Yangcheng Union Company.
The two would do the necessary preliminary preparations later, so he was not busy during this period.
"Do you need me to tell you? I have already done this."
Qi Yan knew that Du Shaojie needed a large number of Hunan chefs, so he had already started to "pull tiger skins and pull big flags" when recruiting students.
Du Shaojie smiled and said nothing.
At night.
Qi Yan fell asleep quickly after being tired. Du Shaojie was not sleepy, so he got up and went to the study.
He has cooked many times during this period. After counting, a total of 300 dishes have received a comprehensive evaluation of "Phoenix Marrow and Dragon Liver". At the same time, it also brought him 300,000 exchange points and 6 million hours of time.
The recent consumption is not much, with a total of 200,000 hours of time consumed.
[Exchange points: 779918 points\2703066 points]
[Duration: 12.22 million hours\45.293 million hours]
He glanced at the light screen and found that he still had a lot of remaining time and exchange points. He thought he could use them to quickly open up the situation for the chef training school.
To achieve this effect, he could only use unconventional means.
The next day.
Du Shaojie came to the school early.
"Morning, Mr. Du. I heard from Principal Qi that you will come to give lectures starting today? Several of us are very curious. If we have time, we will also go to listen to the lectures. I hope you don't mind."
In the school office, he met Wang Qingquan. Wang Qingquan is responsible for the entire teaching work, which is equivalent to the "dean of teaching" in the school. He also serves as a lecturer for the "advanced class".
The other three chefs, one is responsible for the elementary class, two are responsible for the intermediate class, and they and other lecturers in the school constitute the main teaching force.
Qi Yan's salary is not bad, and the performance is linked to the number of students, so everyone is very motivated. After all, if the overall efficiency of the school is improved, their personal income will also rise.
Generally speaking, they are all high-income earners at the moment.
"Everyone is welcome to attend the class, and we welcome your criticism and suggestions."
Du Shaojie said politely, and Wang Qingquan then arranged a temporary schedule.
In the morning, he had two hours of teaching time. When he walked into the classroom, he found that there were quite a few people in the advanced class, a total of 23 people, and basically all of them were chefs of level two or above.
Du Shaojie did not rush into the teaching session, but first learned about the strengths of the students.
The level of a chef is one thing, and the strength of a chef is another. Generally speaking, the higher the level, the stronger the strength, but it is not absolute. This requires practical operation to judge and evaluate the comprehensive strength and development potential of each student.
The morning passed quickly, and Du Shaojie had a general understanding of the situation of the (advanced class) students.
The comprehensive strength of the students is very good, almost all of them have the level of a first-level chef. Among them, 5 people have the strength to impact the special third-level chef, and these are the objects of his focus.
The formal class started in the afternoon.
"The characteristics of Hunan cuisine are spicy, salty and fragrant, so we need to adjust the complex flavor that suits the dishes. In addition, many dishes in Hunan cuisine pay attention to quick fire stir-frying, which has high requirements for the control of the heat."
The principle of teaching is step by step, combining theory with practice.
Du Shaojie talked about the theory for an hour, and then there was a demonstration session. He made the most common [Stir-fried Pork with Peppers] and then selected several students for practical operation.
Finally, there was a review session.
"This is a common home-cooked dish, but you need to pay attention to several issues if you want to cook it well. First, the green pepper needs to be fried until fragrant, then the meat, add the fried green pepper after the meat is fragrant, and then season it, stir-fry a few times and it can be served."
A simple dish actually has many tips.
Du Shaojie's lectures are generally from easy to difficult, giving students a process of adaptation. Instead of explaining the preparation of the big dish right away, the chef's skills are often reflected in the details, and only when the details are mastered can there be improvement.
At the end of the two-hour teaching time in the afternoon,
more than 20 students felt that they had gained a lot, and their learning efficiency was much higher than before.
Du Shaojie taught the students of the "Advanced Class" for a month in a row. He opened the title of "Gold Medal Lecturer" every time. For this item alone, the daily consumption is 200,000 hours.
A total of 6 million hours of time was consumed, with a 5-fold learning efficiency. The learning effect of these students in one month is equivalent to the learning gain of 5 months.
In this process, all the 5 students he originally favored stood out.
"Shi Hao, starting from tomorrow, you guys will take half a day every day to go to the Beijing store of [Xiangweiju] for internship. The store will give you half the internship salary. Is there anyone who doesn't want to go?"
Du Shaojie communicated with Qi Yan and Wang Qingquan in advance and made the latest arrangements.
Of course, going to the store for internship is based on voluntary principles and not forced.
"I am willing to go!"
"I am willing to go too."
The five people expressed their willingness to go for internship. For them, this is a rare opportunity. After the internship, they can basically go to [Xiangweiju] to work.
What are they working hard to learn and improve their cooking skills for? Isn't it to have a good income.
"Don't be discouraged, you can all go to [Xiangweiju] for internship in the future. Here I will tell you that [Xiangweiju] is a chain operation model, and many new stores will be opened in the future."
Du Shaojie then encouraged the others. Although these people are not as outstanding as the five selected, they can become qualified talents if they continue to work hard.
At this time, he remembered the development history of [Xichuan Restaurant].
[Xichuan Restaurant] came this way, developing while discovering and cultivating talents, and finally achieved a virtuous circle. Today, the company is no longer short of Sichuan chefs, and this system has contributed greatly.
Du Shaojie mobilized everyone's emotions with just a few words. It was no secret in the school that he was the boss of [Xiangweiju], so his words were more convincing.
At the same time, with the efforts of Wang Qingquan and others, the number of applicants for the school's primary, intermediate, and advanced classes has risen sharply.
At present, there are 5 primary classes with more than 100 students. There are 3 intermediate classes with more than 80 students. A new advanced class has been added, with 27 new students.
The intermediate class has both students who have been promoted and students who have registered with a certain foundation.
Ten of the newly added advanced classes are promoted, and the rest are new applicants.
Qi Yan finally saw the dawn of the school's development and growth, and smiled from ear to ear.
She was just a small lecturer in the university before. Although the current chef training school cannot be compared with the university, she is still a principal.
She felt a sense of accomplishment and almost forgot the frustration of being forced to resign.
That day.
Du Shaojie received calls from Meng Gang and Luo Sankun one after another.
The competition has been planned. The Yangcheng Catering Association and the Xingcheng Catering Association will jointly host the [Bailian Cup Youth Chef Competition].
The registration requirements for the competition are that young chefs under the age of 30 with a level of three or above can participate. The competition focuses on the production of Hunan and Cantonese cuisine, and the naming rights are given to the sponsor of this competition [Shencheng Bailian Catering Management Company].
The preliminaries and semi-finals will be held in Xingcheng and Yangcheng respectively, and the finals will be held in Yangcheng.
The judges of the competition will be Wang Qingquan, Luo Sankun and others. Du Shaojie does not plan to show up and will not participate in other links.
He is now slowly realizing the benefits of being a boss. As long as he says a word, other specific things will naturally be implemented. Just like this competition, he only needs to make a suggestion, and he doesn't need to worry about the follow-up matters.
The hidden purpose of this competition is to select reserve talents for the company, and the magic weapon to attract everyone to participate is the high prize money.
The company has money, and problems that can be solved by spending money are actually not a big deal. (End of this chapter)
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