Write-up: Educational Visit to SATS Catering Inflight Centre
“If you ever said that we are running a factory, you will never be welcomed to SATS in-flight catering. We are committed to constantly explore new methods and to upgrade equipment and technology to ensure that all meals produced appeal to the most discerning taste buds”, quote Executive Chef of SATS in-flight catering Chef John Sloane.
It was a Saturday morning, we, Singapore Junior Chefs Club (SJCC), assembled at Tanah Merah MRIT and waited anxiously for what to anticipate at SATS Inflight Catering located near Changi Airport.
SATS has come a long way since its modest start as part of the Malaya-Singapore Airlines more than 50 years ago. Since then, it has grown from strength to strength, developing into one of the premier players in the world providing a full spectrum of integrated ground handling and inflight catering services. The latest technology and innovative management is combined to meet airlines high catering standards. Costing a total of $217 million to build, including $77 million worth of kitchen equipment and material handling systems, it offers an impressive state-of-the-art inflight catering facility to meet international airlines' stringent requirements. The new centre will allow SATS to boost its efficiency, productivity and responsiveness with capacity to meet future growth and demands. SATS is clearly positioning itself to provide better services in the years ahead.
Being the privileged few, we were able to see and explore the secrets of their success in providing more than 500,000 meals a day.
The further expansion of SATS In-flight Catering Centre today broaden SATS' commitment to develop a competitive and vibrant inflight catering service to support Singapore's position as a regional air-hub. With this new centre, SATS is better positioned to serve its airline clients and to help anchor more such clients to Changi. The new centre will allow SATS to boost its efficiency, productivity and responsiveness with capacity to meet future growth and demands. SATS is clearly positioning itself to provide better services in the years ahead.
With Culinary Spirits
Terence Chua
SJCC Member
