Issue 18 • Jun 2006
A newsletter for partners and
friends of CPCS whom we cherish...
In This Edition
CPCS 2006 Mid Year Review 3
AA Environmental Best Practice Achievement 4
Award 2005/2006 Home Sweet Home . . . 9
CPCS Gingerbread House
2005 Hong Kong Awards for Industries 4
Honouring CPCS' Merit in Environmental Four New Customers are in Town 10
Life Changing Trip to South Africa 12
Continuous Caring . . . 5
Caring Company Award 2005/2006
Creative Recipes Shine at the California 13
Strawberry Cooking Contest
Care and Share . . . 5
Food Bank Donation
Up Close and Personal with New Marketing 14
and Customer Services Manager
Superior Chinese Cuisine . . . 6
"Best Chinese Food in the Air" 2006
New Chinese Cuisine Consultant Brings 15
Culinary Inspiration to CPCS
Media Interview Highlights Longest 7
Serving Staff of CPCS
Cebu Pacific Catering Services 16
Meritorious 2005 Long Service Awards for 8
Dedicated Staff CLS Catering Services Vancouver 16
CLS Catering Services Toronto 16
CATHAY PACIFIC CATERING SERVICES
11 Catering Road East, Hong Kong International Airport, Lantau, Hong Kong
Telephone : (852) 2116 2288 Fax : (852) 2765 7355 Sita : HKGHMCX
We welcome your comments on our newsletter. Please contact Ms Pat Cheung at
Telephone : (852) 2116 2012 Fax : (852) 2765 7355 E-mail : email@example.com
CPCS 2006 Mid Year Review
On one hand, the global aviation industry seems to be clear of the dark
clouds of slow air traffic after the 9/11 terrorist attacks in the United States,
the SARS outbreak and the Boxing Day Tsunami in Asia. The 2005 annual
results indicated that international passenger traffic grew by 7.6% and
international cargo traffic increased by 3.2% over 2004 (source: IATA).
In the first four months of 2006, aviation traffic growth soared to yet
another new height. In the recent press release by IATA, the data showed
a 6.9% growth in passenger traffic and a 5.7% growth in cargo traffic
over the same period in 2005.
Alex Chau, CEO
On the other hand, the global aviation industry is hard hit by rocketing fuel prices. The crude oil price is constantly above US$70
per barrel and that is damaging the profitability of airlines. Recently IATA estimates there have been losses of US$3 billion for
the global aviation industry in 2006 as fuel woes outpace the re-growth in traffic. Airlines have to do everything they can to
slash costs simply in order to stay in business.
The yield erosion effect to established airlines resulting from the emergence of Low Cost Carriers is nothing new within the
aviation industry. The airfare from London to Paris recently offered by an established airline is just US$19. This is a true reflection
of yield erosion. I do believe that this is only one of the many offers nowadays.
The in-flight catering industry is changing. Under the tough competitive environment in the aviation industry, airlines have to
cut catering budgets which adversely affects the revenue and bottom line of in-flight caterers. With the introduction of in-
flight food sales by many established airlines in the United States and Europe, it will probably affect the traditional in-flight
meal concept and further damage the profitability of in-flight caterers.
The revival of the world economy leads to an increase in costs. The most significant cost drivers of in-flight meals - material
costs and labour cost - are on an upward trend. Inevitably, this causes an imbalance between the costs and revenues that will
further trim the bottom line of in-flight caterers.
Over the past years, the in-flight catering industry has faced the threats of different food scares - mad cow disease, avian flu,
foot and mouth disease, malachite green in fish and so on - which have created pressure on supply chain management and
costs. The threat of an Avian Flu epidemic is now at the top of airlines' agenda. By its nature the in-flight catering industry is
reliant upon the airlines it serves, so it cannot escape from the threat. We, at CPCS, have put a lot of effort in preparing
contingency plans to ensure our readiness to cope with possible disturbance to our operations in all scenarios as a result of
In facing all these challenges, CPCS must remain competitive to ensure our future vitality. At Hong Kong, we have been working
closely with our consultant, Proudfoot Consulting, on a project with the aim of improving the productivity and process flow.
