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1. Probationary Period: Include when the employment begins with a probationary period

2. Non-Compete Clause: Include for high-level chef positions to prevent immediate competition after employment

3. Intellectual Property: Include when the chef will be developing unique recipes or cooking techniques

4. Performance Metrics: Include when specific performance targets or KPIs will be used

5. Training and Development: Include when the employer provides specific culinary training programs

6. Uniform and Equipment: Include when specifying requirements for chef's uniform and personal equipment

7. Menu Development Rights: Include when the chef has menu creation responsibilities

8. Staff Management: Include when the chef has kitchen staff supervision responsibilities

1. Schedule 1: Job Description: Detailed description of the chef's role, responsibilities, and reporting structure

2. Schedule 2: Compensation Package: Detailed breakdown of salary, allowances, bonuses, and other benefits

3. Schedule 3: Kitchen Operations Manual: Standard operating procedures and food safety protocols

4. Schedule 4: Performance Evaluation Criteria: Metrics and standards for performance assessment

5. Appendix A: Required Certifications: List of required food safety and culinary certifications

6. Appendix B: Equipment Inventory: List of kitchen equipment under the chef's responsibility