POS AVIATION

ECIOHC FO KROWTEN EHT REVILED DNA DLIUB CONNECTING MALAYSIA AND BEYOND GNIRETAC THGILFNI

SEIZE
THE
DAY

FOR TODAY AND TOMORROW

IN
THIS
ISSUE

01 LET'S TALK ABOUT
POS AVIATION
02
04 CORE VALUE, MISSION, VISION

05 OUR SERVICES
06
09 CONTACT US
11
PHONE NUMBER, ADDRESS,
WEBSITE

CLIENTELE

INFLIGHT CATERING

QUALITY STANDARD

AWARDS &
RECOGNITION

13 STRATEGY
14
16 OUR OUT SOURCE

24 UNITECHNIK.

29 MENU
30 EY 411 : KUL – AUH
31
BUSINESS CLASS

MENU
EY 411 : KUL – AUH

BUSINESS CLASS

SPECIAL MEAL

MOSLEM MEAL : BIRYANI

OUR CHEF

REFERECE

Welcome to Pos Aviation, a world-class aviation ground
services provider offering ground handling, cargo handling,
inflight catering and aircraft maintenance and engineering
services to inbound and outbound international commercial

airlines in Malaysia.

CORE VALUES Vision
Empathy Connecting Malaysia
Decorum
Integrity and Beyond - For
Today and Tomorrow
Accountability
Innovation Mission
Build and deliver the

network of choice

1

OUR SERVICE

GROUND HANDLING

CARGO HANDLING

INFLIGHT CATERING

2

OUR SERVICE

AIRCRAFT
MAINTENANCE &

ENGINEERING

E-COMMERCE
SOLUTIONS

MEET & ASSIST
SERVICES (MAAS)

3

CONTACT US

POS AVIATION SDN BHD

(FORMERLY KNOWN AS KL AIRPORT SERVICES) (333284-T)

Jalan KLIA S6,
Southern Support Zone,
KL International Airport,64000
Sepang, Selangor Darul Ehsan,
Malaysia.

Tel: +60 (0) 3 8778 8000 Fax: +60 (0) 3 8778 8007
Email: [email protected]

POS AVIATION INFLIGHT CATERING

Tel: +6(03) 8778 8191(24hrs)

Dispatch Duty Officer

Tel: +6(03) 8778 8191

: PosMalaysiaBerhad : pos4you
: @pos4you : Pos Malaysia Berhad

https://www.posaviation.com.my/ 4

CLIENTELE

5

INFLIGHT
CATERING

Pos Aviation Inflight Catering And certified HALAL by JAKIM.
provides full In-Flight catering to Our team of experienced Chefs work
airlines operating into Kuala Lumpur closely with Airline Customers to design
from premium products to cost and produce authentic Malaysian and
effective alternative. International cuisine focusing on the
Our products are tailor-made to suit nutritional values and freshness of
the needs and demands of materials and preparation. We pride
the individual customer. From menu ourselves in catering for First and
planning to meal preparation and Business Class, VVIP Charter to private
delivery, with uncompromised food Jets service. Our facility is designed and
safety standards we bring strategically positioned to ensure
an unforgettable gastronomical seamless ease in an uni-direction
In flight experience to airline operational flow which delivers on-time
passengers. Our facility is in performance to our customers.
compliance with the International
Hazard Analysis and Critical Control (ref. https://www.posaviation.com.my/
Points (HACCP) system, ISO 9001 services/inflight-catering/)
and ISO 22000 standards,

6

FACILITY

Our facility is is based on the idea of demand of 3,000,000
minimum operating cost and maximum meals per year
efficiency, with resultant cost benefits to the
Customer. The facility is fully HALAL
accredited and designed with additional land
space spared keeping in mind for future
expansion as the market demands. Facility
fully conforms to the requirement of HACCP,
ISO9001 and ISO22000 standards.

CULINARY
TEAM

Our culinary of multi ethnic talented
Chefs recognize that responsiveness to
current trend and needs are crucial
elements in providing our customers with
consistent, high quality products and
service. We proudly extend Authentic
Malaysian and International meals to the
new, exciting and fulfilling experience to
our customers. Reliability, efficiency, and
most importantly quality, traits of which
have become our signature of success.
We also assist with tailor-made product
to suit the need and demand of the
individual Customer.

Our kitchen is constantly monitored There are six Critical Control Point
to meet the highest standard (CCP) within our production line that
of hygiene and food safety.
A dedicated team is formed to is closely monitored by our quality
assurance team. The CCPs of food
assure our production quality is in production ensure the production of
compliance with the HACCP and
food is hygienic and safe for
local authority regulations.
7consumption.

