Surname: Stojanovic Forenames: Vladimir

Employee Number: 427460 Position: Demi Chef de Partie

Nationality: Serbian Manning Agency: PC Europe

Date Joined Ship: 03/26/2014 Planned Leave Date: 09/23/2014

Appraisal Type: Final Vessel: Coral

Product Delivery55% of Appraisal PerformanceAlways carries out production in assigned area / station according to Company recipes and specifications, asdirected by the Sous Chef / 1st Cook. Good

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

Always ensures that assigned section recipe files are maintained. Very Good

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

Demonstrates an ongoing understanding of the ingredient consumption required for daily production and alwaysinforms the Sous Chef / 1st Cook when fluctuations occur. Very Good

Comments

Vladimir carried out all production according to company recipes and specifications and worked under the guidance of our ExecutiveSous Chef and CDP. Ensure you read the menu and recipes more frequently to understand content and its execution.

Section Score 3.80

Staff Training and Development20% of Appraisal PerformanceContinually coaches subordinates in menu and recipe knowledge, production skills and culinary techniques,product holding techniques, and presentation and delivery of the product, under the direction of the Sous Chef /1st Cook.

Good

Assists in on-the-job training for new-to-vessel / first contract crew Galley staff in assigned section as directedby the Executive Chef or his / her representative. Good

Comments

Vladimir needs to ensure he can come a little more forward with his ideas and make sure training is not left on the sideline. Coachingthe team is the most important factor running a small but highly productive team.Always leed by example.

Section Score 3.00

Cost Awareness10% of Appraisal Performance

When appropriate, ensures batch cooking / preparation process is practiced to eliminate waste. Very Good

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

Always meets cost targets as directed by the Sous Chef / 1st Cook. Good

Always handles and utilizes all materials and goods with the utmost care during production to eliminate waste;monitors and coaches assigned staff to do the same. Very Good

Comments

Vladimir is very cost conscious and has a good feel on how to set-up the stations efficiently. Keep the small batch cooking proceduresin mind at all times, as this will also help you safe cost and above all give you a better product.

Section Score 3.75

Page 2 Vladimir Stojanovic (427460) Demi Chef de Partie | Coral | 9/19/14

Safety and Compliance10% of Appraisal Performance

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

Always complies with all ILO 180 standards. Good

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

Comments

Vladimir understands the above topic well. He is aware of the attention required when operating galley equipment. Completing hissecond contract as a DCDP, he was able to add some vital USPH knowledge for future use. Ensure your ILO is a true reflection of yourworking and rest hours at all times. Personal time management and reporting to your supervisor must be adhered to at all times. Youhave an obligation to let your supervisor know of your whereabouts at all times.

Section Score 3.33

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. Good

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

Always promotes a harassment-free environment. Good

Comments

Vladimir has embraced the new C.R.U.I.S.E. program and its core values of Princess well and shared it with the team. In his job,Vladimir had little contact with passengers and used his C.R.U.I.S.E. knowledge mostly with fellow crew members. Try to keep readingthe core values and if you don't understand them - ask someone. C.R.U.I.S.E is here to stay for good and it will help you go from good togreat. Always bear in mind where you spot is in the hierarchy of the galley brigade and act accordingly.

Section Score 3.50

Summary

Overall Score: 3.57

Summary Comments: Vladimir Stojanovic was a hard working employee, who is more than capable in his current positionworking for our nigth shift production Horizon Court and finishing his contract in our Italian RestaurantSabatini. This contract has given Vladimir a new culinary perspective as part of his never-ending learningcurve. He performed his duties with minimum supervision and most importantly he could be trusted tohave the job completed in good time.He was well respected by both, his supervisors and co- workers alike.I recommend for him to return in the same position of Demi Chef Partie to his next contract in order toenhance and further his operational and culinary knowledge within any onboard galley section.Job well done.

Appraiser: Thomas Michael Ulrich (Executive Chef) Signed on: 09/13/2014

First Approver: Leon Johannes Swanepoel (F&B Director) Signed on: 09/14/2014

3.57

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: 9/19/14 12:06 PM

Crewmember Comments:

Page 3 Vladimir Stojanovic (427460) Demi Chef de Partie | Coral | 9/19/14

Surname: Stojanovic Forenames: Vladimir

Employee Number: 427460 Position: Demi Chef de Partie

Good to Great

Engagement Coaching Activities (listed in order of importance)

Cost Awareness: When appropriate, ensures batch cooking / preparation process is practiced to eliminate waste.

Cost Awareness: Always meets cost targets as directed by the Sous Chef / 1st Cook.

Skill Coaching Activities (listed in order of importance)

Staff Training and Development: Continually coaches subordinates in menu and recipe knowledge, production skills and culinarytechniques, product holding techniques, and presentation and delivery of the product, under the direction of the Sous Chef / 1st Cook.

Product Delivery: Always carries out production in assigned area / station according to Company recipes and specifications, as directedby the Sous Chef / 1st Cook.