Because Fang Meixian's funeral was held and the new year was over, Li Weiyin and Li Weiyin began to return to work. Qian Weijun was more anxious than Li Weiyin, mainly because he devoted the greatest enthusiasm to architecture.

This is probably his work of closing the mountain. It is also such a big hotel that will become the landmark of Jincheng in the future, and his name will be preserved forever.

So he went to the construction site on the fifth day of junior high school. Even if he had not started work, he was still there every day and wanted to see the finished product.

It has to be said that the more than ten acres of land sent by the Bai family is really the finishing touch. The separation of the VIP seats has given Qian Weijun more space for planning. Moreover, the delivery time is also good. There is no need to change the existing land and do not affect the progress.

There are rich and powerful troops on the construction site. Wang Boxi is on the recruitment side. The finance and some procedures are handed over to Dai Peng. The training and organizing staff do the preliminary training for Yanghuan. Li Weiyin is bent on the food materials.

The first thing to do in the new year is to have a chat with each chef who applies for the job, and carefully record and listen to their opinions.

In March, Li Weiyin held an internal assessment of the kitchen department. She was also the executive chef of the kitchen department.

She wants to choose an executive deputy chef, and leave a place for the promotion of the people below. As for the kitchen department, Wang Boxi has formulated strict norms and assessment forms, which will be assessed once a year to decide the promotion in the coming year. The hotel has indicated from the beginning that those with high salary and ability are the best.

Everyone has a chance to be promoted. Similarly, everyone is likely to be demoted. We should comprehensively evaluate them according to their performance in the past year, their seriousness of work and their competence.

Executive chef not only needs superb cooking skills, but also needs very high management ability. In addition to Li Weiyin, there are only two people competing for the highest position of authority in the kitchen department.

Both of them are highly respected chefs, one named Ling Wang and the other Xu Ji, both of whom are close to 50 years old.

They all have jobs in big hotels and hotels, and they all have the experience of being a chef.

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

Both of them had experienced the rigorous management of the kitchen and the management of the kitchen.

In Li Weiyin's opinion, both of them are excellent, but she still wants to try her craft herself.

"Both of you are predecessors. Today, you can make a dish that you think can make the most of the people. There are no restrictions on the ingredients and types of food, and the time limit is two hours." Li Weiyin only limited the time. After a pause, Li Weiyin added, "I appreciate originality more."

The kitchen utensils are ready. Li Weiyin sits in the kitchen and looks at it. All the ingredients that can be prepared are ready, and all the seasonings are available.

The two chefs first bow their hands with each other politely before they start to prepare. Because there is no label on the seasoning, they will confirm the seasoning with the same appearance, or they can't tell what kind of sauce it is.

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

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

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