A Newsletter for partners and friends of CPCS

Issue 034•2014JUN

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CEO Message

News and Event2014 Annual Spring Cocktail Party

Automation in Kitchen

Airport Safety Recognition Award

Codex Committee on Food Additives (CCFA) Visit

WE Project

Customer FocusCX Best Caterer 2013 - Silver Award

Virgin Atlantic IFS Sustainability Supplier of the Year (2013) Awards

KE Caterer Performance Results 2013

CX Media Event

Sustainable DevelopmentElectricity Saving: LED Lights

Our PeoplePromotions - Mr. Leo Shing & Mr. James Yau

Food Product / Process Research & Development Manager - Miss. Jessica Wong

UNICEF & CX Charitable Field Trip to Cambodia

Hong Kong International Airport Feet of Fire

News from Sister KitchensCPCS/TPE - Halal Kitchen Certification

CPCS/CEB - Company Outing

CLS - New Airline Customer & Management Appointments

Issue 034•2014JUN

In 2013, CPCS (HK) achieved a steady growth of 2.8% and 4.3% in meal and flight volumes respectively over 2012. More encouragingly, we had a good start in the first quarter of 2014. It is reflected in the increase in both meal and flight volumes by 6.9% and 7.4% respectively when comparing with the same period last year at CPCS (HK). The total meal production and flight number together with the affiliated kitchens from Taipei, Vancouver, Toronto and Cebu represented a 6% and 9% of growth respectively. Moreover, I would like to take this opportunity to share our record breaking of handling 209 flights on 18th April 2014, the first day of the Easter Holiday, at CPCS (HK). All these achievements cannot be materialized without the efforts and supports from our business partners and our colleagues!

In view of the foreseeable challenges in 2014, our direction is to “Get Our Priority Right”. These priorities include 4 dimensions: Commercial Strategy, Supply Chain, Operation Management and People Management. Commercially, we will be focusing on customer satisfaction, relationship management and business development through market and product expansion. Cost burdens and the assurance of supply will be managed through strategic sourcing, inventory and material management. To rationalize throughput, space and resources deployment, we will take the opportunity of facility expansion; reengineer our assembly lines and invest in new automation systems to enhance operational efficiency. People are our greatest asset. To sustain our business, we have developed succession plan and staff development programs to secure our capability to meet future challenges.

Other than the ever-increasing labour cost, the labour shortage problem is aggravating particularly at the Hong Kong International Airport. Functional working groups have been formed by human resource managers and airport operators to develop short to medium term solutions. Regular meetings are held with Airport Authority, government departments and legislative council members to lobby for their support. Sufficient labour supply is critical to the long term development of the Hong Kong International Airport. Infrastructural projects are under development at the airport that is expected to improve the connectivity of airport to other parts of Hong Kong and China.

Though we started with flying colors in 2014, we must not be complacent. We hope that political situation in Bangkok will resume normal soon and air traffic will be back in the rising trend. I strongly believe that we can overcome any obstacles by collaborating closely with our business partners, suppliers and our team. Meanwhile, I thank for your trust and supports and look forward to your patronage for the years to come!

Mrs. Jenny Lam, CEO, CPCS

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CEO Message

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News and Event

The Annual Spring Cocktail Party was held on 7th March 2014 at CPCS with over 250 guests comprising airline customers, suppliers, airport community members and business associates to usher in the Year of the Horse. The event was kicked off through the welcoming speech and toasting by CPCS Chairman, Mr. Philippe de Gentile-Williams and our Chief Executive Officer, Mrs. Jenny Lam to thank all our business partners for their continued support over the years.

Red and golden decorations were used to decorate the venue to give a sense of warmth and happiness. In addition to being served an array of fine food from different food types, guests were also thoroughly entertained with an instant photo booth and tarot-card booth.

A bottle of wine was presented to each guest to show our appreciation for their enduring support. No leftover food from the tables was the best measure of the event’s success. Thank you for coming and we are sure you had a good time with us. Hope to welcome all of you again next year!

