Too Many Chefs in the Kitchen

In the catering & hospitality industry, within restaurants you would have a combination of a Head chef, sous-chef, more junior chef (or kitchen/catering assistant) etc in the kitchen.

There is a hierarchy where normally you would have a single head chef who is calling the shots. The sous-chefs and the more junior assistants would act as supporting role.

--

--

--

Writer sharing thoughts on pretty much everything. P.S. I’m a Coffee-Addict ☕ You can support me by buying me a coffee: https://bit.ly/3hQ5M63

Love podcasts or audiobooks? Learn on the go with our new app.

Recommended from Medium

Calculate Implied Volatility or any Options Greek in just 3 lines of Python

If I Had 🚢 #Ship30for30 To Do All Over Again, This is How I’d Do It Differently

Find the Number of Arguments Passed to a Bash script — Codefather

Is software factory the future of software development?

How to automate windows applications with AutoGui

TRABZONSPOR FANS CHOOSE NEW FIRST TEAM BUS DESIGN ON SOCIOS.COM

Get the Medium app

A button that says 'Download on the App Store', and if clicked it will lead you to the iOS App store
A button that says 'Get it on, Google Play', and if clicked it will lead you to the Google Play store
Colin But

Colin But

Writer sharing thoughts on pretty much everything. P.S. I’m a Coffee-Addict ☕ You can support me by buying me a coffee: https://bit.ly/3hQ5M63

More from Medium

Why a High Code Coverage Is Nothing Worth and Leads Only to False Conclusions

The Overview Effect (in Software)

From Manual to Contract Testing with KarateDSL and KarateIDE

A Hitchhiker’s Guide to Spinnaker Plugins