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.

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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

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