The 2014 Annual Spring Cocktail Party

5FOOD FOR THOUGHT

News and Event

6 FOOD FOR THOUGHT

News and Event

Automatic Tilting Braising Machine

CPCS newly equipped herself with 3 Automatic Tilting Braising Machines in January 2014. They are purchased from Italy and are multi-functional for different cooking needs. The machine can produce 300kg food items in each batch. As the movable spatula is operated automatically, less manpower is required in the production process.

These Automatic Tilting Braising Machines best produce:• Stew • Congee• Soup • Sauce• Fried rice

Cooking methods of these machines:• Stewing • Blanching• Braising • Roasting

In order to recognize the excellent safety performance among the airport operating companies, the Airport Authority launched the 2013/2014 Airport Safety Recognition Program.

Last year, 7 CPCS colleagues were awarded as the Role Models for Safety Behavior. An Award Presentation Ceremony was held on 26th March 2014 at the Regal Airport Hotel. In the ceremony, a “Corporate Safety Performance Award” together with the Role Model Safety Behavior Awards for individuals were presented to CPCS to recognize our exemplary achievement in safety for the past year.

On-time performance with safety operation is always our top priority. These award winners will be performing as our role models for safety for other colleagues.

Omelette Making Machine

CPCS also purchased a new Omelette Making Machine and we start operating it in April 2014. The new Omelette Making Machine is from Germany and it consists of 18 stoves which is 6 more compared to the existing one.

To cope with the increasing volume of meal production, our team will continuously explore all possible technical supports in order to facilitate our production and reduce tension on manpower resources.

Automation in Kitchen

2013/2014 Airport Safety Recognition Award

Airport Safety Recognition Award Presentation Ceremony

Trophy of Corporate Safety Performance Award 2013

Production of fried rice

Automatic Tilting Braising Machine

New Omelette Making Machine

Dispensing egg liquid automatically to frying pan

A group of Codex Committee on Food Additives (CCFA) members together with the Food and Environmental Hygiene Department (FEHD) senior officers and the Centre for Food Safety (CFS) medical consultants visited CPCS on 20th March 2014. It was one of the events organized by FEHD for the members of CCFA during their 5 days meeting in Hong Kong. The CCFA meeting (17th – 21st March) is an initial assembly held in Hong Kong given China started portion as a horde nation of CCFA.

Representatives from different countries worldwide have participated in this year’s event to have in-depth discussions and exchanges on several issues in propinquity to a General Standard of Food Additives and other reserve law of food additives. During their visit to CPCS, we exchanged food safety comments and ideas with CFS consultants and CCFA members. It was indeed a memorable moment for all of us as it provided an information sharing platform in terms of food safety and hygiene.

United Effort to Help Front-line Staff

On the busy days before Easter holiday, our colleagues demonstrated a good sense of teamwork and caring. There were altogether 16 office colleagues assisting in the Production Department as front-line helpers.

Jessie Tse from the Personnel and Training Department helped in the Tray Setting Section. “It was challenging to keep up with the speed of the assembly belt. The hardship of the work is far beyond my expectation. This is a very rewarding experience for me to understand different roles for my recruitment task in future,” she said.

We will continue encouraging office colleagues to assist in Production and Operations Departments to achieve dual purposes of experiencing lives in other departments and releasing man-power tension during peak seasons.

Codex Committee on Food Additives (CCFA) Visit

WE Project - Everyone on Frontline Duties

News and Event

7FOOD FOR THOUGHT

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Customer Focus

VS IFS Sustainability Supplier of the Year Awards 2013In recognition of our sustainability performance, CPCS was honored to receive the IFS Sustainability Supplier of the Year Awards (2013) from Virgin Atlantic Airways.

Virgin Atlantic adapted the sustainability rating system of the Sustainable Restaurant Association in London as the sustainability assessment of its existing caterers. The target is to develop a sustainability framework and rating methodology for global in-flight catering and apply it to all VAA in-flight catering operations. The rating system is mainly based on the sustainability performance in 3 policy pillars - Product, Planet and People.

