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1. Specialty Cuisine Skills: For establishments with specific cuisine focus - evaluation of specialized cooking techniques

2. Leadership Assessment: For senior kitchen staff or those being considered for promotion

3. Menu Development: For positions involved in menu planning and creation

4. Cost Management: For staff with inventory or purchasing responsibilities

5. Training and Mentoring: For staff involved in training new employees

6. Special Projects: For evaluation of any special assignments or initiatives

7. Customer Feedback: For positions with customer interaction or visible kitchen settings

1. Schedule A: Scoring Rubric: Detailed descriptions of performance levels for each evaluation criterion

2. Schedule B: Food Safety Standards: Specific health and safety requirements and evaluation standards

3. Schedule C: Equipment Proficiency Checklist: List of kitchen equipment and required competency levels

4. Schedule D: Required Certifications: List of mandatory certifications and their status

5. Appendix 1: Improvement Plan Template: Standard format for documenting performance improvement plans

6. Appendix 2: Skills Matrix: Comprehensive list of required skills for different kitchen positions