The Kitchen Staff Evaluation Form is a crucial document used in Canadian food service establishments to conduct formal assessments of kitchen personnel performance. This document is designed to comply with Canadian labor laws, including provincial employment standards and federal regulations regarding workplace evaluations. It should be used during regular performance reviews, typically conducted quarterly or annually, to assess staff members' culinary skills, food safety practices, teamwork, and professional development. The form incorporates essential evaluation criteria aligned with Canadian food safety standards and workplace safety requirements, making it suitable for various food service settings from restaurants to institutional kitchens. The evaluation process documented through this form serves multiple purposes: performance tracking, career development planning, wage review justification, and compliance with employment standards.
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1. Employee Information: Basic details including employee name, position, department, date of hire, and evaluation period
2. Evaluator Information: Details of the supervisor/manager conducting the evaluation
3. Performance Rating Scale: Explanation of the rating system used (typically 1-5 or similar scale)
4. Technical Skills Assessment: Evaluation of cooking techniques, food preparation, recipe following, and kitchen equipment operation
5. Food Safety & Hygiene: Assessment of food safety practices, personal hygiene, and compliance with health regulations
6. Work Efficiency: Evaluation of speed, multitasking ability, and kitchen workflow management
7. Team Collaboration: Assessment of teamwork, communication, and interaction with other staff
8. Overall Performance Summary: General assessment of the employee's performance and contribution
9. Goals and Development: Setting of future performance targets and identifying areas for improvement
10. Signatures: Space for employee and evaluator signatures acknowledging review completion
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
Authors
Relevant legal definitions
Clauses
Relevant Industries
Hospitality
Food Service
Restaurant Industry
Catering Services
Hotel Industry
Healthcare Food Services
Educational Institution Food Services
Corporate Dining
Industrial Catering
Cruise Line Industry
Relevant Teams
Kitchen Operations
Food Production
Food Safety
Quality Control
Human Resources
Training and Development
Operations Management
Performance Management
Culinary Development
Food Service Administration
Relevant Roles
Executive Chef
Sous Chef
Line Cook
Prep Cook
Pastry Chef
Kitchen Porter
Kitchen Helper
Chef de Partie
Garde Manger
Grill Cook
Saucier
Kitchen Supervisor
Kitchen Manager
Food Safety Coordinator
Commis Chef
Dishwasher
Kitchen Steward
Banquet Cook
Short Order Cook
Catering Chef
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