After evaluating our performance of the 3 pillars, CPCS was awarded the sustainability supplier. The award was presented by Mr. Mark Nunn, Food & Beverage Manager of VS and Mr. Colin Beadie, Inflight Service Delivery Executive of VS, to Mr. Jorg Kubisz, Executive Chef of CPCS at Virgin Atlantic, the Base, Crawley, UK on 21st May 2014.

CPCS will continue to work our best in sustainability and strive for a star rating!

CX 2013 Caterer’s Performance Recognition Program Awards - Best Caterer Silver AwardCPCS was honored to receive the Best Caterer 2013 – Silver Award from Cathay Pacific Airways, which was a recognition of our high standard catering service performance.

An award presentation ceremony was held on 27th May 2014 at CPCS. The award was presented by Mr. Aaron Claxton, Manager, Catering Services – CX to Mrs. Jenny Lam, CEO of CPCS and Mr. Alex Shum, General Manager of CPCS.

CPCS will keep our good work up and strive for the best in order to achieve the goal of being the most valued catering partner in Asia.

KE Caterer Performance Results 2013We are proud to receive news from Korean Air (KE) that CPCS ranked number 1 among their 8 caterers in the China region in the Caterer Performance Results in 2013.

The KE Caterer Performance Evaluation is measured on different aspects, such as passenger feedback, on-time performance, inventory management, hygiene, meal taste and so on.

CPCS will not be complacent with this achievement! We will continue to strive for even better performance on all aspects of our catering services.

On 25th March 2014, more than 30 international journalists came to Hong Kong to join the “Behind the Scenes” media familiarization trip which was arranged by Cathay Pacific Airways. CPCS cooperated with CX to organize the event in order to let the journalists have a behind-the-scenes view of the production and logistics involved in producing airline meals.

The visit started with greetings and welcome from our General Manager, Mr. Alex Shum and Customer Services Manager, Ms. Janet Kwan. It was then followed by a kitchen tour. The journalists were very impressed with our large scale machines, such as the Automatic Tilting Braising Machines and the Omelette Making Machine. They also showed great interests in how we handle Halal meals in our Halal Kitchen.

After the tour, we prepared a casual lunch buffet which the journalists enjoyed different variety of our in-flight menus. We shared different in-flight catering information and exchanged travel tips with the journalists. Having big smiles from the faces of journalists, the visit definitely was a memorable experience to them.

CX Media Event

Customer Focus

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Electricity Saving: LED LightsPreviously, electronic ballast (EB) driven T8 fluorescent lamps were installed at operation areas, corridors and offices of CPCS. In order to improve energy efficiency, in other words, to save energy, CPCS started looking into the project of converting T8 fluorescent tubes to LED lamps by phases. Recommended by China Light & Power Company, LED lamps can minimize the alternation cost and will not affect the existing air distribution system because our light fittings are cooperated with slot diffuser for air distribution. The LED lamps generate less heat than that of T8 fluorescent tubes and thus reduce the air-conditioning demand.

In February 2014, CPCS converted the T8 fluorescent tubes to LED lamps in all 24–hour operating areas, such as corridors in Production areas, Dishing areas, Inbound and Outbound areas. A total of 2,700 T8 fluorescent tubes were replaced and we target to bring over 50% saving of electricity. (Table 1)

With this encouraging result, we will replace additional 2,400 T8 fluorescent tubes in Equipment Packing, Cutlery Packing, Commissary and Tray setting areas in September 2014 and plan to continue the replacement in 2015. Apart from electricity saving, LED lamps have a longer operating life which results in lower maintenance costs.

CPCS will keep looking for ways to reduce energy consumptions and carbon footprints in order to create a “Green” workplace.

