Cebu Pacific Catering Services
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Cebu Pacific Catering Services
Ongoing staff motivation is an essential element of our corporate culture.
We aim to create, through the concerted effort of our staff, an atmosphere
of care and attention to cultivate a sense of involvement and staff loyalty.
On our tenth year anniversary, we celebrated our Christmas party as a way
of showing our appreciation to all our staff. The success of 2006 was indeed
Cold kitchen during the 12th asean summit the fruitful result of their dedicated and hardworking efforts.
Cebu was the host of the 12th ASEAN (Association of Southeast Asian Nations) Summit in January 2007. This was an important
event for us as we benefited from catering nine VVIP flights from Garuda Indonesia (GA), JASDF/Japan Airlines (JL), Korean
Air (KE), Air China (CA), Air India (AI), RTAF/Thai Airways (TG), Royal Brunei Airlines (BI), the Royal Australian Air Force and
the Singapore Air Force.
Our existing business volume has continued to grow with Cebu Pacific Air (5J) increasing its weekly flights to Incheon from
four to eight. Cathay Pacific Airways (CX) also added two extra sector flights weekly for the period 25th March until the
end of May. Additionally, Silk Air (MI) has added two more weekly flights starting from the end of May.
In order to cope with this increased demand, the kitchen acquired a new blast chiller. and also received recognition for its
continuous improvement efforts in hygiene standards when the DOH (Department of Health), Bureau of Quarantine Cebu,
gave us a very satisfactory rating of 94%, compared to the passing rate of 81%, in the recent GMP-HACCP (Good Manufacturing
Practice-Hazard Analysis and Critical Control Point) in January 2007.
With ongoing team efforts at CPCS-Cebu, we look forward to continue to deliver the highest quality meals and services to
our valued customer airlines.
Vietnam Air Caterers
2007 has so far been very successful for Vietnam Air Caterers with
increased demand resulting from Vietnam's World Trade
Organization (WTO) membership, officially sealed on 11th January
2007 and a new daily meal production record on 15th February
2007 of 19,165 meals, a 12.2% growth compared to last year.
Bangkok Airways (PG) started catering uplift for its three weekly
flights from Bangkok to Ho Chi Minh City on 11th March 2007 and
Qatar Airways, a new account, started flying four times weekly Do Kieu Lan (middle), Production Manager and his Halal Team
from Doha to Saigon on 26th March 2007.
With the increasing demand from Muslim airlines for halal meals, our Halal Kitchen was inaugurated on 26th March 2007 to
cater for Qatar Airways (QR), Garuda Indonesia (GA) and Royal Brunei Airlines (BI), to provide authentic halal meals for our
customers.
Apart from new customers, our existing customers are expanding their wings in Ho Chi Minh City also. Asiana Airlines (OZ)
just added a new three flights a week service from Pusan to Ho Chi Minh City and Singapore Airlines (SQ) also added four new
flights to its current schedule. SQ is now flying a total of 17 flights from Ho Chi Minh City to Singapore each week.
Last but not least, with our consistent pursuit of product and service excellence, the Vietnam Air Caterers team members were
extremely excited to be awarded, on 3rd May 2007, the “Cathay Pacific Best Caterer Diamond Award” for 2006. This award was
recognition for the hundreds of employees who work with total dedication. We believe that what has been achieved is historic,
but there are many more miles to go. Therefore, we will continue to go for the best and will not compromise on quality. The
award presentation will be held in Ho Chi Minh City, Vietnam in June 2007.
12
FOODTHOUGHT for
Issue 20 • Jun 2007
A newsletter for partners and
friends of CPCS whom we cherish...
In This Edition
CPCS 2007 Mid Year Review 3
New Customer – Turkish Airlines 3
Fresh “Air”port – 2006/2007 Airport 4
Environmental Best Practice Awards
New Year Celebration 7
at the CPCS Peach Blossom Garden
Work Safe – The Ramp Safety Target 4
Achievement Award 2006
Cook Trainee Graduation 2006 8
Caring Never Ceases – 5
The Caring Company Award 2006/2007 New Inspirations and Motivations 9
in Production
Teamwork and Innovation 6
at the Gingerbread Masterpiece Exhibition China Pacific Catering Services 11
CPCS Salutes Its Long Service Heroes 6 CLS Catering Services Vancouver 11
CLS Catering Services Toronto 11
Cebu Pacific Catering Services 12
Vietnam Air Caterers 12
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 : pat.cheung@cpcs.com.hkCLS Catering Services China Pacific Catering Services
Vancouver
China Pacific Catering Services successfully completed the renovation of
its 25,000 m2 facility at the end of March 2007 following a 5 months upgrade
project.
