PSP3 employability assessment form .docx
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PSP3 employability assessment form .docx
- 1. PSP3: Pre- and Post-Work Experience Assessment Non-Sandwich Route Student Name: Bless Kombo Course: Biomedical Science Assessor Name: Lydia Gore Assessor Position: Manager 1st / 2nd Assessment Date: 02/04/2024 SKILL AREA Student Assessor Examples / comments Examples / comments A. COMMUNICATION e.g. clear, effective speech I am social with customers, making them feel at ease and willing to buy more drinks. I work with a smile on because body language and facial expressions are so important in terms of attractive customers to the bar. Regularly interacts with customers, explaining drink specials clearly and effectively Uses body language and tone to enhance customer experience. Writes clear, concise notes for colleagues about inventory and tasks - expressiveness I am very descriptive when explaining beer flavour profiles. This helps customers to pick the right drink for them, preventing refunds. I am respectful to all my work mate, so I do not overtalk. I suggest ideas when I need to. - - explanatory ability writing skills Score 0-10 Score 0-10 - communicating with people at different levels 8 10 B. WORKING WITH OTHERS
- 2. e.g. co-operating I get along very well with my work colleagues because we end up working together for 12.5 hours, so I am bound to bond with them. I contribute to my team by asking my colleagues if they need any help on any tasks or if they need any tasks completed. This keeps me busy as well as reducing the team stress. If I am new to doing a task, e.g. deep cleaning the pipes, then I would have a supervisor to surveillance what I am doing, so that they guide me each step. Preventing me from making mistakes. I work alongside bar staff, managers, supervisors, and the chefs in the kitchen. Works seamlessly with the team during busy shifts. Builds rapport with customers and coworkers easily. Actively participates in team meetings and training sessions. Follows instructions from managers efficiently. Provides guidance to new staff members, ensuring they understand their roles. - getting on with people - contributing to teamwork - working under supervision - - supervising working with people at different levels Score 0-10 Score 0-10 10
- 3. C. IMPROVING OWN PERFORMANCE I enjoy working at the bar very much because I get to socialise with strangers and my colleagues as we are all similarly aged. The vibe of the bar is great because cool music is played out loud, so it lifts up everybody’s spirits. I always ask my managers if I could learn something new just in case I will be left with the responsibility to commit to that task independently. I arrive to work 10-30 minutes early because of public transport, however it is not a bad point because if the bar is extremely busy then I can hop on the bar to help earlier than I should start. I check the checklist to see whether there are outstanding tasks. If there is, I would write on a piece of paper the tasks, so that I do not take the checklist away from everybody else. I try and make sure I complete 75% of the tasks because it does get busy, so it is expected to not fully complete tasks. Shows a genuine interest in learning more about beer and customer service. Open to feedback and eager to improve techniques. Often suggests new drink recipes and ways to improve service. Takes ownership of personal tasks and responsibilities. Always arrives on time and ready to work. Manages time effectively, balancing multiple tasks. e.g. enthusiasm, commitment - willingness to learn - initiative, resourcefulness taking responsibility - - maturity attendance, punctuality Score 0-10 Score 0-10
- 4. - personal organisation/work planning 9 10 SKILL AREA Student Assessor Examples / comments Examples / comments D. PROBLEM SOLVING e.g I prioritise tasks based on what is more important and the quickest to complete. If I experience any problems, I left my colleagues know and ask for help as the workers around me have been around longer than I have. I take action when I have not got much extensive tasks on my plate. I like to be a team player and help people. I like to feel useful Efficiently manages customer orders during peak times. Quickly resolves issues such as incorrect orders or customer complaints. Understands customer needs and preferences promptly. Familiar with the menu and able to suggest alternatives. - prioritising tasks - defining problems - - taking action grasping main points Score 0-10 7 Score 0-10 9 - locating information E. INFORMATION TECHNOLOGY e.g Handles electronic payment systems confidently. - using word processing package
- 5. - using other p.c. packages using databases Score 0-10 Score 0-10 - using company specific IT F. APPLICATION OF NUMBERS e.g I tend to use a pen and paper to calculate the amount of stock needed for the fridges. This job does not require too much use of IT. Ensures the correct change is given and inventory levels are precise. Estimates drink quantities needed for events. Keeps accurate records of sales. - calculating / evaluating - - checking results / accuracy estimating Score 0-10 Score 0-10 - recording / presenting data 8 10
