The Secret to Consistent Quality: Our SATS Culinary Knowledge Base Explained
SATS produces over 120,000 meals a day in our Singapore kitchens alone. Even with such volume, our signature dishes have become the hallmark of our culinary expertise, both on the ground and in the air—it could be the laksa you had at the SATS Premier Lounge, or the chicken satay served on your first-class flight, or the biryani that you still remember the taste of.
A few of SATS’ signature in-flight dishes
But with several kitchens spread across the region, how do we maintain the authenticity of SATS’ iconic dishes? This very question propelled the creation of the SATS Culinary Knowledge Base Project.
A one-of-a-kind digital recipe library designed for chefs in SATS, this project was what Chef Johnson, Executive Sous Chef for Culinary Design and Development, found on his table on his first day of work.
Chef Johnson Goh, Executive Sous Chef for Culinary Design & Development, SATS Catering
Chef Johnson leads the culinary design for the project together with Chef Anderson. They work with software developers, media coordinators, and chefs who are experts in their respective cuisines to bring the SATS Culinary Knowledge Base to life.
SATS Culinary Knowledge Base
SATS Executive Chefs and Sous Chefs can access the Culinary Knowledge Base anytime and anywhere
Think of the Culinary Knowledge Base as a cherished family recipe book handed down from your grandparents so you can recreate family favourites. For SATS, this is a database that users can access anytime and anywhere across our locations, helping chefs and sous chefs prepare dishes that have been tried and tested.
This not only streamlines the workflow for large-volume cooking but also ensures that standardised preparation and cooking processes are consistently followed.
“For example, how should we make a purée or what size the protein should be,” Chef Johnson explains. “These are crucial because they directly impact our dishes' texture, flavour, and presentation. When we follow the precise methods, we maintain the high standards our clients expect.”
Now with more than 80 recipes from Western, Japanese, Thai, Indian, and Malay cuisines, the Culinary Knowledge Base is an invaluable resource for 35 executive chefs and their sous chefs. Through the platform, they can view detailed instructional videos to guide them through every step of the cooking process.
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Chef Johnson giving Chef Matthew an orientation on how to use the platform
Chef Matthew Yim, Executive Chef of SATS Food Services, was the first to try the Culinary Knowledge Base Project. With some guidance from Chef Johnson on navigating the platform, Chef Matthew successfully recreated the Anjeer Malai Kofta recipe. “It is easy to understand and follow. And look at the results; it’s just like Chef Saini did it!” Chef Matthew says, amazed.
(L-R) Original Anjeer Malai Kofta dish by Chef Saini, Chef Matthew recreating the recipe from the Culinary Knowledge Base, finished kofta dish by Chef Matthew
Quality consistency across SATS kitchens
Apart from preserving the culinary identity that defines SATS as a leading food solutions provider, the Culinary Knowledge Base also lays the groundwork for culinary mastery in SATS kitchens.
“In cooking, especially in mass kitchen productions, consistency is crucial,” shares Chef Johnson. “With standardised recipes readily available, chefs from our kitchens in the Maldives, the United Kingdom, or China can replicate the same taste and presentation that SATS is known for.”
SATS Executive Chefs and Sous Chefs and SATS Management Team at the Culinary Knowledge Base Launch
Chef Johnson adds, “When new chefs join our team, they often need to recreate our classic dishes. The Culinary Knowledge Base gives them a roadmap to maintain SATS' distinctive taste. It’s akin to the way our moms rely on passed-down recipe books to recreate those cherished family favourites.
This initiative not only helps our chefs across various locations craft our dishes with precision, balancing the familiar taste of our food with a touch of local flavour, but it also upholds the high standards that have been the hallmark of SATS for years.