They have line cooks and Sous chefs and the hotel has an executive chef that also oversees everything. I can’t just hop on the line and execute what they do on a daily basis. When I am there I am mostly talking to guests and taking photos. The position is more of a pr and marketing job. The restaurant was open long before I won.
Chef Dianna runs HK AC and does a great job. In a Restaurant brigade, Head Chef, isn’t actually a title. The position that is awarded is not to run the actual restaurant. I’m going to answer this once and for all and hopefully no one will ask again 😂😂
