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厨房主管月度绩效考核表 Kitchen Supervisor Monthly Appraisal

by Jun Jie Le, from the Community

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This bilingual monthly appraisal form helps restaurants evaluate kitchen supervisors across key areas of performance. Sections cover dish quality and output speed, adherence to kitchen hygiene standards and plans, cost control for ingredients, labor cost and productivity, OEC compliance, progress toward monthly sales targets, fire and food safety incidents, personnel management, and attendance. The template supports evidence collection with photos and manager comments, plus overall scoring and ratings. It concludes with evaluations, next month tasks, and confirmation with employee and area manager signatures to drive consistent kitchen operations and performance.

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With SafetyCulture you can

Digitize any process, procedure or policy
Eliminate mistakes made by paper-based processes
Create and share professional reports instantly
Confirm accountability and compliance with a digital log

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Community

This community page makes available free workplace checklists and templates created by other users within the SafetyCulture community. SafetyCulture has re-published this content and where possible, has credited the original author. SafetyCulture has not verified the accuracy, reliability or suitability of any community content. You agree that your use of any of this content is in accordance with SafetyCulture’s Terms and Conditions.