A newsletter for partners and friends of CPCS whom we cherish...

Transcription

1 Issue 24 July 2009 A newsletter for partners and friends of CPCS whom we cherish...

2 Issue 24 July 2009 Contents p.3 CEO Message p.4 5 Years Plus Caring Company Recognition p.4 Outstanding Volunteer Award 2007/2008 p.5 Airport Staff Safety Recognition Award 2008/2009 p.5 Love and Hope UNICEF Trip to Northern Thailand p.6 Sharing Memorable Moments at the Spring Cocktail Party p.7 Mission Possible Chef Gary Aboard Metrojet? p.7 Giant on the Ground A380 Hi-loader p.8 Vote Earth Earth Hour Campaign p.8 Recycle to Benefit the Environment p.9 Trainee Chef Wins Bronze Medal at International Event p.9 Staff Commitment to Developing Food Safety Skills p.10 We Welcome Dueny Chan Production and Planning Manager p.11 Who is New in Cold Kitchen? p.12 Sister Kitchen News CATHY PACIFIC CATERING SERVICES 11 Cathering Road East, Hong Kong International Airport, Lantau, Hong Kong Telephone : (852) Fax : (852) Sita : HKGHMCX We welcome your comments on our newsletter. Please contact Ms Pat Cheung at Telephone : (852) Fax : (852) pat.cheung@cpcs.com.hk 2 Food for Thought

3 A newsletter for partners and friends of CPCS whom we cherish... CEO Message Alex Chau, CEO Trading conditions in the first half of 2009 were very challenging as air travel continued to decline, with the consequence that daily meals produced and daily flights handled by CPCS during this period saw volumes fall by 6.5% and 1.6% respectively when compared to the first half of last year. Continued weak growth projections forecast for the remainder of 2009 provide a very sobering outlook. Indeed CPCS, in common with the airline industry as a whole, must meet this challenge and balance the books through prudent cost management and closer working relationships with all of our business partners to both reduce operating costs and maximise efficiencies. On a second front the threat of the pandemic influenza virus (H1N1) continues to increase on a global basis and whilst we have fortunately not experienced any infections at CPCS to date, our vigilance remains on a high alert level with task forces under the leadership of our General Managers established at CPCS kitchens worldwide since April. By closely monitoring announcements and guidelines from the World Health Organisation (WHO) and respective local governments, we have developed and implemented a rigorous contingency plan. In brief, our plan puts a focus upon increased health and safety controls and operational practices to ensure that staff, contractors, suppliers and visitors are protected to the highest standards and our catering services maintained. As a final comment I would like once again to express my heartfelt thanks to you all, our customers, sister kitchens, suppliers and staff, for your unfailing support during these difficult times and call upon that same spirit of teamwork and commitment so that we may continue to prosper together over the longer term. FOOD for ThoughT 3

4 Five Years Plus Caring Company Recognition The Caring Company Recognition Ceremony 2008/09 was held on 10th February 2009 at the Hong Kong Convention and Exhibition Centre. Hong Kong Sheng Kung Hui Welfare Council, our community work partner in Tung Chung, has nominated CPCS for six consecutive years; consequently CPCS was honoured to be awarded the 5 Years Plus logo. We appreciate our staffs continuous support in serving the Tung Chung community and CPCS caring spirit can only be strengthened by working towards a resilient society in these turbulent times. From left: Crystal Cheng, Service Director of Hong Kong Sheng Kung Hui Welfare Council, Jenny Lam, General Manager of CPCS, Kuby Hong, Personnel and Training Manager of CPCS and Fion Chow Chi Ming, District Director of Hong Kong Sheng Kung Hui Welfare Council From left: So Kap Shun, Jenny Lam and Kuby Hong represent CPCS to receive the '5 Years Plus' Caring Company Recognition Outstanding Volunteer Award 2007/2008 In March 2009, CPCS was awarded Caring Corporation Award for the third consecutive time in "The 17th Outstanding Volunteer Award Scheme" organised by the Hong Kong Sheng Kung Hui Welfare Council. The award recognises our employees outstanding contribution to voluntary work for the Tung Chung Community. Our enthusiastic volunteers were involved in serving the elderly and helping unemployed and low-income families during the year of As a caring company, we will continue our commitment to corporate social responsibility as part of our business culture. Connie Tang, Assistant Personnel Manager of CPCS along with staff Tsoi Kwan Chui (left) and So Kap Shun (right) were honoured to receive the Outstanding Volunteer Award from Mok Yiu Kwong, MBE, Chairman, Executive Committee of Hong Kong Sheng Kung Hui Welfare Council 4 Food for Thought