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Sustainable Development

Description

Power consumption with one T8 Fluorescent Tubes (W)

Power consumption with one LED Lamps (W)

Quantity

Annual Operating Hour

Annual Energy Saving (kWh)

Annual Energy Saving (%)

36W T8 4Fts

36

18

2,700

8,760

425,736

50

TABLE 1 - Energy Saving for LED Lamps

PromotionsMr. James Yau and Mr. Leo Shing

James and Leo were both promoted to join our esteemed group of Production Sous Chefs this year. James is in the Central Hot Kitchen team while Leo is in the Research and Development team. They both started out at CPCS as Cook Trainees and rose through the ranks in the last ten years. They have achieved laudable success in various cooking competitions and trainings, which helped sharpen their cooking skills and built up team spirit concurrently. Having amassed valuable solid knowledge on food preparation and processing, they look forward to sharing their expertise with our customers.

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Our People

(J: James Yau) (L: Leo Shing)How would you describe each other?L: James is a kind and supportive person. He is always willing to help whenever I encounter any difficulties. He also has good interpersonal skills.

J: Leo is a smart and courteous person. He is a natural leader and is able to lead the team well. He always helps his subordinates solve their problems.

When and how well do you know about each other?L: I knew James since the first day I joined CPCS in 2004, as he was my senior in the Cook Trainee Program. We have gone through thick and thin together in CPCS in terms of going for training, working overtime during peak periods, and also joining competitions.

J: Yes, we went through the ups and downs together. Thanks to the Cook Trainee coaches. The entire cook trainees come together like a big family.

What is your most memorable time/event you have ever encountered in CPCS?L: My most unforgettable phase in CPCS is my first two years here when I was a cook trainee. I was rotated to different sections within the kitchen. I gained much exposure on production operations during these rotations and it also provided the foundations to be a future leader.

J: I am so thankful to have met so many experienced coaches in CPCS. Other than on the job trainings, they are also our close friends who united the trainees as a cohesive team. The harmonious working relationship among the team members is one of the reasons I stayed here for more than 14 years.

What is your biggest challenge after being promoted as a Sous Chef?L: I am still adjusting my life in the Research and Development Department, as it is something new and refreshing to me. In addition to finishing my own task, I have to think of innovative ideas to improve efficiency and effectiveness of the current processes. Recently, the biggest challenge is to reduce manpower requirement while increasing the productivity. The job is challenging but rewarding at the same time.

J: Similarly, I am facing a set of challenges as I am managing not only my team, but also the whole section. The scope is wider and I have to consider all possible factors before making decisions. People management is another key aspect that I place special importance to. Nevertheless, I am confident in leading the Central Hot Kitchen to produce quality meals to our customers.

Looking ahead, both James and Leo are committed to contributing their expertise to exceed airline customers’ expectations. We congratulate again for their promotions!

Food Product / Process Research & Development Manager - Ms. Jessica Wong

Jessica obtained her B.S. degree in Food Science and has over 16 years of experience in both Quality Assurance and Research and Development. Besides being a Food Scientist, Jessica is also a Research Chef. The concept of a Research Chef is to blend Food Science and Culinary together. It is called Culinology. Jessica worked in several Fortune 500 companies in the USA. Her expertise includes yogurt, seafood, microwavable meals, salad dressing and sauces, syrup and others.

“I enjoy working at CPCS. Everyone is friendly and helpful. Having lived abroad for a long time, I’m surprised that I can adapt to CPCS life so quickly. As an R and D manager, my vision is to bring culinology concept to CPCS. Airline catering is a challenge because the customers are not right in front of you. You have to predict every possible outcome from the passengers at 35,000 feet away! However, I am lucky enough to work with my team who has been working at CPCS for over 10 years. I am learning a lot from them. We will be working closely with Purchasing and Pricing & Contracts Departments to develop products which exceed our customer expectations.

Spending my leisure time with my family is so precious. Meanwhile, I enjoy hiking, cooking, swimming and doing yoga. I sometimes visit the gym at Cathay City and I love it.

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Our People

Jessica joined CPCS in March 2014 as the Research and Development Manager in Production Department. Jessica was born and raised in Hong Kong. Right after she finished high school, she went to the USA for University and had been living there since then. She recently moved back to Hong Kong.

