Tis an interesting question. With regards to capabilities, it would be down to how one faced challenges. Ive seen people fold and people thrive under pressure situations.
I havent been an Exec nor a Exec Sous. Thats not to say that I couldnt be, just that i couldnt be bothered to this stage. My main focus is going in and helping people out, regardless of cooking styles or function.
The way I look at it, the more I gain experience, the better I can be. After passing through 150 kitchens in 5 years, I think that I can pass as a Chef.
After all, if people who own establishments feel fit to fly me around Australia to cook at in their kitchens, then there must be some value attached to my services.
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