mortal train conductor

Chapter 134
One stove, two frying pans, four chefs, six pots, eight stacks of bowls and plates, and nine square meters of space, this is the dining car kitchen where thousands of people can dine on the K18 passenger train.

There are only 18 chefs on the K4 train, all of whom are men, and it is also the only position on the train that does not involve women. Among the 4 people, one of them is responsible for the night shift, preparing side dishes for the next day, steamed rice, and crew meals for the night train staff. The other three need to work at the same time during the day.From washing and cutting vegetables to side dishes and cooking, there is really one less process, and the meals cannot be served in front of passengers.They only have about 1 hours of rest throughout the day, but they have to prepare five or six hundred meals.

We all know that when a train passes through a turnout or a curve, it will feel very wobbly. If passengers sit in the car, they don't feel much, but if they stand for a while, they will stagger around.Moreover, the noise of the train is also very loud, which makes the dining car kitchen of the train special. It is not like a restaurant on the ground where you can stand there steadily and work. The train shakes back and forth, and you want to wash, It is not so easy to cut, match and fry.

There is a quadrangular groove on the floor of the kitchen, covered with a few large bamboo and wood frame dripping grids.The dripping grid with bamboo and wood frame is non-slip, but it is a bit wobbly when standing on it, which also increases the difficulty of standing and cooking.

The work in the kitchen usually starts with the side dishes. After peeling the eggplant and potato skins, it is the turn to cut peppers and shredded potatoes.Generally, a worker who has just entered the industry as a chef in a dining car will definitely cut dishes of different thicknesses, and the speed is still very slow.The most important thing is that it is very likely to hurt your own hands.

Cutting vegetables on the train is a high-risk job. It must be a time of high concentration. Before moving the knife to cut vegetables, the top of the finger should be retracted when pressing the vegetable with the left hand, and the first joint of the finger should be used to resist. Hold the kitchen knife, use at least two points of force to control the kitchen knife, instead of using only the right hand to control the knife with one hand like cutting vegetables on the ground, so as not to be scratched by the kitchen knife when the vehicle shakes.

When the train arrives at the station, as the rails creak, passengers who are generally standing at the door of the train waiting to get off the train will feel unstable and stagger.Just imagine, if at this time, the chef is holding a pot of fried vegetables and scooping them into the dish with a frying spoon, then he must put them down first, otherwise the dishes in the pot may be spilled out.
If the chef of the dining car wants to do his job well, just like the steps of martial arts practice, he must first stand firm. Only when he stands firmly can he mobilize the muscles of the whole body quickly when the body of the car is shaking. It is the leg muscles, which must respond to the shaking of the body in the shortest time to maintain the balance of the whole body at any time.

The most lacking thing in the kitchen of the train is the induction cooker for cooking, there are only two.In order for the dishes to come out of the pan on time, all the general meat and vegetables are put into a large pot and boiled until they are seven or eight mature, and then poured into the wok on the induction cooker to season and stir-fry to increase the aroma.

The food in the train is usually cooked in a big pot. Such a pot of vegetables weighs about 10 catties, and each spoonful of vegetables weighs about 1 catty. This can only be regarded as a "small head" in the whole kitchen.The "big guy" in the kitchen is the soup pot for cooking vegetables, which weighs 50 catties when full, and the tray for steaming rice, which weighs about 30 catties when the rice is steamed.After this strength training, the four chefs on the train are all strongmen, and each of them can lift 4 to 5 kilograms of heavy objects with one hand.

The side dishes on the dining car are very skillful.It takes 3 days for this train to go back and forth. Long-leaf vegetables are not suitable for long-term storage and are difficult to clean, so they are excluded from the must-have meals of the dining car. The vegetables on the dining car are mainly broccoli, cucumber, celery, carrots, etc. host.One of the characteristics of these vegetables is that they are easy to store and clean, and most of them can be peeled to achieve the effect of removing pesticide residues.

In the case of eggplants, the purple skin should be peeled off.After the dishes are prepared, the cut eggplants are rinsed in a basin of clean water, then fried in an oil pan, and finally returned to the pan to stir fry.After these steps, pesticide residues and bacteria are completely eliminated during cooking.

The cooking tools on the dining car are all Ding, Ding, Ding, a radish and a hole, because they are in short supply, every time a tool is used, it must be cleaned immediately so that it can be used next time.Because of this, the pots, bowls, ladles, and pots on the dining car can only be in two states. They are either filled with vegetables or clean as new. Basically, they are not stacked together without washing.

In the past, eating in the dining car was a kind of luxury, and the people who came to patronize it were all "reputable".Nowadays, ordinary family passengers can order three or four dishes or a set meal in the dining car to savor the delicacies on the train.Passengers' requirements for food in dining cars have changed from "eat well" to "eat with confidence" and "eat well".

Passengers who often go out and take the train know that taking the train is after all a place off the ground. Generally, at stations that stop for a long time, you have to get off the train for activities and get down to earth.

But after working in the dining car for a long time, when I suddenly get off the station and get on the platform, I will feel like floating on the sea, so that I will feel slightly dizzy.This is because the body is in a state of shaking when stepping on the wooden lattice when working in the kitchen and the shaking of the car body.After the human body gets used to the shaking state, it gradually adapts, and when it returns to the stable ground, a contrast is formed. The body does not change all of a sudden. At this time, it feels that the flat ground is shaking.

Chefs on trains generally don't gain weight, why?In addition to getting up early and late at night on the train, and irregular work and rest time, but also because of the need to stir up and cook vegetables, the physical exertion is very high, and all the food I eat is converted into energy to maintain balance.Moreover, in restaurants on the ground, there is generally a division of labor for side dishes and cooking, while the dining car on the train has a small space and there are too many people. Therefore, the chef of the dining car is more like an all-rounder. They are able to do everything, such as washing the vegetables right after the frying pan is put down, and washing the dishes right after cooking. When there are many tourists, they have to serve the dishes and put away the tables.

The dining car team has business tasks every year. Liu Qun’s K18 first package team splits the annual plan into each car. The dining car team can also effectively use the favorable opportunity of large passenger flow during the spring and summer travel seasons. Aiming at the current situation that there are many students and tourists, change the sales model, change the original fixed model into a flexible package, enrich the variety of goods sources, increase the proportion of small food, so as to improve the sales level in a targeted manner, and work together to complete the specified task indicators. During the period of low passenger flow, actively think of ways to grasp marketing, proactive service, active sales, cater to the market, and meet the various requirements of passengers for dining. The passenger section where Liu Qun is located is not static. During the off-season from the end of October to the beginning of January, the annual task It will be deducted according to the average index.

(End of this chapter)