1. Special Project Management: For chefs involved in special events, catering, or menu redesign projects

2. Vendor Relations: For chefs responsible for supplier management and procurement

3. Cross-Cultural Cuisine Expertise: For establishments specializing in multiple cuisine types

4. Sustainability Practices: For establishments with strong environmental focus

5. Digital Technology Proficiency: For kitchens using advanced kitchen management software or equipment

6. Training and Mentorship Programs: For senior chefs responsible for staff development

1. Appendix A: Skill Rating Scale: Detailed explanation of the rating system used in the evaluation

2. Appendix B: Technical Skills Checklist: Comprehensive list of technical culinary skills to be evaluated

3. Appendix C: Food Safety Certification Status: List of current certifications and their expiry dates

4. Appendix D: Professional Development Plan: Template for documenting future growth objectives and action plans

5. Appendix E: Kitchen Performance Metrics: Quantitative metrics template for kitchen operations assessment