Its goal has been clearly delivered through the slogan – "Fly to New Heights". However, CPCS continually invests in upgrading
facilities: a brand new Chinese cooking range in the Hong Kong kitchen, an upgraded security system in the Vancouver premises
and an automated rice cooking machine in the Taipei kitchen. It demonstrates CPCS' commitment to providing value-added
products and seamless services to our customers, and our determination to achieve continual improvement.
We have made a good start to 2006 as both the Hong Kong and Taipei kitchens registered new records for a single day production
in January. I know that our team is working extremely hard and the momentum will be kept going, for which I would like to
express my heartfelt thanks to our team. We, at CPCS, are determined to fly to new heights!
AA Environmental Best Practice
Achievement Award 2005/2006
CPCS has been awarded the "Airport Environmental Best Practice Achievement Award" in the Airport Environmental Best Practice
Competition 2005/2006 organized by the Airport Authority Hong Kong. The competition was launched with the aim to recognize
those business associates within the airport that have demonstrated good practice in environmental protection.
The theme of this year’s competition was "Green Restaurants". The competition
attracted participants from over 80% of the eateries and catering franchisees at the
Hong Kong International Airport.
To maintain sustainable development at the airport, CPCS has incorporated
environmental concepts into our business management. A variety of environmentally
friendly measures including pollution control, indoor environmental quality control,
resources conservation and energy saving projects have been implemented into our
daily production and operational processes.
The Award Presentation Ceremony was held on 28th March 2006. Mr Edwin Yung,
From left: Edwin Yung, Anthony Myers, Resident our Engineering Manager, received the award on behalf of CPCS. To address our
Manager of Headland Hotel and Hans Bakker, social responsibility in environmental conservation, CPCS will continue to make great
Commercial Director of Airport Authority
efforts to strike a balance between business growth and care for the environment.
2005 Hong Kong Awards for Industries Honouring
CPCS' Merit in Environmental Performance
The Hong Kong Awards for Industries was first launched in
2005 by merging the former Hong Kong Awards for Industry
and the Hong Kong Awards for Services, established in 1989
and 1997 respectively. The Awards Scheme aims at
recognizing the outstanding achievements of Hong Kong
enterprises in their move towards the use of higher
technology and higher value-added activities. The scheme
covers seven categories, namely Consumer Product Design,
Consumer Service, Innovation and Creativity, Technological
Achievement, Machinery and Equipment Design,
xxxxxxx xxxx xxxx xxxx xxxxx
Environmental Performance, and Productivity and Quality. Group picture taken with all awardees with the presence of the Chief Executive of
the HKSAR, Donald Tsang
This year, CPCS was honoured to receive the Environmental Performance Certificate of Merit. To demonstrate our awareness in
environmental conservation, CPCS has not only strictly complied with relevant environmental legislation and codes of practice,
but has also taken an initiative to incorporate and maintain an environmental management system within our premises. The 3-R
principles of "Reduce", "Re-use" and "Recycle" have been applied throughout our daily business operations, with an objective to
achieve a win-win situation - to green up our environment while at the same time saving costs from the business point of view.
Our General Manager, Mr Angus Barclay, and our Quality Assurance Manager, Mr Kenny Lau, received the award at the presentation
ceremony, which was officiated by the Chief Executive of the HKSAR, Mr Donald Tsang, on 27th February 2006.
Continuous Caring …
Caring Company Award 2005/2006
The Caring Company Recognition Ceremony 2005/2006 was successfully held
on 23rd February 2006. This year, The Hong Kong Council of Social Service
awarded CPCS the "Caring Company Logo" for the third consecutive year, in
recognition of our demonstration of corporate citizenship.
Over the past year, CPCS has taken many initiatives to take part in various
social and community services, with the aim of instilling a sense of a caring 1
spirit and social responsibility amongst our staff, while at the same time showing
our love and care for the needy. Activities have included "Elderly Day 2005",
"Dress Casual Day", "UNICEF - Field Trip to South Africa" and "Food Bank",
and all these activities received overwhelming support from CPCS staff.
CPCS will continue to act as a responsible corporate citizen, establishing new
ties and strengthening old ones within the community within which we work.
