This policy aims to motivate kitchen staff by evaluating their monthly performance in five key areas: customer satisfaction, timely preparation, plate presentation, hygiene, and food safety compliance. Evaluations are conducted by the management based on daily observations and formal reports.

1. Customer Complaints

Number of Complaints	Action Taken	Bonus / Deduction
0 Complaints	Excellent Performance	AED 200
1 Complaint	Verbal Warning	No Bonus
2 Complaints	Performance Issue – Direct Penalty	15% Salary Deduction
3 or more Complaints	Severe Issue – Escalated Penalty	25% Salary Deduction

2. Timely Preparation

Delayed Orders (per month)	Evaluation	Bonus / Deduction
0 Orders	Excellent	AED 200
1 Order	Average	Verbal Warning
2 Orders	Weak	10% Salary Deduction
3 or more Orders	Very Weak	15% Salary Deduction

3. Plate Presentation & Creativity

Presentation Quality	Supervisor Evaluation	Bonus / Action
Fully follows agreed design + creative touch	Excellent	AED 200
Inconsistent design or low creativity	Average	Verbal warning or small deduction
Neglect or significant deviation from standards	Weak	10% Salary Deduction

4. Hygiene & Food Safety Compliance

Number of Observations (per month)	Evaluation	Bonus / Deduction
0 Observations	Excellent	AED 200
1 Observation	Good	Verbal Warning
2 Observations	Average	10% Salary Deduction
3 or more Observations	Poor	15% Salary Deduction

5. Overall Monthly Bonus

– If the chef receives an ‘Excellent’ rating in two or more categories above, they will receive an additional bonus of AED 500.
– If the chef receives a ‘Weak’ rating in two or more categories, a 10% deduction from their base salary will apply.
– A formal monthly evaluation report will be issued and approved by the management.