1. Leadership Skills: For senior kitchen staff or those in supervisory roles, evaluating their ability to lead and mentor team members

2. Menu Development: For chefs and senior kitchen staff involved in menu planning and creation

3. Cost Management: For staff with budget responsibilities, evaluating their ability to control food costs and minimize waste

4. Special Projects: For staff involved in special events or initiatives during the evaluation period

5. Language Skills: For kitchens where multiple languages are used or where customer interaction is required

1. Performance Metrics Guide: Detailed explanations of each performance criterion and how they are measured

2. Food Safety Checklist: Specific food safety and hygiene requirements that staff are evaluated against

3. Equipment Competency List: Checklist of kitchen equipment that staff should be proficient in using

4. Incident Report Summary: Summary of any workplace incidents or safety violations during the evaluation period

5. Training Record: List of completed training programs and certifications