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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
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
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
- 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

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- 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
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
- 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
- competent in a range of activities
(iii) Quality of work
e.g accuracy

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immersion
- 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
PSP3 employability assessment form .docx
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
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.

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