‘To provide the best catering facility possible, as well as to provide our staff
the opportunity to grow both professionally and personally, it is worth
investing around TWD600, 000 for a better environment that leads to
continued improvement in productivity and products to our valued customers
in the face of the competitive business environment,’ stated Mr Cheng
Executive Chef, Jean Pierre Guerin Kang Chou, General Manager of China Pacific Catering Services.
2006 was a very positive year for CLS Vancouver
and going forward into 2007, we have continued
to focus on acquiring new customers whilst
ensuring that our existing accounts are supported
with ongoing quality and service excellence.
With the upcoming 2010 Winter Olympics being
held in Vancouver, we are already having to
prepare for the anticipated new business
opportunities that this event will offer despite the 1 2
fact that one of the big challenges to overcome
1 New four-piece 42" LCD monitor displaying 2 New face of loading bays
will be the increasingly critical labour market in all flight information
the Vancouver area.
Renovation and upgrade projects included repainting and replacing the
Our new Executive Chef, Jean Pierre Guerin, has loading and unloading areas with new energy saving epoxy floor tiles that
been with us for the past four months and has will improve the hygiene and food safety processes whilst also computerising
been avidly working on process changes, flight movements and job assignments which will now be displayed
productivity improvements and the costing automatically on a four-piece 42” LCD monitor, increasing efficiency and
structures that will be needed to meet both the effectiveness.
immediate and future growth expectations. We
are pleased to have his expertise and extensive ‘We can greet our customers with a brand-new image,’ said Mr Chou. ‘Our
knowledge of the airline catering business to staff are grateful for the accelerated programme in the upgrading of our
ensure we keep up our standards of excellence to catering facilities,’ continued Mr Chou.
achieve complete satisfaction for our customers.
‘We promise to provide customer services above and beyond what is
expected. This upgrade after a decade means we are trying to the best
CLS Catering Services of our ability to make every product and service we cater special and
memorable,’ concluded Mr Chou.
Toronto
CLS Catering Services Toronto once again has good news to report on our Customer Recognition achievements. Further to receiving
the “Cathay Pacific Best Caterer Diamond Award” for 2005 last year, we are proud to announce that in May 2007 we won the
“Cathay Pacific Best Caterer Gold Award” for 2006.
These awards from Cathay Pacific are recognition for service and product excellence in our operations. We at CLS Catering Services
Toronto are very honoured to receive them and the credit must go to all our staff, whose hard work has contributed to the high
performance standard that merited these awards.
Winning the Best Caterer Award from Cathay Pacific Airways again this year does not mean that we will be complacent with our
achievement. We will remain committed to delivering a high level of product quality and customer service to all our airline
customers, thereby strengthening CLS Catering Services Toronto’s position as one of the premier caterers in North America.
11Saeje Henshall - Sous Chef
Joining us from Alliance Food Services in Australia, CPCS welcomes Saeje Henshall
as Sous Chef responsible for internal auditing of HACCP (Hazard Analysis and Critical
Control Point), process analysing, project management and staff development.
A native Australian, Saeje has worked for All Seasons Premier Grand Hotels, Alliance
Catering, Sodexho, Eurest and Crown Casino in Australia. His passion for food and
service reflects in the fact that he further enhanced his culinary training at the William
Angliss Hospitality College in Melbourne, Australia.
‘There is always something different and challenging that needs improving, developing
or fine-tuning and I look forward to learning and growing with CPCS,’ said Chef
Saeje.
Saeje Henshall - an Australian-born chef looks Saeje’s creative talents are not restricted just to catering however as he also holds
forward to learning and growing with CPCS a degree in painting and printmaking. His creative presence and extensive experience
will undoubtedly add inspiration to our culinary team.
Samuel Lee – Production Operations Manager
Samuel Lee joined CPCS in November 2006 as Production Operations Manager
with the key remit to improve productivity and efficiency in the CPCS daily
operations of our production department, which produces an average of 60,000
meals daily.
Samuel brings with him an extensive knowledge and a sound academic
background in industrial engineering, lean manufacturing and process
management.
