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1. Specialized Cuisine Skills: For chefs working in specialized restaurants, assessment of specific cuisine expertise (e.g., French, Asian, pastry)

2. Budget Management: For senior chefs with financial responsibilities, evaluation of cost control and budget management skills

3. Menu Innovation: For chefs involved in menu development, assessment of creativity and market awareness

4. Training and Mentoring: For chefs with significant training responsibilities, evaluation of teaching and mentoring abilities

5. Sustainability Practices: For establishments with strong environmental focus, assessment of sustainable kitchen practices

6. Customer Interaction: For chefs who regularly interact with customers, evaluation of communication and presentation skills

1. Skill Level Matrix: Detailed rubric showing different competency levels for each skill area

2. Professional Development Log: Record of training, certifications, and courses completed during the evaluation period

3. Performance Metrics: Quantitative metrics including food cost percentages, waste management statistics, and customer satisfaction scores

4. Action Plan Template: Structured template for documenting specific steps to achieve identified development goals

5. Certification Checklist: List of required and recommended certifications with current status