RAW MATERIAL

The food stores department is responsible for
receiving goods to be used in the Unit, this
entails checking the product to ensure it is of
high quality and standard specified, we have a
steady and abundant supply of fresh food, timely
delivered to our kitchen. We take food quality
seriously and take pride in supplying our
customers with only the finest food, using the
freshest ingredients from our local and
international suppliers.

SAFETY AND OPERATION
SECURITY EXCELLENCE

Customer profile includes International airlines,
private VIP Jets, Hajj and Umrah- chartered
flights. Refrigerated Hi loader work around the
clock maintaining the required temperature to
transport meals on time. Having our INFLAIRNET,
a centralized database system, is the greatest
assistant in collating and distributing of the
information on flights, meals specifications,
aircraft configurations, production planning,
resulting in seamless operation. We consistently
strive to build a meaningful partnership with our
customers and put serious efforts in enhancing
services and product standards in line with our
motto.

Safety and Security are among our Company’s
highest priorities, which we share with our

customers. Surveillance system in place in our
facility to monitor security throughout the whole

process from receiving, storage, production,
assembly and dispatch.

8(ref. https://www.posaviation.com.my/
services/inflight-catering/)

QUALITY
STANDARD

2017

Occupational Health & Safety Management System
from Lloyds Register Quality Assurance Ltd
of Australia (LRQA) since March 2014

2015

RA3 Certification Third Country EU
Aviation Security Validated Regulated
Agents March 2015

2012
From Lloyds Register Quality Assurance Ltd

of Australia (LRQA) for Inflight Catering
Services since 2012.

2012
IISAGO certified by International Air Transport
Association (IATA) since January 2012.

2011
Provision of airport ground handling services

2006 2011 ISO 9001:2800 (PEN)
Provision of airport ground handling services Preparation processing, packing and
delivery meals for in-flight and other
(passenger handling, aircraft handling and catering services.
flight operations) and Cargo Handling.
9

2001 2003
Scope was further extended to include
Certification from Cambodia State Secretariat
Provision of Ground Handling, of Civil Aviation (since March 2003)
Cargo Handling and Inflight Catering Services.
2000
2000 The ISO9001 scope was extended to include
The ISO certificate was upgraded the Provision of Ground handling and Cargo
handling Services
the latest version
of the ISO9001:2000 version 2000
International Flight Catering Association (IFCA)
(since February 2000)

1999 ISO 9001: 2000

from Lloyds Register Quality Assurance Ltd
of Australia (LRQA) for POS AVIATION

We are also the recipient of the US Immigration
& Naturalisation Service Certification.

Malaysian Halal Certification for Servicing (ref. https://www.posaviation.com.my/
Muslim Food (annually).
10services/inflight-catering/)

AWARDS &
RECOGNITION

2015 "KLIA Best Service Excellence Award 2015"
from Malaysia Airport Berhad.

2014 “Caterer of Year Award for 2014” by Chartered
Institute Logistics & Transportation.

2012 Outstanding On Time Performance Award fr Kota
Kinabalu Station by Cebu Pacific Airways 2012.

2011 Achieved Gold Medal from Malaysia Airports Holdings
Berhad in Airport Customer Satisfaction Performance

Program (ACSPP) 2011 in Langkawi station.Achieved “The
3rd Port Ranking for 2011” from Cathay Pacific Airways
Cargo in Penang station.

2010 Achieved “The 4th Port Ranking for 2010” from
Cathay Pacific Airways Cargo in Penang station. Achieved
“Ace Audit” from Federal Express for two consecutive years,

2009, 2010 first in Asia Pacific.

11

AWARDS &
RECOGNITION

2003 Award from Emirates for Zero Incidents 2003.
2002 5th Best Cargo Terminal Operator in Asia at the 16th
ASIAN FREIGHT INDUSTRY AWARDS 2002 (AFIA).

12(ref. https://www.posaviation.com.my/
services/inflight-catering/)

STRATEGY Woo Kam WengCEO, Pos Aviation

Woo Kam Weng makes the The automation revolution in
move to business development airports is already here. While
Woo initially trained to be airports around the world continue
a licensed aircraft engineer for the march towards creating a fully
Malaysia Airlines, joining KL automated airport terminal, Woo
Airport Solutions in May 1997. says many passengers in South East
“When I was in engineering, Asia have not quite fully adopted
of course, everything was very services such as web check-in, and
logical, full of ones and zeros,” are still arriving at the airport
he says. Over time, Woo crossed several hours before their
into sales and marketing and scheduled flight. He believes more
business development which, needs to be done in conjunction
he believes, “has more shades with the authorities, whether they
of grey” than engineering. be local, airport or immigration.

Revitalising key assets (TheCEOMagazine,2017)
In response to the automation
trend, Pos Aviation has begun 13
focusing on revitalising its key
assets. As an example, it is
looking at developing apps that
can automate some parts of the
customer experience, believing
that many of the roles that are
currently man-managed can be
improved upon by adding tech
to the experience.

