Surname: Stojanovic Forenames: Vladimir

Employee Number: 427460 Position: 3rd Cook

Nationality: Serbian Manning Agency: PC Europe

Date Joined Ship: 02/23/2013 Planned Leave Date: 08/16/2013

Appraisal Type: Final Vessel: Caribbean

Product Delivery65% of Appraisal PerformanceAlways carries out production according to Company recipes and specifications, as directed by the Sous Chef /1st Cook. Very Good

Always adheres to the daily production schedule, under the direction of the Sous Chef / 1st Cook, and asrequired by the itinerary and various outlets. Very Good

Regularly seeks guidance from the Sous Chef / 1st Cook in executing production according to Companyrecipes. Very Good

Comments

Very good well-disciplined cook, Vladimir, remains focused & really wants to progress within this field,His work standard his great

Section Score 4.00

Cost Awareness15% of Appraisal PerformanceDemonstrates an ongoing understanding of the ingredient consumption required for daily production and alwaysfollows recipes to eliminate waste; keeps the Sous Chef / 1st Cook informed when fluctuations occur. Very Good

Always handles and utilizes all materials and goods with the utmost care and demonstrates a commitment toeliminating waste during production. Very Good

Performs all assigned tasks in a cost-efficient manner while adhering to the highest quality standards possible. Very Good

Comments

He Follows all instructions given by his 1st Cook and S chefs

Section Score 4.00

Safety and Compliance15% of Appraisal Performance

Always complies with Company, safety, environmental, USPHS, and Fleet regulations. Very Good

Always complies with all ILO 180 standards. Very Good

Performs all General Emergency Response duties as directed in the Emergency Response Organization. Very Good

Comments

He is fully aware of all security policies and programs.

Section Score 4.00

C.R.U.I.S.E. and Core Values5% of Appraisal PerformanceDemonstrates commitment to the Company’s values, beliefs, goals, and initiatives. Consistently upholds ourCore Values and the C.R.U.I.S.E. philosophy. Very Good

Acts as a Company representative and always portrays a positive image of Princess Cruises to all passengers,officers, and crew. Very Good

Always maintains professional, effective, and motivated working relationships, taking into account differences incultures, backgrounds, and individual personalities. Very Good

Page 2 Vladimir Stojanovic (427460) 3rd Cook | Caribbean | 8/12/13

Always promotes a harassment-free environment. Very Good

Comments

Understand and knows how to get long with co-workers.

Section Score 4.00

Summary

Overall Score: 4.0

Summary Comments: Mr.Vladimir has worked this contract as 3rd CK in grill 6 and Sabatini under under the supervision of thehe has performed his daily duties and tasks in a professional and consistent manner. He is self-motivatedand uses his own initiative, listens to instructions and follows up on what is required to execute the productaccording to company expectations. is an enthusiastic individual who shows great potential and interest ingaining more culinary experience and knowledge, he understands the USPH standards. He is respectfuland has a positive attitude towards his work and superiors. He often supports perform on Horzon C.Buffet on part time he has great potential and caacity to be promoted2nd CK. on the next opportunities he was in charge of the pasta productioons in Sabatini and i have tosay he make better than Italin cook

Appraiser: Antonio Cereda (Executive Chef) Signed on: 08/01/2013

First Approver: Michael Andrew Glass (F&B Director) Signed on: 08/02/2013

4

Acknowledgement

(I confirm that my appraisal has been delivered to me. This does not necessarily mean I agree with the appraisal. If I disagree with the

appraisal, I understand that I can include comments or discuss the situation with the Human Resources Manager.)

Acknowledged by: Vladimir Stojanovic

Acknowledged on: 8/12/13 8:14 PM

Crewmember Comments:

Page 3 Vladimir Stojanovic (427460) 3rd Cook | Caribbean | 8/12/13

Surname: Stojanovic Forenames: Vladimir

Employee Number: 427460 Position: 3rd Cook

Good to Great

Engagement Coaching Activities (listed in order of importance)

Cost Awareness: Demonstrates an ongoing understanding of the ingredient consumption required for daily production and alwaysfollows recipes to eliminate waste; keeps the Sous Chef / 1st Cook informed when fluctuations occur.

Skill Coaching Activities (listed in order of importance)

Product Delivery: Always carries out production according to Company recipes and specifications, as directed by the Sous Chef / 1stCook.