Samuel Lee - carries an important mission to
ensure CPCS reaches optimal performance
As Production Operations Manager, Samuel will share his vast experience and management
practices to manage, improve and transform production processes, product development,
and inventory management through the implementation of industrial engineering
techniques such as line balancing, process mapping and demand forecasting thus
ensuring an efficient flow of materials and optimal productivity.
Samuel’s goal is to ensure any value-adding creative processes are aligned with the CPCS
mission for optimal performance and will also be responsible for developing long term
plans for the continuous improvement and effective management in the areas of
facilities, equipment, supply, organisation, manpower, process, occupational safety and
industrial hygiene and we are pleased to welcome Samuel into the CPCS family.
10CPCS 2007 Mid Year Review
This year is an important year with two major celebrations in mind, firstly 2007 marks
the 40th anniversary for CPCS, setting another milestone in our airline catering business
and secondly 2007 is the year of the 10th anniversary of the return of Hong Kong to
Chinese sovereignty.
Looking back at CPCS development over the last 40 years shows that we have indeed
come a long way. It all started with production rates of 500 meals a day at the old Kai
Tak airport in the 1960s to grow today to an impressive 60,000 meals a day serving 37
airlines from our current facility at Chek Lap Kok.
Alex Chau, CEO
During these years CPCS has changed from manual operations to a very high level of
automation, and from operating out of a few building blocks to operating out of one of the largest flight kitchens in the world.
Despite these changes our labour force has remained loyal and long serving with many employed by the company for 10 years or
more.
The beginning of 2007 indicates a continuance of our ongoing successful growth with results for the first quarter exceeding the
same period last year with the number of meals uplifted increasing by 5.2% and the number of flights handled by 3.1%. I would
like to take this opportunity to express my sincere thanks to our staff and business partners for their great efforts and contributions
to our continuing success.
We anticipate this success to continue based on the views of James Forder, a tutor of Oxford University who in his recently
commissioned study for John Swire and Sons “Hong Kong 2007, Ten years on” has indicated that Hong Kong is now a more attractive
business opportunity than it was when under British administration.
The reason is that the old business conditions have largely been retained but the Hong Kong economy is now better integrated
with mainland China and will benefit from the opportunities transpiring from the rapid development of mainland China.
Consequently we look forward with confidence to the ongoing economic growth of the aviation market and the subsequent need
for catering support services during the next ten years.
New Customer – Turkish Airlines
Turkish Airlines (TK) was established on 20th May 1933 as the
national carrier of Turkey and has grown to become an
international carrier with a fleet of over 100 aircraft serving
different destinations around the world, including major cities
in America, Europe, the Middle East, North Africa and the Far
East region.
Currently, Turkish Airlines will operate two passenger flights a
week (every Thursday and Sunday), flying between Hong Kong
and Istanbul. CPCS was selected to provide inflight catering
services for these flights commencing from 1st March 2007. On
the day of the inaugural flight, CPCS representative Mr So Gap
Tim, the Operations Manager, presented CPCS homemade cakes
to the crew to celebrate the establishment of our business Brian Chow (second from right), Station Manager of TK, and cabin
partnership. crew extend warm welcome to So Gap Tim (middle), Operations
Manager of CPCS on the day of the inaugural flight
3Fresh “Air”port – 2006/2007 Airport
Environmental Best Practice Awards
CPCS is strongly committed to minimising environmental impacts and conserving the environment.
In 1996, CPCS was the first caterer in the world to successfully acquire ISO14001: Environmental
Management System and continues to be an active participant in many environmental protection
campaigns organised and promoted within the airport community.
With the objectives of encouraging good environmental management and promoting environmental
best practice, the Airport Authority launched the ‘2006/2007 Airport Environmental Best Practice
Competition‘. The theme for this competition was ‘Air Quality Management‘ and along with all
Second running up in Vehicle Fleet Airport Authority franchisees, tenants of the Passenger Terminal Building, Service Contractors and
Category Airport Government departments, CPCS was delighted to participate.
CPCS had already started to replace its hi-loaders and ramp cars with more environmentally
friendly vehicles and further supplemented its environmental commitment with the introduction
of comprehensive maintenance programmes, policies such as turning off the engine while
idling and using unleaded fuel to minimise direct air pollutant discharges.
In addition to making our production building a healthy workplace for everyone, CPCS has
carried out several Indoor Air Quality Control measures, such as conducting air quality analyses
and cleaning all the air ducts and filters of the air-conditioning system in 2006.
