The story of a cook

Events arising from the Health Act, Chapter 493
The [-] Olympic Games held in Beijing, China, is something that makes the Chinese people proud, and it heralds the strength of China and the rejuvenation of the entire nation.In common people's terms, it's time to torture English with Chinese.

In the spring of this year, the National Health Bureau promulgated the "Health Law", which used to be the "Health Management Regulations", but now it is the law. The promulgation of the "Health Law" has the most direct impact on the catering industry. In the past, in some places where the sanitation was unqualified, you could ask someone to talk about it and pay a fine. Now it doesn't work, you must pass the standard, and if you fail, the "hygienic license" will be confiscated. Directly not allowed to operate.

As a Chinese citizen, I support the promulgation of the "Health Law", which can ensure the hygiene, health and greenness of people's lives, which is a good thing.

As a catering practitioner, I also support the "Health Law". After working in catering for so many years, I know what the sanitary conditions of restaurant kitchens are like, and I also know how the kitchen practitioners, including the boss, use some food additives. They are very opposed to these.I don’t have these things in my kitchen, but it doesn’t mean other kitchens don’t have them. In the past, there were no express regulations not to allow them to be used.

I can't be an official in this life, and I'm not a rich person. I can only cook, but I have to be a conscientious and responsible cook as a cook, and I have no regrets.

On the third day after the promulgation of the "Health Law", a major inspection of the kitchen was carried out after the inspection. After the inspection, I was very satisfied. After a long period of hygiene management, everyone has developed a habit. The "five permanent management" of the entire kitchen "It is already in place, any tools used can be put back in place, and there are people in charge of each sanitation area, and the sanitation standards are met every day at the close of the market.Especially in the freezer, all the fresh-keeping boxes inside are neatly placed, with conspicuous labels, raw and cooked are separated, seafood, meat, and vegetables are all kept separately, and there is no mixing or crossing.

Now the sanitary condition of the kitchen can be said in this way. If guests want to go into the kitchen to see what it looks like, they can just look at it casually. After reading it, the guests will say that it is really clean and well-behaved, even cleaner and more hygienic than some private kitchens.In the past, no one would care if a vegetable leaf fell on the kitchen floor. If someone stepped on it without paying attention, no one would care until the vegetable leaf was trampled into mud and its life was over.This is not the case now, as long as a vegetable leaf falls on the ground, someone will pick it up immediately, and it will not stay on the ground for five seconds.why?No fines, no donations, just a habit.

In the early meeting, I talked about the promulgation of the "Sanitary Law" with the kitchen brothers, and once again emphasized the importance of hygiene.

"I would like to tell you a few points. It used to be the 'Health Management Regulations', but now it is the "Health Law". That is to say, we violated something in the past, or we were not qualified. , Any more violations are illegal, and in the words of our common people, it is a violation of the law." I said.

"Chef, can you tell me what kind of law we violated?"

someone asked.

I said: "I tell everyone that the use of food additives and pigments is now explicitly prohibited. It is illegal to use them in the future. For example, some restaurants use nitrate, also called borax, for beef. If you eat too much of it, you will die, so it has long been banned. , but it is still used for sneaking, and if it is discovered, it will be a violation of the law. In the morning, I went to our condiment warehouse to check, and it was okay. There are no contraband in our house. Comrade Wang Yaxin will go to check again. You must check carefully and find that there are expired Take out the seasoning immediately and throw it away, and it must not be used."

"Okay, I got the chef." Wang Yaxin replied.

"Also, the raw materials we use must be well kept and inspected regularly. Once the raw materials are rotten and deteriorated, they must not be used. If the guests are eaten badly, it will be food poisoning. Depending on the severity of the case, we must bear legal responsibility. Don't take it lightly. If there is a mistake in storage that causes the raw materials to deteriorate, don’t be afraid of being punished. We take the initiative to take responsibility. Don’t take chances and think that there is nothing wrong. Add more spicy food, add more cooking wine, and rinse with water. This is all fooling ourselves, nothing happened, and no one can afford it. Therefore, we must strengthen the storage of raw materials. Once the raw materials are not fresh, we must not cook for the guests."

"Now let's start to limit the preparation of ingredients. Let me tell you that the daily stocking volume should not exceed one and a half times the sales volume of the day. That is to say, this dish, for example, 'Farm House Fried Dried Vegetables', now sells 45 servings a day. Then its maximum stocking capacity should not exceed 45 copies, and [-] copies are guaranteed to be sold every day. On Friday, Saturday, and Sunday, when there are many customers and business is good, you can stock up to [-] copies. I mean, everyone is clear. ?”

