Kitchen Employee Evaluation Form for Indonesia

Kitchen Employee Evaluation Form Template for Indonesia

This document is a comprehensive employee evaluation form specifically designed for kitchen staff in Indonesia, complying with Indonesian labor laws including Law No. 13 of 2003 on Manpower and relevant food safety regulations. The form provides a structured framework for assessing kitchen employees' performance across multiple dimensions, including technical cooking skills, food safety compliance, hygiene standards, teamwork, and efficiency. It incorporates both objective performance metrics and subjective assessments while ensuring alignment with Indonesian workplace evaluation standards and local food service industry requirements.

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What is a Kitchen Employee Evaluation Form?

The Kitchen Employee Evaluation Form is an essential human resource management tool used in Indonesian food service establishments to assess and document kitchen staff performance. This document is typically used quarterly or bi-annually to evaluate kitchen employees' competencies, compliance with food safety regulations, and overall contribution to the establishment. The form aligns with Indonesian labor laws, particularly Law No. 13 of 2003 on Manpower, and incorporates requirements from relevant food safety and hygiene regulations. It serves as a formal record for performance reviews, salary adjustments, promotion considerations, and professional development planning, while also protecting both employer and employee interests by maintaining clear documentation of performance assessments.

What sections should be included in a Kitchen Employee Evaluation Form?

1. Employee Information: Basic details including employee name, position, department, evaluation period, and date of review

2. Performance Rating Scale: Explanation of the rating system used (typically 1-5 or 1-4 scale) with clear definitions for each rating level

3. Technical Skills Assessment: Evaluation of cooking techniques, food preparation, equipment handling, and recipe knowledge

4. Food Safety & Hygiene: Assessment of compliance with food safety regulations, personal hygiene, and workplace cleanliness

5. Work Efficiency: Evaluation of speed, multitasking ability, and kitchen workflow management

6. Team Collaboration: Assessment of teamwork, communication, and cooperation with colleagues

7. Overall Performance Summary: General assessment of the employee's performance including strengths and areas for improvement

8. Goals and Development Plan: Specific objectives for the next evaluation period and planned development activities

9. Signatures: Space for signatures of evaluator, employee, and department head with date fields

What sections are optional to include in a Kitchen Employee Evaluation Form?

1. Language Proficiency: Assessment of communication skills in required languages, used when working in international establishments

2. Special Project Contributions: Evaluation of involvement in special events or menu development, applicable for senior kitchen staff

3. Leadership Skills: Assessment of supervisory capabilities, used for employees in or being considered for management positions

4. Customer Feedback Integration: Summary of customer feedback related to the employee's work, relevant for customer-facing positions

5. Cost Management: Evaluation of ability to manage food costs and minimize waste, applicable for senior positions

What schedules should be included in a Kitchen Employee Evaluation Form?

1. Appendix A: Competency Checklist: Detailed checklist of required skills and competencies specific to the employee's position

2. Appendix B: Food Safety Certification Status: Record of current food safety certifications and upcoming renewal dates

3. Appendix C: Training Record: List of completed training programs and upcoming required training

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

5. Appendix E: Previous Evaluation Summary: Brief overview of past performance evaluations for progress comparison

Authors

Alex Denne

Head of Growth (Open Source Law) @ Genie AI | 3 x UCL-Certified in Contract Law & Drafting | 4+ Years Managing 1M+ Legal Documents | Serial Founder & Legal AI Author

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Free to use

Relevant legal definitions

Clauses

Relevant Industries

Hospitality

Food Service

Restaurant Industry

Hotel Industry

Catering Services

Institutional Food Service

Healthcare Food Service

Educational Institution Food Service

Corporate Dining

Resort and Leisure

Relevant Teams

Kitchen Operations

Food Production

Food Safety

Quality Control

Human Resources

Food & Beverage

Training & Development

Compliance

Operations Management

Relevant Roles

Executive Chef

Sous Chef

Line Cook

Prep Cook

Kitchen Helper

Pastry Chef

Chef de Partie

Kitchen Supervisor

Commis Chef

Kitchen Porter

Food Safety Manager

Kitchen Manager

Garde Manger

Grill Cook

Sushi Chef

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What is a Kitchen Employee Evaluation Form?

What sections should be included in a Kitchen Employee Evaluation Form?

What sections are optional to include in a Kitchen Employee Evaluation Form?

What schedules should be included in a Kitchen Employee Evaluation Form?

Authors

Alex Denne

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