5 A newsletter for partners and friends of CPCS whom we cherish... Airport Staff Safety Recognition Award 2008/2009 CPCS has made a commitment to staff safety by participating in the 2008/2009 Airport Staff Safety Recognition Scheme organised by the Airport Authority Hong Kong. The scheme recognises airport staff that act as exemplary safety role models for other staff by making safety their first priority, with the Award criteria based on efforts to promote and implement airport safety. The presentation ceremony held on 9th April honoured two of our Operations staff: Mr. Yeung Kwan Por and Mr. Lau Chun On. They have consistently initiated good safety suggestions to CPCS and the Airport Authority. We are grateful to them for their relentless commitment to safety, thereby inspiring safety consciousness in us all. CPCS airport safety heroes: Lau Chun On, Anson (left) and Yeung Kwan Por (right) Love and Hope UNICEF Trip to Northern Thailand Ricky puts his love and care into action when playing with a local boy In February 2009, Ricky Wong, Marketing & Sales Account Manager at Deli Fresh (a CPCS subsidiary), along with twenty-three other staff from Cathay Pacific Airways, joined a six-day Change for Good field trip to Northern Thailand which had been postponed from October last year due to political instability. Despite such a long delay to our departure, it did not affect our mission to bring our care to the children there, Ricky said. During the six-day trip, the group visited a number of UNICEF-assisted centres in Chiang Rai and Chiang Mai that are responsible for helping underprivileged children. What the children living in Northern Thailand look for is simply love and care. Putting our coins in the Change for Good envelope on board Cathay Pacific flights is a very small thing to do, but this simple deed can make a big change in their lives, commented Ricky. The long-awaited UNICEF trip finally takes off at the HK International Airport Group picture taken in Northern Thailand FOOD for ThoughT 5

6 From left: Alex Chau, Vladimir Mokeev, Manager in HK of SU, Jenny Lam, Sokolov Alexander, Station Manager in HK of SU, Alex Chiu, Deputy Station Manager in HK of SU, Francis Chan, Airport Senior Supervisor in HK of SU, Philip Cocks, Beckay D. Tsoi, Ticketing, Reservation & Administration Senior Supervisor in HK of SU, Joanne Cheung, and Steven Chong Sharing Memorable Moments at the Spring Cocktail Party CPCS held its annual spring cocktail party on 6th February 2009 with over 150 guests representing customers, the airport community and suppliers in attendance. Delicious food and an informal ambience encouraged social interaction and ensured a successful event was enjoyed by all. Special thanks must also be extended to our Production Team and all staff who worked conscientiously throughout the night to ensure the event s success. Mr. Ivan Chu, CPCS Chairman, gave a welcoming speech and thanked all of our trading partners for their continued support through the current turbulent and challenging economic climate, stressing the importance and strength of our commitment to one another. Ivan Chu, Director Service Delivery of Cathay Pacific Airways and Chairman of CPCS From left: Anthony Wong, Managing Director of HACTL, Jenny Lam, General Manager of CPCS and Ivan Chu, Director Service Delivery of Cathay Pacific Airways and Chairman of CPCS From left: Shogo Matsuura, Station Manager of ANA, Jenny Lam, Masahiko Asano, General Manager of ANA and Alex Chau From left: Tse Chak Tim, Sous Chef of CPCS, Kay Lim, Station Manager HK of SQ, Steven Chong, AAM of CPCS, Phillip Kwan, Chinese Cuisine Consultant of CPCS and Wilson Ma, Customer Services Officer of SQ 6 Food for Thought From left: Jenny Lam, Kevin Kwong, Senior Customer Service Officer of MH and Clara Ma, Manager, Special Projects of CX

