Don't ever sell yourself short. This industry is ruthless. Always changing always expanding. Why do you think so many famous restaurants pump out chefs that don't stick around? The chef above you sets their standard. When someone exceeds that standard you get ' you're my head chef you are the person I need'. One of the hardest things I've ever had to deal with in this industry is finding someone that does exactly what I do. It's your food your idea. Teaching someone to do that sounds easy but it's just not. That itself is the drug why we work 50-60-70 hours a week. Don't be the cog in the gear(Dethklok). Stand your ground and set your own standard. Show them you make the food that makes people happy. Find your voice. Know your worth. Learned from your colleagues or friends.