Our out source

AIRLINE CATERING LOGISTICS

Unitechnik is specialist for (ref. https://www.en.unitechnik.com/logistic-
automated flight kitchens. systems/airport-logistics.html
These catering companies have
the task to equip every aircraft
that takes off from the airport,
with carts. These are narrow
containers on wheels, which
the stewardess pushes through
the aisles of the plane. The
carts are filled with food,
drinks, duty free items,
blankets, headphones and
much more. The carts of the
landed planes are emptied,
cleaned and filled again - each
time individually for every new
aircraft. This way, every day
120,000 meals areprovided.

Mission statement

The mission statement of Unitechnik Group is composed of our

Mission - our task Vision - our goal 14
Values - our identity

Big flight kitchens are equipped with an automatic transport
system for the carts. The carts are transported on hangers through the spacious facility.

In order to be able to manage the great multitude and quantity
of cutlery and crockery parts, the automatic small parts storage is used.

Through transport technique the containers of the food distribution are supplied.
Uniware monitors the whole material flow and storage management

system with integrated installation visualization. Through the connection with
external devices UniWare becomes the control station of the whole facility.

(ref. https://www.en.unitechnik.com/logistic-

15systems/airport-logistics.html

MENU

EY 411 : KUL – AUH
Business class

BRUNCH

SNACK BOX
"TRADITIONAL BOX"
One of famous street food of Emiratis’s it called “Shawarma”
the ingredients was grilled chicken with Cucumber , Lettuce ,
Red onion , Tomatoes and Mayonnaise wrapped with Soft Tortillas.
Serve with Laquimat, Emiratis traditional dessert It’s crunchy
dumpling soaked in syrup. And juice.

LUNCH

CHOICE OF MAIN COURSES
"TRADITIONAL FOOD"

Al Machboos the traditional Emiratis food, Rice with chicken,
dry grape, onion ,carrots, Peanut , Lemon and Spices.

"FRIED FISH TOPPTED WITH GRAVY SAUCE"
Sea bass, grilled with special gravy sauce. And cabbage salad.

Served with a side dish of grilled potatoes

"HAPPY BEEF STEAK"
Beef Steak Cooked with a special method from us. Fragrant black

pepper sauce The side dish is French fries that are crispy on the
outside and fresh salad.

16

SNACK BOX

We've put together two cultures
of both Emirates and Malaysia in

this snack box.
One of famous street food of
Emiratis’s it called “Shawarma”
the ingredients was grilled

chicken with Cucumber ,
Lettuce , Red onion , Tomatoes
and Mayonnaise wrapped with

Soft Tortillas. Serve with
Laquimat, Emiratis traditional
dessert It’s crunchy dumpling

soaked in syrup.

Shawarma (Arabic ‫ ا‬: ‫ ) ﺷﺎ ورم‬is
a dish in Middle Eastern cuisine.

It is the most tasty and easiest
snacks one can make comfortably
to prepare .There are main ways

to serve Chicken Shawarma. As
Chicken Shawarma wraps (like
kebabs) – with tomato, lettuce,
and a simple yoghurt sauce on the
side. Other optional extra include:
red onion,cheese, hummus, hot

sauce / chili sauce.

17

Crunchy Sweet Dumplings
Luqaimat –

Most Arabs enjoy Luqaimat
in the Holy month of

Ramadan, it is one of the
popular desserts made in
that month. If you could
peak in any Arab Women’s
kitchen during the month of
Holy Ramadan, you’ll find
a luqaimat batter resting

on the table.

And served with fruit juice
that perfect sweet and sour

and nutritious
It is suitable for our meal and

makes you feel refreshed.

"A finger licking snack or dessert

which is a breeze to prepare, yet

tastes so divine." 18

CHOICE OF MAIN COURSES

"TRADITIONAL FOOD"

APPETIZER
A tuna salad, green salad
of romaine lettuce, onion,
tomato, corn on top with
crispy bread, tuna and Our
special recipe salad cream.

MAIN DISH
Al Machboos
Al Machboos the traditional Emiratis food, Rice with chicken,
dry grape, onion ,carrots, Peanut , Lemon and Spices.
Served with Satay that also are the Malaysian food
of seasoned, skewered and grilled meat, served with a sauce.

18

DRINKS
Natural mineral water.

DESSERT
Custard Pudding with Roasted

Almonds.
Gives a mellow sweet taste.

19

"FRIED FISH TOPPTED WITH
GRAVY SAUCE"
APPETIZER

Freshly croissants like just out of
the oven. that are crispy on the

outside and soft inside Eaten with
butter made from cow's milk in

Malaysia. With a unique smell and
taste. Cause more appetite.

