Managing a Michelin-star restaurant is like a CEO navigating boardroom challenges: Olivier Chardigny
He feels that there’s a lot of work involved in keeping a kitchen and the subsequent atmosphere under control.

“Handling the operational pressure in the kitchen is an evolution. As a good leader, one needs to lead from the front and keep a calm and composed team that can focus on the food only,” he says.
His tips for smooth operations across sectors is something all leaders can learn from.
“Handling a large team can be seamless when each person has their job roles clearly identified and there is team work.”
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