1 Chief Executive of HKSAR, Donald Tsang, gives an opening speech at the ceremony
2 Kuby Hong (second from left) pictured with Rebecca Wong (left), Regional Director of Hong
Kong Sheng Kung Hui Welfare Council, Crystal Cheng (second from right), District Director of
Hong Kong Sheng Kung Hui Welfare Council and Perick Wong (right), Employment Service
Manager of Hong Kong Sheng Kung Hui Tung Chung Integrated Services
Care and Share …
Food Bank Donation
Christmas is a time of joy and fun, as well as a season of giving and
caring. In our community there are still a great many people suffering
from a lack of the basic need of life - FOOD. To express our love and
care for the needy during this festive season, CPCS took part in the
food drive jointly organized by Swire and St. James Settlement.
From 12th December 2005 to 6th January 2006, a "Peoples' Food
Bank Collection Box" was placed at the security counter of our
premises to encourage donations of canned food, instant noodles,
packaged biscuits, and other non-perishable food from our staff.
During the collection period, CPCS staff showed their support by
donating different varieties of food items to the collection box. These
little gifts not only relieved the hunger of the needy, but also, as
importantly, expressed our love and care.
A donation box brimming with love and care
Superior Chinese Cuisine …
"Best Chinese Food in the Air" 2006
To commemorate Cathay Pacific Airways' 60th
anniversary this year, CPCS worked hand in hand with
seven of Hong Kong's fine Chinese restaurants in CX's
biggest ever promotion to serve the "Best Chinese Food
in the Air", which commenced on 1st March 2006. "Its
success represents the partnerships and hard work of
chefs from CPCS and seven other restaurants," said
Phillip Kwan, Chinese Cuisine Consultant for CPCS who
is in charge of all Chinese Cuisine development and
improvement. Phillip continued, "It was a truly unique
learning experience…the exchange of ideas and the
sharing of techniques among chefs was inspirational
and fundamental to developing new dishes suitable
for in-flight service. We've learnt a great deal through
seeing the hands-on instructions in preparing and
CX crews proudly present some of the signature dishes
cooking the 100 dishes by their top chefs."
In previous promotions, CPCS usually collaborated only with one
restaurant group. This year, however, a total of seven renowned
restaurants took part in this event, namely Celestial Court Chinese
Restaurant; Sheraton Hong Kong Hotel & Towers; Jade Garden
Chinese Restaurant; One Harbour Road, Grand Hyatt Hong Kong;
Peking Garden Restaurant; T'ang Court; Langham Hotel Hong
Kong; and Yung Kee Restaurant. Phillip said that the preparation
actually began in October last year. CPCS' chefs tasted and tested
more than 160 dishes proposed by the seven restaurants and
CPCS. Based on a number of criteria and constraints, 100 dishes
which would work best onboard were selected.
Chef Paul (left) ensures the original recipes taste as good in
the air as they do on the ground
"We have made a number of modifications, for
example, to deep fried items, to ensure the original
recipes taste as good in the air as they do on the
ground," said Paul Wun, sous chef in charge of the
daily operations and cooking of the dishes. "It is our
goal to offer the very best mouth-watering dishes to
our passengers, even up at thirty thousand feet high,"
both Phillip and Paul stated. These unique dishes are
available to passengers on all Cathay Pacific flights
departing Hong Kong from 1st March through 31st
December 2006. Quince Chong (middle), Director Service Delivery of Cathay Pacific Airways,
along with the chefs and representatives from seven restaurants, officiate
6 the launch of "Best Chinese Food in the Air" promotion
Media Interview Highlights
Longest Serving Staff of CPCS
In celebration of Cathay Pacific Airways 60th anniversary, a media visit
was specially organized on 23rd February 2006 to offer our local media
an invaluable opportunity to explore how in-flight meals are prepared
behind the scenes.
More than 30 reporters and photographers from around 20 media
organizations took part in this event. The media group was first welcomed
From left: Lee Ho Yuen, Alex Chau, Jackson Ng and Wong Kwan
by our Chief Executive Officer, Mr Alex Chau, followed by a brief
introduction of our company by the Marketing and Customer Services
Manager, Ms Joanne Cheung.
The introductions were followed by a kitchen
tour to give the reporters a chance to understand
our daily operations. Besides the tour, another
highlight of the day was the interview with our
CEO and three long serving staff members,
including Executive Sous Chef Mr Wong Kwan,
Airline Account Manager Mr Jackson Ng, and
Chef de Partie Mr Lee Ho Yuen. Each of them
shared lots of their memorable experiences as
well as many unique and interesting stories.
