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Staff 360 Evaluation
This confidential Kitchen Department questionnaire collects employee feedback about kitchen leadership, the Sous Chef, Executive Chef, HR, the company and employee services.Please rate only people and services you have directly experienced and select N/A where a statement does not apply. Feedback will be reviewed collectively to identify strengths, areas for improvement and priorities for the next season. The purpose of this evaluation is to strengthen communication, leadership, working conditions and the overall employee experience within the Kitchen Department.
Respondent Information
Kitchen Outlet
MOSAIC
ITALIAN
GREEK
FLAME
PAYOT
BUFFET
Position / Role
Position
COOK C
COLD KITCHEN
COOK B
COOK A
BUFFET
PASTRY
DISHWASHING
Other
Name
First Name
Last Name
Date
*
-
Month
-
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
Sous Chef – Mr Meletis Semertzidis
Please evaluate Mr Meletis Semertzidis in his role as Sous Chef, considering his daily supervision, organisation of kitchen operations, communication, leadership and support of the Kitchen team.
1.Gives clear instructions and explains what is expected during preparation and service.
1
2
3
4
5
2. Communicates daily priorities, menu changes, special requests, VIP requirements and other important operational information.
1
2
3
4
5
3.Organises preparation, mise en place and service effectively.
1
2
3
4
5
4. Is present and available in the kitchen when the team requires support.
1
2
3
4
5
5. Actively supports the team during busy periods rather than only giving instructions.
1
2
3
4
5
6. Demonstrates strong culinary and operational knowledge.
1
2
3
4
5
7. Ensures recipes, presentation, portioning and quality standards are followed consistently.
1
2
3
4
5
8. Demonstrates strong operational and product knowledge relevant to the outlet.
1
2
3
4
5
9. Maintains and reinforces appropriate food hygiene, HACCP and kitchen safety standards.
1
2
3
4
5
10.Distributes duties and responsibilities fairly and effectively.
1
2
3
4
5
11. Provides useful day-to-day feedback and explains how I can improve.
1
2
3
4
5
12. Communicates with employees respectfully and professionally, including during high-pressure service periods.
1
2
3
4
5
13. Promotes teamwork and cooperation between different kitchen sections.
1
2
3
4
5
14. Recognises good performance and effort.
1
2
3
4
5
15. Helps ensure that the Kitchen has the necessary products, equipment and resources to operate effectively.
1
2
3
4
5
16. Overall performance as Sous Chef – Mr Meletis Semertzidis.
1
2
3
4
5
What does the Sous Chef do particularly well, and what is the most important area you believe he should improve?
Executive Chef Evaluation — Apostolos Kontoulis
Please evaluate Mr Apostolos Kontoulis in his role as Executive Chef and leader of the Kitchen Department as a whole.
1. Provides clear overall direction and priorities for the Kitchen Department.
*
1
2
3
4
5
2. Communicates expectations and operational standards clearly.
*
1
2
3
4
5
3. Is sufficiently present and accessible to Kitchen employees.
*
1
2
3
4
5
4. Demonstrates strong culinary knowledge and professional competence.
*
1
2
3
4
5
5. Maintains high and consistent food quality and presentation standards
*
1
2
3
4
5
6. Ensures food hygiene, HACCP and kitchen safety standards are taken seriously throughout the department.
*
1
2
3
4
5
7. Ensures standards and expectations are applied consistently across the different kitchen sections
*
1
2
3
4
5
8. Organises Kitchen operations effectively to support smooth preparation and service.
*
1
2
3
4
5
9. Promotes effective communication between the different Kitchen sections
*
1
2
3
4
5
10.Promotes effective cooperation between the Kitchen and F&B/service teams.
*
1
2
3
4
5
11. Creates a professional, respectful and cooperative Kitchen working environment.
*
1
2
3
4
5
12. Supports employee training, development and progression
*
1
2
3
4
5
13. Ensures supervisors provide employees with appropriate guidance and support.
*
1
2
3
4
5
14. Works to ensure Kitchen teams have the equipment, ingredients, supplies and resources required to perform effectively
*
1
2
3
4
5
15. Responds appropriately to operational problems and service challenges
*
1
2
3
4
5
16. Manages scheduling effectively
*
1
2
3
4
5
17. Takes employees' concerns and suggestions seriously, including feedback communicated through supervisors.
1
2
3
4
5
20. Overall performance as Executive Chef – Mr Apostolos Kontoulis.
1
2
3
4
5
What does the Executive Chef do particularly well, and what is the most important area you believe he should improve?
