Professional Documents
Culture Documents
Firstly, we would define the job description and key responsibility areas of each employee and
the parameters for evaluating their work performance.
Job Description
Cook:
Cooking and preparing the food as listed in the menu
Preparing meals in a timely manner
Cleaning of kitchen equipment
May have to serve food to customers
Steward:
Serving food to customers
Helping in cleaning of utensils
Friendly and proactive customer service
For measuring work performance of each employee we will be using Behaviourally Anchored
Rating Scale Method (BARS). The BARS method is used to describe a rating of the employee’s
performances which focusses on the specific behaviour as indicators of effective performance as
well as ineffective performance. This method is basically a combination of two methods: the
Rating scale and Critical Incident technique of employee evaluation.
Also, we can note down the frequency rating of critical incidents which the employee has
performed over a certain specific duration. This method is known as Behavioural Observation
Scale (BOS) and it helps overcome biases of rating given by the person evaluating the
employees.
Based on score of rating on all of the KRA parameters (BARS) and BOS score we can evaluate the
performance of the Canteen Employees.