UNICEF & CX Charitable Field Trip to CambodiaI’m fortunate enough to have joined the “Change for Good” field trip to Cambodia in April 2014, which is co-organized by UNICEF and Cathay Pacific Airways. The trip is a moving and an inspiring one. I was given the chance to see how the donation collected from CX’s inflight fundraising programme has brought hope and better lives to the community.

During the week-long visit, our volunteer group has witnessed all tales of poverty in Cambodia: high number of homeless children, lack of nutrition and inadequate living facilities etc. We all felt empathy seeing the harsh reality that the community is struggling with. I still recall the scene when an under-nutrition baby kept shaking in her mother’s hands. But at the same time, we were delighted to see the improvements from UNICEF donation have actually brought hopes and better lives to the community. For instance, a vocational school is set up to assist teenagers to develop their future career by teaching them concerned skills according to their interests.

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Our People

Lives are equally precious regardless of races, gender or ages. This trip has certainly shocked me a lot as it reveals the living hardship of local Cambodians. It also reflects why UNICEF donation is essential to build up a sustainable living environment for people who are currently suffering from poverty. We are not just giving money, but also bringing hopes of a better life to those in need. Therefore please continue your support by donating to UNICEF via the “Change for Good” inflight fundraising programme. The future of the underprivileged children is in your hands!

Willis CheukAssistant Meal Assembly Manager

Hong Kong International Airport Feet of Fire

11 CPCS colleagues participated in the Hong Kong International Airport Feet of Fire 10km on 8th December 2013. The annual sporting event first started in 2010 to promote the importance of healthy living with right attitude. The event theme, “Attitude”, inspires runners to train up their determinations.

CPCS was one of the official patrons. This was also the first time for CPCS colleagues to join the event. Participants from CPCS including Mrs. Jenny Lam, our Chief Executive Officer, and other colleagues from Operations Department, Production Departments and office took part in the 10km Team Race and other individual races.

“Running with colleagues in the Hong Kong International Airport (HKIA) is undoubtedly a remarkable experience” said a CPCS runner. Races started at 8:00am. Energetic athletes did their best to run and supported their teammates and friends. This year, there were more than 1,200 runners joining the event, most of them are working in the HKIA. During the races, flights kept flying above the race track for departing and landing, which was special and interesting to all the runners.

All CPCS athletes had successfully completed their races. We are especially proud of our colleague, Mr. Ng Ho Yin from Operations Department, won the third runner-up in the 10km Men’s Individual Race – Airport Staff Cup. Congratulations to our CPCS runners who have demonstrated great team spirit and determination! We will be participating in the event for the years to come!

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Our People

CPCS Taipei

CPCS Taipei Accredited with Halal Kitchen Certification

CPCS Cebu

Company Outing 2014

CPCS/TPE has been in operations since 1st November 1996 and capable of providing special meals in line with the IATA standard requirements and airline customers. However, after the direct air-link across the Taiwan Strait from the mid of 2006, there has been more and more demand on Muslim Meals from the western and northwestern Mainland China. Moreover, there are renowned carriers, from the newly emerging air traffic hub in the Middle East, flying to Taiwan, require halal services for their in-flight meals.

To expand our current service scopes and be more competitive in the local in-flight catering market, CPCS/TPE decided to establish a certified halal kitchen by the international accreditation agency. Over the preparation period for more than four months, CPCS/TPE was finally awarded with the certification of Halal Kitchen on 21st March 2014 by the Malaysia Halal Consultancy and Training Agency (MHCT), based in Kuala Lumpur, Malaysia.

By establishing a certified halal kitchen, we are ready to serve more halal airlines!

Cebu Pacific Catering Services had its annual company outing at Agus Hotel & Resort located in Agus, Lapu – Lapu City on 9th May 2014, from 0700H – 2000H.

The activity was attended by all CPCS/CEB staff together with their family members. CPCS/CEB General Manager Mr. Jose Antonio Garcia, former employee of CPCS/CEB Ms. Venus (Purchasing) and Ms. Cleofe (Admin) were also present.

