Urban: Becoming a principal from a junior college!

In addition to properly arranging the retiring chef in the canteen.

Ye Chen also purchased a large number of protective hygiene products needed in the kitchen.

Ye Chen had not considered this before.

But now students work as chefs in the cafeteria.

Safety issues cannot be ignored.

For schools, student safety is the most important thing.

A little carelessness can cause big problems.

Students work in the cafeteria.

Just in case you cut your hands while cutting.

In case you accidentally overturn the pot and get injured by oil splash.

Or other problems caused by individuals, the consequences will be serious.

Ye Chen considered this.

Therefore, we are purchasing various equipment for students on Goudong.

For example, level five cut-resistant gloves are very thin, skin-friendly, and breathable.

It can prevent the blade from accidentally cutting.

Although it is cut-proof but not stab-proof.

But in the kitchen, it is enough to prevent your hands from being cut by a knife.

Secondly, there are gloves to prevent oil splashing.

Chefs or people who cook frequently have poor skin on the backs of their hands and arms.

I am often accidentally splashed with hot oil.

This is inevitable.

But Ye Chen still hopes that his students will have healthy skin.

Secondly, there are aprons and so on.

These are personal items and each person will be given one set.

Each uses their own.

to ensure hygiene issues.

And the cafeteria aunt also has a share.

They also have to help cut vegetables, so anti-cutting gloves are also given to them.

These gloves are not cheap.

But Ye Chen is not stingy.

Mainly because I didn't consider these before, otherwise Ye Chen would have prepared them for them.

Ye Chen once watched a documentary.

Talking about foreign workers and domestic workers.

There are foreign workers visiting the country.

They looked in disbelief when they saw domestic workers carrying out dangerous work without wearing goggles, cut-proof gloves or other protective equipment.

But executives of domestic companies are used to it.

Ye Chen, who was still a college student at the time, felt very uncomfortable watching that scene.

We are all human beings and belong to the same company.

Why are foreign employees so well-equipped and there is such a huge gap?

There are many reasons for this difference.

Ye Chen didn't want to think about it, and he wasn't qualified to change it.

But Ye Chen can only guarantee that he must let his employees face work in the safest manner.

Instead of receiving a meager compensation after something goes wrong, and spending the rest of your life miserable and disabled.

…

Ye Chen purchased a large number of kitchen masks, eye masks, burn ointment, band-aids, iodophor, alcohol, and anti-inflammatory drugs.

All in all, we are well prepared for the next kitchen safety.

Although it cost a lot of money.

But Ye Chen thinks it's worth it.

Because many accidents happen because of saving money.

In the end, the small money was not saved and the big money was lost.

Although Ye Chen cares about money now.

But Ye Chen is not stingy.

the most important is.

When students become chefs, they can save a lot of labor expenses every month.

If the students do well, they can all eat in the cafeteria.

Even if the canteen prices are not high.

You can also make a lot of money.

Therefore, as long as everything goes well, not only will you not lose anything, but you will make a small profit...

And besides these things.

Ye Chen has also been paying attention to the students' feedback on this event.

Modifications have also been made to the activity content.

First of all, Shandong cuisine and Cantonese cuisine have the most students, with two classes each.

Therefore, there is great competition for chef positions.

After thinking about it, Ye Chen decided to add one day to each of these two cuisines in each round.

Other cuisines are responsible for one day.

These two cuisines can last for two days.

This news made students of both cuisines cheer.

In addition, there are also several cuisines that are short of staff.

For example, Hui Cui has only twenty-seven students.

Even if everyone signs up, there won’t be thirty people.

There are even fewer people in Zhongdong Restaurant.

There were only twenty people, and it was still not enough.

So Ye Chen asked the two cuisines to cooperate.

It’s time to combine Chinese and Western styles.

As for Minnan cuisine and Hunan cuisine, the number of students is only about 30.

Not many outsiders have eaten southern Fujian cuisine.

Naturally, not many people signed up.

Hunan cuisine and Sichuan cuisine are both famous for their spiciness.

But obviously Sichuan cuisine is more famous.

In short, these two cuisines have also cooperated.

The participating cuisines will share the quota equally.

As for the menu, let’s discuss it freely and collaboratively.

Ye Chen didn't interfere.

Anyway.

As the principal, Ye Chen has done everything he should do.

And as the fifteenth approaches.

Everything is basically ready.

This half month.

Basically all the students have obtained their health certificates and there are no problems with their physical examinations.

Secondly.

The teachers also changed the original teaching plan.

In these fifteen days, the students were taught two signature breakfast dishes from various cuisines.

After all, breakfast is also the responsibility of the students.

If the student only knows how to cook.

You can't just cook stir-fries for breakfast in the cafeteria so early in the morning, right?

This is not in line with the eating habits of most Chinese people.

And besides teaching breakfast.

The teacher also taught the key points and various tips for preparing a large amount of food at one time.

These experiences are all summed up by teachers in various top-level large-scale activities.

For students, it is definitely the most precious wealth.

On the official website, the breakfast, lunch and dinner menus for the next twelve days have also been announced.

The reason why the menu has to be set in advance.

The main reason is that students lack experience and cannot cook with any ingredients like experienced chefs.

Now that the school has been open for more than three months, students have learned to make a lot of dishes.

But it is not enough after all.

So logistics should be purchased according to the dishes set by students.

And when the time comes to the 14th.

Everything is ready.

The students who are responsible for cooking tomorrow are a little nervous, uneasy, and excited.

And the rest of the students are also looking forward to tomorrow's cafeteria.

Many students who are too lazy to eat in the morning plan to get up and have a meal tomorrow.

The cafeteria breakfast opening hours are from 7 to 8:30.

The students in charge of breakfast will go to the cafeteria at 6 o'clock to start preparing.

If it is earlier.

It will affect the students' sleep time.

And it's not just breakfast.

The opening hours of lunch and dinner have also been shortened, both reduced to one and a half hours.

This is also for the students' consideration.

Don't let students work too long at a time.

…

On the afternoon of the 14th.

The chefs of the Xingchen College cafeteria finally finished their last shift.

They packed up their things and went to the principal's office.

Discuss resignation with the principal!