Please note: as I don’t have a TV, I haven’t seen any cooking programs. Therefore. what I tell you below might be common knowledge except for me.I ran into a German Michelin star chef yesterday. He had an interesting story on how he manages his kitchen. First of all, there is total silence by the staff. The only words spoken are when he announces the choices of the customers and when the meals are due (‘plate xyz ready in 2 minutes’). Secondly, he approves each plate and if the food is not good he throws it away, no matter how long the customer has to wait. Great food comes first. Thirdly, as he has got a good reputation, many ambitious people want to work for him. This makes it relatively easy to attract great staff. I asked him how he manages to get his team to such a level of perfection. He claims it’s easy. Once the recipes are invented they cook it together a couple of times, each member of the team notes what he/she has to deliver and when, the rest is execution. For me, the bigger lesson was that many more (not all) businesses could be run this way. It ‘just’ takes a great chef to get there.
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