Catering Services Department
The Catering Services department
produces high quality meal and services complying with IATA Food Safety
standards. It is under the direction of our Catering Services Manager,
Executive Chef and Catering Services Controller who have 100 years of combined
experience. They are ably supported by over 150 staff who keep the meals coming
24 hours a day.
The Catering Department provides a wide range of meals from
first class dishes to economy meals, a variety of alcoholic and non-alcoholic
beverages, dry stores and other in-flight requirements requested by client
airlines.
The
Flight
Catering
Center
employs 181 staff. 77 are employed in the kitchen, 97 in the cabin
section and the remainder in the administration team.
The Department caters for up to 20,000 meals per
week.
Flight Kitchen
In one of the largest, most modern and hygienic kitchens in the
South Pacific,
ATS’s team of experienced chefs
prepare a wide variety of meals. Local recipes feature prominently in the menus
and have proved very popular with passengers.
There's no room for improvisation. Each airline's menu is
designed and cooked according to the airline's exact specifications.
Guided by our client’s chefs and menu development teams, our dishes are
prepared to meet every airlines individual demands.
ATS
chefs and cooks are always keen to go the extra mile and prove their
exceptional abilities. Whether we’re creating authentic eastern flavors for our
Japanese and Korean services or presenting our famous local
Fiji
curry experience, the expertise and innovation are indisputable.
Hygiene audits and Microbiological testing are regularly carried out by our
client airlines sometimes in conjunction with the
Institute of
Applied Science
at the University of the South Pacific to ensure hygiene standards are met at
all times. In addition, our Health and Safety standards are strongly monitored
by relevant government ministries to conform to legislations of Occupational
Health and Safety and the 2003 Food Safety Act.
Naturally, because of our multi-racial and multi-denominational
society, the department takes into account dietary requirements and religious
beliefs when it comes to menu formation.