In February 2007, representatives from the Airport Authority, Environmental Protection
Department, Hong Kong University of Science and Technology and the Business Environment
Council conducted assessments on three aspects of our operations, namely:
• Commitment and Planning Second Runner Up in the Non-Passenger
• Implementation and Results Terminal Building Based Franchisees and
• Continual Improvement Government Departments
CPCS is proud to have received two awards as a result of the assessment exercise:
• Second Runner Up in the Non-Passenger Terminal Building Based Franchisees and Government Departments
• Second Runner Up in the Vehicle Fleet category.
These awards are a recognition not only to CPCS but also to the commitment and dedication of all CPCS staff in helping to
create a stronger awareness on the importance of protecting the environment.
Work Safe – The Ramp Safety
Target Achievement Award 2006
As long ago as 2002 the Airport Authority launched a Ramp Safety and Health
Campaign with the aim of enhancing the awareness of ramp safety in the airport
community and activities such as slogan competitions, safety talks and workshops
were organised, in addition to the Target Achievement Award .
In addition to environmental protection, CPCS is also committed to improving
workplace safety and in recognition of our successful attainment in the Daniel Cheung (left), General Manager of CPCS, receives the
achievement of meeting ramp safety targets aimed at minimising traffic accidents Ramp Safety Target Achievement Award from the Airport
within the ramp area, during the period April to September 2006, CPCS was Authority Hong Kong representative
presented with a Ramp Safety Target Achievement Award at the award
presentation ceremony held on 30th November 2006 at the Regal Airport Hotel.
4New Inspirations and Motivations
in Production
Kenneth Pun - Sous Chef
Kenneth Pun was born in Hong Kong, a place that is world renowned in its passion for
food. Kenneth began his career at an early age serving his apprenticeship at the Hong
Kong Hotel. During the next 25 years he worked in some of the best hotels in Hong
Kong, developing his culinary skills and specialising in Western cuisine.
Seeking a broader challenge outside of hotels, he joined CPCS as Sous Chef for Western
Cuisine in late 2005.
‘Airline catering emphasises hygiene, quality and on-time performance through effective
management and operation systems. My challenge ahead is to work, along with the
Production Team, to ensure that unparalleled food quality is delivered so as to achieve
complete satisfaction for our customers.’ Kenneth Pun - a chef strives for culinary excellence
especially in Western cuisine
Kenneth describes himself as a person who constantly strives for culinary excellence. He believes that employing the right cooking
methods allows the food to retain its natural goodness and best quality. Preparing food can also be the ultimate form of self-
expression. Kenneth brought with him to CPCS a wealth of knowledge about Western cuisine, of which innovative food presentation
is what he is most passionate about.
Daryl Desmond Mc Alea - Sous Chef
Daryl Mc Alea is an Irish-born avid connoisseur of good food. ‘The kitchen was the heart
of our family,’ said Daryl. It was during his childhood years that Daryl first became
interested by his family’s great passion for cookery, and which ultimately convinced him
that his destiny in the future would be as a chef. Trained at the Hospitalities Industries
Training Bureau in South Africa, Daryl obtained a Diploma in both Professional Cookery
and Hospitality Management.
Before joining CPCS as our Sous Chef for the Cold Production and Culinary Consultant
for Western Cuisine, Daryl accumulated a wide range of experience from around the
world. He was Chef Patron of Sodexho Catering and Food and Beverage Manager of
Gham Gourmet in South Africa. He has also worked in some of the best renowned
hospitality groups in the world, such as the Karos Hotels Group and Hilton Hotels in both
Daryl Desmond Mc Alea - an Irish-born avid the UK and the USA.
connoisseur of good food
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xxxxx xxxxxxx xxxxxx x xxxxxx
Daryl is responsible for the day-to-day kitchen operations for the Cold Production
Department, Cold First Class Dishing, Fruit and Cheese and the Vegetable Room. One of
his goals is to gain a better insight into the air catering industry so that he can successfully
deploy new features that can help improve the overall quality of the workforce.
Customers demand consistent quality and product variety and while production efficiency
must be maintained, Daryl also brings to CPCS successful client based solutions through
strategic menu planning.
9Cook Trainee Graduation 2006 - Inflight Chefs
“We have learned lots of different kinds of knowledge that we could not find
in any training institutes … we are grateful that we have been trained to be
successful chefs as a result of this kind of integrated training …,’ shared Leo
Shing, the winner of the ‘Outstanding Performance Award’ at the 2006
graduation ceremony.