Interview with our CEO and three long serving staff
"I had a chance to serve a variety of VIP flights because of my job here
at CPCS. I even served the US Air Force No. 1 once!" smiled Jackson,
who has served at CPCS for more than 30 years. He added, "I remember
that the aircraft of the Prince of Saudi Arabia was laid out with suites,
and the floor was covered with 3-inch thick wool carpet. All cutlery sets
were made of gold, and we had to check everything very carefully to
ensure there was no loss."
"The quality and taste of the in-flight meals served today are far better
than those served in the past, thanks to the installation of steam ovens
onboard which help sustain food texture and maintain the original taste
of the food," shared Wong Kwan.
"CPCS always keeps a very close eye on the operation of the Kosher and
Halal kitchens, not just to avoid any violation of regulations, but also
because we regard this as a vital respect for the cultures and religions
of other countries. This is how we can maintain our long-standing
News about us - CPCS!
business relationships with our airline customers," stated our CEO.
Meritorious 2005 Long Service Awards for
CPCS gave a tribute to 246 long-serving staff in
appreciation of their dedicated and loyal service to the
As a world-class caterer focusing on service excellence and
company. The presentation ceremony was held at CPCS
quality, we require team players committed to quality
on 16th November 2005.
management. We launched our first Quality Day for all our
senior management on 8th April 2005 at the Clear Water
At the service, Mr Tony Tyler, Chief Operating Officer of
Bay Golf & Country Club. The Day was indeed a continuation
Cathay Pacific, Mr Alex Chau, Chief Executive Officer of
of the Service Culture Campaign. The primary goal of the
CPCS, and Mr Angus Barclay, General Manager of CPCS
Day was to align quality measures within CPCS and act as a
Group picture taken with all 10 & 15 years awardees (HK) Ltd., presented the Long Service Awards to staff who
great tool to link up with each other.
have served CPCS for an extended period of time of 10
years, and thereafter in multiples of five years.
Among those receiving awards, more than 167 colleagues received the award
in person. Mr Leung Yiu Wing, a staff from the Operations Department, has
rendered an incredible 40 years of dedicated service to CPCS, and honourably
received the award from Mr Tony Tyler.
Four were awarded for their 30 or more years of dedicated service. Awards
signifying 20 to 25 years of service were presented to 33 staff. 120 staff received
awards for their 15 years of service, while another group of 89 staff received
awards which marked their 10 years of service.
At the presentation ceremony, Mr Angus Barclay congratulated all recipients
and thanked them for their many years of loyalty and dedication to CPCS. Tony Tyler (right), Chief Operating Officer of Cathay
Pacific, was proud to present the 40 year long service
award to Leung Yiu Wing (left)
After the presentation ceremony, a celebration dinner was arranged for the
awardees who have served CPCS for 20 years and above. Our management
team shared the unforgettable moment with them. Congratulations to all dedicated staff of 20 to
40 years of service
Home Sweet Home . . .
CPCS Gingerbread House
The Christmas Cocktail was successfully held at CPCS on 2nd December 2005.
Our airline customers, airport community members, suppliers and directors
were invited to jointly celebrate the Christmas season with us.
xxxxxxx xxxx xxxx xxxx xxxxx
1 Welcome to CPCS Gingerbread House!
2 From left: Angus Barclay, Clara Ma, Dora Kay, Head of
International Marketing, Airport Authority, Hans Bakker,
Commercial Director, Airport Authority and Quince Chong,
For the first time ever, our Meal Presentation Room was turned into a fantastic
Gingerbread House, complete with fabulous settings and colourful decorations.
Once our guests entered the venue, they were surprised to discover the authentic
3 gingerbread roof and walls, the chocolate Christmas tree, the fireplace and,
3 Angus Barclay (left), Clara Ma (second from left) and Alex of course, the appealing food and drinks. We were honoured to have our CPCS
Chau (right) are welcoming friends from Cathay Pacific,
Chairman, Ms Quince Chong, give an opening speech and welcome everyone.
Beatrice Yim (middle), Manager Purchasing and Peter
Langslow (second from right), GM In-flight Services
All at the party enjoyed the warm and christmassy atmosphere very much. The
success of the cocktail party reflects CPCS staff professionalism and creativity.
xxxxxxx xxxx xxxx xxxx xxxxx
4 Well done, CPCS!
Four New Customers are in Town
Qatar Airways (QR), which was launched in 1994, is the national carrier of
the State of Qatar. Currently, it has a fleet of 44 aircraft flying to 70
international destinations across the Middle East, Europe, Africa, the Indian
sub-continent and Asia.
