Tips for using the chef performance appraisal form
Chef performance appraisal formPreparation of:
(1) Management by objectives method
Management by objectives is a performance appraisal method that decomposes the overall goals of the organization into individual goals step by step, and finally evaluates the person being evaluated based on how well he or she has completed the work goals.
(2) Key performance indicator method
The key performance indicator method is based on the company's annual goals and through the analysis of employees' work performance characteristics to determine key quantitative indicators that reflect the comprehensive performance of the company, departments and individual employees within a certain period of time, and conduct performance appraisals based on this. .
(3) Grade evaluation method
The graded evaluation method divides the work content of the assessed position into several independent modules based on job analysis. In each module, clear language is used to describe the work standards that need to be achieved to complete the work of the module.
General Tips for Chef Performance Appraisal Form
1. Sum: =SUM(K2:K56) Sum the area from K2 to K56;
2. Average: =AVERAGE(K2:K56) Find the average of the area K2 K56;
3. Ranking: =RANK(K2,K$2:KS56) ranks the results of 55 students;
4. Level: =IF(K2>=85, "Excellent", IF(K2>=74, "People", IF(K2>=60, "Pass", "Fail")))
5. Semester overall evaluation: =K2*0.3+M2*0.3+N2*0.4 Assume that column K, column M and column N respectively store the three grades of students: "usual overall evaluation", "midterm" and "final";
6. Highest score: =MAX(K2:K56) Find the highest score in the K2 to K56 area (55 students);
7. Minimum score: =MIN(K2:K56) ——- Find the lowest score in the K2 to K56 area (55 students);
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