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News from Sister Kitchens

CPCS/CEB staff enjoying the company outing

CPCS/CEB staff having fun with their family members during the company outing

Halal Kitchen Certification Granting Ceremony, 21st March 2014. Mr. Charles Peng, GM of CPCS/TPE and Mr. Rafek Saleh, Director of MHCT.

The staff members and their guests especially the children enjoyed swimming in the resorts pool. Mouth-watering meal was prepared by the Production Department. There were Sinugba (Fish, Pork & Squid), Shrimp, Pancit, Fried Chicken, Lechon, and other delicious cuisines.

The activity was a success one and everyone had great fun!

Halal Kitchen of CPCS/TPE

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News from Sister Kitchens

CLS Vancouver

CLS wins ANA Business in VancouverCLS Catering Services Ltd. Vancouver Canada is proud to have an opportunity to deliver the taste of the world to ALL Nippon Airways (ANA).

ALL Nippon Airways (ANA) commenced their operations from YVR effective on Sunday, 30th March 2014, with B767-300ER aircraft and seating capacity at JCL 33 EYCL 173. NH116/115 operates daily from Haneda to Vancouver with an STA 1455LT & STD 1655LT.

CLS enjoyed the terrific support from our LSG colleagues in New York and Washington. Special thanks to Ms. Debbie Peacock and the Japanese Chef Tomonobu Yoshimura San for their invaluable work to make this collaboration a successful one. The YVR team is much appreciated for putting their tremendous effort, headed by YVR account manager, Mr. Michael Perez along with Mr. Bobby Nayyar, Mr. Ragho Chetty, Mr. Amrit Brar and Ms. Rhandi Neal.

CLS had made an excellent start-up and will continue to provide quality service and great food to ANA.

From Left: Mr. Toshimichi Nakashima, ANA - Supervisor International Planning; Mr. Hiroyoshi Nakagawara, ANA - Manager Product & Services Innovation; Ms. Hiromi Kobayashi, ANA - Assistant Manager, Products & Services; Ms. Debbie Peacock , LSG - ANA Account Manager, New York; Mr. Bobby Nayyar, CLS - Customer Service Coordinator

CLS Toronto

CLS Toronto Management AppointmentsWe are pleased to announce the following management appointments in Toronto.

Mr. Oliver Heupel (left), Executive Chef, joined our team in November 2013. Oliver brings a wealth of international cuisine and catering knowledge from his extensive background as an Executive Chef for several cruise lines and six star hotels around the world. We are excited to have Oliver joining our team and are confident that he will continue to raise the standard from a quality control and food cost perspectives. Oliver’s passion for the cuisine industry truly represents one of our visions and values: “Reaching for Excellence”. Oliver and his wife Natasha enjoy residing in Canada after many years of overseas living.

Mr. Johann D’Souza (middle), Customer Service Manager, joined our team in February 2014. Johann has been in the Food and Beverage industry for over 10 years, holding a variety of roles throughout his career including Health Officer & Chief Steward for Emirates Airlines and most recently Food and Beverage Service Manager at the Shangri-La Hotel Group. Johann’s responsibilities include leading and managing customer-related activities and coordination of all flights ensuring standards are met or exceeded. Johann is eager to showcase the “Customer Commitment” values of our company. Johann loves spending time with his family and playing with his children. He is sometimes indulged himself in watching movies on the weekends and passionate about the sport “Cricket”.

Mr. Tony Wong (right), Operations Manager, joined our Toronto team in December 2013. Tony was previously Food Production Supervisor and successfully launched the LPS program in Vancouver. Tony’s experience and broad knowledge in Production and his B. Sc. Degree in Food Science adds tremendous strength to the Leadership Team. Tony is excited about the challenges that lie ahead and will continue to improve team communication, implement new procedures and raise operational standards within our unit. Tony loves playing volleyball, golf and taking photographs.

We look forward to your support to Oliver, Johann and Tony. We are confident that they will bring our food quality, customer service level and operational efficiency to another new height!

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News from Sister Kitchens

From Left: Mr. Oliver Heupel, Executive Chef; Mr. Johann D’Souza, Customer Service Manager; Mr. Tony Wong, Operations Manager