What does it take to run one of the world’s most successful airlines? Going behind the scenes at Singapore Airlines during one of their busiest weeks of the year, we join the people at the heart of their operation. From the engineers maintaining the fleet of 108 aircrafts to the team preparing 20,000 inflight meals a day, our cameras venture across the airline’s network to present an inside look at the team’s daily challenges.
The journey begins with Captain Alan Chan, a pilot with 39 years experience. We join him at Changi Airport Terminal 3, as he prepares for a flight to Hong Kong. We follow Captain Chan through his preparations for takeoff of an Airbus A380, the world’s largest commercial passenger aircraft.
Changi Airport is the connecting hub and home base for Singapore Airline flights, with 120 flights arriving and departing daily. Station Manager Quentin Chin is tasked with making sure all the flights run smoothly. We join Quentin and his team as they tackle a flight delay, managing passengers who have missed connections.
At the Singapore Airlines Training House, we see how cabin crew are prepared for life in the sky. What does it take to join the airline’s ranks? We meet a batch of new cabin crew trainees in the midst of a 15-week long course to become full-fledged cabin crew for Singapore Airlines. We capture them as they are undergoing safety training, discovering cabin crew life is more than service and smiles.
First Officer Melvin Sim has been flying for 6 months, but is back in the training centre for a proficiency check. We join Melvin in a Boeing 777 flight simulator as he undertakes a test of his piloting skills. If he doesn’t meet the grade, Melvin could be grounded.
Over to the hangars, we take a look at the engineers responsible for the upkeep of Singapore Airlines’ fleet of 108 aircrafts. To maintain these hundred tonne behemoths, they need to be shifted and parked without a scratch. We capture a team of ground engineers docking a plane in one of their six hangars.
And to keep up with the number of Singapore Airline flights that take off, the inflight catering team is tasked with producing 20,000 meals a day. We follow Paolo Zambrano and Richard Neo as they show us how the menus are designed, tested and managed.
Looking to the future, we join the design team to get a sneak peak at the next generation of features for future planes. What considerations must be made when designing the cabin look and state of the art inflight entertainment experience?