MAIN DISH
we use local sea bass, grilled to perfection and served with
special gravy sauce. Only for this flight And have fried potatoes
that don't use oil But use baking instead. Gives a crispy touch
on the outside and soft inside And cabbage salad, reduce greasy
symptoms Served with a side dish of grilled potatoes It can be
eaten perfectly with fish.

20

DRINKS
We serve white wine for

an adult passengers
and natural mineral water.

DESSERT
We serve it as a chocolate
cake. Made from chocolate
imported from Belgium.
The sponge cake is smooth
and soft inside your mouth.

Sweet and bitter from
the rich chocolate filling.

21

"HAPPY BEEF STEAK"

APPETIZER
Freshly baked garlic bread,
specially formulated to be

served only with
our beef steak.

MAIN DISH
Premium Australian Beef Steak Cooked with a special method
from us. It gives a new taste and texture to taste like eating
in a premium restaurant. Fragrant black pepper sauce. The side
dish is French fries that are crispy on the outside and fresh salad.

22

DRINKS
We serve red wine
For an adult passengers

and natural
mineral water.

DESSERT
A lemon and mandarin

ice cream.
Freshen up on long flights.

23

MENU

EY 411 : KUL – AUH
Economy class

BRUNCH

SNACK BOX
"FULLY FILLED BOX SET"
Chicken Ham and Cheese Sandwich with cookie, apple and juice.

LUNCH

CHOICE OF MAIN COURSES
TRADITIONAL FOOD
"CHICKEN SALONA"

Chicken, onions, coriander, potatoes, and carrot
in curry sauce.

"ROASTED CHICKEN IN GINGER SAUCE"
Chicken and biryanis rice in ginger sauce,

Serve with Juice, Bread and Butter

24

SNACK BOX

"FULLY FILLED BOX SET"
Chicken Ham and Cheese Sandwich
with Lettuce, Onion, Tomato and Pickled

cucumber.
Serve with Chocolate chips cookies and Fresh

apple sliced.
And served with fruit juice that perfect sweet

and sour and nutritious
It makes you feel refreshed.

25

CHOICE OF MAIN COURSES

TRADITIONAL FOOD

"CHICKEN SALONA"

Salona is a traditional stew in the Gulf countries,
we use chicken, onions, coriander, potatoes, and

carrot in curry sauce.

26

Served with green salad,
Vanilla Ice Cream
and Orange Juice.

27

"ROASTED CHICKEN
IN GINGER SAUCE"

Chicken and biryanis rice in ginger sauce,
Serve with Juice, Bread and Butter.

28

SPECIAL MEAL

MOSLEM MEAL : BIRYANI
(MOML)

APPETIZER
Carrot ginger soup.
Vegetarian Gluten free.
Smooth carrot soup with ginger,
orange and chicken stock.

MAIN DISH
Biryani, a mixed rice dish made with Indian spices,

rice, and chicken.
DESSERT

Lemon pudding and Fresh apple and strawberry.
Drinks

Orange juice

29

OUR CHEF
Chef Wiring Wanvasuthon has
Chef Wanida Pornsakulsak is been a French chef for more
one of the Thai chefs with than 20 years in Malaysia,
over 10 years of culinary
experience, and is currently where she began her career as a
the CEO and Chef. French cook at Amari in the
heart of the capital. After
Chief Executive of Sangchan having a rich experience of
Restaurant Group Food and
French cooking, Chef Man then
beverage operator in launched his own restaurant
Bangkok. called "Wuling" in 2011.

30

REFERENCE

Adrian, Flores. (2017). Aviation Automation: Woo Kam
Weng, Retrieved November 22, 2017, from
https://www.theceomagazine.com/executive-
interviews/automotive-aviation/woo-kam-weng/

POS Aviation, (2017). Awards & Recognition, from
https://www.posaviation.com.my/corporate-
information/awards-recognition/

POS Aviation, (2017). CLIENTELE, from
https://www.posaviation.com.my/

POS Aviation, (2017). Corporate Identity, from
https://www.posaviation.com.my/corporate-
information/corporate-identity/

POS Aviation, (2017). Ground Handling, from
https://www.posaviation.com.my/services/ground-
handling/passenger-handling/

POS Aviation, (2017). Press, from
https://www.posaviation.com.my/press/2019/

POS Aviation, (2017). Quality Standard, from
https://www.posaviation.com.my/corporate-
information/quality-standard/

Nareerat. Dubai, from
https://sites.google.com/a/nareerat.ac.th/dubai/xah
ar-praca-nkhr-dubi

Unitechnik. (2017). Airport logistics, from
https://www.en.unitechnik.com/logistic-
systems/airport-logistics.html

31

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