To develop a close tie with Greater China, Qatar Airways commenced its
Hong Kong - Doha route in late March 2006. CPCS was very pleased to
become the air caterer to provide catering services to this new airline
customer. The first flight from Doha to Hong Kong was met by General
Manager Mr Angus Barclay when it touched down at the airport on 26th
March 2006. To express our best wishes for their success, our representatives
presented the inaugural flight crew with a fruit basket and chocolates.
Currently, CPCS uploads Halal meals to seven weekly flights departing from
Hong Kong to Doha, the capital of the State of Qatar.
1 Angus Barclay was pleased to meet Bernard Brévot, Senior Manager In-flight Product of QR at its
ribbon- and cake-cutting ceremony on 26th of March
2 Group picture taken at QR's inaugural flight
Royal Brunei Airlines
Royal Brunei Airlines (BI) was established in 1974. It currently
provides scheduled services to 21 destinations across Asia, the Middle
East, Australasia and Europe.
Starting in March 2006, CPCS has begun to uplift Halal meals to all
of BI's five weekly flights departing from Hong Kong to Brunei.
On the day of the inaugural flight, representatives from CPCS,
including Mr So Gap Tim, the Operations Manager; Ms Joanne
Cheung, the Marketing and Customer Services Manager; Mr Stanley
Siu, the Airline Account Manager; and Mr Raymond Tse, the Culinary
Consultant, presented the crew with a fruit basket to celebrate the
establishment of our business partnership.
3 Ronald Shum (right), Station Manager of BI, and staff extend warm
welcome to all CPCS representatives
4 CPCS hi-loader gets ready to uplift all catering items for Royal
Air China (CA) is a mainland-based airline first founded in 1988.
It is the only airline that flies China's national flag on every aircraft
and provides special aircraft for state leaders.
Currently, CA operates seven passenger flights between Hong
Kong and Beijing, and one flight between Hong Kong and each 6
of Dalian, Hangzhou and Tianjin daily. Starting from 1st November 5 Air China - the only airline that flies China's national
2005, CPCS has started uplifting meals for two of its daily flights flag on every aircraft
6 CA crew were delighted to receive a cake from CPCS
celebrating its inaugural flight
Siem Reap Airways
Siem Reap Airways (FT), which is based in Siem
Reap, Cambodia, is a sister company of Bangkok
Airways (PG). It currently operates five flights
between Hong Kong and Siem Reap weekly.
Starting from November 2005, CPCS has provided
catering services to the flights departing from
Hong Kong to Siem Reap every Monday,
Wednesday, Friday, Saturday and Sunday.
7 No one could miss such a colourful FT aircraft!
8 CPCS provides catering services to FT every Monday, Wednesday,
Friday, Saturday and Sunday
Life Changing Trip to South Africa
"The greatest blessing may come from our ability to help those
who are less fortunate . . .," said Gary Cheung, Airline Account
Manager. Two of our colleagues, KK Leung and Gary Cheung,
were fortunate and grateful to be able to join a field trip to
South Africa in recognition of their community work during
the year, along with 26 Cathay Pacific Airways' staff, from 17th
to 23rd October 2005. Their destination was KwaZulu-Natal,
where they spent a week visiting local fieldwork in the areas
of early childhood development, girls' education and HIV/AIDS
prevention that UNICEF is working on.
A young girl from KwaZulu-Natal was more than grateful to
receive a certificate from KK Leung
This was the second year for UNICEF and Cathay Pacific to organize a staff field trip in appreciation of their support to the
"Change For Good" in-flight fundraising programme. They spent several days on preparing presentations and games to
introduce various aspects of Hong Kong to the people of KwaZulu-Natal. Throughout the trip, the visitors' hearts were
touched by the hope, the joy and the contentment these children and young people exhibited regardless of the dire situations
they find themselves in. KK and Gary have gained deeper convictions about helping those in need. Anyone could be a hero
to these children, and any change however small can affect the lives of many who are fighting to survive.
