This document provides information and resources for evaluating the performance of a chef instructor. It includes:
1. A sample performance evaluation form for a chef instructor with ratings in various performance areas like administration, knowledge, communication, and customer service.
2. Examples of positive and negative phrases to use in a chef instructor's performance review for areas such as attitude, creativity, decision-making, and teamwork.
3. An overview of the top 12 methods for conducting a chef instructor's performance appraisal, including Management by Objectives, Critical Incident Method, Behaviorally Anchored Rating Scales, and 360 Degree Feedback.