At five o'clock in the evening, Sun Dahai and his party finally arrived at the final stop of the trip, Shiweitian Xiaoweihan Sheep Breeding Base, and met Gao Hongjun and his wife who had been waiting for a long time.
The base now has more than 60 regular employees, as well as a similar number of temporary workers.
There are no holidays for animals, so there are no holidays in the breeding industry. The temporary workers in the base are all nearby villagers, and Gao Hongjun asked them all to go home for the New Year. The regular workers basically stay in the base.
The formal workers are mainly retired soldiers and people with technical expertise recruited from nearby areas. They don't have many complaints about staying on duty at the base during the Spring Festival this year.
First of all, the base was only completed in October last year, and the retired soldiers also have a month's vacation after completing the formalities, so everyone has not actually worked for too long.
Secondly, Gao Hongjun strictly implemented the company's salary policy and paid everyone three times the salary during the Spring Festival, which stimulated these employees, who were mainly young people, to be full of energy and scream.
The base was formerly a military horse farm, with complete facilities and buildings. It not only has collective barracks, but also a two-story reception building.
Sun Dahai and his party moved their luggage into the reception building, freshened up briefly, and then came out.
It was only six o'clock in the afternoon, but it was already dark.
Gao Hongjun stopped showing them around the base and went directly to the cafeteria for New Year's Eve dinner.
This time Sun Dahai came to Xiaoweihan Sheep Breeding Base, Huang Feifei and Gao Hongjun both wanted him to appear as a small boss.
Because the Xiao Tail Han Sheep Breeding Base was prepared in a hurry and has not yet completed the transformation, the working and living conditions are relatively difficult. Therefore, they hope to boost the morale of the employees through the arrival of Sun Dahai.
Sun Dahai thought about it and agreed to their request. Raising cattle and sheep is more difficult than raising pigs and chickens, because if cows and sheep are completely raised in confinement, the quality of their meat will become very poor.
The plan for this base is to raise animals in captivity in winter and graze them in other seasons. Therefore, the future work pressure of employees will be relatively high.
At this time, except for those who were standing guard and on duty, all the remaining employees of the entire base had gathered in the canteen.
Gao Hongjun stood up first, solemnly introduced Sun Dahai to everyone, and asked Sun Dahai to say a few words to everyone.
Sun Dahai had no stage fright. He stood up and gave a New Year's greeting to everyone.
"I am very happy that I can join you all to enjoy this New Year's Eve dinner for the first time at the Tianxiaowei Han Sheep Breeding Base.
Here, on behalf of myself and my family, I would like to thank everyone for their hard work in the early stages of base construction. Thank you everyone!"
With that said, he bowed deeply to all the employees.
Amid the warm applause of the employees, Sun Dahai continued to speak in plain language.
“As the Spring Festival is approaching,
…
Finally, I wish you all good health, family happiness, smooth work, and all the best in the Year of the Tiger!"
Amidst the applause, Sun Dahai bowed to everyone again and asked Hu Cheng and others to distribute the cigarettes and alcohol they had just bought.
The atmosphere in the cafeteria became even more lively.
After Gao Hongjun gave a brief toast, he sent several people to the kitchen and brought out the prepared dishes.
Sun Dahai and the others arrived too late, and they did not have time to process the ingredients loaded in the car. The semi-finished products and stewed meat did not have time to thaw, so they had to eat them tomorrow.
Thanks to Sun Dahai's brainstorming, he bought cigarettes and alcohol from the supply and marketing cooperative and now distributes them, otherwise it would be a bit embarrassing.
The chef of the canteen, Master Deng, is an old man in the company and a retired soldier from the army. He once served as the leader of the cooking team. Before coming here, he was one of the chefs in the staff restaurant of Shiweitian Building.
Within the Shiweitian system, the biggest talent gap is for mid- to senior-level technical and managerial personnel, but there are also some positions where there is a wealth of talent and competition is fierce.
Shiweitian itself deals in food ingredients, and the company's senior executives were used to being fed by Sun Dahai in the early stages of development. Regardless of whether they were good or not, they still attached great importance to the work in the canteen.
What is good at the top will be bad at the bottom.
The company's human resources department has also become much stricter about the requirements for chef applicants. Now it doesn't mean that just because you have worked in the cafeteria and can tip a big pot and swing a big spoon, you can apply for the job.
Once a chef is hired by Shiweitian, a series of training will follow. The probation period for each chef is half a year, and he needs to study in two or three different canteens.
Master Deng, the chef of the cafeteria of the Xiaowei Han Sheep Breeding Base, was a little disapproving when he first joined the company. He thought that since he had been cooking in the army for many years, the big pot dishes in the cafeteria were basically those types, and there was nothing he could learn from it.
Unexpectedly, during the six-month trial period, he was no easier than other chefs. In his words, he learned too many dishes in six months, and the recipes were all over the world, including all kinds of cuisines.
The key is the various ways to cook meat, which opened his eyes. In the 1980s, as a cook in a grassroots company, he could only be exposed to meat a few times a year.
What's more, Shiweitian itself can provide a large amount of meat for the employee canteen, and the employee benefits are good. We can't say that there is meat for every meal, but there is definitely no shortage of meat for lunch and dinner.
This situation made Master Deng, who was accustomed to cabbage, potatoes, and potatoes and cabbage, very uncomfortable at first. He had a lot of skills, but he didn't have much use for them.
However, as a former soldier, Master Deng still has a lot of energy. With his efforts, he finally stood out from the chefs who studied at the same time and became one of the several chefs in the Shiweitian Building.
The establishment of Shiweitian Company is still very short, and it is far from the time for the replacement of the old and the new. Fortunately, based on the steady development of the company, it has accelerated the pace of expansion. New projects are emerging one after another, which can provide the company with capable and enterprising employees.
Provide a stage for performance.
After learning that Shiweitian was setting up a new base, he took the initiative to apply and came here to become the chef of the canteen of the Little Tail Han Sheep Breeding Base.
To be honest, today's New Year's Eve dinner is also a typical Shiweitian style, with a lot of meat and a hodgepodge.
In fact, it is all Sun Dahai's fault. Due to his subtle influence, the chef style of the entire Food-for-Heaven System has gone astray.
White chopped chicken, couple's lung slices, preserved egg tofu, sweet and sour radish shreds.
Braised hare, large plate of chicken, Northeastern stew, boiled fish, fat sausage, miscellaneous fish cakes, stir-fried pig heart, fungus slices, hairy blood, corn with pine nuts, pan-fried old tofu, fish-flavored eggplant.
On New Year's Eve at the base, there are four cool and twelve hot meals, plus a pot of bone soup.
Sun Dahai has always liked to cook like this, using only the ingredients and not being restricted by the cuisine.
Chef Cao has brought this style to Xiangjiang, and the chef, who loves food, uses it to enrich the taste buds of his employees.
Having said that, in the base of Long Province, it is not uncommon for boiled fish to be served in the canteen during the New Year's Eve dinner.
Because of the high praise of the company's top management, headed by Huang Feifei, boiled fish and pickled fish have become two dishes that must be mastered by chefs who are food-savvy.
Shiwei Tian Department employees, who are mostly from the north, are actually very fond of such typical Tianfu cuisine. It is because as the influence of Shi Wei Tian Department expanded, Tian Fu cuisine became popular in the north ten years earlier.