Hey fellas, I know a lot of you are professional chef, so i am looking for some help/advice. I'm only 23, been cooking 4 years, and just got offered the executive chef position in a brand new restaurant within a hotel. I just got my firfirst sous chef position less than 5 months ago, so needless to say, I'm a bit nervous. I am confident in my food, its the day to day operating and expenses I'm worried about. And tips? Good books to invest in? Am I overthinking this and should just dive in head first?
Thanks for your advice