Employee Evaluation Form printable pdf download

Employee Evaluation Form

Food Service Personnel

Employee:

Date:

Position: ___________________________________ Reviewed by: ____________________________________

Purposes of this Employee Evaluation:

To determine strengths and weaknesses and to outline and agree upon a practical improvement program. Periodically

reviewed, these evaluations will provide a history of development and progress. Together with the period of employment,

these evaluations support merit increases in wages.

Instructions:

Listed below are a number of traits, abilities and characteristics that are important for success. Using the rating scale

below, circle the number which most nearly describes the person being rated for each item evaluated (if this form is being

used for self-evaluation, you will be describing yourself).

Carefully evaluate each of the qualities separately.

Avoid common errors in rating.

1. A tendency is to rate nearly everyone as "average" on every trait instead of being more critical in judgment. Use the

ends of the scale as well as the middle to avoid this error.

2. The "halo effect," is a tendency to rate the same individual "excellent" on every trait or "poor" on every trait based on the

overall picture one has of the person being rated. However, each person has strong points and weak points and these

should be identified on the rating scale.

RATING SCALE:

5 - Outstanding

4 - Very Satisfactory

3 - Satisfactory

2 - Needs Improvement

1 - Unsatisfactory

N/A - not applicable

1. COMMUNICATION SKILLS

a). Ability to express clearly

b). Ability in written communication

c). Listens carefully, acknowledges and understands message

1 2 3

d). Able to explain menu without being mechanical

e). Able to respond tactfully when difficult situations occur

1 2 3

f). Able to use suggestive techniques without being forceful

2. GUIDELINE KNOWLEDGE

a). Menu knowledge and pricing

b). Understand how menu is basically prepared

c). Able to identify quality of menu items

d). Garnish and plate presentation

Employee Evaluation Form