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EMPLOYEE SELF ASSESSMENT – Kitchen | 2026
For Minos Imperial Resort & Spa F&B staff. Purpose: This is not a test. Answer honestly so we can recognise strengths, improve the operation and support your development.
ABOUT YOU
Name / Surname
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First Name
Last Name
Position
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Outlet / Department
*
Supervisor
*
First Name
Last Name
Email
*
example@example.com
Date
*
-
Month
-
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
SELF-ASSESSMENT
Please rate yourself in the following areas. 1 = Needs significant improvement | 2 = Needs improvement | 3 = Meets expectations | 4 = Very good | 5 = Excellent.
1) I consistently perform my tasks according to the required quality and presentation standards
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1
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5
1 is , 5 is
2) I follow the required HACCP procedures and kitchen instructions relevant to my role.
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5
1 is , 5 is
3) I organise my work and prepare what is needed efficiently during service.
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1 is , 5 is
4) I complete my tasks accurately and follow recipes, instructions and established procedures.
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1 is , 5 is
5) I prepare my work station, ingredients, equipment or assigned area properly before service
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1 is , 5 is
6) I work efficiently and maintain the required standards during busy service periods.
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1 is , 5 is
7) I cooperate effectively with colleagues and support the kitchen team when needed.
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1 is , 5 is
8) I communicate clearly with colleagues and supervisors about tasks, shortages, problems or changes.
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1 is , 5 is
9) I keep my workstation, equipment and assigned areas clean and organised.
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10) I use kitchen equipment correctly and take proper care of it.
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1 is , 5 is
11) I use ingredients and materials responsibly and help minimise unnecessary waste.
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1 is , 5 is
12) I manage my time effectively and complete my assigned tasks within the expectedtime.
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1 is , 5 is
13) I remain calm, focused and professional during busy or demanding service periods.
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1 is , 5 is
14) I take appropriate initiative when I see something that needs to be done.
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1 is , 5 is
15) When a problem occures, I try to find an appropriate solution or inform the right person promptly
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1 is , 5 is
16) I adapt when menus, priorities, quantities or operational requirements change.
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1 is , 5 is
17) I take responsibility for my work and understand how my performance affects the kitchen and guest experience.
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1 is , 5 is
YOUR FEEDBACK & DEVELOPMENT
What do you believe you do particularly well in your role?
What is the biggest challenge you face during your daily work?
What is one thing we could change to improve the quality, efficiency or smooth operation of the kitchen?
What is one improvement you would suggest for the Kitchen department?
Would you like to develop into a more senior role in the future?
Yes
No
If yes, what role?
I feel respected by my colleagues and supervisors.
Strongly disagree
1
2
3
4
Strongly agree
5
1 is Strongly disagree, 5 is Strongly agree
Anything else you would like management to know?
OVERALL SELF-RATING & SIGNATURE
Overall self-rating
*
Needs improvement
Meets expectations
Very good
Excellent
Date
*
-
Month
-
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Submit
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