HR Manager / Function Evaluation
1. HR is approachable and available when I need support
*
1
2
3
4
5
2. HR treats employees with respect,professionalism and discretion
*
1
2
3
4
5
3. I feel comfortable approaching HR with a concern or workplace issue.
*
1
2
3
4
5
4. HR listens to employees and takes their concerns seriously
*
1
2
3
4
5
5. HR provides clear and useful information to employees
*
1
2
3
4
5
6. When an issue is raised, HR follows upappropriately
*
1
2
3
4
5
7. HR handles employee matters fairly andconsistently.
*
1
2
3
4
5
8. I trust HR to handle sensitive employee matters appropriately.
*
1
2
3
4
5
9. HR maintains sufficient contact with Kitchen employees and understands the working environment, concerns and operational challenges within the Kitchen Department..
*
1
2
3
4
5
10. Overall, I feel supported by the HR function
*
1
2
3
4
5
What does HR do particularly well, and what should HR improve?
Company / Employee Experience Evaluation
1. I feel respected and valued as an employee of the hotel.
*
1
2
3
4
5
2. Important company information and changes arecommunicated clearly and on time.
*
1
2
3
4
5
3. I believe employees are treated fairly and consistently.
*
1
2
3
4
5
4. The working conditions allow me to perform my kitchen role effectively.
*
1
2
3
4
5
5. The hotel provides appropriate resources to support employees in their work.
*
1
2
3
4
5
6. I believe the company listens to employees' views and concerns.
*
1
2
3
4
5
7. I feel that employees' effort and contribution are recognised.
*
1
2
3
4
5
8. I believe the company shows appropriate concern for employee wellbeing.
*
1
2
3
4
5
9. There is effective cooperation between Kitchen and other hotel departments.
*
1
2
3
4
5
10. Overall, my experience working at the hotel this season has been positive.
*
1
2
3
4
5
If scored below 3stars what was the main reasons?
Employee Services Evaluation
Subsections: 1) Staff transfer/transportation, 2) Staff canteen, 3) Staff accommodation
Staff Transfer/ Trasnportations
The staff transfer schedule meets my work-related needs.
1
2
3
4
5
Staff transportation is generally reliable and punctual.
1
2
3
4
5
Transportation arrangements and changes are communicated clearly.
1
2
3
4
5
Overall, I am satisfied with the stafftransportation provided.
1
2
3
4
5
Any comments, observations or reccomendations?
Staff canteed
The quality of the food provided is satisfactory.
1
2
3
4
5
The quantity and availability of food are sufficient.
1
2
3
4
5
The canteen is clean and appropriately maintained.
1
2
3
4
5
Meal times are suitable for my Kitchen working schedule.
1
2
3
4
5
Overall, I am satisfied with the staff canteen.
1
2
3
4
5
Any comments, observations or recommendations about staff canteen?
Staff Accomodation
If non applicable please leave blank
My staff accommodation is clean and appropriately maintained.
1
2
3
4
5
The accommodation provides acceptable living conditions
1
2
3
4
5
Essential facilities and equipment are availableand functioning.
1
2
3
4
5
Maintenance problems are addressed within areasonable timeframe
1
2
3
4
5
I feel safe in the accommodation provided.
1
2
3
4
5
Overall, I am satisfied with the staffaccommodation.
1
2
3
4
5
Open Feedback
What was the most difficult or frustrating part of working for the company this season?
Please provide your feedback about the payroll department and your overall experience!
What is currently working particularly well within the Kitchen Department that we should definitely maintain next season?
What changes would make the Kitchen operate more effectively next season?
Did you ever feel uncomfortable because of the behaviour or communication of a supervisor, manager, colleague or another person at work? You may describe the situation without naming the person
Are there any complains, concerns or comments you would like to raise awareness about any of your collegues?
Is there anything else you would like to add?
Please provide any additional suggestions for the employee's development.
Next Season & Retention
Are you interested in returning for the next season?
*
Please Select
Yes
No
Maybe
Other
What would encourage you to return next season?
What changes would make the next season better for you?
If NO what are the mains reasons you would not return
Salary/Benefits
Workload/ Staffing levels
Working environment/ Team cliamate
Staff accomodations
Staff canteen
Different Career or Job opportunity
Working hours/ schedule
Supervisor/Management
Career development
Personal reasons
Please tell us more about your enquiries for next year or the reasons not to return
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