Vietnam Air Caterer recently added a new MEIKO Ware Washer and a  new Conveyer System to it’s current 4 machines. This move enables Vietnam Air Caterers not only to increase capacity but also ensures the hygienic process being adhered at all times.

The New Meiko Machines operates since July 2011 and is apart from the 2 new Catering Trucks purchased the biggest investment carried out this year.

On 6^th September 2011, Vietnam Air Caterers signed  the catering contract with Sichuan Airlines for providing catering service for  Sichuan Airlines’s flights from Tan Son Nhat Airport

Sichuan Airlines is the 28^th customer of  Vietnam Air Caterers with two flights per week. And the first flight will depart on 15^th September 2011.

On 04 Aug 2011, The Young Chef Clubs www.youngchefsclubsgn.com, belongs to the Saigon Professional Chefs' Guild – SPC www.vietnamchefs.com, paid  a visit to VAC. They witnessed the production chain of inflight meal in the VAC kitchen, in which the producdion procedure, strict  standards of hygiene requirements are introduced. Four years before, SPC groups were organized to visit the VAC and got some positive impression on the inflight kitchen. Above are some of the cooperative activities and professional assistance to the young generation of future chefs in the chefs' guild specailly in HoChiMinh City, and generally in Viet Nam.

Cook Training and Assessment Program 2011

by Vietnam Tourism Certification Board (VTCB)  - The second batch.

The program has been built up, based on the plan of manpower, development and motivation in Production Department year 2011 with the purposes of : Training and doing the assessment technical skills for staffs according to Vietnam Tourism Occupational Skills Standard (VTOS) of VTCB (Vietnam Tourism Certification Board : www.vtcb.org.vn), to improve production activities & increase the productivity. Participate the Cook’s Skill Assessment include staffs that wish to become cooks or higher position who wishes to reach the VTCB Certificate. The program helps the cooks to improve their profession in production, to denote their qualified ability.

In 2010, there were 08 staffs of Production Department who attended at the first batch of program was promoted to Cook position after passed the assessment and received VTCB certificates. Continuous improvement & added the skillful, standardized and experiential cooks that we can hope in the next batch on 2011.