7 A newsletter for partners and friends of CPCS whom we cherish... Mission Possible Chef Gary Aboard Metrojet? Metrojet, an important private jet customer, with the full support of CPCS, developed their newly launched menu on board their flights. Not only did we implement their suggestions by working hand-in-hand with them, but we also prepared a complete set of dish plating guides with re-heating instructions. Moreover, to ensure Metrojet flight attendants fully grasped the handling principles and heating processes, our Executive Sous Chef, Gary Thomas, not only made available his professional advice but also demonstrated to the crew how best to re-heat and plate the dishes in an actual cabin environment. Continuous improvement and added value in all that we do are core values at CPCS and this is extended right through the supply chain from supplier to customer. Gary Thomas stages a presentation of Metrojet's newly launched dishes Giant on the Ground A 380 Hi-loader Preparations for the provision of catering services for A380 aircraft at Hong Kong International Airport have now been completed by CPCS. We have expanded our vehicle fleet by investing in two hi-loaders specifically designed to service the A380. These high loaders can be elevated to a height of 8.15m, and have the ability to move sideways and over the wing. Five staff members have already completed operational training, ensuring a smooth service when the A380 commences scheduled flights into Hong Kong. As the A380 marks a new age in air travel, so CPCS will mark a new age in air catering services. From left: Kong King Wan, Danny Ho, Lee Chi Kuen, Siu Ka Hung and Ho Chi Hung, are well trained for A380's arrival FOOD for ThoughT 7

8 Vote Earth! Earth Hour Campaign In response to the world s first global election between earth and global warming, CPCS showed its support by participating in the Earth Hour Campaign on 28th March and switching off our CPCS billboard sign from 2030L to 2130L. We also encouraged staff to switch off unnecessary lights as a vote for the earth which, we hope, will not only contribute in a small way towards protecting the future of our planet, but also in a larger way: to introducing good housekeeping practices and improving our use of energy. Recycle to Benefit the Environment After conducting a series of food waste recycling trials, CPCS decided that the optimal environmental solution for its kitchen waste was to provide it as pig feed for a local pig farm, commencing 31st March This practice is proving to be not just a suitable solution for waste disposal, but it also reduces the amount of waste that goes into landfills and encourages environmentally friendly farming. 8 Food for Thought

9 A newsletter for partners and friends of CPCS whom we cherish... Staff Commitment to Developing Food Safety Skills Nine of our Production staff, ranging from cook trainees to sous chefs, and three of our Operation staff were honoured to receive the Higher Award Certificate in Food Safety Management -The Licentiateship of the City and Guilds of London Institute (LCGI) on 12th May. The Advanced Certificate in Food Safety is designed for people with responsibility for food safety and the preparation and handling of food in a catering setting. Graduates of CPCS can pass on the principles and practices of food safety to all staff involved in food production through to delivery. From left: Kobe Cheung (PRO), Leo Shing (PRO), Stephen Chan (PRO), Alan Yip (PRO), David Wong (PRO), Anson Lau (OPS), Amy Wong (OPS) and Mandy Hiu (OPS) We expect that any in-flight meal we produce here, whether it be a simple appetizer, SPML, or a kosher meal, will be safe. We don t expect it to be contaminated, poorly cooked or badly handled in a way that threatens the health of the passengers, said Bobby Shum, Production Training and Development Manager. Bobby Shum (middle) was proud of CPCS staff's commitment in upgrading food safety standards CPCS is proud of their achievement in gaining high-level practical qualifications, helping to maintain safe in-flight kitchens of the highest hygiene standards, and creating the platform for maintaining these standards in the future. Trainee Chef Wins Bronze Medal at International Event CPCS Graduate Cook Trainee, Henry Lau Kam On, won bronze medal at the Hong Kong International Culinary Classic The competition, held at the Hong Kong Exhibition Center in May, attracted 524 top chefs from around the world. Henry claimed the bronze medal in the Live Individual Cooking category for Western Cuisine - Professional - Norwegian Herring. Participating chefs were asked to prepare two herring dishes in an hour. Jenny Lam, General Manager of CPCS, is proud of Henry's success in taking home a bronze medal Henry commented, The intense competition is a good test of how chefs respond to stress in the kitchen. It was challenging as you need to know the texture of the fish especially when the fish is not available in Hong Kong. He added, You have just an hour to prepare the dishes and submit them to the judges for critique and scoring." Henry s winning dishes were Pan Grilled Herring with Ginger Basil Sauce and Herring Spaghetti with Garlic and Olive. Many congratulations on his success. Pan Grilled Herring with Ginger Basil Sauce and Herring Spaghetti with Garlic and Olive. FOOD for ThoughT 9