1 Gary's heart was totally drawn to all these adorable children
2 Group picture taken at one of the KwaZulu-Natal early childhood development centers
Creative Recipes Shine at
the California Strawberry
"In the past, people only thought of strawberries as delicate,
delicious fresh berries, and then later people sought ways to
transform them into fresh or frozen desserts, cakes, mousse and
many other forms of after dinner delights. We wanted to
challenge ourselves, to create our own recipe to see how
strawberries can go beyond being garnishes for salads," said
Bobby Shum, our Production Training and Development Manager.
Mak Kwok Chi, Junior Sous Chef, shines at the California Strawberry Cooking Contest
Mak gives his full attention to the "creation" of his own recipe
Bobby led a team of trainee cooks along with two junior sous chefs,
to take the challenge and enter the Strawberry Cooking Contest
held at the VTC Hospitality Industry Training and Development
Center on 17th June 2005. It was organized by the California
Strawberry Commission. Four of our participants, including two
trainee cooks and two junior sous chefs, were required to create
a recipe using California strawberries as the main ingredient within
the designated food of the group such as seafood. The entries
were judged based on the creative use of strawberries, the taste
and appearance, cooking techniques, time of preparation, as well
as the hygienic conditions used. With the full support from our
team, Mak Kwok Chi, Junior Sous Chef, was able to make it through
to the final of the competition.
"The good thing about this competition was that
our trainee cooks actually experienced strawberries
being prepared as hot or cold sauces, in desserts,
in hot and cold appetizers, as well as seeing a demo
in Chinese and Western cooking," said Bobby.
Mak's dish which enables him to make it through to
the final of the competition
Up Close and Personal with New Marketing and
Customer Services Manager
We are happy to announce that Joanne Cheung has been appointed
Marketing and Customer Services Manager effective from 16th
Joanne has extensive experience in the catering industry. She
received her professional training and education in Hotel and
Catering Management at the Hong Kong Polytechnic. Shortly
after her graduation, she worked in the sales and marketing field
at several renowned hotels such as the Grand Hyatt Hotel, Ramada
Renaissance and the Holiday Inn Harbour View Hotel. Subsequently,
she took up the position of Customer Services Manager for the
Mario Chain Restaurant, a subsidiary of Fairwood Holdings Limited.
Welcome on board, Joanne Cheung
In 1998, Joanne joined Gate Gourmet Hong Kong
(GGHK). She spent the next 7 years exploring in-
flight catering by engaging in various aspects of
the industry including sales and marketing, tenders
and contracts, purchasing and customer services.
Taking up the role of Marketing and Customer
Services Manager, Joanne will lead her team to
ensure successful delivery of excellent customer
service, maintaining and building up even closer
From left: Johnnie Mak, KK Leung, Gary Cheung, Joanne Cheung, Stanley Siu,
business relationships with our airline customers Pat Cheung, Ricky Wong
and establishing a unique corporate image for
"I feel excited about taking up the new position at CPCS. CPCS is an in-flight caterer of great distinction and I am delighted
to join this family," said Joanne. "I am prepared to meet any new challenges here and look forward to working closely with
my colleagues to help CPCS scale new heights in the years to come."
Joanne is married with a daughter. She is currently pursuing an MBA in International Marketing. "In an ever-changing business
environment, I do believe that further study is a fulfilling and beneficial experience for me and would enhance my career
development." To achieve a better work-life balance, getting in touch with nature is Joanne’s solution. Hiking is her favourite
pursuit, "I hike as often as I could, this sport teaches me discernment in life and awards me with a peaceful mindset," she added.
New Chinese Cuisine
Consultant Brings Culinary
Inspiration to CPCS
We welcome Chef Phillip Kwan to our team with open arms and
great excitement. Phillip has extensive experience in Chinese cuisine,
specializing in Cantonese, Szechuan, Beijing and Shanghai cuisines.
He began his culinary trail in Singapore in 1975 where he fell in love
with Cantonese cuisine. In 1990, equipped with the expertise in both
Chinese and South-East Asian Cuisine, Phillip went to Cape Town,
South Africa, to further his culinary arts with one of its finest
establishments, Neethlinghof wine estate in Stellenbosch. He was
Chinese Cuisine Executive Chef for 7 years managing the much
renowned Chinese restaurant. Most recently, Phillip was the Executive
Chef of Hainan Mandarin Hotel before joining CPCS.