"Clear—"

"Fresh raw materials are the most delicious dishes, so we must not cause a backlog of raw materials. It is good that the freezer is empty when the market closes every night. The next day, all the fresh ingredients are fresh, so that the quality of our dishes can be guaranteed."

"Chef, what if the preparations are not enough to sell? How about withdrawing the files?" Yu Wenxue asked.

"Yes, just cancel the stall." I said: "There are 62 hot dishes, 8 cold dishes, and three stewed dishes on our food stall. This is not counting fresh and swimming seafood. It is enough for customers to order. By seven in the evening After [-]:[-] o'clock, you can completely cancel the food stall, and if the customer empties the food stall by [-]:[-] o'clock, we can sell it for [-] yuan a day, and our family is still very good."

After speaking, everyone laughed.

After the regular meeting, I received a call from Zheng Jiaqi. She said that a boss from Jinzhou wanted to join the tavern and asked if I could do it.I said why not, yes.Tell her that you must sign the contract well. If you can't fix the contract yourself, you can find someone who understands it. Sister Jiang knows a lot of people in this regard, and there should be professionals.At the same time, it is necessary to train the personnel sent to study well, and the training is in place. When opening the business, send technical personnel to the site to guide for a week, and must ensure the quality of the products.

She said that Sister Jiang had already gone to investigate, and she would start signing the contract when she came back.

She and Sister Jiang managed the tavern very well, and it will get better and better in the future.Sometimes women do things better than men, have tenacity, and can persevere.

After answering Zheng Jiaqi's phone call, Li Mingjuan called me and asked me to try the "drinks" she mixed. After a good taste, I told her that it could be put out for sale.

"Chef, our business is better than last year. The three of us cold dishes are a bit too busy. It looks okay now. We will work hard in May. Can you add another person?" Li Mingjuan said.

I said: "Okay, why not, do you want a younger brother or a middle?"

She said: "Younger brother is fine, and the current younger brothers are similar in practice, so they can be in the middle."

"Do you have someone suitable? If so, introduce them." I said.

"There is one, a relative of mine, whose child has stopped studying and wants to work in a restaurant."

"Then come on, it happens to be your relatives, and you can take care of them."

After arranging the cold dishes, as soon as I walked to the minced stuffing room, I heard the woman from the minced stuffing room shouting to the minced stuffing brother: "Brother, put the sauerkraut there, you don't need to chop it, I will chop it later."

Dumplings stuffed with sauerkraut are sold so much in a day that they cannot be chopped by hand. They have been made with a stuffing machine all the time. Why are they still chopped today?

He walked over and asked, "Is the stuffing machine broken?"

The old man who chopped stuffing said: "It was fine when I came here in the morning, but it broke after half use."

"Is it repaired?" I asked.

"Reported, the maintenance worker said that he is at the new store now, and he has to come back in the afternoon." The old man said.

When I came to the stuffing machine, I plugged it in, and I heard the motor buzzing, which was quite normal, but the winch didn't move, and the belt should have fallen off.The maintenance man said he would come back in the afternoon, and it would be evening when he came back.I asked my brother to bring the screwdriver, and I was going to remove the back panel to have a look. If the belt fell off, I could install it myself.

The old man went to get a screwdriver, and the woman who chopped stuffing (Wang Hong) came over and said, "Chef, do you know how to fix it?"

"No, let's see what's going on, the belt probably fell off." I said.

"Just wait for the repairman to come back and fix it. There are [-] catties of sauerkraut in total, and I chopped it in two hours." She said.

"That's a lot of work. If it's twisted, it will be finished in 10 minutes, and it won't delay doing other things." I said.

"That's true," she said, and then asked me, "Is my child doing well down there?"

"Okay, that's fine." I said.

"If you disobey him and cut him off, that child will be in trouble, just like his father," she said.

I laughed and asked, "Do you always beat your child? I think he is afraid of you."

"Is it okay if the child doesn't beat him? He's not obedient when he beats him, he's so stubborn."

"If you have anything to reason with him, he's sixteen, don't hit him all the time, he's not a child." I said.

"I don't have time to reason with him. If I have that time, I can catch my breath for a while." She said, "You don't know the chef, I am impatient, and I wait for the child to follow his dead father, slow-tempered, and paw and pull. Turn, if you don’t pull it, you don’t move it, it’s just a stroke.”

Looking at the exquisite makeup she put on, I never expected such a delicate and beautiful woman to have such a strong temper.

Brother Chop Stuffing brought the screwdriver, and used the screwdriver to remove the back panel. The belt really fell off, and it worked normally after it was installed.

Coming down from the second floor, I saw the old man leading the three bosses to inspect the kitchen. Mr. Zhang was opening Cao Ligui's freezer to look at it, and then talking to the old man.

