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1. Non-Compete: Restrictions on working for competitors, used for executive chef positions or when dealing with proprietary recipes

2. Relocation: Terms for relocation if the position involves moving to different locations or branches

3. Training and Development: Provisions for professional development and mandatory certifications

4. Intellectual Property: Ownership of created recipes and menu items, typically for higher-level chef positions

5. Performance Metrics: Specific KPIs and performance evaluation criteria, useful for performance-based compensation structures

6. Staff Management: Required for head chef positions with team management responsibilities

1. Schedule A - Detailed Job Description: Comprehensive list of duties, responsibilities, and expected deliverables

2. Schedule B - Compensation Structure: Detailed breakdown of salary components, allowances, and bonus structures

3. Schedule C - Working Hours and Shifts: Detailed work schedule including regular shifts, weekend rotations, and public holiday arrangements

4. Schedule D - Kitchen Safety Protocols: Specific safety requirements and procedures for kitchen operations

5. Schedule E - Hygiene and Food Safety Standards: Detailed food handling and hygiene requirements as per Indonesian regulations

6. Appendix 1 - Employee Handbook Reference: Reference to relevant sections of the employee handbook applicable to kitchen staff