The steak stall finally concluded, and Jiang Feng successfully obtained the system’s reward. Then, it was ti to negotiate with the Taste of Sichuan Restaurant. The deal dragged on for a week, which actually turned out to be a good thing. Taste of Sichuan was losing money daily and wasn’t easy to sell quickly, so the owner dropped the price by another million. This price was lower than the surrounding property values, making it quite a deal. Jiang Feng decisively took it.
After that, he began to busy himself with the renovation. The decor style needed to align with the Jiangyue Terrace Shandong Cuisine Restaurant, but with different details. The sculptures and decorations would also vary to reflect local cultural characteristics. This new establishnt was nad "Jiangyue Terrace Sichuan Restaurant."
The previous chefs definitely wouldn’t be kept, and the managent team needed a complete overhaul. Only after purchasing the restaurant did Jiang Feng discover that almost all of its managent were Yang Juanjuan’s relatives. This is indeed a bit preposterous. But it was of no concern to him.
Jiang Feng contacted a renovation company, developed a design plan, and then called over one of his own people from Eastern Shandong to oversee the project. He also contacted Liew i in advance, asking her to handle staffing matters before the grand opening and then return to her usual duties.
Next was the issue of chefs. Finding them was difficult, as top-tier Sichuan chefs were not easy to co by. Jiang Feng didn’t want to create an ordinary Sichuan restaurant; he aid to establish a renowned one. This required true head chefs, at least three skilled ones, not just one. It was a tough challenge. However, since the renovation would take over a month, Jiang Feng had ti to scout for suitable candidates.
The first chef Jiang Feng wanted to bring back was Hu Youwei, the forr head chef of the Taste of Sichuan Restaurant. Hu Youwei had earned a very high salary there, typically sixty to seventy thousand, sotis reaching eighty to ninety thousand. Yang Juanjuan couldn’t stand it and found a way to dismiss Hu Youwei. Several others followed him out the door. Since then, the Taste of Sichuan Restaurant had been struggling.
Hu Youwei was a notable figure in Sichuan cuisine. As an apprentice of the vice president of the provincial Sichuan Cuisine Association, he held a certain status in the field. Though the culinary industry thrived on diversity nowadays and many didn’t care about Sichuan cuisine’s heritage, a segnt of people still did.
Currently, Hu Youwei worked for another Sichuan restaurant. But this restaurant was, after all, soone else’s territory. His dishes might be excellent, but he wasn’t entirely comfortable. The kitchen was divided into two factions that didn’t quite get along, yet everyone still did their jobs and completed their work normally.
That evening, Hu Youwei finished his shift and prepared to drive ho. He sighed. Although the compensation at this restaurant was very good, and the environnt was pleasant, it was still a new place, and he hadn’t quite adapted. It was sowhat difficult.
Just then, Jiang Feng appeared at the opportune mont.
"Master Hu, hello," Jiang Feng said with a smile, approaching to greet him.
Surprised by Jiang Feng’s words, Hu Youwei was slightly taken aback. He looked at Jiang Feng and recognized him imdiately. Jiang Feng was quite a celebrity in the culinary world; virtually everyone knew him. He was a highly skilled Shandong cuisine chef and the owner of a renowned Shandong Cuisine Restaurant, also known for his penchant for setting up street stalls to sell various snacks. His Shandong Cuisine Restaurant employed very talented Shandong chefs. Rumor had it that he had personally selected and trained them, and their cooking skills were exceptional.
In the past few days, Hu Youwei’s apprentice had told him that the Taste of Sichuan Restaurant had been sold to a new owner. His apprentice even found out that Jiang Feng was the buyer. Therefore, Hu Youwei knew Jiang Feng’s identity and even guessed his purpose. He wasn’t foolish; he understood why a new restaurant owner would specifically seek him out.
Jiang Feng got straight to the point, "Master Hu, let introduce myself. My na is Jiang Feng. I recently acquired the Taste of Sichuan Restaurant and plan to create my own Sichuan cuisine establishnt, nad Jiangyue Terrace Sichuan Restaurant. I want to hire you as the head chef at Jiangyue Terrace Sichuan Restaurant, offering you the position of executive chef. The salary and benefits will be the sa as before. I am sincere in this offer and hope you will consider it."
Hearing Jiang Feng’s words, Hu Youwei could see his sincerity. But after all the recent upheaval, Hu Youwei felt sowhat worn out.
"Boss Jiang, I appreciate your kind intentions. However, I’ve just been hired by a new restaurant and haven’t even worked a full month. To leave so soon would be discourteous. The owner here also went to great lengths to recruit . I gave him my word. It would be inappropriate to switch places so quickly. I’m also being sincere; it’s really not convenient for to move right now," Hu Youwei stated forthrightly.
