Our Services > In-Flight Catering

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 keeps 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. ‚Äč






 
 

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.









 
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 Demand.





 
dwn12.jpg 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.

   

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