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1. Menu Development: For positions involving menu planning and creation, evaluating creativity and innovation in menu design

2. Financial Performance: For senior chef positions responsible for budget management and cost control

3. Special Projects: For chefs involved in specific initiatives like menu revamps or kitchen reorganizations

4. Training and Development Contributions: For chefs involved in apprentice training or staff development programs

5. Customer Feedback Analysis: Review of customer satisfaction metrics and feedback related to food quality

6. Sustainability Practices: For organizations with strong environmental focus, evaluating sustainable kitchen practices

1. Schedule A: Competency Matrix: Detailed breakdown of required skills and competencies for different chef levels

2. Schedule B: Performance Rating Guidelines: Detailed descriptions and examples for each rating level

3. Schedule C: Kitchen Safety Checklist: Safety compliance and awareness assessment criteria

4. Schedule D: Food Cost Management Metrics: Templates and benchmarks for evaluating cost control performance

5. Appendix 1: Professional Development Resources: List of training opportunities and development resources

6. Appendix 2: Industry Standards Reference: Current industry benchmarks and standards for various competencies