Jiang Feng replied promptly, "Alright, you can think it over. Let’s exchange phone numbers. If you change your mind, you can call . I’ll hold the position for you for a while, but I’m also considering other suitable candidates. It’s a mutual choice; it’s up to you."
These matters depended on mutual willingness. After all, Jiang Feng’s action was akin to poaching and couldn’t be forced. Hu Youwei’s consideration for social etiquette made his decision understandable. Thinking about the restaurant situation, Hu Youwei decided to save Jiang Feng’s phone number anyway. Then, Jiang Feng left directly.
Upon returning, Jiang Feng pondered how to find Sichuan cuisine chefs. Posting job advertisents, offering high salaries, and then personally screening candidates was an option, but it was too inefficient. There were too many chefs nowadays. Who wouldn’t want to be a head chef in a major restaurant? The pay was certainly much better than at a regular eatery, and it ca with a certain status. If Jiangyue Terrace really offered high salaries, he could easily receive several thousand resus; that was no exaggeration. After all, the recruitnt for the Shandong Cuisine Restaurant had been very busy; Executive Chef Zhang Hu had been overwheld at the ti.
Jiang Feng set his sights on the upcoming Sichuan Cuisine Innovation Contest. He didn’t plan to participate himself; he just wanted to observe. The Sichuan Cuisine Innovation Contest primarily focused on creativity; the better the innovation, the higher the score. It was like a culinary performance. Jiang Feng figured that those participating in the Sichuan Cuisine Innovation Contest were definitely skilled individuals. He could go take a look; perhaps he could hire a good chef there.
Being a boss wasn’t easy, especially during the initial startup phase. Only when everything was running smoothly could he beco a hands-off manager.
To participate in the Sichuan Cuisine Contest, one had to pass a preliminary selection, which had quotas. In short, only major Sichuan brand restaurants in Sichuan Province or chefs with a recognized Sichuan cuisine heritage could participate. Jiang Feng’s Jiangyue Terrace Sichuan Restaurant had completed its registration and could send chefs. This was also to encourage chefs from established Sichuan restaurants to compete. Brand owners would happily send chefs, as it was an opportunity to promote their brand.
At the sa ti, Hu Youwei, the Sichuan cuisine chef, went to his boss’s office. He was very keen on participating in this Sichuan Cuisine Contest. On one hand, he could et many old friends; on the other, winning an award could boost his status in the Sichuan cuisine industry. But acquiring a competition slot wasn’t easy. His boss told him that both available slots were given to another head chef, Peng San. After all, Peng San had been with the restaurant for seven or eight years, so it was normal for him to get two slots. The boss also consoled Hu Youwei, saying that the Sichuan Cuisine Contest happened every few years, so he shouldn’t be anxious; there would be future opportunities. Hu Youwei had no choice but to let it go.
However, back in the kitchen, Peng San’s apprentices were sneering and taunting him. The glances from the other chefs also carried a hint of condescension. Hu Youwei felt sowhat upset. The culinary world isn’t about fighting and killing; it’s about social connections and human relationships. As a new head chef, it’s inevitable to face so exclusion.
After hesitating for a long ti, Hu Youwei finally called Jiang Feng. He expressed his willingness to join Jiangyue Terrace and said he wanted a slot to participate in the Culinary Innovation Contest. Jiang Feng naturally agreed readily. Finding a good executive chef solves at least half the kitchen’s problems! Once I recruit a few more people, things will be much more convenient. And so, the matter was settled.
Hu Youwei quickly passed the preliminary selection and began preparing for the contest. Jiang Feng took a break, as the system hadn’t assigned any new tasks.
A few days later, the Innovation Contest officially began, and Jiang Feng went to observe. The chefs truly pulled out all the stops, busying themselves at their respective stations. Jiang Feng was just there to watch the excitent and scout for employees. He wasn’t considering chefs from big brands. However, he was very interested in the many chefs from smaller brands or independent operations. He especially made a note of those with good culinary skills for future contact.
The organizers probably hadn’t anticipated this. What was supposed to be a culinary innovation contest had turned into an excellent recruitnt venue for Jiang Feng. He indeed found several formidable chefs. At the very least, their knife skills and control of heat were quite impressive. Such individuals, with proper training, could beco capable of handling things independently.
Once Jiangyue Terrace made a na for itself, it would attract other top chefs. Only then could the restaurant truly establish itself in this culinary capital.
Reviews
All reviews (0)