1. Specialty Cuisine Skills: For restaurants focusing on specific cuisines, evaluating expertise in relevant cooking styles and techniques

2. Innovation and Menu Development: For establishments where the chef is expected to create new dishes and menus

3. Sustainability Practices: For restaurants with strong environmental commitments, evaluating sustainable cooking and waste management practices

4. Special Events Management: For venues that regularly host special events or catering services

5. Training Program Development: For executive chefs responsible for staff development programs

6. Cultural Sensitivity: For restaurants serving diverse clientele or international cuisines, assessing cultural awareness and adaptation

1. Schedule A: Detailed Rating Criteria: Comprehensive breakdown of evaluation criteria for each performance category

2. Schedule B: Kitchen Safety Checklist: Detailed safety compliance checklist based on UAE regulations

3. Schedule C: Food Quality Standards: Specific standards for food preparation, presentation, and consistency

4. Schedule D: Professional Development Plan: Template for documenting training needs and career development goals

5. Appendix 1: Self-Assessment Form: Template for chef's self-evaluation prior to review

6. Appendix 2: Incident Report Summary: Summary of any food safety or kitchen management incidents during the review period

7. Appendix 3: Customer Feedback Matrix: Compilation of guest feedback and ratings related to food quality