1. Cash Handling: For employees responsible for handling cash or processing payments

2. Uniform Requirements: If specific dress code or uniform is provided by the employer

3. Non-Competition: For senior chefs or management positions, preventing work with competitors

4. Training Requirements: For positions requiring specific certifications or ongoing training

5. Tipping Policy: Rules regarding tip distribution and handling

6. Staff Meals: Policy on employee meals during shifts

7. Additional Languages: Language requirements if working in multilingual environments

8. Intellectual Property: For chefs creating unique recipes or menu items

1. Schedule A - Job Description: Detailed description of role responsibilities and requirements

2. Schedule B - Salary Structure: Detailed breakdown of salary components and benefits

3. Schedule C - Work Schedule: Template of weekly/monthly work roster

4. Schedule D - Company Policies: Reference to relevant restaurant policies and procedures

5. Schedule E - Hygiene Standards: Specific hygiene and food safety requirements

6. Appendix 1 - Employee Handbook: Reference to or summary of the employee handbook

7. Appendix 2 - Safety Procedures: Detailed workplace safety guidelines

8. Appendix 3 - Equipment Usage: Guidelines for using restaurant equipment and facilities