As a young chef, Richard stayed behind at night to make sure that the kitchen was gleaming for the next day. He was left with this task because he was the youngest and sometimes people took advantage of this. He would have to sharpen the knives and put the pots and pans back in the right place for the chefs.
He always keeps a mental diary of how he is going to attack any tasks, a discipline which he has perfected. He makes sure that he doesn’t bog himself down with so many things, instead he prefers to do one great thing by the end of the day.
You won’t see him with a to-do list, but minutes are taken at his management meetings and when he assigns his team a task, he expects it to be done by the following meeting…no excuses! And they’re always done.
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