Kitchen Staff Evaluation Form - Indonesia

Kitchen Staff Evaluation Form for Indonesia

Kitchen Staff Evaluation Form Template for Indonesia

This document is a comprehensive evaluation form designed for assessing kitchen staff performance in accordance with Indonesian labor laws and food safety regulations. It incorporates key assessment criteria aligned with Minister of Health Regulation No. 1096/MENKES/PER/VI/2011 for food service hygiene and Law No. 13 of 2003 on Manpower. The form enables systematic evaluation of technical skills, food safety compliance, work efficiency, and behavioral competencies while providing a structured framework for performance feedback and development planning in kitchen operations.

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What is a Kitchen Staff Evaluation Form?

The Kitchen Staff Evaluation Form is designed to meet the specific requirements of Indonesian workplace regulations and food service standards. It serves as a formal documentation tool for regular performance assessments of kitchen personnel, ensuring compliance with both Labor Law No. 13 of 2003 and food safety regulations under Minister of Health Regulation No. 1096/MENKES/PER/VI/2011. This document should be used for periodic evaluations (typically quarterly or bi-annual) of kitchen staff members, capturing their technical competencies, adherence to food safety protocols, efficiency, and professional development needs. The form facilitates objective assessment while providing a framework for career development and performance improvement in alignment with Indonesian hospitality industry standards.

What sections should be included in a Kitchen Staff Evaluation Form?

1. Employee Information: Basic details including employee name, position, department, employee ID, evaluation period, and date of review

2. Performance Rating Scale: Explanation of the rating system used (typically 1-5 scale) with clear definitions for each rating level

3. Technical Skills Assessment: Evaluation of cooking techniques, food preparation, kitchen equipment operation, and recipe following abilities

4. Food Safety & Hygiene: Assessment of compliance with food safety regulations, personal hygiene, and kitchen sanitation standards

5. Work Efficiency: Evaluation of speed, multitasking ability, organization skills, and kitchen workflow management

6. Team Collaboration: Assessment of teamwork, communication skills, and interaction with other kitchen staff and departments

7. Overall Performance Summary: General assessment of the employee's performance, including strengths and areas for improvement

8. Goals and Development Plan: Setting of specific objectives for the next evaluation period and development opportunities

9. Signatures: Space for signatures of the evaluator, employee, and relevant department heads with date fields

What sections are optional to include in a Kitchen Staff Evaluation Form?

1. Specialized Skills Assessment: Additional section for evaluating specific skills related to particular roles (e.g., pastry chef, sous chef) - used when evaluating specialized positions

2. Language Proficiency: Assessment of communication abilities in required languages - used in establishments with international clientele

3. Cost Management: Evaluation of ability to manage food costs and inventory - used for senior kitchen staff positions

4. Leadership Skills: Assessment of supervisory capabilities - used for staff in management positions

5. Innovation and Creativity: Evaluation of menu development and creative contributions - used for positions requiring menu input

What schedules should be included in a Kitchen Staff Evaluation Form?

1. Performance Metrics Guide: Detailed descriptions of each performance criterion and how they should be evaluated

2. Food Safety Checklist: Specific checklist of food safety and hygiene standards that must be maintained

3. Competency Matrix: Detailed breakdown of required skills and competencies for different kitchen positions

4. Previous Evaluation Summary: Summary of the employee's previous evaluation results for progress tracking

5. Training Record: Record of completed training programs and certifications

Authors

Alex Denne

Head of Growth (Open Source Law) @ tiktok��˰� | 3 x UCL-Certified in Contract Law & Drafting | 4+ Years Managing 1M+ Legal Documents | Serial Founder & Legal AI Author

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Free to use

Relevant legal definitions

Clauses

Relevant Industries

Hospitality

Food Service

Restaurant Industry

Hotel Industry

Catering Services

Institutional Food Service

Healthcare Food Service

Educational Institution Food Service

Corporate Dining

Resort and Tourism

Relevant Teams

Kitchen Operations

Food & Beverage

Human Resources

Quality Control

Training & Development

Operations Management

Food Safety & Compliance

Restaurant Operations

Relevant Roles

Executive Chef

Sous Chef

Line Cook

Prep Cook

Pastry Chef

Kitchen Helper

Kitchen Porter

Food Safety Manager

Kitchen Supervisor

Commis Chef

Head Chef

Dietary Cook

Grill Cook

Restaurant Manager

F&B Director

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What is a Kitchen Staff Evaluation Form?

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What sections are optional to include in a Kitchen Staff Evaluation Form?

What schedules should be included in a Kitchen Staff Evaluation Form?

Authors

Alex Denne

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