1. Language Proficiency: Optional section for evaluating communication in Dutch/English, relevant for international kitchen environments

2. Special Projects: For evaluating involvement in menu development or special events, if applicable

3. Leadership Skills: For senior kitchen staff or those being considered for promotion

4. Cost Management: For roles involving budget responsibility or inventory management

5. Specialized Skills: For evaluating specific skills relevant to particular cuisine types or cooking methods

1. Appendix A: HACCP Compliance Checklist: Detailed checklist of food safety and hygiene requirements

2. Appendix B: Technical Skills Matrix: Detailed breakdown of required technical skills and proficiency levels

3. Appendix C: Training Record: Summary of completed training and certifications

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

5. Appendix E: Performance Improvement Plan Template: Template for documenting specific improvement needs and action plans if required