You can only do so much if your ingredients and oven is bad. I don't think you can judge the cook in those cases, only the restaurant as a whole.
Those who don't know how to do that probably don't care anyway.
I think you misundestand the purpose of your contract. Your contract is for you to produce value, not just to have your butt on a seat for 8 hours. The problem is that you cannot measure impact in a concrete enough way…
You can only do so much if your ingredients and oven is bad. I don't think you can judge the cook in those cases, only the restaurant as a whole.
Those who don't know how to do that probably don't care anyway.
I think you misundestand the purpose of your contract. Your contract is for you to produce value, not just to have your butt on a seat for 8 hours. The problem is that you cannot measure impact in a concrete enough way…