The document provides a pre- and post-work experience assessment for Raman Khadka in their chemistry course. The assessor, Thaman Khadka, owner of the business, rates Raman highly in most skill areas, including communication, working with others, improving own performance, problem solving, IT, application of numbers, working practice, and professionalism. Raman acknowledges the assessment is slightly biased but agrees with both strengths and areas for improvement. Raman intends to focus on expanding knowledge of dishes and improving punctuality. The assessor gives Raman an overall mark of 98/100 while Raman gives themselves 74/100.

1. PSP3: Pre- and Post-Work Experience Assessment Non-Sandwich Route
Student Name: Raman Khadka
Course: Chemistry
Assessor Name: Thaman Khadka
Assessor Position: Owner
1st
Assessment
Date:14/03/22
SKILL AREA Student Assessor
Examples / comments Examples / comments
A. COMMUNICATION Good communication Clear and understandable speech
e.g. clear, effective speech Waiter- taking orders, explaining the
dishes- ensure customer gets their
Fast legible handwriting
- expressiveness preference and writing down so it’s
-
-
explanatory ability
writing skills
understandable. Score
0-10
Score
0-10
- communicating with people at different
levels
Kitchen- reciting orders, ensure
correct food goes out on time
7 10
B. WORKING WITH OTHERS Work well with colleagues Works well with other people
e.g. co-operating Prioritising tasks and sharing Follows instructions
- getting on with people tasks amongst other people
- contributing to teamwork to ensure the task gets completed
- working under supervision
-
-
supervising
working with people at different levels
Score
0-10
Score
0-10
7 9
C. IMPROVING OWN PERFORMANCE Learnt the workings in the kitchen Great learning skills
e.g. enthusiasm, commitment and outside the kitchen
- willingness to learn How to plate dishes for aesthetics
- initiative, resourcefulness How to carry plates with efficiency
taking responsibility Punctual to work
-
-
maturity
attendance, punctuality
Score
0-10
Score
0-10
- personal organisation/work planning 6 10

2. SKILL AREA Student Assessor
Examples / comments Examples / comments
D. PROBLEM SOLVING Prioritising the tables that need Prioritising late food orders
e.g their food to be sent out to ensure Knows what’s wrong
- prioritising tasks a good workflow Knows where to find information
- defining problems Finding orders to produce the
-
-
taking action
grasping main points
bill Score
0-10
Score
0-10
- locating information 8 10
E. INFORMATION TECHNOLOGY Proficient in word and pc packages
e.g Sometimes manage the till and it’s Good knowledge of computer
- using word processing package system to change certain restaurant working
- using other p.c. packages
using databases
requirements Score
0-10
Score
0-10
- using company specific IT 9 10
F. APPLICATION OF NUMBERS Proficient in excel, manage monthly Able to use excel for spread sheet
e.g reports and billing during work Able to check for accuracy
- calculating / evaluating
-
-
checking results / accuracy
estimating
Score
0-10
Score
0-10
- recording / presenting data 9 10

3. SKILL AREA Student Assessor
Examples / comments Examples / comments
G. WORKING PRACTICE Kitchen equipment- safety on the use
of kitchen tools
(i) Knowledge Use of tools in the kitchen
e.g Knows safety regulations
- function / principles of equipment
- safety regulations / procedures
- knowing reasons for particular work
practices
Score
0-10
6
Score
0-10
- background / theoretical knowledge 9
(ii) Work Skills
e.g careful and safe working practice Kitchen safety as well as knowledge
on allergies response
Follows methods and works
carefully
- manual dexterity Using knives and plating skills
- correct use of equipment / methodology Efficient workflow in taking dishes out
and preparing dishes
Score
0-10
Score
0-10
- follow methods / protocols 8
- competent in a range of activities 10
(iii) Quality of work Accuracy and efficiency- plating Careful work under pressure
e.g accuracy quickly and accurately to ensure Meets deadlines
- reliability of service quality
- attention to detail Service goes out on time and people
- level of service get their food to enable they also
- efficiency leave on time to allow next set of
customers to be seated quickly
Score
0-10
Score
0-10
- meets deadlines 7 10
- resilience under pressure

4. The assessment given by the assessor is slightly bias since it’s a family-owned business, however I am aware of my
capabilities, both positive and negative. My main focal point in terms of improvement would be within the specs of knowledge,
predominantly on the dishes. This will be due to being able to inform the customers more clearly on the dish, whether it’s on
the topic of how it’s made, what ingredients are in the dish, as well as the possible origin of the dish. Another focal point will
be on improving my own performance. This will be somewhat on punctuality, not because I am late to work, but I arrive at
work later than when the restaurant opens for the evening. This is largely since the business picks up later than at the start so
it’s agreed to arrive then, however, it would certainly be much better to arrive at starting time rather than when it gets busy.
This ensures a better workflow and understanding of how the work hours will go and be divided.
SKILL AREA Student Assessor
Examples / comments Examples / comments
H. PROFESSIONAL / ORGANISATIONAL
AWARENESS
Dressed appropriately to the standard at
work
Polite speech to customers and staff
e.g general presentation Professional ethics- customer is always Dresses to occasion or situation
- personnel issues correct attitude- respond with respect
- professional ethics and ensure their requirements are met Works confidently
- confidentiality
- company structure Score
0-10
Score
0-10
- departmental structure/responsibilities 7 10
- function of company
Overall Student Mark 74/100 Overall Assessor Mark 98/100
TO BE COMPLETED BY THE STUDENT
COMMENTS / PROPOSALS:
Briefly reflect upon the
assessment, including ideas to
improve your employability skills