“CPCS chef apprenticeships have been very successful in meeting a real need
for workplace-based industry training, and I am very pleased that these young
chefs embrace the opportunities offered to them under the programme. By
offering apprenticeships and by providing excellent training to these young
chefs, the entire industry benefits,” commented Bobby Shum, Production
Training and Development Manager. Alex Chau (second from left) presents the “Outstanding
Performance Award” to Leo Shing (second from right)
These two comments amplify the need for and the success
of the CPCS chef apprenticeship scheme. Indeed, we have
been investing a large amount of time and manpower
to educate and train young people to become skilful
members of the workforce, capable of delivering the
quality services and products expected by our customers.
This two-year programme provides an excellent
opportunity for trainee chefs to gain exposure and realise
their potential to be the leading inflight chefs of tomorrow.
1 With the aim of developing apprentices’s culinary skills
and reinforcing their career in the catering industry, our
training programme is mapped in line with the trainees’
career aspirations, competence and prevailing business
needs.
During their two years of training an apprentice will
undergo practical training in our inflight kitchen, as well
as attending various training programmes provided by
the Hong Kong Food Council and the Hong Kong City
University on hygiene and safety management. Moreover,
we have adopted a comprehensive range of teaching and
learning methods in individual courses to enrich our
programme.
1 Group picture of all chef apprentice graduates of 2006
2 Part of cook trainee's training programme is practical training working
in our inflight kitchen
2
Apprentices will also take part in field trips to different food factories, challenge themselves in various open culinary competitions
such as HOFEX and MLA, participate in team building events, for example Christmas Luncheons, attend cuisine forums such as
the Manchu-Han Feast and learn culinary trends through class training at the Town Gas Cooking Training Centre.
CPCS has already trained 18 chefs through its Chef Apprenticeship training programme, 11 apprentices having successfully
graduated in November 2006, with a further 17 apprentices either in their first or final year of training.
8Caring Never Ceases –
The Caring Company Award
2006/2007
CPCS has always been committed to its corporate social responsibilities and
we continue to actively support and participate in a wide range of community
programmes and charitable activities all over Hong Kong.
Kuby Hong (left) and Daniel Cheung (right) were honoured
to receive the “Caring Company” Award for the fifth During 2006, under the sponsorship of the company and with the contribution
consecutive year of our staff, CPCS took part in numerous charity activities. These included
blood donation drives; fundraising events such as Marco’s World Trips for
the Sunnyside Club, World Vision Day for ORBIS, Dress Special Day for the
Chinese New Year - A Festival of Giving
Hong Kong Community Chest, the CAD/CX 60th Anniversary Charity Run
and Caring
and Walk, the Ritz Carlton Charity Gingerbread Masterpiece Exhibition and
the Green Power Walk; relief for the poor programmes like the ‘People’s
This year, CPCS launched a ‘Chinese New Year
Food Bank’ donations, the Mid-Autumn moon cake donation, a UNICEF
Festive Food and “Lai See” Packs Collection
field trip to the Philippines, The Elderly Day where we served the senior
Campaign’. This campaign, timed to coincide
citizens living in Tung Chung with tailor made healthy meals, and The
with the start of the Chinese New Year, which
International Chefs Day organised by the Hong Chi Association, serving a
is a period when families traditionally show
buffet lunch to over 700 mentally handicapped children. As a result, staffs
caring for each other, is intended to extend
were encouraged to undertake community activities while, at the same
our care to people in need.
time, having their efforts to serve the community directed through the
proper channels.
To contribute to the relief of the poor in the
Tung Chung area, we encouraged our staff to
In recognition of this dedication to the community, the Hong Kong Council
donate festive food items as well as ‘Lai See’
of Social Service has once again named CPCS a ‘Caring Company’, which is
packs. A ‘Lai See Packs and Festive Food
the fifth consecutive year that CPCS has received this award!
Collection Box’ was placed at the security
counter of our premises from 21st February
It will remain a CPCS policy to contribute to improving the lives of the most
2007 to 28th February 2007. The results reflect
needy in our society and we hope that by giving assistance where it is most
the caring and sharing spirit of CPCS staff, as
needed, we will continue to meet our obligations as a good corporate
nearly 2,000 pieces of ‘Lai See’ packs and boxes
citizen with a genuine commitment to social responsibility.
of cookies / chocolates were collected. All
collected food items were delivered to Hong
Kong Sheng Kung Hui Tung Chung Integrated
Services for distribution to low-income families,
while the ‘Lai See’ packs were to be recycled.
This encouraging result will ensure that such
activities and events will continue to be
organised in the future.