- 6. SKILL AREA Student Assessor Examples / comments Examples / comments G. WORKING PRACTICE (i) Knowledge e.g - function / principles of equipment I was taught how to use the bar tablets to input customer orders. It was straightforward. When dealing with chemicals, especially when cleaning out the draft pipes, I must wear goggles and rubber gloves to prevent burns and skin irritation I am aware of the work practises because I was given an introduction of the work place during my interview, also I did a trial shift. Despite that, during my early few first shifts, I would ask questions along the way. Understands the operation of bar equipment such as mixers and blenders. Adheres to health and safety guidelines in food and beverage handling. Follows best practices to ensure high service quality. Has a good understanding of different types of alcohol and their effects. - safety regulations / procedures - knowing reasons for particular work practices Score 0-10 9 Score 0-10 9 - background / theoretical knowledge (ii) Work Skills e.g careful and safe working practice
- 7. - manual dexterity I make sure that I get the correct training on everything I do, to prevent personal injury and wasting time when I could be useful elsewhere. - correct use of equipment / methodology Score 0-10 9 Ensures all drinks are made to safety standards. Skillfully prepares complex cocktails. Uses bar tools correctly to enhance efficiency. Adheres to company standards and recipes Versatile in handling different bar duties from serving to inventory management Score 0-10 10 - follow methods / protocols
- 8. - competent in a range of activities (iii) Quality of work e.g accuracy
- 9. - reliability of service It is important to be accurate in pouring alcoholic drinks because overpouring causes the business to lose out on money, underpouring is depriving the customer from having the correct amount of e.g. beer. I must have good attention to detail as it displays that I show pride in working in the business, as I am making sure that drinks are perfectly presented. I make sure that customers receive their drinks at a fast pace, so that they do not get frustrated as It can affect the vibe behind the bar. I tend to meet most of my deadlines, however there are exceptions if the bar gets really busy. When it gets stressful at the bar, I do breathe exercises to compose myself because if the customer can see you are stressed, they will become stressed and the stress just piles on. Ensures all orders are accurate and to customer satisfaction Consistently provides high-quality service. Pays close attention to presentation and ingredients. Provides an excellent customer experience Manages time well, serving customers quickly. Completes tasks within the required time. Maintains composure and performance during busy periods. - attention to detail - level of service - efficiency Score 0-10 9 Score 0-10 10 - meets deadlines - resilience under pressure
- 11. SKILL AREA Student Assessor Examples / comments Examples / comments H. PROFESSIONAL / ORGANISATIONAL AWARENESS We can wear casual clothes at work as long as there is no inappropriate language on shirts and not too much skin showing. If I have experienced any issues with my own colleagues or any customers, I can report it to the manager or HR through email. The professional ethics are to treat everybody with respect. Does not matter what age, gender, sexuality, or race. Private information that is told by the managers is kept confidential. The company structure entails: Bar workers, chefs, supervisors, managers, brewers, boss and HR Maintains a neat appearance Understands the importance of team dynamics and resolves conflicts amicably. Demonstrates honesty and integrity in all dealings. Respects customer privacy and company policies. Understands the hierarchy and functions within the bar. Knows the roles and responsibilities of team members. Aware of the bar’s mission and goals. e.g general presentation - personnel issues - professional ethics - confidentiality - company structure Score 0-10 10 Score 0-10 9 - departmental structure/responsibilities - function of company Overall Student Mark /100 85 Overall Assessor Mark /100 95
- 12. TO BE COMPLETED BY THE STUDENT COMMENTS / PROPOSALS: Briefly reflect upon the assessment, including ideas to improve your employability skills Reflecting on this assessment, I am happy with the comments that my manager has said because it gives me the reassurance that I am progressing and that I have developed the skills that I need to further myself in education and in the lab. To further improve my employability skills. I plan to continue learning about new drink recipes to try on my friends, enhance my IT skills for better usage on Microsoft Excel for laboratory work and for admin job work. I will seek for new feedback every month to identify areas for improvement, so that I can elevate to be a supervisor on the bar someday.