Phillip has much excitement to share his knowledge
with everyone at CPCS
No stranger to culinary competitions, Phillip has participated individually in many
competitions; he received a gold award from Les Amis d'Escofier Society and was
awarded Top Ten Famous Chef in Hainan. He was also certified as a Registered
Executive Chef by the International Hotel & Restaurant Association. Phillip has
cooked for Mr Lee Kwan Yew and Mr Goh Chok Tong, former Prime Ministers
of Singapore and Mr Ong Teng Cheong, former President of Singapore.
Taking on the mantle of the Chinese Cuisine Consultant who is in charge of all
Chinese Cuisine development and improvement at CPCS, Chef Kwan enthuses,
"I look forward to the challenge in the kitchen operations where I will have to
ensure a seamless workflow and enhance the quality of Chinese cuisine served
to all passengers flying from Hong Kong around the world." His twenty-eight
years of culinary experience will certainly make a difference in enriching the
gastronomic experience of in-flight dining.
Chef Phillip is passionate about Chinese cuisine of
which Cantonese is one of his favourites
Cebu Pacific Catering Services
During the last quarter of 2005, Cebu Pacific Catering Services, Inc. have been
busy implementing and putting into practice the objectives and goals towards
GMP (Good Manufacturing Practice) and HACCP (Hazard Analysis and Critical
Control Point) Accreditation.
The hard work of the project team, as well as the whole CPCS-Cebu Family
working hand in hand, paid off when the National Bureau of Quarantine (a
government body responsible for regulating food manufacturers and handlers
via air and sea) in Manila announced the passing of the Audit right after the
CPCS-Cebu HACCP Team have dedicated review. With the passing rate pegged at 81%, we were delighted to get a score
themselves to providing the highest hygiene of 84%. This achievement signifies our concerted effort and dedication in
standards for all their customers providing the highest hygiene standards for our customers.
CLS Catering Services Vancouver
CLS Vancouver has actively been pursuing additional contracts both inside and
outside the airline industry. We are pleased to announce that Vancouver will be
launching the new Starbucks Lunch Programme during April 2006. This will complement
the Starbucks business currently handled by the Toronto kitchen. As a result, our
facility is expanding to accommodate additional freezer and cooler space.
Group picture taken at the award ceremony: (From left)
Throughout the past few months we have continued to work with our customer Mukesh Tugnait, Executive Chef, Peter Ho, Catering
base to ensure that quality of presentation and product is maintained. We were Manager CX, Martin Mahovlich, GM CLS YVR, Mr Choi,
thrilled to receive the "Best Caterer Award for 2005" from Korean Airlines. Most KE Station Manager, Suneel Reddy, Operations Manager
recently, the local Korean TV crews visited our facility to document the food production of CLS YVR and Yuni Favrholdt, KE Catering Manager
process and feature the fine cuisine enjoyed on our flights. This programme was
viewed locally and featured throughout the Asian region.
Our kitchen also recently had the privilege of catering for several VIP flights. The first was the Prime Minister of Vietnam in
February, from which we received very positive feedback. Then in March, we catered a flight for the Japanese Royalty, which
also was well received with positive feedback.
The complimentary comments received from both of these VIP flights reflect highly on our dedication to customer service
and product quality.
CLS Catering Services Toronto
Rick Bushell, General Manager of CLS Catering Services Toronto, is pleased to report news of their existing customers. This
news signifies their new growth in overall meal production.
Pakistan International Airlines has commenced using the first B777-200LR delivered in the world by Boeing on their Toronto to
Karachi route. The new non-stop flights are 14.5 hours in length and replace the one-stop service previously operated by the
B777-200ERs. Food service requirements increased from one meal on the one stop service to three meals on the non-stop service.
Air India will double its flight frequency from three to six times weekly on their Toronto to Amritsar route in May this year.
Their newest customer, Sunwing Airlines, commenced operations last fall with two leased 737-800s. They will take delivery of
their very first new aircraft direct from Boeing in May, also a 737-800.
Additionally, CLS Toronto will celebrate one year of service to Starbucks in Ontario this month. To date CLS has produced over
800,000 sandwiches and salad meals for Starbucks, and they will commence using CLS in Vancouver to produce their lunch
program meals as well, commencing in April of this year.
Lufthansa has brought back the 747-400 aircraft to the Toronto route. The reinstatement of the 744 also means the return of
first class service requirements to this route, which had been operating with two class configuration A340-300s until the end
of March this year.