1 |
Performance is consistently superior
| 1 | 2 |
3 | 4 | 5 | NFH |
2 |
Performance is routinely above requirements
| 1 | 2 |
3 | 4 | 5 | NFH |
3 |
The individual is competent, punctual and dependable
| 1 | 2 |
3 | 4 | 5 | NFH |
4 |
Is effective with techniques, methods and skills required
| 1 | 2 |
3 | 4 | 5 | NFH |
5 |
Is an individual who establishes goals
| 1 | 2 |
3 | 4 | 5 | NFH |
6 |
Is good at identifying where improvements can be made
| 1 | 2 |
3 | 4 | 5 | NFH |
7 |
Is able to control production and is aware of the products being served
| 1 | 2 |
3 | 4 | 5 | NFH |
8 |
Is respectful to guests and able to communicate in a professional manner
| 1 | 2 |
3 | 4 | 5 | NFH |
9 |
Measures neatness and personal hygiene appropriate to position
| 1 | 2 |
3 | 4 | 5 | NFH |
10 |
Performs well under unusual circumstances
| 1 | 2 |
3 | 4 | 5 | NFH |
11 |
Measures safety with work habits
| 1 | 2 |
3 | 4 | 5 | NFH |
12 |
Has a full understanding how the restaurant team co-exists
| 1 | 2 |
3 | 4 | 5 | NFH |
13 |
Is continually applying methods to respect safety awareness, ability to care for the kitchen property
| 1 | 2 |
3 | 4 | 5 | NFH |
14 |
Is respectful to work space safety and cleanliness
| 1 | 2 |
3 | 4 | 5 | NFH |