Go up to say hello to the old man: "The old man is here."

The old man smiled at me and said, "Check the kitchen today. Do you know that the Health Law has been promulgated?"

"I know, we'll talk about this in the morning meeting." I said.

"Now it's not a law, it's not a law. This year is the Olympic Games. The restaurant is guaranteed to be strictly inspected, and the kitchen is kept clean. The Food and Drug Administration will be able to inspect it in two days." The old man said.

"Well, I can come." I said, "Don't worry about the leader, just let them check and make sure you pass."

"Don't tell me, your kitchen is well-organized. The fresh-keeping boxes are all labeled, and there is a place for everything. It's quite regular, a bit like 'five permanent management'." The old man said.

"According to the 'five permanent management', the local leaders point out any deficiencies, and I will improve it." I said.

"It's pretty good." The old man said, "You are the first one. I will visit the coarse grains and bakery later."

When I was talking to the old man, Mr. Zhang and the others finished checking the kitchen for hot dishes, and waited for the old man to go up to the second floor together.The old man asked if they were qualified?Mr. Zhang said it was very good and clean. Mr. Wang said that the kitchen has met the five constant standards, which is very good.Mr. Zhou didn't speak, he was taking notes.

Mr. Zhang said to go to the kitchen on the second floor to check. The old man said that the hot food kitchen will save you from going to the second floor. If you waste time, go to the coarse grains.After sending them out of the kitchen, the old man asked when he was about to go back, "Did you find the foreman on the second floor?"

I said, "Yes, I found it."

"It's pretty good." After the old man finished speaking, he got into the car, and I saw the driver who was driving him. He was in his 30s, good-looking, and a little bald.

Back in the kitchen, Master Du said to me: "Old Tan, I admire you more and more. You are so foresighted. Just after you finished the regular meeting in the morning and talked about hygiene, the old man came to check. We have been checking, otherwise You have to be told."

I said: "Old Du, today I will teach you how to do your work. Do any work ahead of the leader. He will do it as soon as he thinks of you, and he will do it as soon as he thinks of you. In this way, you will become the leader. Walking stick, don't worry, no one wants to throw away the walking stick, because it saves worry."

"Great!" He gave me a thumbs up.

"It's not that I'm good. This is called active work in management. It's the quality that every manager should possess. You lack this." I said.

He nodded thoughtfully.

Now Master Du has improved compared to before, but he is still a little bit courageous. He always looks forward and backward when doing work, and is afraid of wolves and tigers.

After the old man and the others walked for 10 minutes, Mr. Wang came over with Chef Wei and the head chef of the bakery.Seeing that the faces of Wei Chef and the head chef of the bakery are not very good, their heads are drooping, they must have been scolded.

Mr. Wang told me that the pastry shop that the old man went to first after they left, the kitchen of the pastry shop was not very hygienic, and three rotten yams and a fresh-keeping box of stale meat slices were found.The old man was very angry and asked Mr. Zhang to write it down and wait for it to be dealt with.Then check the coarse grains, the problem lies in the coarse grains.

The sanitation of the whole kitchen is unqualified for coarse grains, things are thrown around and raw materials are placed indiscriminately, most of the fresh-keeping boxes in the freezer have no lids, and the raw materials in two fresh-keeping boxes are broken.The vegetable room was very messy, and they couldn't get their feet in when they checked.Not to mention, in the kitchen I also found two horse pockets containing cooked pork ribs. The ribs were freshly baked with garlic sauce in them. It seemed that someone had stolen them. I saw them checking and didn’t have time to deal with them. Grab a current one.

The old man was furious on the spot, but he didn't get angry at Chef Wei, and asked Mr. Zhang how to manage it?Ask Mr. Zhang to solve the problems that arise.At the same time, coarse grain and cake shops are required to start implementing the "five constant management" and meet the standards of old shops.After getting angry, the old man went directly to the new store by car. Before leaving, he said that he would see the result in three days.

After the old man left, Mr. Zhang panicked, and immediately asked Mr. Wang to lead Chef Wei and the head chef of the bakery to visit and study the old shop, because the old man said, follow the standard of the old shop, and it is considered qualified if it meets the old shop.

It's okay for the two head chefs to come to study. I asked Master Du to lead them upstairs and downstairs. If you don't understand, just ask Master Du. I don't need to accompany them.But I know in my heart that even if they understand it, they won’t be able to finish it in three days after they go back. It took me, Master Du, and the bosses of various departments to complete the kitchen in the old store for more than three months. I want to achieve this in three days standard?joke!

I found that when Master Du led Chef Wei and the head chef of the bakery to visit and study, he held his chest up, with a bright smile on his face, and was very proud.

(End of this chapter)