Hi all, I'm a chef from Holland currently based in Hangzhou, China. I'm on a new adventure after working in a seafood restaurant for two years (in China) on to a head chef position at a small boutique hotel (22 rooms) This is the first time I will have this function and hopefully you guys can help me out here and there. The biggest challenge for me is making the transition from being a sous-chef to a head chef position. As I am quite young for this position (26). I actually never really got in to forums but reading through the forum really made me want to get in touch with this community! Hope to be able to help out as well of course!