chefswanny is correct. No man (or woman) is an island. You work within a kitchen S T A F F . That means more than one person. However, there can be lots of factors that make or break a Chef. Sanitation, the ability to produce wholesome food, or food that is fit for himan consumption is very important. Cost control and especially food cost is also very important and depending on the restaurant which one aspect of a chefs make-up is most important will depend on a lot of factors, including is this restaurant an employee cafeteria or restaurant. How much money is backing this restaurant, corporate or private. The clientelle, rich, poor or middle class, and on and on.
For me, a chef must be able to prepare food expertly and that is the most important part of the job.