The packed “Gift Collection Box” fills with love and care
5Teamwork and Innovation
at the Gingerbread
Masterpiece Exhibition
CPCS was honoured to participate in the ‘Ritz Carlton Charity
Gingerbread Masterpiece Exhibition’ on 6th December 2006.
As well as being a competition, it was also a fund raising event Bobby Shum (right), Saeje Henshall (second from right) and team proudly
present their masterpiece
for the Children’s Heart Foundation with each of the
competition submissions auctioned to the highest bidder on
the night. CPCS Salutes Its Long
The gingerbread masterpieces were created and donated by
Service Heroes
a wide range of Hong Kong hotels and restaurants and this
was our third consecutive year of taking part in such a
meaningful and fun event.
Our sous chef, Saeje Henshall, led a team of cook apprentices,
and the team’s inspirational brilliance was recognised by
winning the Most Innovative Award and the Overall Best
Trophy. We are delighted that our commitment to meeting
the needs of society was reflected by the donations received
Lee Ho Yuen (left) gladly receives his 40th year long service award from Tony
that night, whilst our approach to the highest quality products Tyler (right) Chief Operating Officer of Cathay Pacific
was also recognised by these awards. We would like to thank
the participants for once again achieving superb levels of With a very low turnover rate and a high proportion of staff
teamwork and excellence. with long service we can state that at CPCS we truly regard
our staff as our greatest asset.
To recognise their important contributions in helping us to
fulfil our mission in producing the highest quality products
and providing superior services to our customers, Mr Tony Tyler,
Chief Operating Officer of our parent company, Cathay Pacific
Airways, was invited to present Long Service Awards at the
annual award presentation ceremony held on 21st November
2006. Among the 151 staff members receiving awards for
serving CPCS for ten or more years, 46 have served CPCS for
20 years or more.
Especially honoured was Mr Lee Ho Yuen for his forty years
of dedicated and exemplary service to CPCS. Mr Lee joined
CPCS at the age of 17 and during his subsequent working life
gained experience in many different sections in the company,
Many congratulations to our loyal and dedicated heroes
including the Cold Kitchen, the Japanese Kitchen, the Butchery,
the Chinese Kitchen and the Hot First Class Pre-set.
‘I enjoy working in CPCS, a family with a sense of friendliness,’ said Mr Lee. Once again, we congratulate all recipients and
thank them for their many years of loyalty and dedication to CPCS.
6New Year Celebration at the CPCS
Peach Blossom Garden
CPCS hosted its annual Spring Cocktail Event on 2nd March to celebrate the Chinese
New Year with our directors, airline customers, airport community members and
suppliers. The cocktail party was held in the CPCS Meal Presentation Room.
To enrich the occasion, a six piece Chinese orchestra performed festive songs for our
guests whilst our in-house interior design team, comprising representatives from
Production, Marketing and Customer Services and Engineering, ensured the design
and decoration of the venue brought out the theme for the Chinese New Year
celebrations – a Peach Blossom Garden.
Daniel Cheung (left) and Quince Chong (middle), CPCS Chairman
picture taken with Airport Police representatives
A selection of traditional Chinese cuisine and Mao Tai cocktails were
specially prepared by our chefs for the occasion and included Nantong
cold salted duck, Shanghai steamed dumpling, golden tread prawn
roll, big bowl feast, and many other delicacies. Phillip Kwan, our
Chinese Cuisine Consultant, also demonstrated how to make Shanghai
steamed dumpling.
‘Thanks to our CPCS team for successfully delivering one of the most
memorable customer cocktail parties in such a fun and attractive
manner. It will no doubt strengthen CPCS as a premium catering brand
Unique Chinese orchestra performs festive songs for our
in the Hong Kong community,’ Mr Alex Chau, Chief Executive Officer
Chinese New Year celebrations
of CPCS, added at the end of the party.
In her opening address to guests Ms Quince Chong, CPCS Chairman,
remarked that 2006 was not only a successful year for CPCS but a
successful year for the aviation industry in general, with continuing
growth for both passenger and cargo loadings out of Hong Kong. With
the continued efforts of our staff, CPCS looks forward to another
successful year in 2007.
From left: Philip Cocks, Alex Chau, Clara Ma, Manager Service Delivery
- HKIA and Kevin Cramb enjoy the reunion
Wong Kwan (left) and Kevin Cramb (right) ensure the party
achieves complete satisfaction for our friends and customers
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