|By Rodriego on Wednesday, August 23, 2000 - 11:53 am: Edit|
I am in the process of setting up a performance evaluation system for my staff. My employee appraisals in the past have been rather informal to say the least. I would appreciate any advice or ideas on what competencies and scale values I should use. I run a medium size hotel kitchen with a staff of 25 including Sous Chef, Banquet Chef, Line Cooks, & Dishwashers.