山西煤矿上的炊事员:三尺灶台显真情

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From the cook to the chef, 36 years of fireworks, Liu Mingfu became the most popular man in the Shanxi coal mine coal company Makou coal mine. Du Qiang photo

Zhongxin.com, Taiyuan, July 10 (Qi Lixia, Qi Hong) From the cook to the chef, 36 years of fireworks, Liu Mingfu became the most popular man in the Shanxi coal mine coal company Makou coal mine. On July 10th, there was a long queue in front of the cafeteria window. Liu Mingfu and the workers who had just left the mine chatted hotly. "It’s very hard work in the morning. I have to let everyone eat well, eat well, and have peace of mind.”

In 1983, 23-year-old Liu Mingfu came to the staff canteen of Makou Coal Mine and became a cook.

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On July 10th, there was a long queue in front of the cafeteria window. Liu Mingfu and the workers who had just left the mine chatted hotly. Du Qiang photo

In the spirit of the army's excellent quality and strict requirements, he started from the hands, brains, and legs. Liu Mingfu recalled, "I still remember cooking for the first time. Because I don't know how to cook the dishes, I am guilty and self-conscious. I have been responsible for a while. But I think that the old cooks can do it, and they will be able to do it well." So he calmed down and carefully analyzed and thought, and consulted《烹饪技术》and books on cooking to conduct self-study. He paid a lot of attention, and after his rigorous training and his own efforts, his cooking skills have grown greatly and he eventually became a qualified chef until he was promoted to the main chef.

As the saying goes: The mouth is difficult to adjust. There are hundreds of employees who eat in the staff canteen of Makou Coal Mine. The employees come from different places and their tastes are different. Coupled with the accelerated pace of work and life, the requirements for staff canteens are getting higher and higher.

xx为了让每个人都吃得好,吃得健康,刘明福在担任厨师后不久收集了“食物和营养组合”的信息。根据实际情况,他总结出一套营养合理,品种丰富的食谱。

在他的工作过程中,他及时调整了菜肴的结构和类型。根据季节变化,他合理地使用猪肉,鱼和各种蔬菜,以实现合理的混合,增加各种颜色。同时,改变烹饪方法以将相同种类的食物“改变”成不同的风味。对于员工每天的食堂食谱和食谱,我们仔细研究了它们,以不时地实现营养,综合营养,合理烹饪和新模式的综合组合。每天,食谱的内容和价格将在墙上公布,员工将被有意识地监督和保存。

“食堂是矿工兄弟的加油站。我们有责任坚持使用三英尺的炉子。看到每个人都满意是值得我们负责的。值得再次感到疲惫。”刘明福说。

食堂的工作不能休息一天。每当假期结束时,他总是把目光放在他的岗位上,甚至他自己的饺子都无法照顾。

“事实上,我们的工作日复一日很无聊,但每天我都看到米饭中的食物被吃掉了,我有成就感。我见过很多矿工兄弟,他们会告诉我,你是什么昨天吃的很好吃,我也复制了食谱。这显示了每个人对我的认可。“刘明福说,”我们厨师的希望很简单。每个人都吃得好,吃得好,吃得安心。“ )