10 We Welcome Dueny Chan Production and Planning Manager I ve completely fallen in love with CPCS because of its brilliantly built complex and many hardworking colleagues, enthused Dueny. Dueny Chan joined CPCS in March 2009 with responsibility for managing over three hundred dishing and traysetting Production staff. His immediate priorities will be focused upon implementing a new production control system and how best production can utilise its operation systems to support customer services, streamline production processes and maximise productivity. Dueny commenced his career as a Swire Group management trainee and has over 15 years of large plant management experience gained with Swire Coca Cola Hong Kong and Guangzhou, Swire Beverages Limited and Swire SITA Waste Services Limited. Dueny is married with a four-year-old daughter and has an M.B.A in Industrial Relations and a BSc in Management Science from the University of Warwick in the UK. Dueny is enthusiastic about his new position at CPCS! 10 Food for Thought

11 A newsletter for partners and friends of CPCS whom we cherish... Who s New in Cold Kitchen? Mark Shek was born in Hong Kong, grew up in Australia and brings a wealth of experience to his position as our new Sous Chef, specialising in Western cuisine cold production. He oversees the day-to-day operation of the cold kitchen, including cold first class dishing, and also the vegetable and fruit and cheese preparation rooms. Beginning his career at his family s restaurant, Mark has subsequently increased his skills and experience as a chef over the last fifteen years through postings at the Mandarin Oriental, Hong Kong; JW Marriott, Hong Kong; New World Renaissance, Hong Kong; Ramada Surfers Paradise, Australia; Gold Coast International, Australia; and Conrad Jupiters Gold Coast, Australia. Mark is keen to expand his current skills and further his experience in cold production in a new environment somewhat different from the hotel industry. He commented, By focusing on hygiene, consistent quality, product variety and production efficiency, I look forward to further improving the overall quality and give complete satisfaction to our customers. Mark has now been with us for four months and commented, In such a short period of time at CPCS, my challenge is to gain a better insight of airline catering so that I can combine all my past experiences and contribute towards the quality of food that our customers have come to expect. This provides me with exciting new challenges and developments in my role. Mark prepares to attain new heights at CPCS with his passion and creativity in cold production for Western cuisine FOOD for ThoughT 11

12 Vietnam Air Caterers, Ho Chi Minh City VAC was honoured to receive Outstanding Caterer for the Year 2007 from All Nippon Airways (ANA) in December This award has conclusively proven that VAC has done a great job in providing consistent quality products and services to its customers. Many congratulations! VAC has been undertaking a project to improve its facilities in order to cope with an expected growth in business. After the installation of an additional 1000kva transformer, switchgear and generator, VAC will increase its power supply efficiency and reliability for future equipment expansion. The project will be completed by October CLS Catering Services, Toronto CLS Catering Services Toronto has won a new contract with Aero Mexico (AM) effective from 3rd March They are providing a full hot breakfast menu for AM s daily service between Mexico City and Toronto. CLS is ready to provide catering services to Emirates Airlines when the A380 aircraft commences service operations between Dubai and Toronto three times weekly from 1st June This confidence in increased business growth is a result of successfully servicing the commercial domestic flights for Indochina Airlines since November 2008 on the main routes from Saigon to Hanoi and Da Nang. Strong loading factors project future expansion of the domestic market for both air traffic and air catering. On 1st June 2009, VAC commences a new partnership with Northwest Airlines (NW) with NW giving VAC the opportunity to cater for their daily flights to Narita. VAC looks forward to building a promising relationship with both airlines. Bert Dinkel (middle), Dupty General Manager of VAC is honoured to receive the award from Kazuhiro Nishiguchi, Manager, Quality Group of ANA. 12 Food for Thought